Description
These thick, bakery-style chocolate chip cookies feature a crisp golden edge with a gooey, molten center, perfect for anyone craving a rich and indulgent treat that’s surprisingly easy to make at home.
Ingredients
Scale
- 1 cup (227g) cold unsalted butter, cubed
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups (150g) all-purpose flour
- 1 cup (120g) cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 oz (340g) dark chocolate chunks (60% cacao or higher)
Instructions
- Cut cold butter into small cubes and set aside.
- Cream butter with brown and granulated sugars in a mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, and salt.
- Slowly add dry ingredients to wet mixture, mixing on low just until combined; avoid overmixing.
- Fold in dark chocolate chunks evenly using a spatula.
- Scoop dough into tall, rough mounds (about ¼ cup per mound) and chill in the refrigerator for at least 12 hours, preferably overnight.
- Preheat oven to 375°F (190°C). If frozen, bake dough balls directly from fridge or freezer, adding 2-3 minutes if frozen.
- Place dough mounds on parchment-lined baking sheets, spaced apart, and bake for 12-14 minutes until edges are golden and centers still look slightly underbaked.
- Allow cookies to rest on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Chilling dough overnight is essential for thick, gooey cookies with optimal flavor.
- Use a mix of all-purpose and cake flour for the best texture; cake flour softens the crumb.
- Cold butter prevents excess spreading and creates a tender crumb.
- Dark chocolate chunks melt better than chips, creating gooey pockets.
- Recommended baking tools (affiliate links): silicone baking mats, cookie scoop, cooling rack, and quality mixing bowls.
Nutrition
- Serving Size: 1 cookie (about 100g)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: thick chocolate chip cookies, bakery-style cookies, gooey chocolate cookies, Levain copycat cookies, chewy cookies recipe