These thick chocolate chip cookies are the ultimate bakery style treat right from your own oven. They feature a crisp golden crust that gives way to a gooey, melt in your mouth center packed with rich chocolate chips. Every bite is indulgent, chewy, and perfectly sweet.
What sets these cookies apart is the clever method frozen dough, cold butter, and a hot tray which guarantees bakery-level thickness and that irresistible molten texture inside. Whether you’re baking a batch for a cozy night in or to wow at a cookie swap, these are your go-to “wow” cookies.
Full Recipe:
Ingredients:
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200g cold unsalted butter (softened slightly, not creamed)
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180g light brown sugar
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80g white caster sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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250g self-raising flour
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150g plain flour
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1 tsp salt
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1 tsp baking powder
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300g chocolate chips (milk, white, dark or mixed)
Directions:
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Chop cold butter into chunks and place in a large mixing bowl. Beat with a wooden spoon or mixer for 1 minute to slightly soften.
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Add both sugars and beat until just combined—do not overmix.
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Mix in eggs and vanilla.
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In a separate bowl, combine flours, salt, and baking powder. Add to the butter mixture and mix until a dough forms.
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Fold in chocolate chips by hand.
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Line a tray with parchment paper. Weigh 120g of dough per cookie and roll into rough balls. Place on tray (they can be close, just not touching).
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Freeze dough balls for at least 90 minutes (up to 48 hours for best thickness).
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Preheat oven to 180°C (fan) and place an empty baking tray inside to heat for 5 minutes.
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Place 3–4 frozen dough balls on the hot tray and bake for 15 minutes, or until golden on the edges and lightly browned in the center.
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Let cool slightly before enjoying gooey and warm!
Prep Time: 10 minutes
Freezing Time: 90 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 55 minutes
Kcal: ~500 per cookie
Servings: 10 cookies
The Ultimate Guide to Thick Chocolate Chip Cookies: Crisp on the Outside, Gooey in the Middle
When it comes to the world of cookies, few versions spark as much debate and passion as the classic chocolate chip. Soft and chewy or thin and crispy bakers around the world have their preferences. But there’s a bold, satisfying middle ground that delivers the best of both worlds: Thick Chocolate Chip Cookies. Jessie from Jessie Bakes Cakes has perfected this style with her highly rated, bakery-style cookies that are tall, golden, and bursting with gooey, molten chocolate chips.
In this article, we explore what makes these thick cookies so special. From baking techniques and texture to flavor dynamics and customization tips, here’s everything you need to know to appreciate and master this treat.
The Allure of the Thick Cookie
Thick chocolate chip cookies don’t just taste different they feel different. There’s something incredibly satisfying about biting into a cookie that resists just slightly, with a crisp shell giving way to a soft, warm, and gooey center. These aren’t your average homemade cookies; they’re tall, rustic, and bakery-style masterpieces.
In fact, Jessie’s version weighs in at a generous 120g per cookie. That’s nearly triple the size of your typical chocolate chip cookie. The result is not just a cookie it’s an experience. You don’t grab a few of these and snack mindlessly. You sit down with one, ideally warm from the oven, and savor it with a cup of tea, a scoop of ice cream, or a cold glass of milk.
What Sets This Recipe Apart?
Jessie’s cookies are known for their gooey centers and slightly crisp edges. Unlike other recipes that rely on melted butter or room-temperature ingredients, her thick cookie method uses cold butter. This small but crucial difference significantly reduces spread in the oven, resulting in that signature chunky profile.
Additionally, this recipe calls for a blend of self-raising flour and plain flour. This combination provides structure and lift without sacrificing tenderness. There’s also a carefully balanced mix of brown and white sugars: brown for moisture and depth of flavor, white for sweetness and that golden finish.
But perhaps the most important technique is the freezing process. Jessie emphasizes baking these cookies from frozen. This slows down how quickly the exterior and interior bake, giving you a perfectly golden exterior with a center that stays soft, moist, and even slightly molten.
The Science Behind the Texture
Let’s dig into the baking science a bit more.
Cold Butter: Using cold butter is counterintuitive for many bakers. Typically, recipes call for softened butter to cream with sugar and create lift. But when making thick cookies, softened butter can cause too much spread during baking. By starting with cold butter and keeping the dough chilled or frozen, the cookies hold their shape better in the oven and rise more vertically than horizontally.
