Introduction

These Ultra Thick Bakery Style Chocolate Chip Cookies are loaded with gooey chocolate chips and have a perfectly chewy texture that rivals your favorite bakery. With a simple chilling step, you’ll get thick, rich cookies every time. They’re ideal for cookie lovers craving that indulgent, homemade feel.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe - Recipe Image

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 eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms. Be careful not to overmix. Gently fold in chocolate chips, reserving some for topping.
Step 4: Cover the dough and refrigerate for at least 1 hour, preferably overnight, to enhance flavor and prevent spreading.
Step 5: Preheat your 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 dough slightly taller than wide and place on baking sheets, spacing them a few inches apart. Press extra chocolate chips on top.
Step 7: Bake for 10–13 minutes until the edges are golden and centers are slightly soft. Avoid overbaking; cookies will finish setting on the tray.
Step 8: Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while warm, if desired.

Tips & Variations

For extra flavor, use a mix of semisweet and dark chocolate chips.
Chilling the dough overnight intensifies the flavor and keeps cookies thick.
Pressing extra chips on top before baking gives a beautiful bakery finish.
Substitute half the all-purpose flour with bread flour for an even chewier texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Reheat briefly in a warm oven or microwave to regain softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

While you can bake immediately, chilling the dough helps to prevent spreading and develops richer flavors, resulting in thicker, chewier cookies.

Why are my cookies not thick?

Make sure to chill your dough and use a large scoop to shape the cookies. Also, avoid overmixing the dough, which can incorporate too much air and cause spreading.

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

These ultra thick bakery-style chocolate chip cookies are perfectly chewy with a rich, caramelized flavor thanks to chilling the dough overnight. Made with a blend of semisweet and dark chocolate chips, melted butter, and a touch of vanilla, these cookies deliver a classic bakery experience right from your oven with golden edges and soft, gooey centers.

Author: Lena
Prep Time: 15 minutes
Cook Time: 10-13 minutes
Total Time: 1 hour 30 minutes (including chilling)
Yield: 12–14 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Prepare the Wet Ingredients: In a large bowl, combine the melted butter with granulated sugar and light brown sugar. Beat until the mixture is smooth and creamy. Then add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
Combine and Fold: Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms. Be careful not to overmix the dough. 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 the dough for at least 1 hour, preferably overnight. Chilling intensifies the flavors and helps prevent the cookies from spreading too much, resulting in a thick and chewy texture.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls that are slightly taller than they are wide to achieve that classic bakery height. Place the dough balls spaced a few inches apart on the prepared baking sheets. Press the reserved chocolate chips gently onto the top of each dough ball for an attractive bakery finish.
Bake: Bake for 10 to 13 minutes, or until the cookie edges turn golden brown and the centers remain slightly soft. It’s important to slightly underbake them so they finish setting on the baking sheet, keeping the centers chewy.
Cool and Set: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool completely. While still warm, sprinkle the cookies with flaky sea salt if desired for that bakery-style touch.

Notes

Chilling the dough is essential for thicker, chewier cookies with better flavor development.
Use a mix of semisweet and dark chocolate chips for a more complex chocolate flavor.
Underbaking the cookies slightly ensures soft and gooey centers.
Pressing extra chocolate chips on top before baking adds visual appeal and extra chocolate goodness.
Flaky sea salt sprinkled on warm cookies enhances the sweetness and adds a gourmet touch.
If you don’t have a cookie scoop, use a spoon to shape consistent cookie sizes.
Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.

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