Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
Introduction
These ultra thick bakery style chocolate chip cookies are delightfully chewy with a rich, caramelized flavor. Perfectly soft inside with golden edges, they bring the classic cookie shop experience right to your home kitchen.
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 the vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms. Be careful not to overmix. Gently fold in chocolate chips, reserving a few to press on top later.
- Step 4: Cover the dough and refrigerate for at least 1 hour or overnight to develop flavor and prevent spreading.
- 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, stacking them taller than wide. Place on the baking sheets 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 remain slightly soft. They will finish setting on the baking sheet.
- Step 8: Let cookies cool on the sheet for 5–10 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt while still warm if desired.
Tips & Variations
- For an extra bakery-style touch, use a mix of semisweet and dark chocolate chips.
- Chilling the dough overnight enhances flavor and texture — don’t skip this step.
- Pressing extra chocolate chips on top before baking gives a beautiful, appetizing look.
- Substitute half the all-purpose flour with bread flour for a chewier texture.
Storage
Store cooled cookies in an airtight container at room temperature for 4–5 days. To maintain softness, include a slice of bread in the container. You can also freeze baked cookies for up to 2 months; simply thaw them at room temperature before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid over-salting.
Why should I chill the dough?
Chilling helps the flavors develop and prevents cookies from spreading too much, resulting in thicker, chewier cookies with a richer taste.
Print
Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
- Total Time: 1 hour 30 minutes (including 1 hour chill time)
- Yield: 12–14 large cookies 1x
Description
These Ultra Thick Bakery Style Chocolate Chip Cookies are irresistibly chewy and packed with a generous amount of chocolate chips, delivering a perfect bakery-quality treat at home. Featuring a thick, soft center with golden edges, these cookies are made by chilling the dough for heightened flavor and less spread, resulting in a rich, caramelized taste and a satisfying texture.
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 chocolate)
Dairy:
- 14 tablespoons unsalted butter, melted and slightly cooled
Optional Topping:
- Extra chocolate chips
- Flaky sea salt
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside for later use.
- Prepare the Wet Ingredients: In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a thick dough forms. Avoid overmixing to keep the cookies tender. 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 step thickens the dough, intensifies flavors, and helps prevent the cookies from spreading too much during baking.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to ensure easy removal and even baking.
- Scoop and Shape: Using a large cookie scoop (approximately 3 tablespoons), form dough balls. Stack the dough slightly taller than wide to achieve a thick, bakery-style shape. Space the dough balls a few inches apart on the prepared baking sheets. Press a few reserved chocolate chips on top of each dough ball for decoration and extra chocolate.
- Bake: Bake in the preheated oven for 10 to 13 minutes, or until the edges are golden brown and the centers remain slightly soft. It’s important to underbake slightly as the cookies will continue to set while cooling on the pan.
- Cool and Set: Allow cookies to cool on the baking sheet for 5 to 10 minutes to firm up, then transfer to a wire rack to cool completely. If desired, sprinkle with flaky sea salt while cookies are still warm to add depth and a bakery-style finish.
Notes
- Chilling the dough is essential for thick, chewy cookies with rich flavor; do not skip this step.
- Use a mix of semi-sweet and dark chocolate chips for a complex, bakery-like chocolate flavor.
- Pressing extra chocolate chips on top before baking adds a professional touch and extra indulgence.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps keep cookies soft.
- Freeze baked cookies for up to 2 months; thaw at room temperature before enjoying.
- Underbaking slightly ensures a soft center once cooled.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate chip cookies, thick cookies, chewy cookies, bakery style cookies, homemade cookies, chocolate chip dessert
