Bakery Style Chocolate Chip Cookies – No Chill, Soft & Gooey

There’s just something magical about biting into a chocolate chip cookie that’s thick, soft in the center, and just slightly crisp around the edges. It feels like you’ve stepped into your favorite neighborhood bakery—except you’re still in your kitchen, possibly still in your pajamas. These Ultra Thick Bakery Style Chocolate Chip Cookies are everything you love about bakery cookies: golden, gooey, and generously packed with melty chocolate chips. The best part? You don’t need to chill the dough and they bake in under 10 minutes.

I still remember the first time I made these cookies. It was a rainy afternoon, and I wanted something sweet, warm, and indulgent without having to wait an hour for dough to chill. I played around with a few tricks—using cornstarch for softness, cold butter for structure, and a slightly higher oven temp for that perfect rise—and suddenly, I had bakery-style cookies cooling on my counter. They were thick, golden-brown, and filled with gooey chocolate pockets. A total dream.

These cookies are the kind that disappear within minutes of coming out of the oven. Whether you’re baking for a weekend treat, a last-minute get-together, or just because you’ve had a long day, this is the kind of recipe that never disappoints. Plus, it’s totally customizable—add nuts, swap out the chocolate, or double the size for jumbo cookies.

So if you’ve been chasing the ultimate chocolate chip cookie—look no further. Let’s make a batch of thick, bakery-style goodness that’ll win over every cookie lover in your life.

Why You’ll Love This Bakery Style Chocolate Chip Cookies Recipe

There are dozens of chocolate chip cookie recipes out there, but here’s what makes this one extra special. It’s not just about the ingredients—it’s about the texture, simplicity, and immediate satisfaction these cookies bring.

• No chilling time required: That’s right—no waiting around while your dough hardens in the fridge. You mix, scoop, and bake.
• Big, bakery-style texture: The cookies puff up beautifully in the oven thanks to the cold butter and high baking temperature. That combo gives you crisp edges and super soft centers.
• Easy and quick: From start to finish, you’ll have warm cookies in under 30 minutes.
• Incredibly customizable: Want to add chopped walnuts or pecans? Go for it. Prefer milk chocolate over semi-sweet? Totally fine. You can even double the size of the dough balls for those oversized café-style cookies.
• Minimal cleanup: One bowl for dry, one bowl for wet, and everything comes together easily.

And let’s talk flavor: these Bakery Style Chocolate Chip Cookies are rich, buttery, and packed with chocolate in every bite. The use of brown sugar adds a subtle molasses note that deepens the flavor, while the cornstarch ensures that irresistibly soft interior. Every bite delivers that satisfying contrast of chewy center and crisp edge.

Health Benefits

Okay, we’re not here to pretend that cookies are a health food—but it’s still good to understand what you’re working with.

• Controlled ingredients: When you bake at home, you know exactly what’s going into your cookies. No preservatives, artificial flavors, or unpronounceable ingredients.
• No trans fats: This recipe skips hydrogenated oils in favor of real butter.
• Portion control: You can decide the size of your cookies—mini, regular, or jumbo.
• Customization for dietary needs: You can make swaps like applesauce for eggs or use dark chocolate chips for added antioxidants.

And yes, there’s emotional wellness to consider too. Baking these cookies can be therapeutic, and sharing them brings joy. Sometimes that’s the most important benefit of all.

Preparation Time, Servings, and Nutritional Information

Total Time: 25–30 minutes
Prep Time: 10 minutes
Bake Time: 6–8 minutes
Cooling Time: 5 minutes

Servings: Makes about 12–14 medium cookies
Calories per serving: Approximately 210 calories
Protein: 2g
Carbohydrates: 27g
Fat: 11g
Sugar: 15g

Ingredients List

To make these ultra thick bakery-style chocolate chip cookies, you’ll need a few pantry staples:

• 1¼ cups all-purpose flour – Provides the structure and body of the cookie.
• 3 tablespoons cornstarch – The secret to ultra-soft cookies with a delicate texture.
• ½ teaspoon salt – Balances the sweetness and enhances flavor.
• ½ teaspoon baking soda – Helps the cookies rise and puff up in the oven.
• ½ cup cold butter, cubed – Keeps the dough firm for thicker cookies.
• 6 tablespoons granulated sugar – Adds sweetness and helps with crisp edges.
• 6 tablespoons brown sugar – Brings moisture and a deeper, caramel-like flavor.
• 1 large egg (or ¼ cup unsweetened applesauce) – Binds the ingredients and adds richness.
• ½ teaspoon vanilla extract – Adds a warm, aromatic touch.
• 1 bag (10–11 oz) semi-sweet chocolate chips – Melty, sweet, and the star of the show.
• ¼ cup chopped walnuts (optional) – For a nutty crunch and extra depth of flavor.

Step-By-Step Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 475°F (245°C). This high temperature helps the cookies puff up quickly and brown nicely on the outside while staying soft inside. Line a baking sheet with parchment paper.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together:

• All-purpose flour
• Cornstarch
• Salt
• Baking soda

Set this aside for later. The cornstarch is what gives your cookies that perfect soft texture, so don’t skip it.

