Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
Introduction
These ultra thick bakery style chocolate chip cookies are the perfect treat for anyone craving a chewy, rich cookie with melty chocolate chips. With a simple chilling step, you’ll achieve bakery-quality thickness and flavor right at home.
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 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 melted butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms. Avoid overmixing. Fold in chocolate chips, reserving a few for topping.
- Step 4: Cover the dough and refrigerate for at least 1 hour, preferably overnight, to develop flavor and prevent spreading.
- Step 5: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Step 6: Using a large cookie scoop (about 3 tablespoons), shape dough into thick balls. Place them a few inches apart on the baking sheet. Press reserved chocolate chips into the tops.
- Step 7: Bake for 10–13 minutes until edges are golden and centers remain slightly soft. Underbaking slightly ensures a chewy center.
- 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
- Chilling the dough overnight intensifies flavor and improves texture—don’t skip this step.
- Mix semisweet and dark chocolate chips for a more complex chocolate flavor.
- For extra indulgence, add chopped nuts or swap half the chips for chunks of your favorite chocolate bar.
- Pressing extra chocolate chips on top before baking gives a beautiful bakery look.
Storage
Store cooled cookies in an airtight container at room temperature for 4–5 days. Place a slice of bread inside the container to keep the cookies soft longer. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip chilling the dough?
Chilling is recommended to prevent spreading and develop deeper flavor, but if you’re short on time, you can bake right away. Just expect thinner, less chewy cookies.
How do I keep cookies soft after baking?
Store cookies with a slice of fresh bread in an airtight container. The bread helps retain moisture and keeps the cookies soft longer.
PrintUltra Thick Bakery Style Chocolate Chip Cookies Recipe
These Ultra Thick Bakery Style Chocolate Chip Cookies deliver thick, chewy, and rich chocolatey goodness reminiscent of your favorite bakery treats. Carefully chilled dough and underbaked centers create soft, luscious cookies topped with melty chocolate chips and flaky sea salt for that perfect balance of sweetness and texture.
- 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
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 Toppings:
- 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 to ensure even distribution of the leavening agent and seasoning. Set aside for later use.
- Prepare the Wet Ingredients: In a large mixing bowl, beat the melted and slightly cooled unsalted butter with granulated sugar and light brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to create a cohesive and creamy base. Stir in vanilla extract for flavor.
- Combine and Fold: Gradually add the dry ingredients into the wet mixture, mixing just until the thick dough forms to avoid overworking gluten. Fold in 3 cups of chocolate chips gently, reserving a few to press on top of each dough ball later for a bakery-style look.
- Chill the Dough: Cover the dough bowl and refrigerate for at least 1 hour, preferably overnight. This chilling step enhances flavor and prevents excessive spreading during baking, resulting in thick, chewy 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 facilitate easy cleanup.
- Scoop and Shape: Use a large cookie scoop (approximately 3 tablespoons) to portion dough balls. Stack the dough slightly taller than wide for an authentic thick bakery cookie appearance. Place them spaced apart on the prepared baking sheets. Press extra chocolate chips onto the tops of each dough ball for a gorgeous finish.
- Bake: Bake cookies for 10 to 13 minutes until edges turn golden brown but centers remain slightly soft. This underbaking ensures a chewy texture and the cookies continue setting as they cool.
- Cool and Set: Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt over the warm cookies for enhanced flavor contrast and that perfect bakery-style touch.
Notes
- Chilling dough is essential for thick, chewy cookies with intensified flavor.
- Use a mix of semisweet and dark chocolate chips to replicate authentic bakery flavor.
- Pressing extra chips on top before baking creates an appealing presentation.
- Underbake slightly to keep centers soft and chewy.
- Store cookies in an airtight container with a slice of bread to maintain softness.
- Freeze baked cookies for up to 2 months and thaw at room temperature before eating.
Keywords: thick chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, homemade cookies, chocolate chip cookie recipe
