Super Thick Bakery Style Chocolate Chip Cookies

My perfect chocolate chip cookie. Thick, gooey and just as you’d get in a NY bakery.


You can add chopped nuts to these if you like (150g).

Do NOT skip the chilling steps. I know we all want cookies but good things come to those who wait. The results will not be the same if you do not chill.

These will seem under baked but we’re looking for a slightly gooey consistency.

I like to weigh these to ensure they cook at a similar time. You can skip this but attention to detail makes them great!

I know this is a lot of ingredients and a lot of cookie dough! These are big cookies so trust the process.

If you need any help, or have any questions, you can message me on my instagram @bonniedoesfood. This is also available as a highlight.



(Makes approx 12 cookies)


475g plain flour

40g cornflour

1 tsp salt

1/2 tsp bicarbonate of soda

280g unsalted butter

285g light brown sugar

115g golden caster sugar

2 large eggs

3 egg yolks

1 tbsp vanilla extract

350g chocolate (I use a mix of milk and dark), chopped or chips






In a medium sized bowl, sift all the dry ingredients together, except for the sugar. Set aside.

Chop your chocolate if using bars, set aside.

In a small bowl, melt your butter in the microwave. I give it 30 seconds, then stir, then another 30 seconds if needed.

In a large bowl, combine the melted butter and sugars. Use an electric whisk to combine.

Add the eggs to the butter and sugar one at a time, starting with the whole eggs then the egg yolks. Beat with your electric whisk till thick and creamy. Beat in the vanilla till combined.

Gently fold in the dry ingredients. You can blast this with the electric whisk to ensure they’re thoroughly combined but just do this for a few seconds as you don’t want to overwork the gluten and have tough cookies.

Fold in the chopped chocolate, and nuts, if you’re using any.

Chill in the fridge. I’ve said it once and I’ll say it again. DO NOT SKIP. Do this for a bare minimum of 1.5hrs but you can do this for up to 24hrs if you like.

Line some baking trays with some baking paper.

Remove the mixture from the fridge, use an ice cream scoop to portion out 150g balls. You want them to be tall and round. Place portions on the lined baking tray.

Make sure the cookies are spaced far apart . I had about 4 cookies per tray. It’s ok to portion out balls and keep them in the fridge if you don’t have enough baking trays. It’s better to do this than have them all melt together.

On their trays, put the balls of dough into the fridge for a further 40 minutes. (DO NOT SKIP).

During the final chilling stage, preheat your oven to 200c/190c fan.

Bake your cookies for 12-15 minutes. Use your intuition here, remember we want them to be gooey in the middle. If you’re worried your cookies are burning around the edges, you can turn the heat down to 190 for their last few minutes.

Leave to set on the baking tray for 5 minutes before cooling on a wire rack. I recommend giving them 5 minutes to harden slightly so they’re easier to remove from the tray. Enjoy!

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