The Story & Intro
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Growing up, my grandmother taught me to bake with heart, not just with recipes. But one of my sweetest discoveries came years later, while visiting a little bakery in Boston. I ordered a chocolate chip cookie and what arrived changed everything. It was huge, golden brown, slightly crisp outside but soft and doughy in the center. That was my first Bakery-Style Chocolate Chip Cookie, and I knew I had to learn how to make them at home.
When I came back to Crete, I spent weeks testing and tweaking recipes until I found the perfect balance cookies that were ultra-thick, rich, buttery, and absolutely packed with chocolate chips. They became my signature treat for family gatherings and coffee breaks.
These Ultra-Thick Bakery-Style Chocolate Chip Cookies are all about indulgence. Imagine sinking your teeth into a warm cookie that’s soft and melty inside, with puddles of chocolate and just the right amount of chew. No fancy equipment, no chilling overnight just simple techniques that make bakery-quality cookies right from your own kitchen.
If you love big, chunky cookies with bakery flair, this recipe will make your cookie dreams come true.
Ingredients
To get that signature ultra-thick texture, we’ll use a mix of cold butter, more flour than usual, and a secret trick: cornstarch. It helps the cookies hold their shape and stay soft in the middle.
You’ll need:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips (plus extra for topping)
Pro Tip:
Use cold butter, not melted or softened. Creaming cold butter makes the cookies thicker and prevents them from spreading too much while baking.
Step-by-Step Instructions
Step 1: Prepare the Dough Base
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the cold cubed butter with both sugars using an electric mixer on medium speed for 2–3 minutes, until light and creamy. This step creates air pockets that help the cookies stay thick and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The dough should be thick, rich, and buttery.
Step 4: Mix in the Dry Ingredients
Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined — don’t overmix. The dough should be dense but easy to shape.
Step 5: Fold in Chocolate Chips
Stir in the chocolate chips using a spatula or wooden spoon. Add a few extra chips on top for that classic bakery look.
Step 6: Shape into Thick Balls
Scoop out large portions of dough (about ¼ cup each) and roll them into tall, rounded mounds not flat balls. This shape helps them bake thick and soft in the center.
Step 7: Bake to Perfection
Place cookie dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 12–14 minutes, or until the edges are golden brown but the centers look slightly underdone.
Step 8: Cool and Set
Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. The centers will continue to set as they cool, giving that perfect chewy texture.
Serving & Storage
Ultra-Thick Bakery-Style Chocolate Chip Cookies are best served warm — when the chocolate is still melted, and the centers are soft and gooey. Pair them with a tall glass of milk, a latte, or crumble one over a bowl of vanilla ice cream for an extra treat.
Serving Ideas:
- Stack three cookies and tie with a ribbon for a beautiful edible gift.
- Add a sprinkle of flaky sea salt before baking for a sweet-and-salty twist.
- Warm leftovers for 10 seconds in the microwave for that “just-baked” magic.
Storage Tip:
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze unbaked dough balls for up to 3 months just bake straight from the freezer, adding 1–2 minutes to the bake time.
Conclusion
Ultra-Thick Bakery-Style Chocolate Chip Cookies are the kind of cookies that make you feel like a professional baker in your own kitchen. They’re thick, gooey, and absolutely packed with chocolate everything a perfect cookie should be.
Every time I bake these, the smell alone fills my kitchen with joy. They remind me of that first bakery cookie in Boston and how baking, no matter where you are in the world, can bring a little taste of happiness into every home.
So preheat your oven, grab your butter and chocolate chips, and bake a batch that’s guaranteed to impress anyone lucky enough to get one.
100-Word Story Version (for Recipe Card)
Hi, I’m Marilyn from Crete! My Ultra-Thick Bakery-Style Chocolate Chip Cookies were inspired by a bakery in Boston that made the softest, chunkiest cookies I’d ever seen. When I returned home, I perfected my version buttery, gooey, and piled high with chocolate chips. These cookies are crisp on the edges, soft in the middle, and taste like pure comfort. Every batch reminds me of how food connects us across places and memories. Bake them for your family or share with friends they’re simple, delicious, and guaranteed to make everyone smile!