Introduction

These ultra thick bakery-style chocolate chip cookies are soft, chewy, and loaded with chocolate chips for the ultimate treat. With a slightly caramelized flavor and a perfect balance of sweetness, they mimic the irresistible cookies you find in your favorite bakery. Prepare to impress your friends and family with these indulgent delights.

Two chunky chocolate chip cookies are stacked, the top one broken in half to show the inside. The cookies have a light golden brown dough with many melted and whole dark brown chocolate chips scattered through all layers. The edges are slightly browned and crisp, while the inside looks soft and moist. A few chocolate chips rest beside the cookies on the light brown wooden surface, which is placed against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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 (use a mix of semisweet and dark for a bakery effect)
14 tablespoons unsalted butter (melted and slightly cooled)
Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mix aside.
Step 2: In a large bowl, beat together 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. Mix just until a thick dough forms; avoid overmixing. Gently fold in most of the chocolate chips, reserving some to press on top later.
Step 4: Cover the dough and refrigerate it for at least 1 hour, or ideally overnight. This step intensifies the flavor and helps prevent spreading during baking.
Step 5: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 6: Use a large cookie scoop (about 3 tablespoons) to form dough balls. Shape them so they are slightly taller than wide to achieve that thick bakery look. Place them a few inches apart on the baking sheet and press a few extra chocolate chips onto the tops.
Step 7: Bake for 10–13 minutes, or until the edges are golden brown and the centers are still a bit soft. Undercooking slightly ensures they remain chewy as they finish setting on the hot baking sheet.
Step 8: Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle flaky sea salt on top while the cookies are still warm for that extra bakery-style touch.

Tips & Variations

Use a mix of semisweet and dark chocolate chips to create deeper flavor complexity reminiscent of bakery cookies.
Chilling the dough overnight enhances the flavor and helps achieve the thick texture; don’t skip this step if possible.
For a chewy center, bake just until edges are set but the center still looks slightly soft.
Sprinkling flaky sea salt on top after baking balances the sweetness and adds a delightful crunch.
Try adding chopped nuts like walnuts or pecans for added texture and flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm cookies in a 300°F (150°C) oven for a few minutes or microwave briefly on low power.

How to Serve

A close-up image of a stack of soft, golden brown chocolate chip cookies with a slightly crispy edge and gooey, melted chocolate chips spread evenly throughout each cookie. The cookies have a light texture with small cracks on the surface, showing they are freshly baked, placed on a white plate, against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why do I need to chill the dough?

Chilling the dough firms it up, making it easier to shape and helping the cookies maintain a thick, bakery-style texture. It also allows the flavors to develop fully for a richer taste.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

These ultra thick bakery-style chocolate chip cookies are soft, chewy, and perfectly caramelized with a rich buttery flavor. Made with a mix of semisweet and dark chocolate chips, these cookies feature a thick, tall shape achieved by chilling the dough and underbaking slightly, giving them an irresistible bakery-quality texture and appearance.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes (including chilling)
Yield: About 18 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (or sea salt)

Wet Ingredients

14 tablespoons unsalted butter (melted and slightly cooled)
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract

Add-ins and Topping

3 cups chocolate chips (a mix of semisweet and dark for bakery effect)
Optional: Extra chocolate chips and flaky sea salt for topping

Instructions

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this mixture aside for later.
Prepare the Wet Ingredients: In a large bowl, beat the melted butter, granulated sugar, and brown sugar together until the mixture becomes smooth and creamy. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until a thick dough forms; avoid overmixing to maintain tenderness. Gently fold in most of the chocolate chips, reserving a few to press on top of the dough balls before baking.
Chill the Dough: Cover the bowl tightly and place it in the refrigerator for at least 1 hour, or preferably overnight. This chilling step enhances the flavor and reduces spreading during baking, resulting in thicker cookies with an improved caramelized taste.
Preheat and Prep: When ready to bake, preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
Scoop and Shape: Use a large cookie scoop (about 3 tablespoons) to form dough balls. Shape them to be slightly taller than they are wide to achieve that signature thick bakery style. Place the dough balls spaced a few inches apart on the baking sheets, then press the reserved chocolate chips onto the tops.
Bake: Bake the cookies for 10 to 13 minutes, or until the edges are golden brown but the centers remain slightly soft. This slight underbaking ensures a chewy center that will fully set after cooling.
Cool and Set: Allow the cookies to cool on the baking sheet for 5 to 10 minutes; this helps them finish setting without becoming hard. Transfer to a wire rack to cool completely. While warm, sprinkle with flaky sea salt for a professional bakery-style finish.

Notes

Chilling the dough is essential for thick cookies and enhances flavor—do not skip this step.
Using a mix of semisweet and dark chocolate chips provides a richer bakery-style flavor.
Underbaking slightly keeps the centers soft and chewy once cooled.
Pressing extra chocolate chips on top before baking elevates the cookie’s aesthetic and chocolatey appeal.
Flaky sea salt as a finishing touch balances the sweetness and adds a gourmet touch.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: thick chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, homemade chocolate chip cookies, easy cookie recipe