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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Keywords: thick chocolate chip cookies, bakery style cookies, chewy cookies, homemade chocolate chip cookies, best chocolate chip cookies

Find it online: https://ellaeatsdaily.com/ultra-thick-bakery-style-chocolate-chip-cookies-recipe/