Who doesn’t love biting into a thick, bakery-style chocolate chip cookie with crisp edges and a gooey, melt-in-your-mouth center? These cookies are the ultimate indulgence — soft, chewy, and bursting with melty chocolate in every bite.
Inspired by those oversized bakery cookies that make you pause in front of the glass, this recipe delivers crispy edges, extra height, and irresistible flavor, all from your own kitchen. The best part? You don’t need fancy equipment — just a few pantry staples, a bit of chill time, and some insider baking tricks.
Whether you’re baking for a celebration, treating yourself, or impressing friends, these cookies are bold, beautiful, and 100% bakery-worthy.
Equipment You’ll Need
No fancy gadgets required! Here’s what you’ll need to make cookie magic:
- Large mixing bowl
- Medium bowl
- Hand or stand mixer (optional)
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or ice cream scoop
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
Fresh Products:
- 2 large eggs
Pantry Items & 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 (mix semisweet and dark for extra bakery flair)
Dairy:
- 14 tablespoons unsalted butter, melted and slightly cooled
Optional Topping: Extra chocolate chips and flaky sea salt
Step-by-Step Instructions
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This ensures even distribution of rising agents and salt, giving your cookies perfect structure.
Prepare the Wet Ingredients
In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Tip: Make sure the butter isn’t too hot or it will cook the eggs!
Combine and Fold
Gradually add the dry ingredients to the wet mixture. Stir until a thick dough forms — don’t overmix. Gently fold in chocolate chips, reserving a few to press on top before baking.
Chill the Dough
Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.
Why chill? It intensifies flavor, prevents spreading, and ensures thick, bakery-style cookies. Trust us — it’s worth the wait!
Preheat and Prep
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
Scoop and Shape
Use a large cookie scoop (about 3 tablespoons) to form dough balls. Stack slightly taller than wide to achieve that thick bakery look. Place them a few inches apart and press a few extra chocolate chips on top for that gourmet finish.
Bake
Bake for 10–13 minutes, until edges are golden and centers are still slightly soft. Underbaking slightly ensures soft, gooey centers — they’ll finish setting on the tray.
Cool and Set
Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm for that extra bakery touch.
Servings & Timing
- Servings: 12–14 large cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour minimum
- Bake Time: 10–13 minutes
- Total Time: ~1 hour 30 minutes
Storage & Reheating Tips
- Room Temperature: Store cooled cookies in an airtight container for 4–5 days. Add a slice of bread to maintain softness.
- Freezing: Freeze baked cookies 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 10–15 seconds for gooey centers or warm in the oven at 300°F for 5–7 minutes for freshly baked texture.
Delicious Variations
Make these cookies your own with a few tweaks:
- Double Chocolate: Add ¼ cup cocoa powder to the dry mix.
- Nutty Chocolate Chip: Fold in ½ cup chopped nuts (pecans, walnuts, or hazelnuts).
- Stuffed Cookies: Press a square of chocolate or spoon of Nutella into the center.
- Salted Caramel: Add caramel chunks and top with sea salt.
- Espresso Boost: Add 1 teaspoon espresso powder for a deeper chocolate flavor.
- White Chocolate Macadamia: Swap semisweet chips for white chocolate and add macadamia nuts.
These Ultra Thick Bakery-Style Chocolate Chip Cookies are the real deal — thick, gooey, golden, and utterly irresistible. Perfect for gifting, sharing, or keeping all to yourself, they deliver bakery-level flavor and texture at home.
So grab your butter, chocolate, and cookie scoop — it’s time to bake your dream cookies. Your kitchen is about to smell amazing, and your taste buds will thank you.
Don’t forget: If you try these cookies, share your results in the comments — we love seeing your baking success stories!
