Half Baked Cookies Recipe (Bakery-Style, Thick & Gooey)

Half Baked Cookies Recipe (Bakery-Style, Thick & Gooey)

Half Baked Cookies Recipe (Bakery-Style, Thick & Gooey) 🍪🍫🤍


If you’ve ever wanted a half baked cookies recipe that delivers thick, gooey centers with both vanilla and chocolate in every bite — without complicated steps — this one’s for you.

These cookies are bakery-style through and through: soft centers, set edges, and a rich chocolate-vanilla combo that feels indulgent but approachable. Best part? You only make one base dough, split it, and you’re done.

Whether you’re baking for family, gifting, events, or building a cookie lineup for your business, this recipe is reliable, repeatable, and worth bookmarking.

Why These Half Baked Cookies Work

  • One dough, two flavors
  • Thick cookies that don’t spread flat
  • Gooey centers with structured edges
  • Easy to scale for batches or selling
  • Simple ingredients, consistent results

This recipe cuts out unnecessary steps and focuses on what actually matters: texture, flavor, and ease.

Half Baked Cookies — Simple Directions 🍪🍫🤍

Prep

Preheat oven to 400°F and line baking sheets with parchment paper.

Make the Dough

  1. In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
  2. Add egg and vanilla, mixing well and scraping down the bowl.
  3. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and mix just until combined — do not overmix.
  5. Stir in chocolate chips.

Split & Shape

  1. Divide the dough in half.
  2. Leave one half as vanilla dough.
  3. Mix cocoa powder into the second half to create chocolate dough.
  4. Scoop 3 oz vanilla dough + 3 oz chocolate dough, gently press together, and form into thick discs.

Bake

  1. Place cookies on baking sheet with space between them.
  2. Bake for 10 minutes until edges are set and centers look slightly underdone.
  3. Let cookies cool on the pan for at least 30 minutes — they continue baking as they set.

Simple Ganache Topping (Optional) 🍫🤍

Ganache adds a bakery-level finish without extra work.

  1. Heat heavy cream until hot (not boiling).
  2. Pour cream over chocolate (use separate bowls for white and dark chocolate if making both).
  3. Stir until smooth and glossy.
  4. Chill for about 30 minutes, then scoop or lightly whip.
  5. Add a spoonful of ganache to the tops of cooled cookies.

Pro Tips for Bakery-Style Cookies ✨

  • Thick dough = thick cookies
  • Slightly underbake for gooey centers
  • Don’t flatten the dough too much
  • Cold dough helps prevent spreading
  • Let cookies finish setting on the pan

Final Thoughts

This Half Baked Cookies recipe proves you don’t need a complicated process to get bakery-quality results. With one base dough and a few smart steps, you get thick, gooey cookies that look impressive and taste even better.

If you’re building a cookie menu, baking for events, or just want a dependable go-to recipe, this one delivers every time.

Save it. Share it. And don’t be surprised when people ask for the recipe. 🍪🤍

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