The Story & Intro
Hi, I’m Inaya, 38, from the island of Crete in Greece. Growing up, my grandmother always baked simple treats with a touch of love, but when I visited the U.S. for the first time, I was amazed by the bakery-style chocolate chip cookies thick, chewy, and full of melty chocolate. They felt like a warm hug in dessert form.
That memory inspired me to bring the best of both worlds together: the heart of homemade Greek baking and the indulgence of American-style cookies. These ultra-thick chocolate chip cookies are golden on the outside, soft in the center, and loaded with gooey chocolate chunks. Whether you’re making them for your kids, friends, or just for yourself, this recipe guarantees bakery-quality cookies right from your kitchen.
Cookies have always been more than just dessert they’re comfort, joy, and togetherness baked into every bite. And trust me, once you make these ultra-thick bakery-style chocolate chip cookies, they’ll quickly become your family’s favorite tradition too.
Ingredients for Ultra-Thick Bakery-Style Chocolate Chip Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch (for extra thickness)
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chunks (or chips)
- Flaky sea salt (optional, for topping)
Step-by-Step Instructions
Step 1: Prepare the Dough Base
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
This dry mix is what keeps the cookies thick and soft in the middle.
Step 2: Cream Butter and Sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs and vanilla extract, mixing until combined.
Step 3: Combine Wet and Dry
Slowly add the flour mixture to the butter mixture, stirring until just combined. Don’t overmix this keeps the cookies tender.
Step 4: Fold in Chocolate
Gently fold in the chocolate chunks. For that bakery-style look, reserve a few chunks to press on top of the cookies before baking.
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 1 hour (or overnight). Chilling prevents spreading and gives you thick, chewy cookies.
Step 6: Bake to Perfection
Preheat oven to 350°F (175°C). Scoop large portions of dough (about 3 tablespoons each) onto a parchment-lined baking sheet. Bake for 12–14 minutes, until edges are golden but centers are still soft. Sprinkle with flaky sea salt if desired.
Serving Suggestions
These ultra-thick bakery-style chocolate chip cookies taste best warm, when the chocolate is still melty. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or crumble them over yogurt for a quick dessert twist.
They also make wonderful gifts — wrap them in parchment paper, tie with string, and share a little homemade happiness.
Ultra-Thick Bakery-Style Chocolate Chip Cookies
These ultra-thick bakery-style chocolate chip cookies are golden on the outside, soft and gooey in the center, and loaded with chocolate chunks. Perfect for anyone craving bakery-quality cookies at home, this recipe is simple, cozy, and guaranteed to impress.
- Total Time: ~1 hour 30 minutes
- Yield: 12 large cookies
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chunks (or chips)
Flaky sea salt (optional, for topping)
Instructions
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat softened butter with brown sugar and granulated sugar until fluffy (2–3 minutes).
Add eggs and vanilla, mixing until smooth.
Slowly mix in the dry ingredients until just combined.
Fold in the chocolate chunks, reserving a few for topping.
Cover dough and chill for at least 1 hour (overnight is best).
Preheat oven to 350°F (175°C).
Scoop large dough balls (about 3 tablespoons each) onto a parchment-lined baking sheet.
Bake 12–14 minutes, until edges are golden but centers are soft.
Sprinkle with flaky sea salt if desired. Cool slightly before serving.
Notes
Chilling the dough is the secret to ultra-thick cookies.
Use chocolate chunks instead of chips for melty bakery-style centers.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes (+ 1 hour chill)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55 mg
Conclusion
These ultra-thick bakery-style chocolate chip cookies are proof that simple ingredients can create something magical. They’re chewy, melty, and satisfy every cookie craving.
Baking at home isn’t just about the final product it’s about creating memories, just like I did with my grandmother. Now you can pass that joy along, one warm cookie at a time.