Introduction

These ultra thick bakery-style chocolate chip cookies are the perfect treat for anyone craving a thick, chewy cookie with rich, melty chocolate chips. With a slightly crispy edge and soft center, they rival your favorite bakery’s best. Plus, they’re easy to make at home with simple ingredients.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

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
14 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
3 cups chocolate chips (a mix of semisweet and dark recommended)
Optional for topping: extra chocolate chips and flaky sea salt

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the melted butter with 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, mixing until a thick dough forms. Be careful not to overmix. Gently fold in the chocolate chips, reserving a few for topping.
Step 4: Cover the dough and refrigerate for at least 1 hour or preferably overnight. This chilling step helps create thicker cookies with richer flavor.
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 for that thick bakery look. Place on the prepared sheets, spacing them a few inches apart. Press a few extra chocolate chips on top of each ball.
Step 7: Bake for 10–13 minutes, until edges are golden and centers are still a bit soft. The cookies will finish setting as they cool.
Step 8: Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm for an authentic bakery touch.

Tips & Variations

For extra flavor depth, try using a combination of semisweet and dark chocolate chips.
Chilling the dough overnight yields the thickest, most flavorful cookies.
Pressing extra chocolate chips on top before baking gives a beautiful bakery finish.
Use flaky sea salt for an irresistible sweet-salty contrast.
Substitute half the all-purpose flour with bread flour for an even chewier texture.

Storage

Store cooled cookies in an airtight container at room temperature for 4–5 days. To keep them soft, place a slice of bread in the container alongside the cookies. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

While you can bake immediately, chilling the dough for at least an hour helps prevent spreading and results in thicker, chewier cookies with better flavor. Overnight chilling is even better.

How do I know when the cookies are done?

Look for golden edges with centers that still appear a bit soft. The cookies will continue to firm up as they cool on the baking sheet, so err on the side of underbaking slightly for the best texture.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

These ultra thick bakery-style chocolate chip cookies are irresistibly chewy with a rich, caramelized flavor, achieved through a chilled dough and perfect baking technique. With a mix of semisweet and dark chocolate chips and a touch of flaky sea salt, these cookies deliver that authentic bakery experience right at home.

Author: zara
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

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 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 until well combined. Set this mixture aside for later.
Prepare the Wet Ingredients: In a large mixing bowl, beat the melted butter with the granulated sugar and light brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a uniform batter. Stir in the vanilla extract to enhance the flavor.
Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms. Be careful not to overmix to maintain tenderness. Gently fold in the chocolate chips, reserving a few to press on top of the dough balls before baking.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight. This chilling step intensifies the flavors and helps prevent the cookies from spreading too much, resulting in a thick, chewy texture.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
Scoop and Shape: Use a large cookie scoop (about 3 tablespoons) to form dough balls. Stack the dough slightly taller than wide to encourage a thick, bakery-style shape. Place the dough balls a few inches apart on the prepared baking sheets and press the reserved chocolate chips onto the tops for visual appeal and extra chocolate goodness.
Bake: Bake the cookies for 10 to 13 minutes, or until the edges turn golden brown while the centers remain slightly soft. This slight underbaking ensures the cookies finish setting on the baking sheet, retaining their chewy texture.
Cool and Set: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt for an elevated bakery-style finish.

Notes

Chilling the dough is crucial for thicker cookies and deeper flavor; do not skip this step.
For best results, use a combination of semisweet and dark chocolate chips to mirror bakery-style taste.
Underbaking slightly ensures chewy centers; cookies will firm up as they cool.
Store cooled cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Adding a slice of bread to the storage container helps maintain cookie softness.

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