The Story & Intro
Hi, I’m INAYA from Crete, and today I’m sharing one of my absolute favorite sweet treats thick bakery-style chocolate chip cookies. I still remember the first time I walked into a bakery in Athens as a child, and the smell of fresh cookies filled the air. My grandmother, who taught me so much about traditional Greek cooking, wasn’t much of a baker, but she always said, “Cookies should feel like a warm hug.”
That’s exactly what these thick, chewy, golden chocolate chip cookies feel like comfort in every bite. Unlike thin and crispy cookies, these are soft in the center, loaded with chocolate, and have that perfect bakery-style thickness. I’ve tested this recipe many times, and every time my kitchen smells like heaven.
Whether you’re baking for your kids, a cozy girls’ night in, or simply want a little sweet therapy, these thick bakery-style chocolate chip cookies will become your go-to recipe. Don’t be surprised if they disappear faster than you can make them!
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or chunks)
- Optional: 1 cup chopped walnuts or pecans
Step-by-Step Instructions
Step 1 – Cream the butter and sugars
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step gives the cookies that irresistible chewy texture.
Step 2 – Add eggs and vanilla
Beat in the eggs one at a time, then add the vanilla extract. Mix well until fully combined. This ensures your cookies are rich and flavorful.
Step 3 – Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet ingredients. Don’t overmix — just enough to bring everything together.
Step 4 – Fold in chocolate chips
Gently fold in the chocolate chips (and nuts if using). Make sure the chocolate is evenly distributed for that bakery-style bite in every cookie.
Step 5 – Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (overnight is even better!). Chilling prevents the cookies from spreading too much and keeps them thick.
Step 6 – Bake the cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large dough balls (about 3 tablespoons each) onto the sheet, leaving space between them. Bake for 12–14 minutes until golden on the edges but soft in the center.
Step 7 – Cool and enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm with a glass of milk or store them in an airtight container.
Serving Ideas
These thick bakery-style chocolate chip cookies are perfect just as they are, but here are a few fun serving ideas:
- Sandwich two cookies with vanilla ice cream for an indulgent dessert.
- Dip half of each cookie in melted chocolate and sprinkle with sea salt.
- Stack them up and wrap with ribbon for a sweet homemade gift.
Whether for a casual afternoon snack or a special occasion, these cookies always make people smile.
Print
Thick Bakery-Style Chocolate Chip Cookies
These thick bakery-style chocolate chip cookies are soft, chewy, golden, and packed with melty chocolate chips. A cozy homemade treat that tastes just like it came from a bakery!
- Total Time: 1 hour 30 minutes
- Yield: 18 large cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips (or chunks)
Optional: 1 cup chopped walnuts or pecans
Instructions
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet mixture.
Fold in chocolate chips (and nuts if using).
Cover and refrigerate the dough for at least 1 hour.
Preheat oven to 350°F (175°C). Scoop 3-tablespoon-sized dough balls onto a parchment-lined baking sheet.
Bake for 12–14 minutes, until golden on the edges but soft in the center.
Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Chilling the dough is key for thick bakery-style cookies.
Use a mix of chocolate chunks and chips for extra gooey centers.
Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes (+ 1 hour chill)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Conclusion
There’s something magical about baking cookies at home. These thick bakery-style chocolate chip cookies aren’t just delicious — they’re the kind of recipe that turns a simple day into a memory. From my cozy kitchen in Crete to yours, I hope you enjoy making these as much as I do. Don’t forget to share them with the people you love or keep them all for yourself (I won’t tell!).
100-Word Short Version
Thick bakery-style chocolate chip cookies are the ultimate comfort treat — chewy on the inside, golden on the edges, and packed with melty chocolate. Start by creaming butter and sugars, then add eggs and vanilla. Mix in flour, baking soda, baking powder, and salt before folding in chocolate chips. Chill the dough for at least an hour, then scoop large dough balls and bake at 350°F for 12–14 minutes. Let them cool slightly before enjoying warm. Perfect with milk, ice cream, or as a sweet gift, these cookies bring bakery magic right into your home.