Beginning

It’s time to bypass the flat, basic chocolate chip cookies and go directly to a batch of Ultra Thick Bakery Style Chocolate Chip Cookies if you want the best chocolate chip cookie experience. These cookies are everything you’ve ever wanted: thick, chewy, golden brown, and full with pools of melted chocolate chips.

This recipe gives you the chewy core, crisp edges, and extra height that make every mouthful seem like a treat. It’s based on the huge, chunky cookies you see behind the glass at fancy bakeries. And the best part? You can make them at home with a few common pantry items and little magic.

These cookies are bold, stunning, and 100% bakery-worthy, whether you’re making them for a special occasion or just because you deserve a treat (spoiler: you do).

Ultra Thick Bakery Style Chocolate Chip Cookies with Crispy Edges, Gooey Centers, and Lots of Chocolate!

If you want the best chocolate chip cookie experience, skip the flat, boring sort and go right for a batch of Ultra Thick Bakery Style Chocolate Chip Cookies. These cookies are thick, chewy, golden brown, and full of pools of melting chocolate chips. They are the cookies of your dreams. This recipe gives you the chewy core, crisp edges, and extra height that make every mouthful seem like a treat, just like the huge, chunky cookies you see behind the glass at fancy bakeries. And the best part? With just a few common pantry items and some magic, you can manufacture them at home. These cookies are bold, stunning, and 100% bakery-worthy, whether you’re making them for a special occasion or just because you deserve a treat (spoiler: you do).

Tools

• Big basin for mixing
• Bowl of medium size
• A hand mixer or a stand mixer (not required but helps)
• Baking sheets
• Silicone baking mats or parchment paper
• Scoop for cookies or ice cream
• Spatula
• Spoons and cups for measuring
• Rack for cooling

What You Need

To make this thick, chewy perfection, you just need a few basic tools:

• Big basin for mixing
• Bowl of medium size
• A hand mixer or a stand mixer (not required but helps)
• Baking sheets
• Silicone baking mats or parchment paper
• Scoop for cookies or ice cream
• Spatula
• Spoons and cups for measuring
• Cooling rack

New Products:

• Two big eggs

Things and spices for the pantry:

• 2½ cups of all-purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of salt (or sea salt)
• One cup of granulated sugar
• ½ cup of light brown sugar packed down
• 1 teaspoon of vanilla extract

Add-ins:

• 3 cups of chocolate chips (for a bakery look, use a combination of semisweet and dark chips)

Dairy:

• 14 tablespoons of unsalted butter, melted and cooled a little

For a bakery-style finish, you can add extra chocolate chips and flaky sea salt on top.

How to

1. Combine the Dry Ingredients
   Whisk together the flour, baking soda, and salt in a medium bowl. Put aside.
2. Get the wet ingredients ready
   Mix together the melted butter, granulated sugar, and brown sugar in a big bowl until they are smooth and creamy. Add the eggs one at a time, mixing well after each one. Add vanilla extract and stir.
3. Mix and fold
   Add the dry ingredients to the wet mixture a little at a time. Don’t mix too much; just combine until a thick dough forms. Gently mix in the chocolate chips, but save a few to press on top of the dough balls afterward.
4. Put the dough in the fridge
   Put a lid on the bowl and put it in the fridge for at least an hour, but overnight is better. This makes the flavor stronger and stops it from spreading. Chilling makes cookies thicker and gives them a deep, caramelized flavor. Don’t miss it!
5. Get ready and heat up
   Set the oven to 375°F (190°C) before you start. Put parchment paper or silicone baking mats on the baking sheets.
6. Scoop and Shape
   Make dough balls using a big cookie scoop, which is about 3 tablespoons. Stack them so that they are a little taller than they are wide. This will help them look like they came from a bakery. Put them on the baking pan a few inches apart. Add a few more chocolate chips to the tops of each dough ball.
7. Bake
   Bake for 10 to 13 minutes, or until the rims are golden brown and the centers are still a little soft. The key is to bake them for a little less time than usual; they’ll finish setting on the tray!
8. Let it cool and set
   After 5 to 10 minutes, move the cookies to a wire rack to cool completely. For the last touch of bakery-style flavor, sprinkle flaky sea salt on top while the food is still warm.

