Ultra Thick Bakery-Style Chocolate Chip Cookies Recipe
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.
- 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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