I perfected Cafe Style Chocolate Chip Cookies that are thick and loaded with chocolate chips, just like those from your favorite bakery.

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I bake because I want the kind of cookie that makes you stop mid-bite and wonder how they did that, not the thin, sad kind. These Giant Thick Chocolate Chip Cookies taste like they escaped from a bakery case, those Bakery Style Chocolate Chip Cookies you ogle on the way home.

I use plenty of unsalted butter and whole chunks of semi sweet chocolate chips so every mouthful is gooey and a little wild, and the texture? Think Fluffy Chewy Chocolate Chip Cookies but huge, almost silly.

I’ll warn you, they look perfect but still kinda rustic, like real life.

Ingredients

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All purpose flour: Main carb, gives structure, little protein, not much fiber.
Unsalted butter: Rich in fat, makes cookies tender and chewy, adds flavor.
Light brown sugar: Sweet, adds moisture and caramel notes, increases chewiness.
Eggs + extra yolk: Protein and fat, help bind ingredients and add richness.
Semi sweet chocolate: Mostly carbs and fat, gives bittersweet flavor and gooey pockets.
Cornstarch and leaveners: Cornstarch softens, baking soda and powder lift, control spread.
Flaky sea salt: A pinch heightens sweetness and adds crunchy, bright finishing contrast.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 teaspoons (6 g) cornstarch

1 teaspoon (5 g) baking soda

1/2 teaspoon (2 g) baking powder

1 teaspoon (6 g) fine salt

1 cup (226 g) unsalted butter, softened

1 cup (220 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

2 large eggs

1 extra egg yolk

2 teaspoons (10 ml) vanilla extract

12 ounces (340 g) semi sweet chocolate chips or chopped chocolate

Flaky sea salt for sprinkling, optional (about 1/2 to 1 teaspoon)

How to Make this

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1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons (6 g) cornstarch, 1 teaspoon (5 g) baking soda, 1/2 teaspoon (2 g) baking powder and 1 teaspoon (6 g) fine salt so it’s evenly mixed.

2. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 cup (220 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl, don’t skip that step.

3. Add 2 large eggs, the extra egg yolk and 2 teaspoons (10 ml) vanilla extract to the butter mixture and beat until just combined. Don’t overmix, you want them combined but not whipped into a cake batter.

4. Pour the dry ingredients into the wet in two additions, folding gently until just combined. Be gentle here, overworking the dough makes tough cookies. Fold in 12 ounces (340 g) semi sweet chocolate chips or chopped chocolate until evenly distributed.

5. Portion the dough into big balls for giant cookies: use a 3 to 4 tablespoon scoop or about 3 to 4 ounce (85–115 g) balls for bakery style giants. Place them on the prepared sheet about 3 inches apart. For the thickest cookies chill the scooped dough on the tray at least 2 hours or overnight. If you’re short on time chill 30 minutes or pop the tray in the freezer 10 to 15 minutes.

6. Bake the chilled dough at 350°F (175°C). For 3 tbsp to 4 tbsp balls bake 12 to 16 minutes, for larger 4+ oz balls bake 14 to 18 minutes. You’re aiming for golden edges with a soft, slightly underbaked center — they continue to set as they cool.

7. Right out of the oven sprinkle with flaky sea salt if you like that sweet salty contrast (about 1/2 to 1 teaspoon total over the batch). Let cookies cool on the baking sheet 10 to 15 minutes so they set, then transfer to a wire rack to finish cooling.

8. Helpful tips and hacks: measure flour by spooning into the cup and leveling it, not scooping. Use room temperature eggs and softened but not melted butter. Cornstarch and the extra yolk help make them thick and chewy. If your kitchen is warm chill the tray between batches so cookies don’t spread too much. Use chopped chocolate for gooey pockets or chips for easy distribution.

9. Storage: keep cookies in an airtight container at room temp up to 4 days. Reheat briefly in the microwave 8 to 12 seconds if you want that fresh from the oven melty center. You can also freeze dough balls on a tray then bag them for fresh bakes later.

