Introduction

These ultra-thick bakery style chocolate chip cookies are soft, chewy, and packed with melty chocolate chips. With a rich caramelized flavor and a perfect thick texture, they bring the bakery experience right into your home kitchen. Perfect for cookie lovers craving something special.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

2 large eggs
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
3 cups chocolate chips (mix of semisweet and dark for best results)
14 tablespoons unsalted butter, melted and slightly cooled
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 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. Be careful not to overmix. Gently fold in the chocolate chips, reserving a few for topping.
Step 4: Cover the bowl and refrigerate the dough for at least 1 hour or preferably overnight to intensify flavor and prevent spreading.
Step 5: Preheat your 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 form dough balls, shaping them taller than wide for thickness. Place them a few inches apart on the baking sheets. Press extra chocolate chips on top of each ball.
Step 7: Bake for 10–13 minutes until edges are golden but centers still look slightly soft. Underbaking slightly ensures a chewy center.
Step 8: Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt on top while still warm for a true bakery touch.

Tips & Variations

For thicker cookies, chill the dough overnight instead of just one hour.
Mix semisweet and dark chocolate chips to mimic a bakery-style depth of flavor.
Press extra chocolate chips on top before baking for a professional look.
Use flaky sea salt as a finishing touch to balance the sweetness and elevate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for 4–5 days. To keep them soft, place a slice of bread in the container. You can freeze baked cookies for up to 2 months, thawing at room temperature before serving. Unbaked dough balls can also be frozen and baked later without thawing; just add 1–2 minutes to the baking time. Reheat cookies briefly in the microwave for 10–15 seconds to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter with margarine or oil?

Butter provides flavor and texture crucial to this recipe’s thick, rich quality. Margarine or oil may result in thinner or less flavorful cookies, so butter is strongly recommended.

Why should I chill the dough before baking?

Chilling the dough helps the flavors develop and reduces spreading in the oven, resulting in thicker, chewier cookies with a more complex caramelized taste.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 74 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies offer a decadent, indulgent treat with a perfect balance of chewy centers and crisp edges. Made with a mix of semisweet and dark chocolate chips, melted butter, and a chilled dough process, these cookies deliver a rich, caramelized flavor and irresistible bakery-style texture right from your oven.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10–13 minutes
Total Time: 1 hour 30 minutes (including 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 (use a mix of semisweet and dark for a bakery effect)

Dairy:

14 tablespoons unsalted butter, melted and slightly cooled

Optional 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. Set this mixture aside to prepare for combining with your wet ingredients.
Prepare the Wet Ingredients: In a large bowl, beat together the melted and slightly cooled unsalted butter, granulated sugar, and light brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to complete the wet base.
Combine and Fold: Gradually add the dry ingredient mixture into the wet mixture, blending until a thick dough forms. Be careful not to overmix to ensure a tender texture. Gently fold in the chocolate chips, saving a few to press on top of the dough balls later for a bakery-style appearance.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, preferably overnight. Chilling prevents spreading, giving the cookies a thick texture and richer, caramelized flavors. This step is essential and should not be skipped.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and help with even baking.
Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls, stacking them taller than wide to achieve a thick bakery look. Arrange them a few inches apart on the prepared baking sheets. Press a few extra chocolate chips on top of each dough ball for aesthetic and taste.
Bake: Bake the cookies for 10–13 minutes, or until the edges are golden brown while the centers remain slightly soft. The secret is to underbake slightly as the cookies will continue setting on the baking sheet once removed from the oven.
Cool and Set: Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. While warm, sprinkle with flaky sea salt to add that final bakery-style finishing touch.

Notes

Chilling the dough is crucial for achieving thick, chewy cookies with caramelized flavor – don’t skip this step.
Underbaking slightly helps maintain a soft, gooey center while crisp edges form.
For storing, keep cookies in an airtight container at room temperature for 4–5 days; storing with a slice of bread helps maintain softness.
You can freeze baked cookies for up to 2 months and thaw at room temperature before enjoying.
Unbaked dough balls can be frozen and baked later by adding an extra 1–2 minutes to the baking time.
Reheat cookies by microwaving for 10–15 seconds to bring back softness and warmth.

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