Ingredients
Equipment
Method
Step 1: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 2: Prepare the Wet Ingredients
- In a large bowl, beat together melted butter, granulated sugar, and brown sugar until smooth and creamy. Add in eggs, one at a time, mixing well after each. Stir in vanilla extract.
Step 3: Combine and Fold
- Slowly add the dry ingredients into the wet mixture. Mix until a thick dough forms — don’t overmix.
- Gently fold in chocolate chips, saving a few to press on top of the dough balls later.
Step 4: Chill the Dough
- Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. This helps intensify the flavor and prevent spreading.
- Chilling = thicker cookies with rich, caramelized flavor. Don’t skip it!
Step 5: Preheat and Prep
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 6: Scoop and Shape
- Use a large cookie scoop (about 3 tablespoons) to form dough balls. Stack them slightly taller than wide — this helps achieve that thick bakery look.
- Place them a few inches apart on the baking sheet. Press a few extra chocolate chips into the tops of each dough ball.
Step 7: Bake
- Bake for 10–13 minutes, or until the edges are golden brown and the centers are still slightly soft.
- The key is to underbake just a little — they’ll finish setting on the tray!
Step 8: Cool and Set
- Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool fully.
- Sprinkle with flaky sea salt while warm for that final bakery-style touch.
Notes
🧊 Storage & Reheating
Storage:
Keep cooled cookies in an airtight container at room temperature for 4–5 days. For maximum freshness, store with a slice of bread to maintain softness. Freezing:
Freeze baked cookies for up to 2 months. Thaw at room temperature. Freeze unbaked dough balls for future baking — no need to thaw; just add 1–2 minutes to bake time. Reheating:
Microwave for 10–15 seconds for gooey centers. Warm in the oven at 300°F for 5–7 minutes to refresh. 🥄 Variations
Want to customize your thick cookies? Try these ideas: Double Chocolate: Add ¼ cup cocoa powder to the dry mix for rich chocolate dough. Nutty Chocolate Chip: Fold in ½ cup chopped pecans, walnuts, or hazelnuts. Stuffed Cookies: Press a square of chocolate or a spoonful of Nutella into the center of each dough ball before baking. Salted Caramel: Add caramel chunks and top with sea salt. Espresso Boost: Add 1 teaspoon espresso powder to enhance the chocolate flavor. White Chocolate Macadamia: Swap semisweet chips for white chocolate and add macadamia nuts. ❓ 10 FAQs
1. Why are my cookies spreading too much?
Likely due to warm dough. Always chill the dough to keep cookies thick and tall. 2. Can I use browned butter?
Absolutely! Browned butter adds a deeper, nutty flavor — just be sure to let it cool before using. 3. What’s the best chocolate for bakery-style cookies?
Use a mix of chocolate chips and chopped chocolate bars. This gives a gooey, varied melt. 4. Why are my cookies dry?
Overbaking or too much flour. Spoon and level your flour, and pull cookies when the centers still look slightly underdone. 5. Do I need to use both types of sugar?
Yes — brown sugar adds moisture and chewiness, while white sugar helps crisp the edges. 6. Can I skip the sea salt on top?
Sure, but it elevates the flavor and gives that gourmet finish. Highly recommended! 7. How big should I make the cookies?
About 3 tablespoons of dough per cookie. Bakery-style cookies are generously sized! 8. What if I don’t have parchment paper?
You can use a silicone baking mat. Avoid greasing the pan — it can cause excess spreading. 9. Can I refrigerate dough longer than one night?
Yes, up to 3 days is fine! The flavor gets even better with time. 10. How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and check your other ingredients for gluten content. 🏁 Conclusion
These Ultra Thick Bakery Style Chocolate Chip Cookies are the real deal — massive, gooey, golden, and outrageously delicious. With a perfect blend of crisp edges and soft centers, they deliver all the magic of a bakery cookie with none of the wait in line. Whether you’re gifting them, sharing with friends, or stashing them all for yourself (no judgment), one thing is guaranteed: they won’t last long. So preheat your oven, grab that butter and chocolate, and bake your way to cookie heaven.
Storage:
Keep cooled cookies in an airtight container at room temperature for 4–5 days. For maximum freshness, store with a slice of bread to maintain softness. Freezing:
Freeze baked cookies for up to 2 months. Thaw at room temperature. Freeze unbaked dough balls for future baking — no need to thaw; just add 1–2 minutes to bake time. Reheating:
Microwave for 10–15 seconds for gooey centers. Warm in the oven at 300°F for 5–7 minutes to refresh. 🥄 Variations
Want to customize your thick cookies? Try these ideas: Double Chocolate: Add ¼ cup cocoa powder to the dry mix for rich chocolate dough. Nutty Chocolate Chip: Fold in ½ cup chopped pecans, walnuts, or hazelnuts. Stuffed Cookies: Press a square of chocolate or a spoonful of Nutella into the center of each dough ball before baking. Salted Caramel: Add caramel chunks and top with sea salt. Espresso Boost: Add 1 teaspoon espresso powder to enhance the chocolate flavor. White Chocolate Macadamia: Swap semisweet chips for white chocolate and add macadamia nuts. ❓ 10 FAQs
1. Why are my cookies spreading too much?
Likely due to warm dough. Always chill the dough to keep cookies thick and tall. 2. Can I use browned butter?
Absolutely! Browned butter adds a deeper, nutty flavor — just be sure to let it cool before using. 3. What’s the best chocolate for bakery-style cookies?
Use a mix of chocolate chips and chopped chocolate bars. This gives a gooey, varied melt. 4. Why are my cookies dry?
Overbaking or too much flour. Spoon and level your flour, and pull cookies when the centers still look slightly underdone. 5. Do I need to use both types of sugar?
Yes — brown sugar adds moisture and chewiness, while white sugar helps crisp the edges. 6. Can I skip the sea salt on top?
Sure, but it elevates the flavor and gives that gourmet finish. Highly recommended! 7. How big should I make the cookies?
About 3 tablespoons of dough per cookie. Bakery-style cookies are generously sized! 8. What if I don’t have parchment paper?
You can use a silicone baking mat. Avoid greasing the pan — it can cause excess spreading. 9. Can I refrigerate dough longer than one night?
Yes, up to 3 days is fine! The flavor gets even better with time. 10. How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and check your other ingredients for gluten content. 🏁 Conclusion
These Ultra Thick Bakery Style Chocolate Chip Cookies are the real deal — massive, gooey, golden, and outrageously delicious. With a perfect blend of crisp edges and soft centers, they deliver all the magic of a bakery cookie with none of the wait in line. Whether you’re gifting them, sharing with friends, or stashing them all for yourself (no judgment), one thing is guaranteed: they won’t last long. So preheat your oven, grab that butter and chocolate, and bake your way to cookie heaven.