Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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