Instructions

1. Mix the dry things together.
   In a larger basin, mix together the flour, baking soda, and salt. Put aside.
2. Get the wet ingredients ready
   In a big bowl, mix together the melted butter, granulated sugar, and brown sugar until they are smooth and creamy. Add the eggs one at a time, mixing well after each one. Add vanilla extract and mix it in.
3. Mix and fold
   Add the dry ingredients to the wet mixture slowly. Don’t mix too much; just combine until a thick dough forms. Gently fold in the chocolate chips, but save a few to put on top of the dough balls later.
4. Put the dough in the fridge
   Put a lid on the bowl and put it in the fridge for at least an hour, or better yet, overnight. This makes the flavor stronger and stops it from spreading. Chilling makes cookies thicker and gives them a deep, caramelized flavor. Don’t miss it!
5. Get ready and heat up
   Set the oven to 375°F (190°C) to get it ready. Use parchment paper or silicone baking mats to line the baking sheets.
6. Shape and Scoop
   To make dough balls, use a big cookie scoop that holds about 3 tablespoons. Put them in a stack that is a little taller than it is wide. This will help them look like they came from a bakery. Put them a few inches apart on the baking pan. Put a few more chocolate chips on top of each dough ball.
7. Cook
   Bake for 10 to 13 minutes, or until the rims are golden brown and the centers are still a little soft. The trick is to bake them for a little less time than usual; they’ll finish setting on the tray!
8. Let it cool and set.
   After 5 to 10 minutes on the baking sheet, move the cookies to a wire rack to cool completely. For the last touch of bakery-style flavor, sprinkle flaky sea salt on top while it’s still warm.

How many people and when

• About 12 to 14 big cookies per serving
• Time to get ready: 15 minutes
• Minimum time to chill is one hour.
• Time to bake: 10 to 13 minutes
• Time: About 1 hour and 30 minutes

These delectable treats are worth every second!

Notes: How to Store and Reheat:

Store cooled cookies in an airtight jar at room temperature for 4 to 5 days. To keep them soft and fresh, refrigerate them with a slice of bread.

Freezing:

You can freeze cookies that have been baked for up to two months. Let it thaw at room temperature. You can freeze unbaked dough balls for later baking. You don’t need to defrost them; just add 1–2 minutes to the baking time.

To Reheat:

Microwave for 10 to 15 seconds to get gooey centers. To warm up, put it in the oven at 300°F for 5 to 7 minutes.

Storage and reheating:

Store cooled cookies in an airtight jar at room temperature for four to five days. To keep it soft and fresh, refrigerate it with a piece of bread.

Freezing:

You can freeze cooked cookies for up to two months. Let it thaw at room temperature. You don’t have to thaw frozen dough balls before baking them; simply add 1 to 2 minutes to the baking time.

Reheating:

For gooey centers, microwave for 10 to 15 seconds. To refresh, heat in the oven at 300°F for 5–7 minutes.

Different kinds

Want to make your thick cookies unique? Here are some things you could try:

• For rich chocolate dough, add ¼ cup of cocoa powder to the dry mix.
• Nutty Chocolate Chip: Add ½ cup of chopped pecans, walnuts, or hazelnuts.
• Cookies with Stuffing: Before baking, press a square of chocolate or a dollop of Nutella into the middle of each dough ball.
• Salted Caramel: Mix in pieces of caramel and top with sea salt.
• Espresso Boost: To make the chocolate taste better, add 1 teaspoon of espresso powder.
• White Chocolate Macadamia: Use white chocolate chips instead of semisweet ones and add macadamia nuts.

10 Questions and Answers

1. Why do my cookies spread too much?
   Most likely because the dough is warm. To keep cookies thick and tall, always refrigerate the dough.
2. Is it okay to use browned butter?
   Of course! Browned butter gives food a richer, nuttier taste. Just make sure to let it cool before using it.
3. What kind of chocolate is ideal for cookies that taste like they came from a bakery?
   Use a mix of chocolate chips and pieces of chocolate bars. This makes a mushy, different melt.
4. Why do my cookies feel dry?
   Too much flour or too long in the oven. Spoon and level your flour, and take the cookies out of the oven when the centers still appear a little underdone.
5. Do I need to use both kinds of sugar?
   Yes, brown sugar makes everything wet and chewy, whereas white sugar makes the edges crisp.
6. Can I leave off the sea salt on top?
   Yes, but it makes the taste better and gives it a gourmet finish. Very highly recommended!
7. How big should the cookies be?
   Three tablespoons of dough for each cookie. Cookies from the bakery are big!
8. What should I do if I don’t have parchment paper?
   A silicone baking mat is an option. Do not grease the pan; it can make the food spread too much.
9. Is it okay to keep dough in the fridge for more than one night?
   Yes, three days is fine! Over time, the taste gets better.
10. How do I prepare these without gluten?
    Use a 1:1 gluten-free flour blend and make sure that the other ingredients don’t have gluten in them.

Conclusion

These Ultra Thick Bakery Style Chocolate Chip Cookies are the real deal: huge, gooey, golden, and so good you won’t believe it. They have the right mix of crisp edges and soft middle, so you get all the charm of a bakery cookie without having to wait in line.

No matter if you give them as gifts, share them with friends, or keep them all for yourself (no judgment), one thing is for sure: they won’t last long.

So turn on your oven, get the butter and chocolate, and bake your way to cookie nirvana.