Ultra Thick Bakery-Style Chocolate Chip Cookies

Introduction

There’s something truly irresistible about a thick, bakery-style chocolate chip cookie—golden on the outside, soft and gooey on the inside, packed with rich chocolate chips, and with a slightly crisp edge. These cookies are the kind you find in high-end bakeries, and the good news is, you can make them at home with just a few tricks.

This recipe ensures your cookies turn out ultra-thick, using a combination of key techniques such as chilling the dough, using extra egg yolks for chewiness, and incorporating cornstarch for a tender texture. If you’re looking for a foolproof way to achieve decadent, bakery-style cookies, this is it.

Why You’ll Love This Recipe

• Extra thick and chewy – No more flat, spread-out cookies.
• Perfect balance of crisp edges and gooey centers – A bakery-style dream.
• Loaded with chocolate chips – Every bite is packed with melty chocolate.
• No complicated ingredients – Uses pantry staples.
• Make-ahead friendly – Chilling the dough enhances flavor and texture.

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs + 1 extra egg yolk
• 2 teaspoons vanilla extract
• 2 cups semisweet or dark chocolate chips (or a mix)

Instructions

1. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined. Add the eggs and the extra yolk, mixing well after each addition. Stir in the vanilla extract.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips, ensuring even distribution.

4. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 2 hours (or up to 48 hours). Chilling helps the cookies retain their thick, bakery-style texture.

5. Preheat and Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop large portions of dough (about ¼ cup each) and place them on the baking sheet, leaving space between each cookie.

6. Bake to Perfection

Bake for 10–12 minutes, or until the edges are golden brown but the centers look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

7. Enjoy!

Enjoy your ultra-thick, bakery-style chocolate chip cookies warm with a glass of milk or coffee.

Tips and Variations

• For extra flavor, try browning the butter before mixing.
• Mix up the chocolate, using a combination of dark, milk, and white chocolate chips.
• Add nuts such as walnuts or pecans for extra crunch.
• If you prefer softer cookies, slightly underbake them and let them set on the tray.
• Make ahead by freezing pre-scooped dough balls; bake straight from the freezer with an extra 1–2 minutes added to the baking time.

Servings and Timing

• Servings: 12–14 large cookies
• Prep Time: 15 minutes
• Chill Time: 2 hours (minimum)
• Bake Time: 10–12 minutes

Storage and Reheating

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing dough: Freeze cookie dough balls for up to 3 months; bake from frozen when needed.
• Reheating cookies: Warm in the microwave for 10–15 seconds for a freshly baked taste.

FAQs

How do I keep my cookies from spreading too much?

Chilling the dough and using melted butter that has slightly cooled prevents excess spreading.

Can I substitute the cornstarch?

Yes, you can omit it, but cornstarch helps create a softer, thicker texture.

Why do I need an extra egg yolk?

The yolk adds richness and chewiness, making the cookies softer.

Can I use a hand mixer?

Yes, but mix on low to avoid overworking the dough.

How do I make them even thicker?

Use larger dough balls and stack two smaller portions of dough on top of each other before baking.

Can I add sea salt on top?

Absolutely! A sprinkle of flaky sea salt enhances the chocolate flavor.

Can I use whole wheat flour?

Yes, but the texture will be slightly denser. Try substituting half the flour first.

Can I use margarine instead of butter?

Butter is recommended for flavor and texture, but margarine can work with slight modifications.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour substitute for best results.

Can I double the recipe?

Yes, but refrigerate the dough in batches to ensure even chilling.

Conclusion

These ultra-thick, bakery-style chocolate chip cookies are everything you want in a homemade treat—soft, chewy, rich, and absolutely delicious. With the right techniques and a bit of patience for chilling, you’ll achieve the perfect cookie every time. Bake a batch today and indulge in the ultimate chocolate chip cookie experience.

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