Bakery-Style Thick & Chewy Chocolate Chip Cookies

If you’ve been wondering how to make thick chocolate chip cookies at home, this is the recipe you’ve been looking for. These bakery-style thick & chewy chocolate chip cookies are thick, chewy, buttery, and filled with gooey chocolate in every bite.

Instead of creaming softened butter, this recipe starts with cold butter, creating cookies with soft centers, crisp golden edges, and that irresistible bakery-style texture. It’s an easy technique that delivers thick, chewy chocolate chip cookies without any complicated steps.

Whether you’re baking for the holidays, a cookie exchange, or simply craving the best homemade chocolate chip cookies, this recipe is guaranteed to become a favorite.

Why You’ll Love This Recipe

• Thick, bakery-style cookies with chewy centers
• Crispy golden edges
• Cold butter means no creaming required
• Easy enough for beginner bakers
• Made with simple pantry ingredients
• Perfect for freezing and baking laterMakes: 14–16 large cookies
  Prep Time: 20 minutes (plus chilling)
  Chill Time: 2 hours (overnight is best)
  Bake Time: 11–13 minutes

  Ingredients in bakery-style thick & chewy chocolate chip cookies

  • ¾ cup (170g) cold unsalted butter, cut into small cubes
  • ½ cup (100g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2½ cups (300g) all-purpose flour (or substitute a 1:1 gluten-free baking flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoon fine sea salt
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup chopped milk chocolate
  • Flaky sea salt, for topping (optional)

  Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, light brown sugar, and granulated sugar. Mix on low speed just until the butter is broken into small pea-sized pieces and coated with the sugar. Do not cream the butter and sugar.
  2. Add the egg, egg yolk, and vanilla extract. Mix on low just until combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low just until no dry streaks remain. Do not overmix.
  5. Fold in the semi-sweet chocolate chips and chopped milk chocolate until evenly distributed.
  6. If using gluten-free flour, let the dough rest for 15 minutes before chilling.
  7. Cover and refrigerate the dough for at least 2 hours, or preferably overnight for the best flavor and texture.
  8. Preheat the oven to 370°F (175°C). Line two baking sheets with parchment paper.
  9. Using a large cookie scoop (about ¼ cup), scoop the dough onto the prepared baking sheets. Gently shape each scoop into a tall, rough mound instead of a smooth ball. Leave about 2 inches between each cookie. For bakery-style cookies, press a few extra pieces of chopped chocolate onto the tops before baking.
  10. Bake for 11–13 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
  11. If desired, sprinkle with flaky sea salt immediately after removing the cookies from the oven. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

  Recipe Tips for bakery-style thick & chewy chocolate chip cookies

  • Cold butter is the secret to thick, bakery-style cookies without creaming.
  • Chill the dough overnight for the richest flavor and the thickest cookies.
  • Don’t overbake. The centers should still look slightly soft when you remove the cookies from the oven—they’ll continue to set as they cool.
  • Use chopped chocolate for gooey pockets of melted chocolate throughout every cookie.

Why Use Cold Butter?

If you’ve searched for why use cold butter in chocolate chip cookies, the answer is simple. Cold butter creates less air in the dough, helping the cookies bake up taller, thicker, and chewier. Combined with chilling the dough, it’s one of the easiest ways to make chocolate chip cookies that don’t spread too much while still staying soft in the center.

Tips for Thick Bakery Cookies

• Chill the dough for at least 2 hours, or overnight for even better flavor.
• Shape the dough into tall, rough mounds instead of smooth balls.
• Don’t overmix once the flour is added.
• Bake just until the edges are golden and the centers still look slightly underbaked.
• Sprinkle with flaky sea salt after baking for the perfect sweet-and-salty finish.

Frequently Asked Questions

Can I freeze the cookie dough?

Yes! Scoop the dough into balls and freeze until firm. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Can I make these gluten-free?

Absolutely. Simply substitute your favorite 1:1 gluten-free baking flour. Let the dough rest for 15 minutes before chilling so the flour has time to hydrate.

Can I use all chocolate chips?

Yes, but combining chocolate chips with chopped chocolate creates gooey chocolate pockets that give these cookies their bakery-style finish.