Description

These ultra thick bakery style chocolate chip cookies deliver a perfect balance of chewy and soft textures with rich caramelized flavors. By chilling the dough and using a mix of semi-sweet and dark chocolate chips, these cookies achieve a decadent, indulgent taste and the iconic thick, bakery texture that keeps you coming back for more.

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 until well combined. Set aside this dry mixture for later use.
Prepare the Wet Ingredients: In a large mixing bowl, beat the melted unsalted butter with granulated sugar and light brown sugar until the mixture is smooth and creamy. Add in eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract thoroughly.
Combine and Fold: Gradually add the dry ingredients to the wet mixture, mixing gently until a thick dough forms. Be careful not to overmix to maintain a tender cookie texture. Gently fold in the chocolate chips, reserving a few to press on top of the dough balls later.
Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or preferably overnight. This chilling step solidifies the dough, intensifies the flavors, and helps prevent excessive spreading during baking, resulting in thicker cookies.
Preheat and Prep: About 15 minutes before baking, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and allow easy cleanup.
Scoop and Shape: Using a large cookie scoop or ice cream scoop (approximately 3 tablespoons), portion the dough into balls. Stack each dough ball slightly taller than wide to mimic bakery-style thick cookies. Place dough balls a few inches apart on the prepared baking sheets. Press the reserved chocolate chips onto the top of each dough ball for added visual appeal and extra chocolate.
Bake: Bake the cookies for 10 to 13 minutes until the edges turn golden brown but the centers remain slightly soft. Underbaking slightly is key to ensuring chewy, soft centers. They will continue to set on the baking sheet after removal from the oven.
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, optionally sprinkle with flaky sea salt for a gourmet bakery-style finish that enhances the chocolate flavor.

Notes

Chilling the dough is essential for thick, chewy cookies and to prevent spreading during baking.
Using a mix of semisweet and dark chocolate chips adds depth of flavor and bakery authenticity.
Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
Underbake slightly to keep soft centers—cookies will firm up as they cool.
Store cooled cookies in an airtight container at room temperature for up to 5 days; adding a slice of bread can help maintain softness.
Freeze baked cookies up to 2 months; thaw at room temperature before serving.
Use parchment paper or silicone mats for even baking and easy cleanup.

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, dessert, baking