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A close-up vertical shot of thick cookies with heavy molten pools of dark chocolate dripping between pale dough. (chocolate chip cookie recipe)

chocolate chip cookie recipe: Thick & Gooey Bakery-Style

This bakery-style chocolate chip cookie recipe delivers thick, 6-ounce cookies with molten dark chocolate pools, a soft underbaked center, and crisp golden-brown edges. Perfect for Pinterest-worthy results and ultimate dessert cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Desserts, Snacks
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter cold and cubed
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 2 cups dark chocolate chunks 60% cacao or higher

Equipment

  • 2 Baking Sheet Lined with parchment paper
  • 1 Hand mixer or stand mixer

Method
 

Preparation
  1. Cream cold cubed butter with brown and granulated sugars for 3-4 minutes until textured like wet sand.
  2. Add eggs and vanilla extract, mixing until just combined.
  3. Whisk flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture until no flour streaks remain.
  4. Fold in the dark chocolate chunks by hand to ensure large pools of chocolate.
  5. Scoop into 6oz balls and refrigerate for 2-24 hours.
  6. Preheat oven to 410°F (210°C). Bake on parchment paper for 10-12 minutes until edges are golden but centers are pale.

Notes

Do not overbake! The cookies will firm up on the pan.
Use high-quality chocolate bars rather than chips for the best melting effect.