Introduction

These ultra thick bakery-style chocolate chip cookies are the perfect treat for anyone craving rich, chewy cookies with a soft center and slightly crisp edges. With a blend of semisweet and dark chocolate chips, they bring that classic bakery flavor right into your kitchen. Let’s bake some cookie magic!

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)
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 this dry mixture aside.
Step 2: In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture. Stir gently until a thick dough forms, taking care not to overmix. Fold in most of the chocolate chips, reserving a few for topping.
Step 4: Cover the dough and refrigerate for at least 1 hour, preferably overnight. This chilling step helps develop flavor and keeps the cookies thick during 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 (about 3 tablespoons) to form dough balls. Stack them slightly taller than wide and place them a few inches apart on the prepared sheets. Press a few extra chocolate chips on top of each dough ball.
Step 7: Bake for 10 to 13 minutes, until the edges are golden brown and the centers still look slightly soft. The cookies will finish setting as they cool.
Step 8: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.

Tips & Variations

For extra thick cookies, chill the dough overnight instead of just one hour.
Use a mix of semisweet and dark chocolate chips for a balanced, rich flavor.
Pressing chocolate chips on top before baking gives your cookies that bakery-worthy look.
Swap unsalted butter for browned butter to add a nutty depth to your cookies.
Add chopped nuts like walnuts or pecans for extra texture and flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft longer, place a slice of bread in the container. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

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

Why should I chill the dough before baking?

Chilling helps solidify the fats, which prevents spreading and results in thicker cookies with a richer, caramelized flavor.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 68 reviews

These ultra thick bakery-style chocolate chip cookies are irresistibly chewy with a rich caramelized flavor. Made with a perfect blend of semisweet and dark chocolate chips and chilled dough for extra thickness, these cookies capture that sought-after bakery texture and taste. Easy to prepare with simple ingredients and basic kitchen tools, they deliver large, soft-centered cookies with golden edges, finished with flaky sea salt to elevate each bite.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 10–13 minutes
Total Time: 1 hour 30 minutes (including chilling time)
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 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 mixture aside for later use.
Prepare the Wet Ingredients: In a large bowl, beat the melted and slightly cooled unsalted butter with granulated sugar and brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
Combine and Fold: Gradually add the dry ingredients into the wet mixture and mix gently until a thick cookie dough forms; avoid overmixing to maintain tenderness. Fold in the chocolate chips carefully, reserving a few chips to press on top of the dough balls before baking.
Chill the Dough: Cover the dough bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight. This chilling step intensifies the cookie flavor and enhances thickness by preventing spreading during baking.
Preheat and Prep: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Scoop and Shape: Using a large cookie scoop (approximately 3 tablespoons), portion the chilled dough into tall, stacked balls rather than flat mounds. Place these dough balls spaced a few inches apart on the prepared baking sheets. Press a few of the reserved chocolate chips on top of each ball to create an attractive, bakery-style finish.
Bake: Bake in the preheated oven for 10 to 13 minutes, watching for the edges to turn golden brown while the centers remain slightly soft. This slight underbaking ensures a chewy center and allows the cookies to finish setting on the baking sheet.
Cool and Set: Let the cookies cool for 5 to 10 minutes on the baking sheets before transferring them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt over the cookies for a final touch of bakery-style flavor contrast.

Notes

Chilling the dough is essential for achieving thick, chewy cookies and enhancing flavor.
Underbake slightly to keep centers soft and chewy; they firm up as they cool.
Use a mixture of semisweet and dark chocolate chips for depth of flavor.
Store cooled cookies in an airtight container at room temperature for 4–5 days; include a slice of bread to keep them soft.
You can freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Pressing extra chocolate chips and sprinkling flaky sea salt on top mimics bakery-style finishing touches.

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