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Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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5.2 from 27 reviews

Indulge in the ultimate bakery-style chocolate chip cookies with this recipe for ultra-thick, chewy cookies packed with chocolate chips and finished with a sprinkle of sea salt.

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 for topping: Extra chocolate chips and flaky sea salt

Instructions

  1. Step 1: Mix the Dry Ingredients – In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
  4. 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!
  5. Step 5: Preheat and Prep – Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  6. 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.
  7. 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!
  8. 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

  • For best results, chill the dough for optimal thickness and flavor.
  • Adjust the chocolate chip ratio to suit your preference for a gooier or more chocolate-packed cookie.

Nutrition

Keywords: chocolate chip cookies, bakery style, dessert, chocolate

Find it online: https://topreci.com/ultra-thick-bakery-style-chocolate-chip-cookies-recipe/