If you love cookies that are thick, soft, chewy, buttery, and loaded with chocolate, these bakery-style chocolate chip cookies are about to become your new favorite. They have beautifully crisp edges, a soft and gooey center, and plenty of melted chocolate in every bite.

The secret is a combination of brown sugar, a little cornstarch, chilled dough, and plenty of chocolate chips. Chilling the dough helps the cookies stay thick instead of spreading too much in the oven.

Whether you’re making a weekend dessert, preparing cookies for a party, or simply craving something sweet, these homemade chocolate chip cookies are easy enough for beginners and impressive enough to serve to guests.

Why You’ll Love These Chocolate Chip Cookies

Extra thick and bakery-style
Soft and chewy in the center
Slightly crisp around the edges
Loaded with chocolate chips
Rich buttery flavor
No complicated ingredients
Easy to prepare ahead of time
Perfect for parties, lunchboxes, and dessert
Freezer-friendly
Delicious when served warm

Recipe Details

Prep Time: 20 minutes
Chill Time: 45–60 minutes
Cook Time: 10–13 minutes
Total Time: About 1 hour 30 minutes
Yield: 12–14 large cookies
Category: Dessert, Cookies
Cuisine: American
Method: Baking
Difficulty: Easy
Calories: Approximately 320–380 kcal per large cookie
Estimated Cost: $8–$12 for the full batch, depending on ingredients and chocolate used

Ingredients

Dry Ingredients

2 ¼ cups (280 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Wet Ingredients

¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) packed brown sugar
½ cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract

Chocolate

1 ½ cups (255 g) semi-sweet chocolate chips
½ cup (85 g) chopped chocolate, optional but highly recommended

Optional Topping

Flaky sea salt
Extra chocolate chips
A little chopped chocolate

How to Make Thick Chocolate Chip Cookies

1. Prepare the Dry Ingredients

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

Mixing these ingredients separately helps distribute the leavening agents and salt evenly throughout the dough.

Set the bowl aside.

2. Cream the Butter and Sugars

Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.

Beat for about 2–3 minutes, until the mixture becomes smooth, creamy, and slightly fluffy.

Don’t overbeat it. You want the ingredients well combined without incorporating an excessive amount of air.

3. Add the Egg and Vanilla

Add the egg, egg yolk, and vanilla extract.

Mix until everything is completely combined and smooth.

The extra egg yolk helps give the cookies their rich, soft and chewy texture.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture.

Mix on low speed or stir with a spatula until a thick cookie dough forms.

Stop mixing as soon as you no longer see dry flour.

Do not overmix the dough, because overmixing can make the cookies tougher.

5. Add the Chocolate

Fold in the chocolate chips and chopped chocolate.

Save a small handful of chocolate pieces for placing on top of the cookies before baking.

For an extra bakery-style appearance, use a mixture of chocolate chips and chopped chocolate rather than only small chocolate chips.

6. Chill the Dough

Cover the bowl and refrigerate the dough for at least 45–60 minutes.

For even thicker cookies, you can refrigerate the dough overnight.

This step is extremely important because chilled dough spreads less during baking and produces thicker cookies.

7. Shape the Cookies

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Scoop out large portions of dough, approximately 3 tablespoons each.

Roll each portion into a ball.

For especially thick cookies, make the dough balls tall rather than completely flat.

Place them on the prepared baking sheet, leaving plenty of space between each cookie.

Press a few extra chocolate chips or chopped chocolate pieces onto the tops.

8. Bake

Bake for approximately 10–13 minutes.

The edges should look lightly golden and set, while the centers should still appear slightly soft.

Do not wait for the centers to become completely firm in the oven.

The cookies will continue cooking from the residual heat after they come out of the oven.

9. Finish With Sea Salt

If desired, immediately sprinkle a tiny amount of flaky sea salt over the warm cookies.

The combination of salty and sweet flavors makes the chocolate taste even richer.

10. Cool

Allow the cookies to cool on the baking sheet for 10 minutes.

Then carefully transfer them to a wire rack.

For the ultimate experience, enjoy one while it is still slightly warm and the chocolate is melted.

The Secret to Extra-Thick Cookies

If you want cookies that look like they came straight from an expensive bakery, these tips make a big difference.

Use chilled dough

Warm dough spreads quickly in the oven. Chilled dough holds its shape and produces thicker cookies.

Don’t flatten the dough balls

Keep them relatively tall and rounded before baking.

Don’t overbake

The centers should look slightly underdone when you remove the cookies from the oven.

Use brown sugar

Brown sugar adds moisture and creates that soft, chewy texture.

Add cornstarch

A small amount of cornstarch helps create a tender texture while supporting the thick cookie structure.

