Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