10. If you want them even taller try baking at the same temp on a cool sheet and only slightly flatten the dough balls before baking, or bake at 375°F (190°C) for 1 to 2 minutes less to set the outside quicker, but watch closely because ovens vary.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. Baking sheet plus parchment paper or a silicone mat
3. Large and medium mixing bowls
4. Electric mixer or a sturdy wooden spoon (and dont skip scraping the bowl)
5. Measuring cups and spoons and a kitchen scale for the grams
6. Whisk and a rubber spatula for folding
7. 3 to 4 tablespoon cookie scoop or a small ice cream scoop for bakery size balls
8. Wire cooling rack to finish cooling
9. Sharp knife or bench scraper for chopping chocolate

FAQ

Q: How do I keep these cookies giant and thick?
A: Use the cornstarch and extra yolk they help make a tender, puffy cookie. Don’t over-cream the butter and sugar, scoop big dough balls, then chill them at least 30 minutes. Bake on parchment at 350 F (177 C) until the edges are set and the center still looks a little soft. Let them cool on the sheet for 10 minutes so they finish without spreading.

Q: How long should I chill the dough and can I make it ahead?
A: Chill from 30 minutes to 48 hours. Longer chill = more flavor and less spread. You can freeze shaped dough balls for up to 3 months, bake from frozen adding a few minutes to the time.

Q: What oven temp and bake time should I use?
A: 350 F (177 C) is a good spot. For giant 3 to 4 ounce scoops expect about 14 to 18 minutes. Remove when edges are golden and centers still look slightly underdone. If your oven is convection lower temp by 20 F.

Q: My cookies spread too thin or got cakey. What did I do wrong?
A: If they spread, the dough was too warm, you over-creamed, or you under-measured flour. Chill dough and use a room temp or cooled baking sheet. If they’re cakey, you may have used too much flour or too much baking powder/soda. Check measurements and don’t overbake.

Q: Any good swaps or add-ins?
A: Unsalted butter is best so you control salt, but salted works if you cut added salt. More brown sugar = chewier, more granulated = crisper edges. You can use chopped chocolate instead of chips for big melty pockets. Bread flour ups the chew, cornstarch keeps them soft.

Q: How should I store and reheat them?
A: Store in an airtight container at room temp up to 3 or 4 days. Freeze baked cookies up to 3 months. To reheat, 10 to 15 seconds in the microwave or 5 minutes at 300 F in the oven brings back that just-baked texture. Sprinkle flaky sea salt right after baking if you like.

Giant Thick Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour (2 1/2 cups): swap for bread flour 1:1 by volume — you’ll get chewier, taller cookies. Or use a cup-for-cup gluten free flour blend 1:1 if you need GF, add 1/2 tsp xanthan per cup for structure.
Cornstarch (2 tsp): use arrowroot or potato starch 1:1, same thickening effect. If you have neither, 1 extra tablespoon flour will work but cookies spread a bit more.
Unsalted butter (1 cup): use salted butter same weight, just drop the recipe salt to 1/2 tsp. For nuttier flavor brown the butter first, same amount, it makes the cookies taste deeper and amazing.
Light brown sugar (1 cup packed): replace with 1 cup granulated sugar plus 1 tablespoon molasses for light brown, or use dark brown sugar 1:1 for a richer, more caramel flavor.

Pro Tips

1) Measure flour the right way, spoon it into the cup and level it off, dont scoop straight from the bag. Use softened butter not melted and room temp eggs, and keep the cornstarch plus an extra yolk in mind if you want thick chewy centers, its a small trick but it really works.

2) Chill the scooped dough whenever you can. Overnight is best for tall bakery style cookies, but if you forgot even 30 minutes in the fridge or 10 to 15 minutes in the freezer helps a lot. If your kitchen is warm chill the tray between batches so they dont spread too much.

3) Use chopped chocolate for big gooey pockets and chips if you want even distribution, and save a few chunks to press on top right before baking so they look and feel bakery fresh. Sprinkle flaky sea salt as soon as they come out if you like that sweet salty hit.

