There’s something magical about biting into an ultra-thick, bakery-style chocolate chip cookie — the kind with gooey chocolate puddles, a slightly crispy edge, and a soft, chewy center that feels like a warm hug in dessert form.
As a lifelong cookie fanatic, I’ve spent years perfecting this bakery-style chocolate chip cookie recipe. It’s inspired by those jumbo, New York-style chocolate chip cookies that cost $6 apiece — but made at home, with love and just a few pantry staples. The secret? A carefully balanced dough, plenty of chocolate, and one non-negotiable chill time.
Let’s bake some happiness. 🍪💛
Why You’ll Love These Ultra Thick Bakery Style Chocolate Chip Cookies
- Bakery-quality texture: Thick, chewy centers with golden, crisp edges.
- Chocolate-forward: Each bite is loaded with melty pools of semisweet and dark chocolate.
- Simple ingredients: Pantry staples, no fancy tools required.
- Make-ahead friendly: The dough chills beautifully and freezes like a dream.
- Customizable: Swap in nuts, different chocolates, or flaky sea salt.
- Kid-approved & adult-obsessed: A hit at parties, bake sales, or cozy nights in.
- Smells like a bakery at home: That freshly baked cookie scent? Unbeatable.
- Better than store-bought: Thick, homemade, and crafted to your taste.
Ingredients for the Best Ultra Thick Bakery Style Chocolate Chip Cookies
Let’s break down each component for the perfect jumbo chocolate chip cookies:
🧂 Dry Ingredients
- 2½ cups all-purpose flour – Provides structure. For even thicker cookies, you can use a mix of all-purpose and bread flour.
- 1 tsp baking soda – Gives lift without spreading too much.
- ½ tsp salt (or flaky sea salt) – Balances sweetness; optional sprinkle on top for contrast.
🧈 Wet Ingredients
- 14 tbsp unsalted butter (melted & cooled) – Melting the butter gives richness and chew. Cooling prevents eggs from scrambling.
- 1 cup granulated sugar + ½ cup light brown sugar – The combo ensures crisp edges (white) and moist centers (brown).
- 2 large eggs – Help bind and enrich the dough.
- 1 tsp vanilla extract – Adds aromatic depth.
🍫 Chocolate
- 3 cups chocolate chips (semi-sweet + dark) – More is more. Mix varieties for a gourmet feel.
Optional Toppings: Extra chips pressed on top before baking + flaky sea salt for that luxurious finish.
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies (Step-by-Step)
1. Combine Dry Ingredients
In a medium bowl, whisk flour, baking soda, and salt. This aerates and evenly distributes the leavening.
2. Cream Butter & Sugars
In a large bowl, whisk together the cooled melted butter, granulated sugar, and brown sugar until smooth and glossy. This method gives a chewy, not cakey texture.
3. Add Eggs & Vanilla
Mix in eggs one at a time, then add the vanilla. Don’t overmix — just enough to combine.
4. Fold in Dry Ingredients
Gradually stir in the flour mixture. The dough will be thick but manageable.
5. Add Chocolate
Fold in chocolate chips using a spatula. Save some to place on top of each dough ball later for a bakery-style look.
6. Chill (Don’t Skip!)
Cover and refrigerate for at least 1 hour, ideally overnight. This intensifies flavor, improves structure, and prevents spreading.
Science Note: Chilling allows flour to hydrate and fats to solidify — giving you extra thick homemade chocolate chip cookies every time.
7. Scoop & Shape
Using a large scoop (3 tbsp), form tall dough balls. Stack slightly higher than wide to encourage vertical rise.
8. Preheat Oven
Set your oven to 375°F (190°C). Line baking trays with parchment or silicone mats.
9. Bake
Bake for 10–13 minutes. Edges should be golden, centers slightly underbaked — they’ll finish cooking as they rest.
10. Cool & Finish
Let cookies cool on tray for 5–10 minutes before transferring to a wire rack. Sprinkle with flaky salt while warm.
Pro Tips for Perfect Ultra Thick Bakery Style Chocolate Chip Cookies
How do I make my cookies super thick and chewy?
- Chill the dough — minimum 1 hour.
- Stack dough balls tall, not wide.
- Use melted butter that’s been cooled, not hot.
- Don’t overbake — underdone centers = gooey perfection.
Can I freeze the dough?
Absolutely. Scoop into balls and freeze. Bake from frozen with 1–2 extra minutes added.
Why do bakery cookies taste better?
They use high-quality chocolate, precise baking temps, and long chill times. This recipe mimics those techniques at home.
Best Ways to Serve
These oversized chocolate chip cookies are made for:
- Ice cream sandwiches 🍨
- Dipping in milk 🥛
- Gifts and holidays 🎁
- Cookie platters or parties 🎉
Related Recipes:
Nutrition Breakdown (Per Cookie, Makes 14)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 310 | 15% |
| Total Fat | 16g | 21% |
| Saturated Fat | 10g | 50% |
| Carbs | 38g | 14% |
| Sugar | 22g | — |
| Protein | 3g | 6% |
Storage & Leftovers
- Room temp: Store in airtight container up to 5 days.
- Freeze baked cookies: Wrap individually, freeze up to 2 months.
- Reheat: 10 seconds in microwave for gooey centers.
FAQs About Ultra Thick Bakery Style Chocolate Chip Cookies
Can I use different chocolate types?
Yes! Try chunks, wafers, or chopped bars. Dark chocolate adds sophistication, milk chocolate adds sweetness.
Can I make this dough ahead of time?
Yes — it actually improves! Chill up to 3 days or freeze pre-scooped dough.
Why are my cookies flat?
Likely causes: warm butter, no chill time, or too little flour. Stick to the ratios!
Variations on This Classic
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Stuffed: Wrap around caramel or Nutella centers.
- Nutty: Add ½ cup chopped pecans or walnuts.
- Espresso: Stir in 1 tsp instant espresso powder.
- Holiday: Mix in crushed peppermint or red/green M&Ms.
Conclusion – Your Ultimate Cookie Game-Changer
There’s a reason these Ultra Thick Bakery Style Chocolate Chip Cookies are a fan favorite. They’re giant, gooey, and gloriously indulgent. With one bite, you’ll feel like you’re standing in a boutique bakery — only this time, it’s your kitchen doing the magic.
Print
Ultra Thick Bakery Style Chocolate Chip Cookies – The Only Cookie Recipe You’ll Ever Need 🍪
Ingredients
🥚 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 for that bakery-style finish.
Equipment
You’ll only need basic tools to whip up this thick, chewy perfection:
Large mixing bowl
Medium bowl
Hand or stand mixer (optional but helpful)
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop or ice cream scoop
Spatula
Measuring cups and spoons
Cooling rack
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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.
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.
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!
Step 5: Preheat and Prep
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
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.
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!
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
Storage & Reheating Storage: Keep cooled cookies in an airtight container at room temperature for 4–5 days.
For maximum freshness, store with a slice of bread to maintain softness.
Freezing: Freeze baked cookies for 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.