Ultra Thick Bakery-Style Chocolate Chip Cookies
There’s something undeniably magical about walking into a bakery and seeing trays of towering, thick chocolate chip cookies lined up behind the glass. They’re not flat. They’re not delicate. They’re bold, golden, and unapologetically indulgent. Each cookie promises crisp edges, soft centers, and pockets of melted chocolate that stretch with every bite.
These Ultra Thick Bakery-Style Chocolate Chip Cookies are inspired by those iconic bakery treats — the kind you spot in neighborhood bakeries and café counters, stacked high and slightly craggy, with chocolate chunks peeking out like treasure. This recipe is designed to deliver height, chew, and richness without being cakey or dry. Every element, from the sugar balance to the chilling method, works together to create a cookie that feels professional yet totally achievable at home.
If you’ve ever wondered why your cookies spread too much, bake up thin, or lack that bakery-style heft, this recipe answers all of that. These cookies bake tall, stay thick, and develop deep flavor thanks to a few intentional techniques that make all the difference.
Why Ultra Thick Cookies Are Different
Ultra thick cookies aren’t just regular cookies with more dough. They rely on structure, moisture balance, and temperature control. Bakeries often use chilled dough, higher ratios of brown sugar, and carefully portioned scoops to create that signature height.
What sets this recipe apart is the combination of:
- Cold butter for structure
- Extra brown sugar for moisture and chew
- A slightly higher flour ratio for stability
- Chocolate chunks instead of chips for dramatic pockets
The result is a cookie that looks impressive, tastes indulgent, and feels bakery-level without complicated steps.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ¾ tsp salt
- ¾ cup unsalted butter, cold and cubed
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chunks or chocolate chips
- Optional: flaky sea salt for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large mixing bowl, beat the cold cubed butter with brown sugar and granulated sugar until the mixture looks slightly crumbly but combined.
- Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract.
- Gradually mix in the dry ingredients until a thick dough forms. Do not overmix.
- Fold in chocolate chunks until evenly distributed throughout the dough.
- Scoop large portions of dough (about ⅓ cup each) and shape them into tall mounds. Do not flatten.
- Place dough mounds on a baking sheet and chill for at least 45 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Arrange chilled dough mounds on the baking sheet, spacing well apart.
- Bake for 13–15 minutes until the edges are golden but centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt if desired and allow to cool slightly before serving.
Ultra Thick Bakery-Style Chocolate Chip Cookies
Ingredients
Equipment
Method
- Whisk dry ingredients together in a bowl and set aside.
- Beat cold butter with sugars until combined and slightly crumbly.
- Add eggs and vanilla, mixing just until incorporated.
- Mix in dry ingredients until dough forms. Fold in chocolate.
- Scoop dough into tall mounds and chill for 45 minutes.
- Bake at 375°F for 13–15 minutes until edges are golden.
- Cool on baking sheet before transferring to wire rack.
Notes
The Secret to That Bakery Thickness
The key to ultra thick cookies lies in how the dough is handled. Chilling the dough prevents excess spreading, while shaping the dough into tall mounds instead of flat discs encourages upward rise. Using cold butter instead of softened butter helps the cookies hold their shape longer in the oven.
Cornstarch may seem like a small addition, but it plays a big role. It softens the flour’s protein structure, creating a tender interior that stays chewy even after cooling.
Chocolate Choices Matter
Chocolate chunks are ideal for bakery-style cookies because they melt unevenly, creating pockets of molten chocolate throughout the cookie. Chips are designed to hold their shape, while chunks melt into dramatic pools.
You can mix:
- Semi-sweet chunks for classic flavor
- Dark chocolate for intensity
- Milk chocolate for extra sweetness
A combination of two types delivers the most depth.
Baking Tips for Perfect Results
- Always weigh or properly measure flour to avoid dense cookies
- Chill dough fully — warm dough spreads too fast
- Bake one tray at a time for even heat
- Slightly underbake for soft centers
Variations You’ll Love
- Add chopped walnuts or pecans for crunch
- Swirl in peanut butter chips
- Use espresso powder for deeper chocolate flavor
- Stuff dough with a square of chocolate for extra indulgence
Serving Suggestions
Serve these cookies warm with a glass of cold milk, alongside coffee, or stacked on a dessert platter for gatherings. They’re perfect for bake sales, holidays, or anytime you want an impressive homemade dessert.
Why These Cookies Stay Soft for Days
Thanks to the brown sugar and cornstarch, these cookies retain moisture beautifully. Store them in an airtight container at room temperature, and they’ll stay thick and chewy for up to four days.
Final Thoughts
These Ultra Thick Bakery-Style Chocolate Chip Cookies are everything a cookie should be: bold, rich, chewy, and indulgent. They look like they came straight from a bakery case, yet they’re made with simple ingredients and straightforward techniques. Once you bake them, thin cookies just won’t compare.
