Name: Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
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); 14 tablespoons unsalted butter, melted and slightly cooled; Extra chocolate chips; Flaky sea salt

Introduction

These ultra thick bakery style chocolate chip cookies are the perfect treat for anyone craving a rich, chewy, and indulgent cookie. With a combination of semisweet and dark chocolate chips, plus a touch of sea salt, they offer a perfect balance of sweet and salty in every bite. Easy to make at home, they deliver that bakery-fresh experience right from your oven.

The image shows a close-up of two thick chocolate chip cookie halves stacked on each other on a wooden surface with a white marbled background. The cookies have a soft, crumbly texture with a light golden color and are packed full of large, melted dark chocolate chips, some of which glisten slightly. The top cookie half has a more crumbly edge, while the bottom one looks soft and dense with visible chocolate chips scattered throughout. A few loose chocolate chips are placed around the cookies, enhancing the rich, gooey feel of the dessert. 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 (mix of semisweet and dark)

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 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 and mix until a thick dough forms. Be careful not to overmix. Gently fold in most of the chocolate chips, saving some to press on top later.

Step 4: Cover the dough and refrigerate for at least 1 hour, or preferably overnight. This step helps develop flavor and keeps cookies thick.

Step 5: Preheat the oven to 375°F (190°C). 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 a bakery-style look. Place on the prepared baking sheets, spacing a few inches apart. Press extra chocolate chips on top.

Step 7: Bake for 10–13 minutes, until edges are golden and centers remain slightly soft. The cookies will continue to set as they cool.

Step 8: Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while still warm if desired.

Tips & Variations

For extra thick cookies, be sure to chill the dough overnight instead of just an hour.

Swap in different types of chocolate chips like white or milk chocolate for variety.

Add chopped nuts like walnuts or pecans for added texture and flavor.

Use browned butter instead of melted butter for a deeper, nutty taste.

If you prefer softer cookies, bake at 350°F (175°C) for a few extra minutes.

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 avoid making the cookies too salty.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent spreading and results in thicker cookies. It also improves flavor by allowing the ingredients to meld.

Dessert

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe