These thick bakery style chocolate chip cookies will rival any bakery. Big, thick, bakery-style cookies with lots of chocolate. I have a few tricks to make these cookies big, thick and taste like they just came from a bakery.

 

After perfecting my brown butter chocolate chip cookies, and my brown sugar chocolate chip cookies I knew I wanted that bakery style thick chocolate chip cookie.

I went through multiple rounds of testing to land on this exact texture. Some batches spread too much. Some were thick but cakey. Others had great chew but not enough height. I adjusted flour amounts, tested sugar ratios, played with butter temperature, and chilled some batches longer than others. It was a long road. But after one bite I think you will agree it was worth it. 

This version is the winner. They bake up thick with golden edges, soft centers, and just the right chew — and they stay soft for days.

If you’ve ever bitten into a thick, bakery-style chocolate chip cookie and wondered how they get them so tall, soft, and perfectly round — this is that recipe.

Let’s talk about what makes them thick, then I’ll walk you through the process step by step.

What Makes These Cookies So Thick?

There are a few key techniques working together in this recipe:

• More Flour: This recipe uses 3 cups of flour, which creates a sturdier dough that spreads less in the oven. More structure equals more height.
• Cornstarch for Softness: A teaspoon of cornstarch keeps the cookies tender without making them cakey. It softens the crumb while still allowing the cookies to stay thick.
• Cool, Softened Butter: The butter should be softened but still slightly cool to the touch — not greasy or melty. Butter that’s too warm will cause excess spreading. Properly creamed butter creates structure and lift. Honestly, if you’re unsure then err on the too cold side.
• More Brown Sugar Than White Sugar: Brown sugar adds moisture and chewiness thanks to its molasses content. Using more brown sugar than granulated sugar helps create a soft center while still allowing the edges to crisp.
• Large Dough Balls: Each cookie uses about 1/3 cup of dough. Larger dough balls naturally bake up thicker and softer in the center.
• Chilling the Dough: Chilling the dough for at least 2 hours (or up to 24 hours) solidifies the fat and hydrates the flour. This prevents spreading and deepens the flavor.

When you combine all of these techniques, you get a thick, bakery-style chocolate chip cookie every time.

Ingredients & Notes

• All-purpose flour – Spoon and level for accuracy. Too much flour will make the cookies dry and overly thick. For best results, weigh your flour.
• Cornstarch 
• Baking soda
• Baking powder 
• Salt – Reduce slightly if using salted butter.
• Unsalted butter, softened (cool room temperature) – Should be soft but still cool to the touch. Butter that’s too warm will cause excess spreading. Honestly, err on the too cool side rather than too warm. Colder butter = thicker cookies!
• Light brown sugar 
• Granulated sugar 
• Eggs, room temperature
• Vanilla extract
• Semi-sweet chocolate chips or chopped chocolate – Chopped chocolate creates melty pools; chips hold their shape more.
• Flaky sea salt (optional)

How to Make Bakery Style Chocolate Chip Cookies

1. Whisk the Dry Ingredients

Start by whisking together the flour, cornstarch, baking soda, baking powder, and salt in a large bowl. Whisking evenly distributes the leavening and prevents uneven rise in your cookies. Set the bowl aside while you work on the butter and sugars.

2. Cream the Butter and Sugars

In a stand mixer fitted with a paddle attachment, beat the softened butter with both sugars for 3–4 minutes on medium speed. This step is more important than most people realize.

Proper creaming incorporates air into the butter, which helps give the cookies structure and height. The mixture should look lighter in color and slightly fluffy. If your butter was too warm, it won’t trap air properly and your cookies may spread more than you’d like.

3. Add the Eggs and Vanilla

Add the eggs one at a time, mixing until just combined after each addition. Scrape down the bowl as needed to ensure everything is incorporated evenly. Mix in the vanilla extract until smooth. At this stage, the mixture should look creamy and cohesive.

Make sure the eggs are at room temperature so they don’t seize up the creamed butter. I just place mine in a bowl of warm water first before using.

4. Mix in the Dry Ingredients

Add the dry ingredients to the butter mixture and mix on low speed just until the flour disappears. Be careful not to overmix here. Overmixing develops too much gluten, which can make the cookies dense instead of tender. The dough will be very thick — that’s exactly what you want for bakery-style cookies.

5. Fold in the Chocolate

Mix in the chopped chocolate on low speed just until evenly distributed. The dough will feel sturdy and dense. If it seems slightly soft, that’s normal — it will firm up during chilling.

6. Scoop and Chill

Scoop large portions of dough, about 1/3 cup each, and place them on a tray. Larger dough balls are one of the key factors in achieving thick cookies. You can use a measuring cup or I like to use a large cookie scoop.

Cover and refrigerate the dough for at least 2 hours, preferably overnight. Chilling solidifies the butter and allows the flour to fully hydrate, which prevents excessive spreading and deepens the flavor.

7. Bake

Preheat your oven and line a baking sheet with parchment paper. Place only about six cookies per sheet, leaving plenty of space between them. Bake until the edges are golden brown while the centers still look slightly underbaked. That slightly soft center will finish setting as the cookies cool, giving you that thick, gooey middle.

8. Shape and Cool

As soon as the cookies come out of the oven, place a large round cookie cutter or mug over each cookie and gently swirl it to shape them into perfect circles. This keeps them thick and beautifully round. Let the cookies cool on the baking sheet for about five minutes before transferring to a wire rack. Finish with flaky sea salt if desired.

How to Store

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy thanks to the higher brown sugar content and cornstarch in the dough.

If you want to keep them extra soft, you can place a small piece of bread in the container. The cookies will absorb moisture from the bread and stay tender longer.

Freezing Baked Cookies

These cookies freeze beautifully. Let them cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Freezing the Dough

For fresh-baked cookies anytime, freeze the dough balls after scooping. Place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag.

You can bake straight from frozen — just add 1–2 extra minutes to the baking time. I like to bake frozen cookies at 325oF to allow for proper spreading.

More Cookie Recipes To Try

For more cookie recipes try my Lemon Cookie Recipe topped with a lemon icing. The cookies require no chilling of the dough! I also love my for a naturally gluten free coconut macaroons or my apple cider cookies in the Fall. And in the Spring you can’t go wrong with my .