Use chopped chocolate

Chocolate chunks create beautiful melted pools of chocolate that make the cookies look and taste more luxurious.

Expert Tips for Perfect Chocolate Chip Cookies

Measure flour correctly: Too much flour can make cookies dry and cakey. For the most accurate results, use a kitchen scale.

Use room-temperature butter: Softened butter combines more easily with the sugars.

Don’t melt the butter: Melted butter can cause the cookies to spread much more.

Use good-quality chocolate: Since chocolate is one of the main flavors, better chocolate can noticeably improve the final result.

Don’t overcrowd the baking sheet: Give the cookies plenty of room to spread.

Bake one tray at a time when possible: This promotes more consistent baking.

Let them rest: Freshly baked cookies are delicate. Giving them several minutes on the baking sheet helps them set.

Common Mistakes to Avoid

Baking the cookies too long

This is probably the biggest mistake. If you wait until the centers look completely baked, your cookies may become dry after cooling.

Skipping the chill

If your dough is too warm, the cookies can spread excessively.

Using too much flour

Packing flour tightly into measuring cups can add too much flour and produce dense cookies.

Overmixing

Once the flour disappears, stop mixing.

Using an overly hot oven

An oven that is too hot can brown the edges before the center has properly baked.

Chocolate Variations

You can easily customize this recipe.

Double Chocolate Chip Cookies

Replace ¼ cup of the flour with unsweetened cocoa powder for a rich chocolate dough.

Dark Chocolate Cookies

Use dark chocolate chips or chunks for a deeper, less-sweet flavor.

Milk Chocolate Cookies

Use milk chocolate chips for a sweeter, creamier cookie.

Peanut Butter Chocolate Chip Cookies

Add a few spoonfuls of creamy peanut butter to the dough and use chocolate chunks.

Chocolate Walnut Cookies

Add approximately ¾ cup of chopped toasted walnuts.

Sea Salt Chocolate Cookies

Add flaky sea salt to the tops immediately after baking.

How to Store Chocolate Chip Cookies

Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.

For the softest texture, place a small piece of bread inside the container. The bread can help maintain moisture in the cookies.

Can You Freeze Baked Cookies?

Yes.

Allow the cookies to cool completely, then place them in a freezer-safe container or bag.

They can generally be frozen for around 2–3 months.

Thaw them at room temperature or warm them briefly before serving.

Can You Freeze Cookie Dough?

Absolutely.

Shape the dough into individual balls and place them on a lined tray.

Freeze until firm, then transfer the dough balls to a freezer-safe bag or container.

When ready to bake, you can bake them from frozen, adding a few extra minutes to the baking time.

Serving Suggestions

These cookies are delicious on their own, but you can make them even more special by serving them with:

Cold milk
Vanilla ice cream
Chocolate ice cream
Caramel sauce
Chocolate sauce
Fresh berries
Hot coffee
Hot chocolate

For an impressive dessert, place a warm cookie in a bowl and top it with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Frequently Asked Questions

Why did my chocolate chip cookies spread too much?

The butter may have been too warm, the dough may not have been chilled long enough, or the oven may not have been hot enough when the cookies went in.

How do I make my cookies thicker?

Chill the dough, use the correct amount of flour, avoid flattening the dough balls, and don’t use melted butter.

Why are my cookies hard instead of soft?

They were likely baked too long or contained too much flour. Remove them when the edges are set but the centers still look slightly soft.

Can I make the dough the night before?

Yes. In fact, overnight chilling can deepen the flavor and help create thicker cookies.

Can I use salted butter?

Yes, but reduce or omit the additional salt in the recipe so the cookies don’t become too salty.

What chocolate is best for these cookies?

Semi-sweet chocolate chips are a great choice, but chopped dark or semi-sweet chocolate creates larger melted chocolate pockets.

Why add an extra egg yolk?

The extra yolk adds richness and helps create a softer, chewier texture without adding as much additional liquid as another whole egg.

Can I make smaller cookies?

Yes. Reduce the dough portion to approximately 1½–2 tablespoons and reduce the baking time. Start checking them early because smaller cookies bake faster.

Why are my cookies crispy after cooling?

They may have been baked slightly too long. Remember that cookies continue to set as they cool.

Can I make these without cornstarch?

Yes. You can omit it, although the texture may be slightly different and the cookies may not be quite as tender.

Nutrition Information

Approximate nutrition per large cookie:

Calories: 320–380 kcal
Carbohydrates: 42–48 g
Protein: 4–5 g
Fat: 16–20 g
Saturated Fat: 9–11 g
Sugar: 25–30 g
Fiber: 1–2 g
Sodium: 150–220 mg

Nutrition values are estimates and can vary depending on the exact ingredients, chocolate brand, and cookie size.