Introduction

These ultra thick bakery-style chocolate chip cookies are the perfect treat for anyone craving thick, chewy cookies with a rich, caramelized flavor. Featuring a blend of semisweet and dark chocolate chips, they offer a delightful balance of sweetness and depth, just like you’d find in your favorite bakery.

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

Ingredients

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
14 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
3 cups chocolate chips (mix of semisweet and dark)
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 the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Slowly add the dry ingredients into the wet mixture. Mix until a thick dough forms, being careful not to overmix. Gently fold in the chocolate chips, reserving a few to press on top later.
Step 4: Cover the bowl and refrigerate the dough for at least 1 hour, or preferably overnight. This step helps prevent spreading and deepens the flavor.
Step 5: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
Step 6: Use a large cookie scoop (about 3 tablespoons) to form dough balls. Stack them slightly taller than wide to get that thick bakery look. Place them a few inches apart on the baking sheet, then press a few extra chocolate chips onto the tops.
Step 7: Bake for 10–13 minutes, until the edges are golden brown but the centers remain slightly soft. They will firm up as they cool.
Step 8: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm for a finishing touch.

Tips & Variations

For thicker cookies, be sure to chill the dough overnight and avoid flattening the dough balls before baking.
Try mixing in chopped nuts like walnuts or pecans for added texture.
Use a mix of chocolate chips and chunks for varied chocolate bites.
Substitute the all-purpose flour with 1 cup whole wheat flour for a nuttier flavor, but keep the rest all-purpose for texture.
If you prefer chewier cookies, slightly underbake them and let the centers finish setting on the hot tray.

Storage

Store cooled cookies in an airtight container at room temperature for 4–5 days. For best results and to keep them soft, place a slice of bread in the container. Cookies can also be frozen for up to 2 months once baked; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

While you can bake the cookies right away, chilling is strongly recommended. It prevents spreading and enhances the flavor, making the cookies thicker and more flavorful.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to about ¼ teaspoon or omit it entirely to avoid an overly salty taste.

Ultra Thick Bakery-Style Chocolate Chip Cookies Recipe

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4.4 from 128 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies offer the perfect balance of thick, chewy texture and rich, caramelized flavor. Made with a mix of semisweet and dark chocolate chips, these cookies boast a classic bakery quality with a tender center and golden edges. Chilling the dough overnight intensifies the taste while preventing excess spreading, creating tall, luscious cookies that melt in your mouth.

Author: Lila
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 (mix of semisweet and dark)

Dairy:

14 tablespoons unsalted butter, melted and slightly cooled

Optional Toppings:

Extra chocolate chips
Flaky sea salt

Instructions

Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until fully combined. Set this mixture aside for later.
Prepare the Wet Ingredients: In a large mixing bowl, beat together the melted butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
Combine and Fold: Slowly incorporate the dry ingredients into the wet mixture, mixing just until a thick dough forms. Avoid overmixing to maintain the desired texture. 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 with plastic wrap and refrigerate for at least 1 hour, preferably overnight. This chilling step thickens the dough and enhances the flavor while preventing cookie spread during baking.
Preheat and Prep: When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
Scoop and Shape: Using a large cookie or ice cream scoop (about 3 tablespoons), form dough balls. Shape them to be taller than wide to achieve the thick bakery style. Place the dough balls several inches apart on the prepared baking sheets. Press a few extra chocolate chips into the tops for an appealing finish.
Bake: Bake in the preheated oven for 10–13 minutes until edges are golden brown but centers remain slightly soft. This slight underbaking ensures a chewy, tender center that sets fully as cookies cool.
Cool and Set: Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire cooling rack until completely cool. Optionally, sprinkle with flaky sea salt while warm for a signature bakery touch.

Notes

Chilling the dough is essential for thick, chewy cookies with a caramelized flavor and minimal spreading.
Using a combination of semisweet and dark chocolate chips adds depth of flavor similar to bakery cookies.
Pressing extra chocolate 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; include a slice of bread to maintain softness.
Freeze baked cookies for up to 2 months and thaw at room temperature for best results.
Do not overbake; cookies should appear slightly underdone in the center when removed from the oven.

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