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Ultra Thick Bakery Style Chocolate Chip Cookies

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These cookies are extra thick, soft inside, and lightly crisp outside, perfect for anyone craving bakery-style treats at home.

Ingredients

Scale
  • 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

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 for 5 minutes, then transfer to a cooling rack. Sprinkle sea salt if you like.

Notes

Serve warm with milk or coffee, and store in an airtight container at room temperature up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/ultra-thick-bakery-style-chocolate-chip-cookies/