Step 3: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to blend:

• Cold, cubed butter
• Granulated sugar
• Brown sugar

Mix until just combined. The butter should still be a bit chunky—this helps prevent the cookies from spreading too much.

Step 4: Add Wet Ingredients

Mix in:

• One large egg (or applesauce)
• Vanilla extract

Blend until the mixture comes together smoothly. Don’t overmix—just until incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet, mixing with a spatula or spoon. Stir until no dry spots remain. Again, avoid overmixing to keep the cookies tender.

Step 6: Fold in the Chocolate Chips and Walnuts

Gently fold in:

• Chocolate chips
• Walnuts (if using)

Make sure the chips are evenly distributed for maximum chocolate in every bite.

Step 7: Scoop the Dough

Using a tablespoon or cookie scoop, scoop dough onto the lined baking sheet. Space the cookies at least 2 inches apart to give them room to expand.

Step 8: Bake

Bake for 6–8 minutes until the tops are golden brown. The centers may look slightly underdone—this is perfect. They’ll continue to cook on the baking sheet as they cool.

Step 9: Cool Slightly

Let the cookies cool on the baking sheet for 5 minutes. This helps them set up and makes them easier to handle. Enjoy them warm for the gooiest texture.

How to Serve

Here are some of the best ways to serve your ultra thick chocolate chip cookies:

• Fresh from the oven: Nothing beats a warm cookie with melty chocolate.
• With a glass of cold milk: A classic combo that never fails.
• As an ice cream sandwich: Scoop some vanilla or chocolate ice cream between two cookies.
• Crumbled over yogurt or oats: A dessert-inspired breakfast twist.
• Packed in a lunchbox: These hold up well, making them perfect for on-the-go snacking.

Pairing Suggestions

You don’t need much to enjoy these cookies, but if you want to elevate the moment, try pairing with:

• Hot drinks: Coffee, chai latte, or a warm mug of cocoa.
• Fruit: Serve with sliced strawberries or bananas for a sweet contrast.
• Dessert board: Add these cookies to a platter with berries, chocolate bark, and caramel popcorn for a showstopping treat spread.
• Milk alternatives: Almond milk, oat milk, or soy milk all complement the cookies’ flavor.

Storage, Freezing & Reheating Instructions

Storing

Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy.

Freezing

To freeze, place unbaked cookie dough balls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and keep for up to 3 months. When ready to bake, add 1–2 extra minutes to the baking time—no need to thaw.

Reheating

To reheat cookies, warm them in the microwave for 10–15 seconds. This brings back that fresh-from-the-oven gooeyness.

Common Mistakes to Avoid

• Overbaking: These cookies continue cooking after you remove them from the oven, so don’t wait for a completely firm center.
• Using room temp butter: Cold butter is key to thick, puffed-up cookies.
• Overmixing the dough: This can lead to dense, tough cookies.
• Skipping the cornstarch: It’s what gives these cookies their soft texture.
• Crowding the pan: Give the cookies space so they don’t run into each other as they bake.

Pro Tips

• Use a kitchen scale for consistent cookie sizes.
• Chill the dough for 10–15 minutes if your kitchen is very warm.
• Try chocolate chunks instead of chips for melty pools of chocolate.
• Use a cookie scoop to ensure even baking.
• Sprinkle the tops with sea salt before baking for an upscale flavor.

Frequently Asked Questions (FAQs)

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to avoid an overly salty taste.

Can I make the dough ahead of time?
Absolutely. You can store the dough in the fridge for up to 48 hours or freeze it for longer storage.

What if I don’t have cornstarch?
You can skip it, but the cookies won’t be as soft. Arrowroot powder can work as a substitute.

Can I use a different type of chocolate?
Yes! Milk, dark, or white chocolate chips all work. You can also mix them for variety.

Do I need to let the cookies cool on the pan?
Yes—this allows them to finish baking and prevents them from falling apart when you move them.

How do I make jumbo cookies?
Double the dough per scoop and bake for 9–10 minutes instead of 6–8.

Can I use gluten-free flour?
Yes, just make sure it’s a 1:1 baking blend. The texture may be slightly different but still delicious.

Why are my cookies spreading too much?
Check that your butter is cold and that you’re not overmixing the dough. Also, make sure your baking sheet isn’t warm from a previous batch.

Can I add oats or coconut?
Definitely! Add up to ½ cup rolled oats or shredded coconut for a fun texture twist.

How do I keep the cookies soft for days?
Store them with a slice of bread in the container. The cookies absorb moisture from the bread and stay soft longer.

Conclusion & Call to Action

If you’ve been looking for the ultimate chocolate chip cookie—one that’s thick, chewy, and filled with gooey chocolate—this is it. These Ultra Thick Bakery Style Chocolate Chip Cookies come together in under 30 minutes, with no chilling required, and the results are bakery-level perfection.

Whether you’re baking for a party, a potluck, or just because you need a cookie fix, this recipe delivers every single time. I’d love to hear how they turn out for you. Leave a comment, share your tips, or tag me on social media with a photo of your cookie masterpiece.

Now go preheat that oven. Your perfect cookie moment is just minutes away.

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