Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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.
Keywords: thick chocolate chip cookies, bakery style cookies, chewy cookies, homemade chocolate chip cookies, thick cookies, chocolate chip cookie recipe
