Description
These Ultra Thick Bakery Style Chocolate Chip Cookies deliver a chewy, decadent texture with a perfect balance of sweet and rich chocolate flavor. Made with a chilled dough and a mix of semisweet and dark chocolate chips, they replicate the irresistible, thick cookies you find at your favorite bakery. With a crisp edge and a soft, gooey center, these cookies are perfect for satisfying any chocolate chip craving.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
Wet Ingredients
- 14 tablespoons unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 3 cups chocolate chips (mix of semisweet and dark)
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. Set this mixture aside to incorporate later.
- Prepare the Wet Ingredients: In a large bowl, blend the melted butter with granulated sugar and brown sugar until the mixture is smooth and creamy. Beat in the eggs one at a time, ensuring each is incorporated fully before adding the next. Stir in the vanilla extract for added flavor.
- Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a thick dough forms. Avoid overmixing to keep the cookies tender. Fold in the majority of the chocolate chips, reserving some to press on top of the dough balls for a bakery-style appearance.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight. Chilling the dough enhances the flavor and prevents the cookies from spreading too much during baking, resulting in thicker cookies with a richer taste.
- 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 achieve that signature thick bakery look. Arrange the dough balls a few inches apart on the prepared baking sheets. Press a few reserved chocolate chips into the tops of each ball.
- Bake: Bake the cookies in the preheated oven for 10 to 13 minutes, or until the edges turn golden brown but the centers remain slightly soft. The goal is to slightly underbake them so they finish setting on the hot tray for optimal chewiness.
- Cool and Set: Allow the cookies to 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 to enhance the bakery-style taste.
Notes
- Chilling the dough is essential for thick, chewy cookies and flavor development.
- Using a mix of semisweet and dark chocolate chips adds depth to the flavor profile.
- Press extra chocolate chips on top of dough balls for an attractive bakery-style finish.
- Underbaking slightly ensures a soft center that continues to set as the cookies cool.
- Flaky sea salt topping is optional but highly recommended for a gourmet touch.
- 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: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies, thick cookies, bakery style cookies, chewy cookies, homemade cookies, dessert, chocolate chips
