Introduction

These ultra thick bakery style chocolate chip cookies are soft, chewy, and loaded with melty chocolate chips. With a rich caramelized flavor and a slightly crisp edge, they taste just like your favorite bakery treat. Perfect for satisfying any cookie craving at home!

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe - Recipe Image

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 (mix of semisweet and dark recommended)
14 tablespoons unsalted butter, melted and slightly cooled
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. Stir in vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms. Avoid overmixing. Gently fold in most of the chocolate chips, saving some to press on top later.
Step 4: Cover the dough and refrigerate for at least 1 hour or preferably overnight. This step helps the cookies stay thick and develop a rich flavor.
Step 5: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
Step 6: Use a large cookie scoop (about 3 tablespoons) to form dough balls, making them taller than wide for a thick bakery look. Place on the baking sheet spaced apart and press extra chocolate chips on top.
Step 7: Bake for 10–13 minutes, until edges are golden and centers remain slightly soft. They will finish setting on the baking sheet after removing from the oven.
Step 8: Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while warm if desired.

Tips & Variations

For a bakery-style touch, sprinkle flaky sea salt on warm cookies before they fully cool.
Chilling the dough overnight enhances the flavor and prevents spreading.
Try mixing semisweet and dark chocolate chips for a richer taste.
Use a large cookie scoop to maintain thick, uniform cookies.

Storage

Store cooled cookies in an airtight container at room temperature for 4–5 days. For added softness, place 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—no need to thaw before baking, just add 1–2 minutes to the baking time. Reheat cookies in the microwave for 10–15 seconds to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit or reduce the added salt in the recipe to avoid overly salty cookies.

Why do I need to chill the dough?

Chilling prevents the dough from spreading too much during baking, resulting in thicker cookies with deeper, caramelized flavors.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 110 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies are rich, soft, and loaded with a mix of semisweet and dark chocolate chips for an indulgent bakery-quality treat. With a slightly crispy edge and a chewy center, these cookies are thickened by chilling the dough and baked to perfection for an irresistible caramelized flavor.

Author: Tara
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 for 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 until evenly combined. Set this bowl aside for later.
Prepare the Wet Ingredients: In a large 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, beating well after each addition. Stir in the vanilla extract thoroughly.
Combine and Fold: Gradually add the dry ingredient mixture into the wet mixture. Mix just until a thick dough forms; avoid overmixing to keep cookies tender. Gently fold in the chocolate chips, reserving a handful to press onto the tops of the dough balls later.
Chill the Dough: Cover the bowl and refrigerate the dough for at least one hour, or preferably overnight. Chilling helps intensify the cookie flavor and prevents spreading, resulting in thick, bakery-style cookies with a rich caramelized taste.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls that are slightly taller than they are wide to achieve the thick bakery look. Space them a few inches apart on the prepared baking sheet. Press a few reserved chocolate chips into the top of each ball for a classic finishing touch.
Bake: Place the trays in the oven and bake for 10 to 13 minutes, or until the cookie edges are golden brown but the centers still look slightly soft. This slight underbaking ensures soft, chewy centers that will finish setting as they cool.
Cool and Set: Let the cookies cool on the baking sheet for 5 to 10 minutes to settle, then transfer them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt over the cookies to elevate their bakery-style flavor profile.

Notes

For thicker cookies, do not skip the chilling step; overnight chilling yields best results.
Use a mix of semisweet and dark chocolate chips for a more complex, bakery-style chocolate flavor.
Press extra chocolate chips on top before baking for visual appeal and extra chocolate bursts.
Store cooled cookies in an airtight container at room temperature for up to 5 days with a slice of bread to maintain softness.
Freeze baked cookies for up to 2 months and thaw before serving.
You can freeze unbaked dough balls and bake directly from frozen; just add 1–2 minutes to the baking time.
Reheat cookies in the microwave for 10–15 seconds for that fresh-baked warmth.

Keywords: chocolate chip cookies, bakery style cookies, thick cookies, chewy cookies, homemade cookies, baked cookies, dessert