Introduction

These ultra thick bakery style chocolate chip cookies deliver that perfect balance of chewy and soft with a slightly crisp edge. With rich melted butter and a mix of semisweet and dark chocolate chips, they bring the bakery flavor straight to your kitchen. Perfect for cookie lovers who want a substantial, satisfying treat.

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 (a 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 together the melted butter, granulated sugar, and brown sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Slowly add the dry ingredients to the wet mixture, stirring just until a thick dough forms. Avoid overmixing to keep cookies tender. Gently fold in most of the chocolate chips, reserving a few to press on top later.
Step 4: Cover the dough and refrigerate for at least 1 hour or overnight. This step is crucial for thick, flavorful cookies that hold their shape while baking.
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 (around 3 tablespoons) to form dough balls. Stack the dough slightly taller than wide for that thick bakery look. Place them a few inches apart on the baking sheet and press extra chocolate chips on top of each.
Step 7: Bake for 10–13 minutes, until edges are golden and centers are still soft. Slight underbaking is key, as cookies will set as they cool.
Step 8: Let cookies cool 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 deeper flavor, try browning the butter before melting for the recipe.
Chilling the dough overnight enhances the texture and flavor — don’t skip this step.
Swap some chocolate chips for chunks or chunks of your favorite chocolate bar for varied texture.
Use kosher or flaky sea salt as a finishing touch to balance the sweetness and add a bakery-fresh look.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before enjoying. To refresh, warm cookies in the oven at 300°F (150°C) for 5 minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

How do I make sure my cookies stay thick and don’t spread too much?

Chilling the dough thoroughly before baking is essential. Also, using a large scoop and slightly taller dough balls helps maintain thickness during baking.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 95 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies are thick, chewy, and packed with a rich caramelized flavor that will transport you straight to your favorite bakery. Made with a perfect blend of semisweet and dark chocolate chips, these cookies are chilled overnight to ensure they stay thick and soft, making every bite irresistibly delicious.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10–13 minutes
Total Time: 1 hour 30 minutes
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 (a mix of semisweet and dark)

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 well combined. Set this aside to use later.
Prepare the Wet Ingredients: In a large bowl, beat together the melted and slightly cooled unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to combine fully.
Combine and Fold: Gradually add the dry ingredients to the wet mixture, stirring gently until a thick dough forms. Be careful not to overmix to avoid tough cookies. Fold in most of the chocolate chips, reserving some to press on top of the dough balls before baking.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably overnight. This step intensifies the flavor and helps prevent spreading, resulting in thicker, more flavorful cookies.
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 promote even cooking.
Scoop and Shape: Use a large cookie scoop or ice cream scoop (about 3 tablespoons) to form dough balls. Stack the dough slightly taller than wide to help achieve that classic bakery cookie thickness. Place the dough balls a few inches apart on the prepared baking sheets. Press reserved chocolate chips gently into the tops of each dough ball for a beautiful finish.
Bake: Bake the cookies for 10–13 minutes or until the edges are golden brown and the centers remain slightly soft. Avoid overbaking to retain a chewy texture; the cookies will continue to set as they cool.
Cool and Set: Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. While warm, sprinkle with flaky sea salt if desired to add that signature bakery-style touch.

Notes

Chilling the dough is essential for thick and flavorful cookies—do not skip this step.
Use a mix of semisweet and dark chocolate chips to mimic bakery-style depth of flavor.
Pressing extra chocolate chips on top before baking gives a beautiful, rustic appearance.
Underbaking slightly keeps the centers soft and chewy.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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