Description

These ultra thick bakery style chocolate chip cookies deliver a soft, chewy center with golden edges and rich caramelized flavor. Using a mix of semisweet and dark chocolate chips folded into a thick dough chilled to intensify flavor and prevent spreading, these cookies come out perfectly thick and irresistibly delicious. Topped with extra chocolate chips and flaky sea salt, they replicate the experience of fresh bakery treats at home.

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 (use a mix of semisweet and dark for a bakery effect)

Dairy:

14 tablespoons unsalted butter, melted and slightly cooled

Optional Toppings:

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 until evenly combined. Set this mixture aside for later use.
Prepare the Wet Ingredients: In a large bowl, beat together the melted and cooled unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing very well after each addition. Stir in the vanilla extract to complete the wet batter.
Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until a thick cookie dough forms, making sure not to overmix. Then fold in the chocolate chips carefully, reserving a small handful to press on top of the cookie dough balls.
Chill the Dough: Cover the bowl containing the cookie dough and refrigerate it for a minimum of 1 hour, ideally overnight. This step enhances the flavors and helps prevent the cookies from spreading too much during baking, yielding thick, rich-textured cookies.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line one or more baking sheets with parchment paper or silicone baking mats to prepare for baking.
Scoop and Shape: Using a large cookie scoop (approximately 3 tablespoons), form dough balls stacking them slightly taller than wide to maintain thickness. Place the dough balls several inches apart on the prepared baking sheets. Press a few reserved chocolate chips onto the top of each dough ball to create a distinctive bakery-style appearance.
Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 13 minutes. The cookies are done when the edges turn golden brown while the centers remain slightly soft. Avoid overbaking as they will continue to set after removal from the oven.
Cool and Set: Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt to add a finishing touch reminiscent of bakery quality.

Notes

Chilling the dough is essential for thick cookies and richer flavor.
Use a mix of semisweet and dark chocolate chips for best taste and texture.
Do not overmix the dough to avoid dense, tough cookies.
Underbaking slightly ensures soft, chewy centers.
Store baked cookies in an airtight container at room temperature for 4–5 days with a slice of bread to maintain softness.
Freeze baked cookies for up to 2 months; thaw before eating.
Unbaked dough balls can be frozen and baked later, adding 1–2 minutes to the baking time.
Reheat cookies in the microwave for 10–15 seconds for a fresh-baked taste.

Prep Time: 15 minutes
Cook Time: 10-13 minutes
Category: Dessert
Method: Baking
Cuisine: American

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