Oversized Chocolate Chip Cookies (Bakery-Style Thick Cookies)
These Oversized Chocolate Chip Cookies are thick, chewy, and bakery-style with gooey centers and crisp edges. The perfect giant chocolate chip cookie recipe for cookie lovers.
If you’re new here, I’m Lisa Silvestre, founder of The Secret Crunch and a self-proclaimed Butter Mom.
For years, I was known for my ooey-gooey chocolate chip cookies. They’re thinner, chewy, and packed with chocolate chips, and they’ve been a favorite with family and friends for as long as I can remember.
But lately, thick bakery-style cookies have been everywhere, and after weeks of testing, I knew I needed a version of my own.
These Oversized Chocolate Chip Cookies are thick, soft, and chewy with crisp golden edges and gooey centers. If you love giant bakery-style chocolate chip cookies, this recipe is for you.
Grab your FREE copy of my e-book, The Ultimate Cookie Starter Kit, with five tried and true cookies recipes that are essential for any kitchen!
Why You’ll Love These Oversized Chocolate Chip Cookies
- They’re thick and have the well-loved bakery-style texture with a soft and gooey center
- They’re loaded with chocolate chips in every bite
- Easy to make with simple pantry ingredients
- Great for gifting, bake sales, or weekend baking
- Freezer-friendly dough
- They’re great for making “stuffed cookies”
What Makes These Bakery-Style Cookies So Thick?
The secret to achieving thick bakery-style chocolate chip cookies comes down to a few key factors.
First, the cookie dough is chilled before baking. Chilling helps solidify the butter and prevents the cookies from spreading too quickly in the oven.
Second, these cookies are intentionally oversized. Each cookie dough ball weighs approximately 120 grams, creating that tall bakery-style appearance with a soft center.
Finally, the combination of cornstarch and baking powder helps create a cookie that stays thick while remaining soft and tender.
Why do I need to chill the cookie dough?
Chilling the dough helps prevent the cookies from spreading too much during baking and contributes to a thicker texture.
Can I make the dough ahead of time?
Yes. The dough balls can be refrigerated for up to 48 hours before baking.
Can I freeze these cookies?
Absolutely. You can freeze the baked cookies or the unbaked dough balls for up to 3 months.
Why are my chocolate chip cookies flat?
Flat cookies are often caused by warm butter, insufficient flour, or skipping the chilling step.
What ingredients do I need to make these oversized chocolate chip cookies?
Be sure to gather the following ingredients before whipping-up these thick, bakery-style cookies. You’ll find the exact measurements in the recipe card below:
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Chocolate chips
Grab your FREE copy of my e-book, The Ultimate Cookie Starter Kit, with five tried and true cookies recipes that are essential for any kitchen!
How to Make Oversized Chocolate Chip Cookies
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and egg yolk and mix until fully incorporated.
Add the flour, cornstarch, baking powder, baking soda, and salt. Mix until a soft dough forms. Fold in the chocolate chips.
Divide the dough into approximately 9 equal portions, about 120 grams each.
Roll each portion into a smooth ball and place them on a plate or baking sheet. Refrigerate the dough balls for at least 2 hours.
Once chilled, place the cookie dough balls onto the prepared baking sheets, leaving plenty of space between each cookie to allow for spreading. Preheat oven to 350 degrees F.
Bake for 13 to 15 minutes, or until the edges are lightly golden and the centers still appear slightly underbaked.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Thick Chocolate Chip Cookies
- Measure your flour carefully to avoid dry cookies. You can take a look at my flour-measuring tips here.
- Chill the dough for at least 2 hours.
- Do not overbake. The centers should still look slightly underdone when removed from the oven.
- Let the cookies cool on the baking sheet before transferring them.
Loving these recipes? Be sure to follow me on socials: Instagram, TikTok and Youtube for more Butter Mom inspiration! Plus, you can get my free recipe e-book by clicking here!
Oversized Chocolate Chip Cookies
Ingredients
- ¾ cup butter softened (170 grams)
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and egg yolk and mix until fully incorporated.
- Add the flour, cornstarch, baking powder, baking soda, and salt. Mix until a soft dough forms. Fold in the chocolate chips.
- Divide the dough into approximately 9 equal portions, about 120 grams each.
- Roll each portion into a smooth ball and place them on a plate or baking sheet. Refrigerate the dough balls for at least 2 hours.
- Once chilled, place the cookie dough balls onto the prepared baking sheets, leaving plenty of space between each cookie to allow for spreading. Preheat oven to 350 degrees F.
- Bake for 13 to 15 minutes, or until the edges are lightly golden and the centers still appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
