Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Introduction

These ultra thick bakery-style chocolate chip cookies are perfectly soft and ooey-gooey, just like the ones you’d find in your favorite bakery. With a rich caramelized flavor and a satisfying dense texture, they’re sure to become your new cookie obsession.

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 (use a mix of semisweet and dark for a bakery effect)
• 14 tablespoons unsalted butter, melted and slightly cooled
• Optional for topping: Extra chocolate chips and flaky sea salt

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Step 3: Slowly add the dry ingredients to the wet mixture and mix until a thick dough forms. Avoid overmixing. Gently fold in the chocolate chips, reserving a few to press on top later.
4. Step 4: Cover the dough and refrigerate for at least 1 hour, preferably overnight. This step thickens the cookies and enhances their caramelized flavor.
5. Step 5: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
6. Step 6: Using a large cookie scoop (about 3 tablespoons), form dough balls that are slightly taller than wide for a thick bakery look. Place them spaced apart on the baking sheet and press extra chocolate chips on top.
7. Step 7: Bake for 10–13 minutes until edges are golden but centers remain soft. The cookies will finish setting as they cool on the tray.
8. Step 8: Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm if desired.

Tips & Variations

• Chilling the dough overnight intensifies flavor and prevents spreading for thicker cookies.
• Mixing semisweet and dark chocolate chips adds depth and a bakery-style touch.
• Pressing extra chocolate chips on top before baking creates an appealing, melty finish.
• Use flaky sea salt on top to balance sweetness and add texture.

Storage

Store cooled cookies in an airtight container at room temperature for 4–5 days. To keep them soft, include a slice of bread in the container. You can freeze baked cookies for up to 2 months; thaw at room temperature before serving. Unbaked dough balls can also be frozen—bake directly from frozen, adding 1–2 minutes to the bake time. For a quick warm-up, microwave cookies for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to avoid oversalting the cookies.

Why should I chill the dough?

Chilling firms up the dough, preventing excessive spreading and enhancing the caramelized flavor for thick, bakery-style cookies.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

These ultra thick bakery style chocolate chip cookies are rich, chewy, and packed with gooey chocolate chips, delivering the perfect bakery-quality treat at home. Chilling the dough before baking intensifies the flavor and ensures a thick, soft center with golden edges. Perfect for cookie lovers craving that classic bakery indulgence.

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

Ingredients

Scale 1x2x3x

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 for topping:

• Extra chocolate chips
• Flaky sea salt for that bakery-style finish

Instructions

1. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
2. Prepare the Wet Ingredients: In a large mixing bowl, beat the melted and slightly cooled unsalted butter with granulated sugar and light brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to incorporate the flavors.
3. Combine and Fold: Gradually add the dry ingredients into the wet mixture, mixing gently until a thick dough forms, taking care not to overmix. Then fold in the chocolate chips, keeping a few aside to press on top of the dough balls before baking.
4. Chill the Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour, preferably overnight. This chilling step is essential to intensify the flavor and prevent the cookies from spreading too much when baked, ensuring a thick, bakery-style texture.
5. 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 make cleanup easy.
6. Scoop and Shape: Use a large cookie scoop (approximately 3 tablespoons) to form dough balls. Stack them slightly taller than they are wide to help achieve that iconic thick bakery cookie look. Place the dough balls a few inches apart on the prepared baking sheets. Press a few of the reserved chocolate chips onto the top of each dough ball for a beautiful finish.
7. Bake: Bake the cookies in the preheated oven for 10 to 13 minutes, or until the edges turn golden brown but the centers remain slightly soft. The cookies should be slightly underbaked to allow them to finish setting on the tray and remain soft and chewy inside.
8. Cool and Set: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. While the cookies are still warm, sprinkle with flaky sea salt if desired to add a delicious bakery-style finishing touch.

Notes

• Chilling the dough is key for thick, chewy cookies—do not skip!
• For bakery style texture, underbake slightly and allow cookies to finish setting on the tray.
• If storing, keep cookies in an airtight container at room temperature with a slice of bread to maintain softness.
• Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
• Unbaked dough balls can be frozen; bake directly from frozen adding 1-2 minutes to the baking time.
• Reheat cookies in microwave for 10–15 seconds for a warm, soft treat.
• Mix dark and semisweet chocolate chips for a richer, bakery-quality chocolate flavor.

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