Ultra Thick Bakery Style Chocolate Chip Cookies

Here is a simple guide to make extra thick, soft, bakery-style chocolate chip cookies at home.

These Ultra Thick Bakery Style Chocolate Chip Cookies are soft inside and lightly crisp outside. The dough is chilled so the cookies spread less and stay very thick. If you like a fun twist, try a cherry mix for the same cookie base with fruit added: maraschino cherry chocolate chip cookies.

Why This Recipe Works

This recipe uses a mix of flours and a short chill time. The flour mix and a little cornstarch make the cookie dough hold shape. Chilling firms the butter and stops spreading. A high sugar ratio and big chocolate chunks give flavor and soft centers.

Why you should try this recipe

You should try this if you want big, bakery-style cookies at home. They look like bakery cookies and still taste fresh. The steps are simple and use common ingredients. You can change mix-ins and keep the same dough for many flavors.

How to make Ultra Thick Bakery Style Chocolate Chip Cookies

Make the dough, chill it, shape into big balls, and bake until the edges are set but the center is soft. Cool on the pan a few minutes, then move to a rack. Chilling and using a taller dough ball gives the extra thickness.

Ingredients :

• 2 cups (250 g) all-purpose flour
• 1 cup (120 g) bread flour or extra all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 12 tablespoons (170 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 12 ounces (340 g) chocolate chips or chunks
• Optional: sea salt for sprinkling

Yields: about 10–12 extra thick cookies.

Equipments Needed

• Large mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone mat
• Cooling rack
• Ice cream scoop or large spoon

Step-by-Step Instructions :

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Whisk flours, cornstarch, baking soda, and salt in a bowl.
3. In a mixer bowl, beat softened butter with granulated and brown sugar until light and creamy, 2–3 minutes.
4. Add eggs one at a time, then vanilla. Beat until mixed.
5. Gradually add the dry mix and stir until just combined.
6. Fold in chocolate chips or chunks by hand.
7. Scoop dough into large balls (about 3–4 tablespoons each) and place on the tray, leaving space.
8. Chill the dough balls in the fridge for at least 30 minutes. For best height, chill 2–24 hours.
9. Bake chilled dough for 11–14 minutes until edges are set and centers look slightly soft.
10. Let cookies rest on the pan 5 minutes, then transfer to a cooling rack. Sprinkle sea salt if you like.

How to serve Ultra Thick Bakery Style Chocolate Chip Cookies

Serve warm with a glass of milk or coffee. Warm them for 10 seconds in the microwave to melt the chocolate if you like. They also go well with vanilla ice cream for a cookie sandwich.

How to store Ultra Thick Bakery Style Chocolate Chip Cookies

Cool completely, then store in an airtight container at room temperature up to 3 days. For longer life, freeze baked cookies in a freezer bag for up to 3 months. You can also freeze raw dough balls on a tray, then transfer to a bag and bake from frozen with one extra minute or two.

Tips & Tricks

• Use slightly cold dough for taller cookies; warm dough spreads more.
• Try chopping one bar of chocolate into big chunks for pockets of melted chocolate.
• If your cookies spread too much, add a little more flour or chill dough longer. For other mix-in ideas, see a pistachio cream take on chocolate cookies: pistachio cream chocolate cookies.
• For even softer centers, bake until edges set but centers still look a bit underdone.

Variations & Substitutions

• Swap half the chocolate for walnuts or pecans.
• Use dark brown sugar for a deeper caramel flavor.
• For a richer chew, replace 2 tablespoons of butter with 2 tablespoons of neutral oil.
• For a German chocolate spin, try toasted coconut and pecans with the same dough base: german chocolate cookies.

FAQs

Q: Can I make these without chilling the dough?
A: Yes, but cookies will spread more and be thinner. Chilling helps keep them thick.

Q: Can I use all-purpose flour only?
A: Yes. Bread flour adds chew, but all-purpose alone still works fine.

Q: How do I keep cookies soft for days?
A: Store with a slice of bread or a damp paper towel in an airtight container to keep moisture. Do not let them sit open to air.

Q: Can I freeze dough balls?
A: Yes. Freeze on a tray, then move to a bag. Bake from frozen, adding 1–3 minutes to bake time.

Conclusion

For a detailed bakery-style method and extra tips, you can read this well-tested recipe from a home bakery blog: Bakery Style Chocolate Chip Cookies | Butternut Baker. If you want a very thick, Levain-style take, this guide shows a high-rise method that can inspire your baking: Levain Bakery-Style Super-Thick Chocolate Chip Cookies Recipe.

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