Ultra Thick Bakery Style Chocolate Chip Cookies are my go-to when I want that corner-bakery puff without leaving the house. The dough comes together in one bowl, puffs into sky-high mounds, and stays soft and gooey for days. If you love nostalgic treats, pair it with my <a href="https://eats.lokog.com/2026/04/heaven-on-earth-cake-delightful-dessert.html">Heaven on Earth Cake</a> for the ultimate dessert spread.
Why You'll Love Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe
Ultra Thick Bakery Style Chocolate Chip Cookies bake up bakery-tall with gooey centers in one bowl. No mixer, no chill, 40 minutes total.
- No mixer or chilling—one bowl, 15 minutes prep
- Extra ¼ cup flour + cornstarch = bakery-thick, soft centers
- Melted butter means no waiting for butter to soften
- Freeze-and-bake option for fresh cookies anytime
Ingredients for Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe
Flour: spoon & level for height; swap 1:1 with bread flour for chewier biteButter: melted gives spread control; coconut oil works but cookies flatten slightlyChocolate chips: use half chips, half chunks for melty pockets
- Flour: spoon & level for height; swap 1:1 with bread flour for chewier bite
- Butter: melted gives spread control; coconut oil works but cookies flatten slightly
- Chocolate chips: use half chips, half chunks for melty pockets
Ingredient Note: Full measurements for Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe are listed in the printable recipe card below.
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe
Step 1 — Prep & Preheat
Preheat & Prep: Heat oven to 350°F. Line two sheet pans with parchment.
Step 2 — Cook and Build Flavor
Whisk Dry: In a medium bowl whisk flour, cornstarch, baking soda, and salt.
Step 3 — Finish, Taste, and Adjust
Mix Wet: In a large bowl stir melted butter and both sugars until glossy. Beat in egg, yolk, and vanilla until combined.
Expert Tips for Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe
- Weigh flour for consistent height—too much = cakey, too little = flat.
- Under-bake by 1 min; carry-over heat finishes centers.
- Freeze scooped dough on tray, then bag for bake-from-frozen convenience—add 2 min to time.
Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe
Ultra Thick Bakery Style Chocolate Chip Cookies bake up bakery-tall with gooey centers in one bowl. No mixer, no chill, 40 minutes total.
Ingredients
Main Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp sea salt
- 1 cup (226 g) unsalted butter, melted & cooled
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temp
- 2 tsp pure vanilla extract
- 1 ½ cups (255 g) semisweet chocolate chips
Optional Toppings
- Flaky salt for finishing
Instructions
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- Preheat & Prep: Heat oven to 350°F. Line two sheet pans with parchment.
- Whisk Dry: In a medium bowl whisk flour, cornstarch, baking soda, and salt.
- Mix Wet: In a large bowl stir melted butter and both sugars until glossy. Beat in egg, yolk, and vanilla until combined.
- Form Dough: Fold dry into wet just until no flour streaks remain; fold in chips. Dough will be thick.
- Shape: Scoop ¼-cup mounds (about 75 g) 3 in apart. Do not flatten.
- Bake: 12–14 min, until edges are golden and centers look under-baked. Bang pan once halfway for ripples.
- Cool: Let cookies rest on pan 10 min to finish setting, then transfer to rack.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe FAQs
Yes—scoop and freeze raw dough up to 3 months. Bake straight from frozen, adding 1–2 min.
Use 1 tsp arrowroot or omit; cookies will be slightly less puffy but still thick.
Keep in airtight container at room temp up to 4 days or freeze baked cookies up to 2 months.
Butter too hot or not enough flour. Be sure to cool melted butter 5 min and spoon/level flour correctly.
You Might Also Like
Before You Go
If you try this Ultra Thick Bakery Style Chocolate Chip Cookies – Easy One-Bowl Recipe, I'd love for you to leave a rating or share how you customized it.