Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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
