Introduction

These ultra thick bakery style chocolate chip cookies are the ultimate treat for anyone craving rich, chewy, perfectly soft centers with golden edges. Made with melted butter and a mix of semisweet and dark chocolate chips, they deliver that classic bakery indulgence right from your own oven.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (or sea salt)
1 cup granulated sugar
½ cup packed light brown sugar
14 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
3 cups chocolate chips (mix of semisweet and dark)
Optional: extra chocolate chips and flaky sea salt for topping

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the melted butter with granulated sugar and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Avoid overmixing. Gently fold in most of the chocolate chips, reserving some to press on top later.
Step 4: Cover the dough and refrigerate for at least 1 hour or overnight to enhance flavor and prevent spreading during baking.
Step 5: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
Step 6: Use a large cookie scoop (about 3 tablespoons) to shape dough balls, stacking them taller than wide for thickness. Place them on the baking sheet spaced a few inches apart. Press extra chocolate chips on top.
Step 7: Bake for 10–13 minutes, until edges are golden and centers are slightly soft. Aim to slightly underbake for the best texture.
Step 8: Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm for that authentic bakery finish.

Tips & Variations

Chilling the dough overnight intensifies flavor and ensures the cookies stay thick and chewy.
Try mixing semisweet and dark chocolate chips for a deeper chocolate taste.
Pressing extra chocolate chips on top before baking creates a beautiful bakery-style look.
For a nutty twist, add chopped walnuts or pecans into the dough.
If you prefer softer cookies, slightly reduce baking time by 1–2 minutes.

Storage

Store cooled cookies in an airtight container at room temperature for 4–5 days. To maintain softness, place a slice of bread in the container with the cookies. For longer storage, freeze baked cookies in an airtight container for up to 2 months and thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.

Why should I chill the dough?

Chilling the dough firms it up, preventing the cookies from spreading too much in the oven. It also allows the flavors to meld, resulting in thicker, more flavorful cookies.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

These ultra thick bakery-style chocolate chip cookies deliver a perfect balance of chewy and soft textures with rich caramelized flavors. Made with a blend of semisweet and dark chocolate chips, melted butter, and a chill time to lock in thickness and flavor, these cookies mimic a classic bakery treat that’s easy to make at home.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10-13 minutes
Total Time: 1 hour 30 minutes (including 1 hour chilling)
Yield: 12–14 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Fresh Products:

2 large eggs

Pantry Items and Spices:

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (or sea salt)
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract

Mix-ins:

3 cups chocolate chips (mix of semisweet and dark)

Dairy:

14 tablespoons unsalted butter, melted and slightly cooled

Optional for Topping:

Extra chocolate chips
Flaky sea salt

Instructions

Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set this mixture aside for later use.
Prepare the Wet Ingredients: In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly.
Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients. Mix just until a thick dough forms, taking care not to overmix. Gently fold in the chocolate chips, reserving a few to press on top of the cookie dough balls later.
Chill the Dough: Cover the dough bowl and refrigerate for at least 1 hour, preferably overnight. This step intensifies the flavor and helps prevent the cookies from spreading during baking, resulting in thicker cookies.
Preheat and Prep: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
Scoop and Shape: Using a large cookie scoop or ice cream scoop (around 3 tablespoons), form dough balls. Stack them slightly taller than wide to achieve the thick bakery look. Place them spaced a few inches apart on the prepared baking sheets. Press a few additional chocolate chips on top of each dough ball for an attractive finish.
Bake: Bake for 10 to 13 minutes, or until the edges are golden brown while the centers remain slightly soft. The cookies should be slightly underbaked to finish setting as they cool on the tray.
Cool and Set: Allow the cookies to cool on the baking sheets for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt on top to add a final touch of bakery-style flavor.

Notes

Chilling the dough is essential for thick, chewy cookies and richer flavor; do not skip this step.
Using a mix of semisweet and dark chocolate chips adds depth to the chocolate flavor.
Pressing extra chips on top before baking gives a professional bakery appearance.
Store cooled cookies in an airtight container at room temperature for up to 5 days, with a slice of bread to maintain softness.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Underbaking slightly ensures a soft and chewy center that sets perfectly as they cool.

Keywords: thick chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, homemade cookies, easy cookie recipe, thick cookies, chocolate chip cookie recipe