Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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.
- 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
