Note
This page shows a simple, clear recipe for ultra thick bakery style chocolate chip cookies. Read each part and follow the steps for best results.
introduction
These cookies have crispy edges, gooey centers, and lots of chocolate. They bake tall and look like cookies from a shop. They use melted butter and a short chill so the dough spreads less. If you enjoy comfort treats, see this creamy and comfort collection for other ideas.
why make this recipe
Make this recipe when you want a big, soft cookie that still has a thin crisp edge. The dough is easy to mix. You can make the dough ahead and bake fresh cookies any time. Kids and guests like the gooey center and lots of chips.
how to make Ultra Thick Bakery Style Chocolate Chip Cookies
Follow these clear steps. The dough chills so cookies stay thick.
- Step 1: Mix the Dry Ingredients — In a bowl, whisk 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Step 2: Prepare the Wet Ingredients — In a large bowl, mix 14 tablespoons melted and slightly cooled unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar. Stir until smooth. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Step 3: Combine and Fold — Add the dry mix to the wet mix. Stir until just combined. Fold in 3 cups chocolate chips. For a bakery feel, use a mix of semisweet and dark chips.
- Step 4: Chill the Dough — Cover the bowl and chill the dough at least 1 hour, or up to 24 hours. Chilling helps make cookies thick.
- Step 5: Preheat and Prep — When ready, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 6: Scoop and Shape — Use a large scoop or 1/4 cup measure to form big dough balls. Roll slightly to shape and press extra chips on top if you like.
- Step 7: Bake — Place dough balls on the sheet with space between. Bake 12–15 minutes until edges are light brown and centers look soft.
- Step 8: Cool and Set — Let cookies rest on the sheet for 5 minutes, then move to a wire rack to cool. They will set but stay gooey inside.
Also see this short note on the baker: Chloe Sanders biography for more on recipe style.
Ingredients :
- 2 large eggs
- 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
- 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish.
Directions :
- Step 1: Mix the Dry Ingredients
- Whisk flour, baking soda, and salt.
- Step 2: Prepare the Wet Ingredients
- Mix melted butter with sugars. Add eggs and vanilla.
- Step 3: Combine and Fold
- Stir dry into wet. Fold in chocolate chips.
- Step 4: Chill the Dough
- Cover and chill at least 1 hour.
- Step 5: Preheat and Prep
- Preheat oven to 350°F and line baking sheet.
- Step 6: Scoop and Shape
- Scoop large balls and press extra chips on top.
- Step 7: Bake
- Bake 12–15 minutes until edges turn light brown.
- Step 8: Cool and Set
- Cool on sheet 5 minutes, then move to rack.
how to serve Ultra Thick Bakery Style Chocolate Chip Cookies
Serve warm for gooey centers. Pair with a glass of cold milk, a scoop of vanilla ice cream, or a warm cup of coffee. Add flaky sea salt on top before serving for a bakery finish.
how to store Ultra Thick Bakery Style Chocolate Chip Cookies
Store at room temperature in an airtight container for up to 4 days. To keep them soft, place a slice of bread in the container — it helps keep moisture. For longer storage freeze baked cookies in a sealed bag up to 3 months. You can thaw at room temperature or warm briefly in the oven.
tips to make Ultra Thick Bakery Style Chocolate Chip Cookies
- Use melted butter that is cooled slightly. It gives a dense, thick texture.
- Chill the dough. Cold dough spreads less and bakes taller.
- Scoop big dough balls for bakery size cookies.
- Do not overbake. Remove when centers still look soft.
- Press extra chips on top before baking for a bakery look.
- For other rich recipe ideas try this creamy sun-dried tomato and chicken fettuccine pasta for a hearty meal suggestion.
variation (if any)
- Nuts: Add 1 cup chopped walnuts or pecans.
- Oat option: Replace ½ cup flour with ½ cup rolled oats for texture.
- Brown butter: Use browned butter instead of melted butter for a nutty flavor.
- Mini chips: Use mini chips for more even chocolate in every bite.
FAQs
Q: Can I use cold butter?
A: This recipe uses melted butter. Cold butter will change the texture and may make cookies cake-like.
Q: Can I bake smaller cookies?
A: Yes. Reduce bake time to 8–11 minutes depending on size.
Q: How long do I chill the dough?
A: Chill at least 1 hour. You can chill up to 24 hours for better flavor and thicker cookies.
Q: Can I freeze the raw dough?
A: Yes. Scoop dough, freeze the balls on a tray, then store in a bag. Bake from frozen; add a few extra minutes to bake time.
Q: Do I have to use both semisweet and dark chips?
A: No. Mix gives a bakery taste, but single type works fine.
Conclusion
If you want more bakery-style methods and ideas, check these guides: Bakery Style Chocolate Chip Cookies Recipe (Thick, Chewy & Soft), Bakery Style Chocolate Chip Cookies | Butternut Baker, and THE BEST Chocolate Chip Cookies Bakery-Style (VIRAL recipe …). These pages give extra tips and tests if you want to learn more techniques.
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
- 2.5 cups 2½ cups all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt (or sea salt)
- 14 tablespoons 14 tablespoons unsalted butter (melted and slightly cooled)
- 1 cup 1 cup granulated sugar
- 0.5 cup ½ cup packed light brown sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 3 cups 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect) Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish.
Method
- In a bowl, whisk 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, mix 14 tablespoons melted and slightly cooled unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar. Stir until smooth. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add the dry mix to the wet mix. Stir until just combined. Fold in 3 cups chocolate chips.
- Cover the bowl and chill the dough at least 1 hour, or up to 24 hours.
- When ready, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a large scoop or 1/4 cup measure to form big dough balls. Roll slightly to shape and press extra chips on top if desired.
- Place dough balls on the sheet with space between. Bake 12–15 minutes until edges are light brown and centers look soft.
- Let cookies rest on the sheet for 5 minutes, then move to a wire rack to cool.