4) Let cookies cool on the sheet for 10 to 15 minutes so they set, then move to a rack. Store in an airtight container at room temp for a few days, or freeze dough balls on a tray then bag them for fresh bakes later. Reheat a cookie briefly in the microwave 8 to 12 seconds to get that just baked melty center.

Giant Thick Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected Cafe Style Chocolate Chip Cookies that are thick and loaded with chocolate chips, just like those from your favorite bakery.

Servings

servings

Calories

245

kcal

Equipment: 1. Oven, preheat to 350°F (175°C)
2. Baking sheet plus parchment paper or a silicone mat
3. Large and medium mixing bowls
4. Electric mixer or a sturdy wooden spoon (and dont skip scraping the bowl)
5. Measuring cups and spoons and a kitchen scale for the grams
6. Whisk and a rubber spatula for folding
7. 3 to 4 tablespoon cookie scoop or a small ice cream scoop for bakery size balls
8. Wire cooling rack to finish cooling
9. Sharp knife or bench scraper for chopping chocolate

Ingredients

2 1/2 cups (312 g) all purpose flour
2 teaspoons (6 g) cornstarch
1 teaspoon (5 g) baking soda
1/2 teaspoon (2 g) baking powder
1 teaspoon (6 g) fine salt
1 cup (226 g) unsalted butter, softened
1 cup (220 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
1 extra egg yolk
2 teaspoons (10 ml) vanilla extract
12 ounces (340 g) semi sweet chocolate chips or chopped chocolate
Flaky sea salt for sprinkling, optional (about 1/2 to 1 teaspoon)

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 2 teaspoons (6 g) cornstarch, 1 teaspoon (5 g) baking soda, 1/2 teaspoon (2 g) baking powder and 1 teaspoon (6 g) fine salt so it's evenly mixed.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 cup (220 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl, don’t skip that step.
Add 2 large eggs, the extra egg yolk and 2 teaspoons (10 ml) vanilla extract to the butter mixture and beat until just combined. Don’t overmix, you want them combined but not whipped into a cake batter.
Pour the dry ingredients into the wet in two additions, folding gently until just combined. Be gentle here, overworking the dough makes tough cookies. Fold in 12 ounces (340 g) semi sweet chocolate chips or chopped chocolate until evenly distributed.
Portion the dough into big balls for giant cookies: use a 3 to 4 tablespoon scoop or about 3 to 4 ounce (85–115 g) balls for bakery style giants. Place them on the prepared sheet about 3 inches apart. For the thickest cookies chill the scooped dough on the tray at least 2 hours or overnight. If you're short on time chill 30 minutes or pop the tray in the freezer 10 to 15 minutes.
Bake the chilled dough at 350°F (175°C). For 3 tbsp to 4 tbsp balls bake 12 to 16 minutes, for larger 4+ oz balls bake 14 to 18 minutes. You're aiming for golden edges with a soft, slightly underbaked center — they continue to set as they cool.
Right out of the oven sprinkle with flaky sea salt if you like that sweet salty contrast (about 1/2 to 1 teaspoon total over the batch). Let cookies cool on the baking sheet 10 to 15 minutes so they set, then transfer to a wire rack to finish cooling.
Helpful tips and hacks: measure flour by spooning into the cup and leveling it, not scooping. Use room temperature eggs and softened but not melted butter. Cornstarch and the extra yolk help make them thick and chewy. If your kitchen is warm chill the tray between batches so cookies don't spread too much. Use chopped chocolate for gooey pockets or chips for easy distribution.
Storage: keep cookies in an airtight container at room temp up to 4 days. Reheat briefly in the microwave 8 to 12 seconds if you want that fresh from the oven melty center. You can also freeze dough balls on a tray then bag them for fresh bakes later.
If you want them even taller try baking at the same temp on a cool sheet and only slightly flatten the dough balls before baking, or bake at 375°F (190°C) for 1 to 2 minutes less to set the outside quicker, but watch closely because ovens vary.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.