Description

These Ultra Thick Bakery Style Chocolate Chip Cookies are everything a cookie lover dreams of — crisp on the edges, soft and gooey in the center, and packed with rich, melty chocolate chips. With their irresistible thickness and chewy texture, they taste just like the ones from your favorite bakery but are incredibly easy to make at home. Perfect for cookie lovers who crave that warm, buttery, fresh-from-the-oven experience every time.

Ingredients

• All-Purpose Flour: 3 cups (spooned and leveled for accuracy)
• Baking Soda: 1 teaspoon
• Cornstarch: 2 teaspoons (for that soft, thick texture)
• Salt: ½ teaspoon
• Unsalted Butter: 1 cup (softened to room temperature)
• Brown Sugar: 1 cup (packed, for chewiness and depth of flavor)
• Granulated Sugar: ½ cup
• Eggs: 2 large (room temperature)
• Pure Vanilla Extract: 2 teaspoons
• Semi-Sweet Chocolate Chips: 2 cups (or mix milk and dark chocolate for a bakery-style blend)
• Optional Add-ins: A pinch of espresso powder or a handful of chopped walnuts for added texture

Instructions

Step 1: Whisk Your Dry Ingredients

In a large mixing bowl, whisk together flour, baking soda, cornstarch, and salt. Cornstarch is the secret to that signature soft, thick bakery texture — so don’t skip it.

Step 2: Cream Butter and Sugars

In another bowl, beat the butter, brown sugar, and granulated sugar together using a hand or stand mixer. Beat for about 2–3 minutes, until light and fluffy. This step introduces air, which helps create that thick, chewy structure.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing after each addition. Then add vanilla extract. You’ll notice the mixture becoming creamy and aromatic — that’s when you know you’re on the right track.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, mixing slowly to avoid overworking the dough. Overmixing can lead to tough cookies, so stop once everything is combined.

Step 5: Fold in Chocolate Chips

Gently fold in your chocolate chips with a spatula. For extra indulgence, reserve a handful of chips to press on top before baking.

Step 6: Chill the Dough

This step is crucial if you want extra thick cookies. Chill the dough for at least one hour, or overnight for even better flavor. Chilling helps the butter solidify, which prevents the cookies from spreading too much during baking.

Step 7: Shape and Bake

Preheat your oven to 350°F (175°C). Scoop the dough into large balls (about 3 tablespoons each) and place them on a parchment-lined baking sheet. Bake for 12–14 minutes, until the edges are golden and the centers look slightly underbaked.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. The residual heat finishes the baking process while keeping the centers soft and gooey.

Notes

Chill the dough for at least 1 hour to help the cookies hold their thick shape while baking.
Use a mix of semi-sweet and dark chocolate chips for a deeper flavor profile.
Measuring flour correctly is key — too much can make cookies dense. Use the spoon-and-level method.
For gooey centers, slightly underbake and let cookies rest on the baking sheet for 10 minutes.
Add a pinch of sea salt on top before baking to balance sweetness.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Reheat in the microwave for 10 seconds to revive that “just-baked” texture.