Bakery-Style Thick & Chewy Chocolate Chip Cookies

★★★★★

5.1 from 24 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies feature crispy edges and gooey centers, loaded generously with a mix of semi-sweet and dark chocolate chips. Easy to bake at home, they bring that beloved bakery texture and taste with a rich buttery flavor and a caramelized finish, enhanced by chilling the dough overnight. Perfect for cookie lovers craving thick, chewy, and indulgent treats.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes (including chilling)
Yield: Approximately 18 large cookies 1x
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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 Topping:

Extra chocolate chips
Flaky sea salt for bakery-style finish

Instructions

Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to be added later.
Prepare the Wet Ingredients: In a large bowl, beat together the melted unsalted butter, granulated sugar, and packed light brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the dough with rich flavor.
Combine and Fold: Slowly add the dry ingredient mixture into the wet ingredients. Mix carefully until a thick dough forms, being careful not to overmix as this can toughen the cookies. Gently fold in the chocolate chips, reserving a few to press on top of the cookie dough balls before baking.
Chill the Dough: Cover the bowl tightly and refrigerate the dough for at least 1 hour, or preferably overnight. This chilling step intensifies the flavor and helps prevent cookie spreading during baking, supporting the thick bakery-style texture.
Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop and Shape: Use a large cookie scoop or ice cream scoop (about 3 tablespoons) to form dough balls. Stack the dough slightly taller than wide to encourage thick cookie shape. Place the dough balls a few inches apart on the prepared baking sheets. Press some of the reserved chocolate chips onto the tops of each dough ball for a visually appealing bakery look.
Bake: Bake in the preheated oven for 10 to 13 minutes, until the edges turn golden brown while the centers remain slightly soft. Be careful not to overbake; the cookies should be just underbaked to ensure gooey centers.
Cool and Set: Allow the cookies to cool on the baking sheet for 5 to 10 minutes to finish setting. Then transfer them to a wire cooling rack. While still warm, sprinkle with flaky sea salt to enhance the flavor and add a professional bakery touch.

Notes

Chilling the dough overnight not only enhances flavor but also improves cookie texture by preventing excessive spreading.
Using a mix of semisweet and dark chocolate chips gives a deeper, more complex chocolate flavor reminiscent of bakery cookies.
Pressing extra chocolate chips on top just before baking elevates the visual appeal and chocolate intensity.
If you prefer softer cookies, bake closer to 10 minutes; for more crisp edges, bake up to 13 minutes.
Use parchment paper or silicone mats to avoid sticking and promote even baking.
Flaky sea salt is optional but recommended to balance sweetness and add crunch and flavor.
Store baked cookies in an airtight container at room temperature for up to 4 days or freeze dough balls to bake fresh later.