Soft Chocolate Chip Cookie Recipe: Thick, Chewy, Bakery-Style (No Flat Cookies)

If you’ve ever pulled a tray of cookies out of the oven only to find they spread into sad, thin pancakes… same. This recipe is for thick, soft, chewy chocolate chip cookies with that bakery-style height—no weird tricks, no complicated steps, and no flat cookies.

They bake up golden on the edges, plush in the middle, and loaded with melty chocolate. Bonus: the dough is super forgiving and made with simple pantry staples.

Why You’ll Love This

These cookies are thick and chewy with a soft center, thanks to the right flour-to-fat ratio, a chill time that actually matters, and a bake that keeps the middles tender—aka the exact opposite of flat, crunchy disappointment.

Ingredients

• 2 1/2 cups (300g) all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine salt
• 3/4 cup (170g) unsalted butter, softened (not melty)
• 3/4 cup (150g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (340g) semi-sweet chocolate chips (or a mix of chips and chunks)
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: flaky sea salt for finishing

How to Make It

1. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. (A hand mixer makes this easy, but you can do it by hand with a sturdy whisk and some determination.)
3. Beat in the eggs one at a time, mixing just until combined. Stir in the vanilla.
4. Add the dry ingredients to the wet ingredients and mix on low (or fold by hand) until you still see a few streaks of flour.
5. Fold in the chocolate chips (and nuts, if using) just until evenly distributed. Don’t overmix.
6. Cover the bowl and chill the dough for at least 1 hour (2 hours is even better for thick cookies). If you’re in a rush, 30 minutes helps, but the chill is your anti-flat insurance.
7. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
8. Scoop dough into large balls, about 3 tablespoons each (roughly 60g). Roll them tall (more like a cylinder/stack than a smooth ball) and place 6 cookies per sheet, leaving space to spread.
9. Bake for 9–11 minutes, until the edges are set and lightly golden but the centers look slightly underbaked and puffy.
10. Let cookies cool on the baking sheet for 10 minutes (they’ll finish setting), then transfer to a wire rack. Sprinkle with flaky sea salt if you’re doing the sweet-salty thing.

Tips for the Best Results

• Use softened butter, not melted. Melted butter = more spread. Softened butter should dent when pressed but not look shiny or greasy.
• Don’t skip the cornstarch. It helps create that tender, thick, bakery-style bite.
• Chill the dough. Cold dough spreads less and gives you thicker cookies with better flavor.
• Measure flour correctly. Spoon and level (or weigh it). Too little flour is a common “why are they flat?” culprit.
• Make your dough balls tall. This is a legit bakery trick for thicker cookies.
• Underbake slightly. Pull them when the centers look a bit soft; they’ll set as they cool for maximum chew.
• Use a hot oven. 375°F helps the edges set faster, which helps prevent overspreading.
• For picture-perfect rounds: right after baking, use a large glass or round cookie cutter to gently “scoot” each cookie into a circle.

Variations

• Double chocolate: Swap 1/2 cup (60g) flour for 1/2 cup unsweetened cocoa powder for a fudgier cookie.
• Chocolate chunk: Use chopped chocolate bars instead of chips for pools of melty chocolate.
• Espresso boost: Add 1–2 teaspoons espresso powder to the dry ingredients for deeper chocolate flavor.
• Salted caramel: Add 1/2 cup caramel bits and finish with flaky sea salt.
• Oat-y bakery vibe: Replace 1/2 cup flour with 1/2 cup old-fashioned oats (cookies will be slightly more rustic and hearty).

Storage & Reheating

Store cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container (it works). Reheat one cookie in the microwave for 8–12 seconds for that fresh-from-the-oven feel, or warm a few on a baking sheet at 300°F (150°C) for about 4–6 minutes.

FAQ

Why did my cookies turn out flat even though I followed the recipe?

The most common causes are butter that was too warm/melted, not chilling the dough long enough, or under-measuring flour. Make sure your butter is truly softened (not glossy), chill at least 1 hour, and consider weighing flour (300g) for consistent thick cookies.

Can I bake these without chilling the dough?

You can, but they’re more likely to spread and lose that bakery-style thickness. If you absolutely need cookies now, chill for 30 minutes minimum, use tall dough mounds, and bake on a cool (not warm) baking sheet.

How do I get that thick, chewy center without overbaking?

Pull the cookies when the edges are set and lightly golden, but the centers still look soft and a little underdone. Let them cool on the baking sheet for 10 minutes—carryover heat finishes the bake while keeping the middle chewy.

Can I freeze the cookie dough for later?

Yes. Scoop and shape the dough into tall portions, then freeze on a tray until solid. Transfer to a freezer bag and freeze up to 3 months. Bake from frozen at 375°F (190°C), adding about 1–3 minutes to the bake time.

What size scoop should I use for bakery-style cookies?

A 3-tablespoon cookie scoop (about 60g per cookie) gives you thick, bakery-style results. If you go smaller, reduce bake time by 1–2 minutes, and keep the dough chilled so the cookies stay tall.