The Ultimate Thick Chocolate Chip Cookies: Soft, Chunky, and Unbelievably Delicious

There’s something magical about biting into a thick, bakery-style chocolate chip cookie. That perfect crisp edge gives way to a soft, chewy, gooey center filled with melted chocolate chips and buttery goodness. These thick chocolate chip cookies are the kind that look like they belong in a high-end bakery window, but they’re surprisingly easy to make at home. If you’re tired of flat, lifeless cookies and are dreaming of that mile-high cookie bliss, you’ve found your perfect recipe.

This recipe is designed to give you that towering height, soft bite, and a rich flavor that makes these cookies unforgettable. Let’s break down exactly why you’ll fall in love with these thick chocolate chip cookies and how to make them flawlessly every time.

Why You’ll Love These Cookies

Thick and substantial: These cookies are chunky, soft in the middle, and firm around the edges—ideal for dunking in milk or eating warm from the tray.
Loaded with chocolate chips: Every bite is packed with rich, melty chocolate.
Buttery flavor: The dough is deeply flavorful thanks to butter and just the right amount of brown sugar.
Perfect for freezing: These cookies freeze beautifully, so you can have fresh-baked cookies any time you want.
No stand mixer needed: You can make the dough with just a whisk and spatula.

Ingredient Breakdown

Let’s take a closer look at what makes each ingredient shine in these cookies:

Unsalted Butter: Provides a rich, creamy base for the dough. Using melted butter gives the cookies that soft, chewy texture and helps keep them dense.
Brown Sugar: Adds moisture and a deep caramel flavor, which helps the cookies stay thick and tender.
Granulated Sugar: Contributes to the classic cookie sweetness and slightly crisp edges.
Egg + Egg Yolk: One whole egg adds structure, while the additional yolk brings extra richness and a soft texture.
Vanilla Extract: Enhances the flavor and aroma of the cookies, tying all the elements together.
All-Purpose Flour: The base of the dough that gives the cookies their structure and helps them hold their shape.
Cornstarch: A small but powerful addition that makes the cookies extra soft and puffy.
Baking Soda: Gives the cookies a slight lift.
Salt: Balances the sweetness and boosts the other flavors.
Chocolate Chips: Use semi-sweet for a classic taste, but feel free to mix in dark, milk, or even chunks for variety.

Step-by-Step Instructions

Melt the Butter: Start by melting your butter and allowing it to cool slightly. This step is important to help dissolve the sugars and create that chewy texture.
Mix the Sugars: In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy. This step ensures the sugars dissolve and help the cookies retain moisture.
Add the Eggs and Vanilla: Stir in the egg and egg yolk, followed by the vanilla extract. Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix just until combined.
Add Chocolate Chips: Fold in the chocolate chips, reserving a handful to press on top of the cookie dough balls.
Chill the Dough: Chill the dough for at least 1 hour. This step is essential for thick cookies that don’t spread too much.
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape the Cookies: Scoop the dough into large balls (about 1/4 cup per cookie) and place them a few inches apart on the baking sheet. Press extra chocolate chips on top for that bakery-style look.
Bake: Bake for 11-13 minutes or until the edges are golden but the centers are still soft and slightly underbaked.
Cool on Pan: Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack. This allows them to finish setting without overbaking.

Tips for Success

Chill the dough: This is not optional if you want thick cookies. Chilling prevents the cookies from spreading too much.
Scoop large balls: Bigger dough balls help create taller, bakery-style cookies.
Don’t overmix: Once you add the dry ingredients, stir just until combined to avoid tough cookies.
Use good-quality chocolate chips: It makes a difference in taste and appearance.
Underbake slightly: They’ll finish baking on the sheet and stay soft inside.

Variations to Try

Nutty Twist: Add chopped walnuts or pecans for crunch.
Double Chocolate: Replace 1/4 cup of flour with cocoa powder.
Stuffed Cookies: Wrap the dough around a square of chocolate or a spoonful of Nutella.
Salted Caramel: Drizzle caramel over the top and sprinkle with sea salt.

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Scoop dough balls and freeze on a tray. Once solid, store in a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to bake time.
Freezing Baked Cookies: Let cookies cool completely, then store in an airtight container or freezer bag for up to 2 months.

Final Thoughts

There’s a reason these thick chocolate chip cookies get so much love—they’re the ultimate comfort treat. With a rich flavor, a pillowy texture, and gooey chocolate in every bite, they’re a dream come true for cookie lovers. Whether you’re baking for a party, meal prepping for your future self, or just in need of some classic indulgence, this recipe will never let you down.

So go ahead, make a batch (or two) of these bakery-style beauties and enjoy the thickest, most satisfying chocolate chip cookies of your life. Happy baking!