If you are a fan of cookies that are tall, dense, and substantial, then you have found your ultimate match. This recipe for “Ultra Thick Bakery Style Chocolate Chip Cookies Yum” is dedicated to the lovers of the “Levain-style” cookie—massive, mound-like treats that are crispy on the outside but practically raw cookie dough on the inside. These are not your average flat discs; they are towering confections that satisfy the deepest chocolate cravings.
The secret to achieving this impressive height lies in the temperature of the butter and the way the dough is handled. Unlike standard recipes that aim for a smooth spread, we are engineering this dough to resist spreading. We use cold, cubed butter and a high oven temperature shock to lock the shape in place immediately. The result is a magnificent, ultra-thick cookie that is gooey, warm, and utterly decadent.
Why You’ll Love This Recipe
The “Wow” Factor
These cookies are visually stunning. Their height and craggy tops make them look like they came straight from a famous New York bakery. When you pull these out of the oven, they look professional and indulgent. They are perfect for gifting because just one cookie is a substantial present in itself.
Gooey Center Guarantee
Because these cookies are so thick, it is almost impossible to overbake the center without burning the outside. This guarantees that the middle remains soft, warm, and melty. It’s the closest experience to eating cookie dough, but with the safety and structure of a baked good.
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup brown sugar
- 0.5 cup white sugar
- 2 large eggs
- 1.5 cups cake flour
- 1.5 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups chocolate chips
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 410°F (210°C) and line baking sheets.
- Cream cold cubed butter and sugars in a stand mixer until just combined and sandy.
- Add eggs one at a time and mix briefly.
- Add flours, baking powder, baking soda, and cornstarch. Mix until dough forms.
- Mix in chocolate chips and walnuts.
- Divide into 8 huge portions (6oz each). Place on baking sheet without smoothing.
- Bake for 9-12 minutes until golden but soft inside. Cool completely on sheet.
Ingredient Highlights & Substitutions
Essential Ingredients
- Cold Butter: We use cold butter cut into small cubes. This is crucial. It creates small pockets of steam during baking, adding lift and preventing the cookie from flattening out.
- Cake Flour & All-Purpose Flour Mix: A blend of cake flour (low protein) and AP flour creates a tender crumb that is lighter than using AP flour alone.
- Walnuts: Walnuts add texture and bulk, helping the cookie maintain its dome shape. Their bitterness cuts the sweetness of the chocolate.
- Lots of Chocolate: You need a high volume of chocolate chips to dough ratio. The chips act as structural support.
- Baking Powder & Baking Soda: We use both leavening agents to get maximum lift.
Smart Substitutions
- Cake Flour: If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of cornstarch from a cup of all-purpose flour and adding 2 tablespoons of cornstarch.
- Nuts: Pecans are a great substitute for walnuts. If you have a nut allergy, add more chocolate chips to maintain the volume, or the cookies might spread more.
- Chocolate: A mix of dark and milk chocolate chips creates a more complex flavor profile.
Step-by-Step Instructions
Prep Phase
Preheat your oven to a high 410°F (210°C). This high heat is the key to the “shock” bake. Line two baking sheets with parchment paper. Cut your cold butter into small cubes—do not soften it!
In a stand mixer fitted with the paddle attachment, cream the cold butter and sugars (brown and white) just until combined. It should look sandy and chunky, not smooth and creamy. You want pieces of butter to remain visible. Add eggs one at a time, mixing briefly, followed by the vanilla.
Cooking Phase
Add the flour, cake flour, baking powder, baking soda, and salt. Mix on low speed until just combined. The dough will be stiff. Add the chocolate chips and walnuts and mix for a few seconds to incorporate.
Divide the dough into huge portions—aim for about 6 ounces (170g) per cookie. Yes, they are huge! Do not roll them into smooth balls; keep the texture rough and jagged. Place them on the baking sheet, spacing them well apart. Bake for 9-12 minutes. The outside should be golden brown, but the inside will be very soft. Let them cool on the baking sheet for at least 15-20 minutes to set.
Pro Tips for Perfect Results
Technique Secrets
Handle the dough as little as possible. The heat from your hands can melt the butter, which defeats the purpose of using cold ingredients. Use a scale to weigh your dough balls to ensure they bake evenly. When placing them on the sheet, stack the dough vertically rather than wide to encourage height.
Common Mistakes to Avoid
Lowering the oven temperature is a mistake. You need that blast of 410°F heat to set the crust instantly. Also, do not overmix the dough. If you overmix, you develop gluten and warm up the butter, leading to a tough, flat cookie.
Serving Ideas & Pairings
Presentation & Plating
These giant cookies are best served solo on a small dessert plate. They are a meal in themselves! They look incredible when broken in half to reveal the steaming, gooey chocolate interior.
Pairing Suggestions
Because these are so rich and heavy, they pair well with lighter, acidic drinks like a cold brew coffee or a glass of cold oat milk. If you are looking for a lighter, protein-rich snack to balance out your day before indulging in this heavy dessert, try our Peanut Butter Greek Yogurt Cookies.
Frequently Asked Questions
Q1? Can I make these smaller?
You can, but the texture will change. If you make them smaller, reduce the baking time to 7-8 minutes and lower the temp to 375°F.
Q2? Why use cake flour?
Cake flour has less protein, which produces a finer, softer crumb, making the massive cookie feel tender rather than like a heavy scone.
Q3? Can I freeze these baked?
Yes, wrap them individually in plastic wrap and freeze. Reheat in the oven at 350°F for 5 minutes to restore the gooey center.
Ingredient Variations Table
| Variation Name | Key Changes | Flavor Profile |
|---|---|---|
| Dark Chocolate Sea Salt | Use 70% cacao chips, top with flaky salt | Sophisticated, savory-sweet |
| White Chocolate Macadamia | Swap chips for white choc & macadamias | Rich, buttery, sweet |
| Double Chocolate | Replace 1/4 cup flour with cocoa powder | Intense fudge flavor |
Conclusion
The Ultra Thick Bakery Style Chocolate Chip Cookie is the ultimate indulgence for those who believe more is more. By using cold butter, a unique flour blend, and high heat, you create a masterpiece that stands tall above the rest. It is a cookie that demands attention and satisfies the soul. Happy baking!
