Bakery-Style Six-Ounce Thick Chocolate Chip Cookies Tips, FAQ & printable recipe

Tips for success

For the best gooey center, slightly underbake the cookies. The edges should be set and golden, but the center should look soft and slightly puffy.

The residual heat will finish cooking the center without drying it out. If you prefer a more well-done cookie, bake for an additional 2 minutes, but the center will be less gooey.

To achieve the signature bakery-style swirl, use a round cutter that is slightly larger than the cookie. Immediately after baking, place the cutter over the cookie and gently swirl it in a circular motion.

This pushes the edges inward and creates a perfectly round shape. Work quickly while the cookies are hot and soft, and be gentle to avoid deflating the center.

Variations

• Double Chocolate: Replace 1/2 cup of the all-purpose flour with 1/2 cup unsweetened cocoa powder. Increase the butter to 1 1/4 cups and add 1/2 cup extra semisweet chips. The cookies will be intensely chocolatey and rich.
• Nutty Brown Butter: Brown the butter in a saucepan until golden and nutty, then chill until solid before using. Replace the vanilla bean paste with 1 teaspoon vanilla extract and add 1 cup toasted chopped pecans or walnuts along with the chips.
• Salted Caramel Stuffed: Freeze 6 caramel candies for 30 minutes. Scoop the dough, press a frozen caramel into the center of each ball, and cover with dough. Bake as directed, but check for doneness at 17 minutes to avoid overbaking.
• Peanut Butter Swirl: Add 1/2 cup creamy peanut butter to the butter mixture and reduce the butter to 3/4 cup. Use 1 cup semisweet chips and 1 cup peanut butter chips. Swirl a little extra peanut butter on top before baking.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

Freezer

Freeze baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature for 30 minutes.

Reheat

Reheat frozen or refrigerated cookies in a 300°F (150°C) oven for 5 minutes, or microwave for 15 seconds until warm and gooey.

Store the baked cookies in an airtight container at room temperature for up to 3 days. To keep them soft and gooey, place a slice of bread in the container—it will absorb excess moisture and keep the cookies tender.

For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature for 30 minutes before serving.

The dough can be made ahead and chilled for up to 3 days. Scoop the dough into balls and store them in an airtight container in the refrigerator.

You can also freeze the shaped dough balls on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the baking time.

Serving ideas

Serve these cookies warm for the ultimate gooey experience. Warm them in a 300°F (150°C) oven for 5 minutes, or microwave for 15 seconds. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or a drizzle of caramel sauce. The flaky sea salt on top provides a delightful crunch and enhances the chocolate flavor.

These cookies are perfect for sharing—each one is a generous portion. For a dessert platter, cut them in half and serve with fresh berries and whipped cream. They also make excellent ice cream sandwiches: place a scoop of ice cream between two cookies and press gently. Store any leftovers in an airtight container.

Frequently asked questions

Recipe card

Bakery-Style Six-Ounce Thick Chocolate Chip Cookies

Prep 25 minCook 18 minRest 1 hTotal 1 h 43 minServes 6

Ingredients

• 1 cup cold cubed European-style butter (2 sticks)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp vanilla bean paste
• 3 1/4 cups all-purpose flour
• 1 tsp espresso powder
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 tsp fine salt
• 1 1/2 cups semisweet chocolate chips
• 1 cup milk chocolate chips
• Flaky sea salt, for sprinkling, to taste

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 minutes, until the mixture is creamy and lighter in color. Scrape down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla bean paste, then beat on medium speed until fully incorporated, about 1 minute. The mixture should look smooth and glossy.
2. In a separate large bowl, whisk together the all-purpose flour, espresso powder, baking powder, baking soda, cornstarch, and fine salt. Whisking aerates the flour and ensures the leaveners are evenly distributed. Set the dry mixture aside.
3. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix—stop as soon as a few streaks of flour remain. Use a rubber spatula to fold in the semisweet and milk chocolate chips until evenly distributed. The dough will be thick and chunky.
4. Use a 6-ounce cookie scoop (about 3 inches in diameter) to portion the dough into tall, mounded balls. Each ball should weigh about 6 ounces. Place the dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. If the dough is too sticky, chill it briefly for 10 minutes before scooping.
5. Refrigerate the shaped dough balls for at least 1 hour. Chilling solidifies the butter, which prevents excessive spreading and deepens the flavor. The dough should be firm to the touch before baking.
6. Preheat the oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, leaving at least 3 inches between them. Bake for 18 minutes, or until the edges are set and lightly golden, but the centers still look slightly underdone. The cookies will continue to set as they cool.
7. Immediately after removing the cookies from the oven, place a round cutter (about 3 inches in diameter) over each cookie and gently swirl it in a circular motion. This pushes the edges inward and creates a perfectly round, thick shape. Work while the cookies are hot and still soft.
8. While the cookies are still warm, sprinkle each with a pinch of flaky sea salt. The salt enhances the chocolate flavor and balances the sweetness. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

8 g

Carbohydrates

95 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.