Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
These Ultra Thick Bakery Style Chocolate Chip Cookies deliver the perfect balance of a chewy center and crisp edges, just like the ones you’d find at your favorite bakery. Packed with a mix of semisweet and dark chocolate chips and enhanced by a touch of flaky sea salt, these cookies are elevated by a chilling step that intensifies flavor and prevents spreading, ensuring thick, irresistible cookies every time.
- Prep Time: 15 minutes
- Cook Time: 10–13 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- 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 for finishing
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Prepare the Wet Ingredients: In a large mixing bowl, beat together the melted unsalted butter, granulated sugar, and light brown sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to combine all wet ingredients well.
- Combine and Fold: Slowly add the dry ingredients into the wet mixture, mixing just until a thick dough forms to avoid overworking the gluten. Gently fold in the chocolate chips, reserving a few to press onto the tops 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. This chilling step helps the dough to thicken and enhances flavor while reducing cookie spread.
- 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.
- Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls slightly taller than wide to create thick cookies. Place them spaced a few inches apart on the prepared baking sheets. Press extra chocolate chips on top of each dough ball to achieve a bakery-quality look.
- Bake: Bake the cookies for 10 to 13 minutes, until the edges are golden brown but the centers remain slightly soft. Avoid overbaking to keep them chewy; they will continue to firm up on the baking sheet after removal from the oven.
- Cool and Set: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt as the finishing touch to enhance the cookie flavor.
Notes
- Chilling the dough is essential for thick, bakery-style cookies and rich caramelized flavor.
- Using a mix of semisweet and dark chocolate chips adds depth to the chocolate flavor.
- Pressing extra chocolate chips on top before baking improves the visual appeal and texture.
- Underbaking slightly ensures a chewy center, so watch the cookies closely during baking.
- Flaky sea salt on top balances sweetness and adds a gourmet touch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: thick chocolate chip cookies, bakery style cookies, chewy cookies, chocolate chip recipe, homemade cookies