Flour Ratio: The use of self-raising flour alongside plain flour is another important choice. Self-raising flour includes leavening agents, which contribute to a lighter crumb, while plain flour helps maintain the cookie’s body and chew. This pairing gives the cookies their lofty but tender texture.
Sugar Composition: Brown sugar contains molasses, which retains moisture and adds a deeper, almost toffee-like flavor to the cookie. It also contributes to the chewiness. White sugar, on the other hand, caramelizes more quickly and is responsible for the crispy edges. The mix of both gives the best of every cookie world: crispy, chewy, sweet, and rich.
Freezing the Dough: Freezing the dough before baking is key. It slows the baking process and prevents the outside from cooking too fast, keeping the interior soft and underbaked in the best possible way. It also intensifies flavor and allows the flour to hydrate more evenly, which improves the texture.
Chocolate Chip Strategy: Quality Matters
Jessie recommends using high-quality chocolate chips or even chopped chocolate chunks. While this might seem like a minor detail, it makes a huge difference in flavor and texture. Standard chips tend to hold their shape and don’t melt as freely, while good-quality chocolate melts into beautiful pools that stretch with each bite.
The recipe is also extremely versatile you can use milk, dark, white, or even a mix of all three. Want to go a step further? Add chopped caramel chocolate, peanut butter chips, or even stuffed centers like Nutella or Biscoff.
Rustic Appearance: Beauty in the Imperfection
Another hallmark of these cookies is their intentionally imperfect look. Jessie encourages bakers to form dough balls by hand and leave them slightly rough and irregular. These little ridges and bumps crisp up beautifully in the oven, creating texture and contrast.
This is a relief for home bakers who sometimes feel pressured by “perfect” presentation. Here, lumpy equals lovely. It’s a style that aligns beautifully with the growing appreciation for handmade, artisanal bakes.
Make-Ahead Friendly and Freezer Approved
Busy week ahead? These cookies are a dream for prep-ahead bakers. Once shaped, the dough can be frozen for up to two months. When you’re ready for a fresh batch, simply bake straight from frozen no thawing required.
This also makes them excellent for entertaining or gifting. With minimal effort, you can serve warm, bakery-style cookies that taste freshly made every time. It’s also a handy trick to curb over-indulging: bake one or two when the craving hits and leave the rest for later.
Customizations and Add-Ons
One of the great things about this recipe is how well it handles customizations. Beyond switching up chocolate varieties, you can:
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Add mix-ins like chopped nuts (walnuts, pecans, pistachios), marshmallows, or dried fruit
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Swap sugar types for a more caramelized flavor or reduced sweetness
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Make them gluten-free by using a high-quality GF flour blend (and adjusting leavening)
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Add a touch of sea salt on top before baking for a gourmet finish
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Make mini versions by halving the dough balls and reducing baking time
With so many ways to personalize, it’s no wonder this recipe has built a loyal following online.
Reader Reviews and Community Love
This isn’t just theory Jessie’s thick cookie recipe has racked up glowing reviews from readers across the globe. Home bakers rave about the ease of preparation, the freezer-friendly format, and the consistent results. Parents bake them for their kids’ birthday parties; couples enjoy them as a cozy dessert; and baking beginners find success thanks to the well-explained method.
Many commenters say these cookies rival those of professional bakeries and they mean it.
Conclusion:
Jessie’s Thick Chocolate Chip Cookies are more than just a treat they’re a baking experience. With their golden edges, gooey centers, and rich chocolatey bursts, they manage to hit all the right notes of comfort and indulgence. Backed by thoughtful technique and tested tips, this recipe is not just delicious it’s dependable.
Whether you’re a seasoned home baker or trying cookies from scratch for the first time, this recipe is a perfect choice. With the flexibility to freeze ahead, adapt flavors, and enjoy bakery style quality at home, it’s no wonder they’ve become a staple in so many kitchens.
So the next time you’re craving a cookie that’s bold, beautiful, and bursting with gooey chocolate goodness this one’s your go to. Bake, share, and most importantly, enjoy every bite.