If you subscribe to the philosophy that “more is more,” then the “Ultra Thick Bakery Style Chocolate Chip Cookies Yum” is your new favorite recipe. These cookies defy gravity, standing tall with a craggy, golden exterior and a molten, doughy interior. Inspired by the famous Levain Bakery style, this recipe creates a cookie that is substantial enough to be a meal replacement (though we recommend it for dessert!).
The engineering behind this cookie focuses on preventing spread. By using cold butter, freezing the dough briefly, and piling the dough high, we ensure that the center remains protected from the heat, resulting in that coveted gooey texture. It’s an indulgence that is absolutely worth every calorie.
Why You’ll Love This Recipe
The “Gooey Factor”
Because these cookies are so thick, the inside never fully dehydrates. This means every bite is moist, warm, and packed with melted chocolate. It’s like eating warm cookie dough that is safe and structured.
Impressive Visuals
These cookies look like rocks—delicious, chocolate-studded rocks. Their rustic, bumpy appearance is artisanal and incredibly appetizing. They are the ultimate comfort food visual.
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 chunks
- 1 cup walnuts
Instructions
- Preheat oven to 410°F (210°C).
- Beat cold butter and sugars until just mixed (chunky).
- Add eggs, then dry ingredients. Mix until shaggy.
- Fold in chocolate and walnuts. Form 8 huge balls.
- Freeze dough for 15 minutes.
- Bake for 10-12 minutes. Cool completely on sheet.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
- Cold Butter: Keep it cold! This is the most important rule.
- Cake Flour: Low protein flour keeps the massive cookie tender.
- Chocolate Chunks: You need large chunks to create structural pockets in the dough.
- Walnuts or Pecans: Nuts act as “aggregate” in the concrete of the cookie, helping it hold its shape.
Smart Substitutions
- Flour Blend: If you don’t have cake flour, you can use all AP flour, but reduce the amount by 2 tablespoons per cup.
- Mix-ins: You can swap nuts for more chocolate if you have an allergy, but the cookies might spread slightly more.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 410°F (210°C). Yes, hot! Line baking sheets. Cut cold butter into cubes.
Cooking Phase
Beat the cold butter and sugars just until combined—do not cream until fluffy! You want small chunks of butter to remain. Add eggs and mix briefly.
Add the flours (cake and AP), baking powder, baking soda, and salt. Mix until a shaggy dough forms. Fold in the chocolate and nuts.
Divide dough into 6-ounce portions (huge!). Loosely shape them into balls—do not pack them tight. Place on baking sheet.
Chill: Put the baking sheet in the freezer for 15 minutes while the oven finishes heating.
Bake for 10-12 minutes. The outside should be golden, but they will feel very soft. Let them cool completely on the baking sheet to set.
Pro Tips for Perfect Results
Technique Secrets
Stack the dough vertically. When placing the dough ball on the sheet, make it taller than it is wide. Gravity will pull it down, but starting tall ensures it finishes thick.
Common Mistakes to Avoid
Overmixing. If you work the dough too much, the heat from the friction (and your hands) melts the butter, and you lose the height.
Serving Ideas & Pairings
Presentation & Plating
Serve on a small wooden board. These cookies are rustic and look great with natural materials.
Pairing Suggestions
These are heavy. Pair with a light tea or a glass of skim milk. If you want something lighter for your next baking session, try our Apple Pie Oatmeal Cookies which offer a fruity, spiced profile that is less dense.
Frequently Asked Questions
Q1? Can I skip the nuts?
Yes, but the cookies will spread a bit more.
Q2? Do I need a scale?
For this recipe, yes. Weighing the dough ensures they all bake evenly.
Q3? Can I reheat them?
Yes, 350°F for 3 minutes restores the gooey center.
Nutritional Breakdown
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 580 kcal |
| Fat | 30g |
| Carbs | 70g |
| Protein | 8g |
Conclusion
The Ultra Thick Bakery Style Chocolate Chip Cookie is a marvel of baking physics. By respecting the temperature of your ingredients, you can create a masterpiece that is crispy, gooey, and absolutely unforgettable.
