Big Soft Chia Seed Cookies
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These Big Soft Chia Seed Cookies are thick, chewy, and bakery-style with a soft center and lightly crisp edges. Made with cold butter, an extra egg yolk, and a generous amount of chia seeds, these cookies bake up tall, plush, and deeply satisfying. They’re rich without being heavy, structured without being dry, and perfectly balanced between soft and chewy.
This is the kind of cookie that feels intentional and indulgent — oversized, hearty, and packed with texture. Whether you enjoy them plain or loaded with chocolate chips, these cookies are designed to impress.
Big Cookie Energy. No Chocolate Needed.
This is a classic bakery-style cookie, reimagined without chocolate chips. Big, soft, and satisfying, these cookies let texture do the talking — and chia seeds bring just the right amount of interest without overpowering that timeless cookie flavour. Sam x
Bakery-Style Size – large, thick cookies with a soft, chewy center and a satisfying bite
Chia Seed Twist – adds texture and subtle nuttiness while keeping the flavour clean and classic
Simple & Intentional – no mix-ins needed, just a well-balanced dough that pairs perfectly with coffee
Why this recipe works
This cookie works because it balances classic cookie chemistry with modern flavor twists:
- Creaming Butter & Sugar: Builds structure while keeping the centers soft.
- Cold Butter Chunks & Dough Chilling: Limits spread and ensures thick, café-style cookies.
- Chia Seeds: Retain moisture, add texture, and create a tender bite.
- Flour + Cornstarch + Leavening: Produces soft, thick, bakery-style cookies every time.
The result is a cookie that rises, spreads just enough, and stays soft in the center.
Ingredients you’ll need
All-Purpose Flour
Provides structure and balance so the cookies stay thick without becoming cakey.
Cornstarch
Softens the crumb of cookies and creates that plush, bakery-style texture.
Baking Powder
Adds lift and contributes to height.
Baking Soda
Helps the cookies spread just enough and promotes browning.
Salt
Balances sweetness and enhances overall flavor.
Cold Unsalted Butter
Limits spread and creates a dense, chewy interior when beaten briefly.
Light Brown Sugar
Adds moisture and chew through its molasses content.
Granulated Sugar
Helps with structure and crisp edges.
Eggs + Extra Egg Yolk
Bind the dough and add richness, chew, and tenderness.
Chia Seeds
Add texture, subtle nuttiness, and moisture retention — helping the cookies stay soft longer.
How to make big soft chia seed cookies
Step 1: In a medium size mixing bowl, sift together the flour, cornstarch, baking powder, and baking soda. Whisk in the salt and set aside.
Step 2: Â Beat the cold cubed butter for 30 seconds, just to break it up. Add both sugars and beat for 1 minute, until combined.Â
Step 3: Beat in the eggs one at a time, mixing for about 10 seconds after each addition. Add the egg yolk together with the second egg and mix just until incorporated.Â
Step 4: Gradually add the dry ingredients in thirds, mixing on low speed until just combined.Â
Step 5: Gently fold in the chia seeds with a spatula until incorporated.
Step 6: Scoop dough into 80g (⅓ cup) portions and place 4–6 cookies per tray, leaving plenty of space. Chill on the tray for 1 hour, then bake straight from the fridge at 400°F (200°C) for 12–13 minutes. Cool on the tray for 10 minutes before transferring to a wire rack.
When to serve chia seed cookies
These cookies are versatile and crowd-pleasing:
- Weekend Treats: Perfect for coffee breaks or brunches.
- After-School Snacks: Keep the kids happy and satisfied.
- Bake Sales & Exchanges: Stand out with thick, soft cookies.
- Gifting: Pack in tins or cellophane bags for friends and family.
- Anytime: Whenever you crave a thick, soft, slightly chewy cookie.
Why chia seeds work so well in cookies
Chia seeds absorb liquid and slowly release it as the cookies cool, which helps prevent dryness. They also add structure without heaviness and create a satisfying bite. Unlike oats or nuts, chia seeds blend seamlessly into the dough while still enhancing texture.
Chia seed cookies video
Storage & make-ahead
- Room Temperature: Airtight container for up to 5 days.
- Freezing Dough: Scoop and freeze dough balls up to 1 month. Thaw in fridge before baking.
- Freezing Baked Cookies: Layer with parchment, freeze up to 1 month, warm slightly before serving.
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Big Soft Chia Seed Cookies
Ingredients
Method
- Prep Pans: Line two large baking sheets with parchment paper and set aside.
- Mix the Dry Ingredients: In a medium size mixing bowl, sift together the flour, cornstarch, baking powder, and baking soda. Whisk in the salt and set aside.
- Beat the Butter: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the cold cubed butter for 30 seconds, just to break it up.
- Add the Sugars: Add both sugars and beat for 1 minute, until combined. Scrape down the sides of the bowl.
- Add the Eggs: Beat in the eggs one at a time, mixing for about 10 seconds after each addition. Add the egg yolk together with the second egg and mix just until incorporated.

- Combine the Dough: Gradually add the dry ingredients in thirds, mixing on low speed until just combined.
- Add Chia Seeds: Add the chia seeds and and gently fold in with a spatula until incorporated.
- Portion the Cookies: Scoop dough into 2.8 oz. (80g / â…“ cup) portions. Place 4-6 cookies per tray, leaving plenty of space between each cookie. You will need to bake them in batches.
- Chill the Dough: Transfer the trays to the refrigerator and chill for 1 hour. This step is essential for thick cookies.
- Preheat Oven: With 20 minutes of chill time remaining, preheat the oven to 400°F (200°C).
- Bake: Bake cookies straight from the fridge for 12–13 minutes, or until the edges are lightly golden and set. The middles will look slightly underbaked.
- Cool: Let cookies cool on the baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely. Enjoy!