Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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
