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Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

★★★★★

4.8 from 85 reviews
  • Author: Ella
  • Total Time: 1 hour 30 minutes
  • Yield: 12–14 large cookies 1x

Description

These Ultra Thick Bakery Style Chocolate Chip Cookies deliver that perfect bakery experience at home with a thick, chewy texture and rich caramelized flavors. Chilled dough ensures minimal spreading and maximum fluffiness, while a mix of semisweet and dark chocolate chips creates a decadent, melty bite. Finished with flaky sea salt, these cookies are indulgent yet perfectly balanced and guaranteed crowd-pleasers.

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 Topping:

  • Extra chocolate chips
  • Flaky sea salt

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
  2. Prepare the Wet Ingredients: In a large bowl, beat melted butter with granulated sugar and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. Combine and Fold: Gradually add the dry ingredients into the wet mixture and mix until a thick dough forms. Be careful not to overmix. Gently fold in most of the chocolate chips, reserving a few to top the cookie dough balls before baking.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to intensify the flavor and prevent cookies from spreading too much during baking.
  5. Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  6. Scoop and Shape: Use a large cookie scoop, about 3 tablespoons, to form dough balls. Stack the dough slightly taller rather than wide for a thick bakery-style look. Place them spaced a few inches apart on the baking sheet. Press a few reserved chocolate chips onto the tops of each dough ball.
  7. Bake: Bake the cookies for 10 to 13 minutes until the edges turn golden brown but the centers remain slightly soft. This underbaking ensures a chewy interior as the cookies finish setting on the tray after removal.
  8. Cool and Set: Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely. While still warm, sprinkle them with flaky sea salt for the perfect bakery-style finish.

Notes

  • Chilling the dough is essential for thick cookies with deep flavor — do not skip or shorten the chill time.
  • Using a mix of semisweet and dark chocolate chips creates a richer, bakery-like chocolate taste.
  • Pressing extra chocolate chips on top before baking adds an attractive bakery finish.
  • Underbaking slightly ensures soft, chewy centers; cookies will firm up as they cool.
  • Flaky sea salt topping balances the sweetness and heightens the cookie’s flavors.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: thick chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, homemade chocolate chip cookies, thick chewy cookies

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Find it online: https://delishwithella.com/ultra-thick-bakery-style-chocolate-chip-cookies-recipe/