Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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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