Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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.
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