Best Thick Chocolate Chunk Cookies Recipe

Thick chocolate chunk cookies with molten centers and crisp, golden edges are something I’ve chased for years in my own kitchen.

You’re not just making cookies here. You’re building chew, contrast, and chocolate puddles.

If your cookies tend to flatten or miss that rich texture you see in bakery windows, this recipe brings structure and flavor together without shortcuts. You’ll learn how to shape, chill, and bake these chunky chocolate chip cookies so they stay thick and satisfying every single time.

I’ve tested this dough over the years, refined it between classes and client orders and kept notes on what made the biggest difference. I’ll walk you through it all.

Let’s start with what sets these cookies apart.

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Why These Are More Than Just Chocolate Chip Cookies

Most chocolate chip cookie recipes rely on chips that hold their shape.

But with chocolate chunks, you’re working with irregular pockets that melt into the dough instead of standing apart from it. The result? Soft centers, uneven chocolate pools, and a cookie that doesn’t just taste good—it feels satisfying in your hands.

This is where the idea of chunky cookies becomes more than a texture note. It’s a style. A choice.

I always tell people—don’t use standard chocolate chips for this. Chop a good bar. You control the size. You get those gooey centers. And if you’re after bold chocolate flavor, go for a blend of semi-sweet and dark chunks.

The dough itself is structured to hold those chunks and bake tall.

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Ingredients That Create Structure and Spread Control

This dough uses a full cup of unsalted butter, creamed with both brown and white sugar. That ratio builds flavor depth and softness.

The mix of baking soda and baking powder supports rise without making the cookie cakey. One pushes spread, the other slows it down.

There’s also kosher salt, not just for contrast, but for balance.

Two eggs, added one at a time, bring moisture and richness. And don’t skip the vanilla extract. Even in a chocolate-focused cookie, it rounds the flavor.

You’ll notice this recipe doesn’t call for cornstarch. I used to add it, but I’ve found that chilling the dough gives better results without extra starch. That’s something I wrote down years ago after comparing three batches side-by-side. It still holds true.

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The Chilling Step That Keeps Your Cookies Thick

This is where most people go wrong. They mix, scoop, and bake immediately.

But these thick chocolate chunk cookies need time to firm up. That rest in the fridge slows the spread, hydrates the flour, and deepens the flavor.

I chill mine for at least an hour, sometimes overnight if I’m baking ahead.

And yes, you can scoop before or after chilling. If you’re short on time, chill the dough as a whole and shape right before baking.

Want more chewy centers? Bake straight from the fridge. Want more spread and caramelized edges? Let the dough rest at room temp for 10 minutes first.

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Chocolate Chunks vs. Chocolate Chips – What Really Changes?

I’ve used both in the same dough, side by side. Chocolate chip cookies are designed to resist melting, so they stay firm even after baking.

Chocolate chunks, especially if you chop your own from a high-quality bar, melt deeper into the dough. You get that dramatic effect, shiny puddles that look like melted ganache.

If you’re after those bakery-style chocolate chip cookies, go with chunks. Even better, save a few to press into the tops of each dough ball before baking. It gives the cookie a polished look without needing a professional setup.

You’ll taste the difference, and see it right away.

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Baking Tips for Soft Centers and Golden Edges

Your oven should be hot and ready, 350°F (175°C) is the sweet spot.

I use parchment-lined baking sheets and space the dough balls several inches apart. These cookies spread, but they rise up, too. Each cookie uses about ¼ cup of dough, so don’t go too small.

The edges should be golden but the center should still look soft. If they look done in the oven, they’ll be overbaked by the time they cool.

Give them 5 to 10 minutes on the tray to finish setting up. That hold time gives you the chew without going dry.

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Serving and Storage Tips for Bakery-Style Texture

Once cooled, you can store these cookies in an airtight container for up to three days. They stay chewy if you layer them with parchment and avoid overexposing them to air.

If you want to make them ahead, freeze the dough balls after shaping. Bake from frozen, adding one or two minutes to the total time.

These hold up well on a dessert board with variety. I often serve them next to my Brown Butter Chocolate Chip Cookies to show the contrast in depth and flavor.

Prefer a nutty edge? My Peanut Butter Chocolate Chip Cookies offer a richer base. But for dramatic chocolate, these thick chocolate chunk cookies always win the vote.

You can also sprinkle a bit of flaky sea salt on top after baking. That bit of contrast sharpens every bite without making it salty. I don’t always do it—but when I do, people ask why these cookies taste better than usual.

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Pin This Recipe and Share How Yours Turned Out

If you’ve been trying to get chunky cookies recipes right and haven’t cracked the texture yet, this version will help you get there.

I’ve shared the details I use in my own kitchen, what to chill, when to shape, and how to get those uneven pools of chocolate you see in bakery displays.

📌 Save this to your cookie board so you can come back whenever you want to bake something thick, rich, and satisfying.

👇 Tell me in the comments how your batch turned out, or drop a question if anything needs clarification. I check every comment myself.

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