If flat, lifeless cookies have broken your heart before, consider this your redemption bake.
These Ultra Thick Bakery-Style Chocolate Chip Cookies are everything a cookie should be—tall, golden, chewy in the center, crisp around the edges, and absolutely packed with melty chocolate. The kind you spot behind bakery glass and instantly justify buying “just one”… then walk out with three.
The best part? You don’t need fancy equipment or secret ingredients. Just a smart technique, a little patience, and one crucial step most people skip (yes, chilling—more on that soon).
Whether you’re baking for a celebration, a cookie craving, or pure self-care, this recipe delivers big bakery energy right from your own kitchen.
✨ Why You’ll Love These Cookies
- Thick & tall – no sad spreading
- Soft, gooey centers with crisp golden edges
- Loaded with chocolate in every single bite
- Bakery-style look that impresses instantly
- Make-ahead friendly (hello, chilled dough!)
One bite and you’ll understand why readers swear they’ll never use another cookie recipe again.
🧰 Equipment You’ll Need
Nothing fancy—just kitchen basics:
- Large mixing bowl
- Medium bowl
- Hand or stand mixer (optional)
- Baking sheets
- Parchment paper or silicone mats
- Large cookie scoop or ice cream scoop
- Spatula
- Measuring cups & spoons
- Cooling rack
🛒 Ingredients
🥚 Fresh Ingredients
- 2 large eggs
🧂 Pantry Staples
- 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
🧈 Dairy
- 14 tablespoons unsalted butter, melted and slightly cooled
🍫 Mix-Ins
- 3 cups chocolate chips (mix semisweet & dark for bakery vibes)
Optional topping: extra chocolate chips + flaky sea salt
👩🍳 Step-by-Step Directions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Build the Flavor Base
In a large bowl, beat the melted butter with both sugars until smooth and glossy. Add eggs one at a time, mixing well. Stir in vanilla.
Step 3: Combine Gently
Add the dry ingredients to the wet mixture. Mix just until combined—overmixing is the enemy of tender cookies.
Fold in chocolate chips, reserving a few for the tops.
Step 4: Chill the Dough (Non-Negotiable)
Cover and refrigerate for at least 1 hour, preferably overnight.
👉 Chilling = thicker cookies, deeper flavor, less spreading.
Step 5: Prep for Baking
Preheat oven to 375°F (190°C). Line baking sheets with parchment or silicone mats.
Step 6: Scoop Like a Bakery
Scoop large portions (about 3 tablespoons each). Shape dough balls taller than wide—this is the secret to height.
Press extra chocolate chips on top.
Step 7: Bake to Perfection
Bake for 10–13 minutes until edges are golden but centers look slightly underdone.
🔥 They finish cooking on the tray—don’t overbake!
Step 8: Cool & Finish
Cool on the pan for 5–10 minutes, then transfer to a rack. Sprinkle flaky sea salt while warm.
⏱️ Time & Yield
- Prep: 15 minutes
- Chill: 1 hour (minimum)
- Bake: 10–13 minutes
- Total: ~1 hour 30 minutes
- Yield: 12–14 large bakery-style cookies
Worth. Every. Second.
🧊 Storage & Freezing Tips
Room Temperature:
Store in an airtight container for 4–5 days. Add a slice of bread to keep them soft.
Freezing:
- Baked cookies: freeze up to 2 months
- Dough balls: freeze unbaked and bake straight from frozen (add 1–2 minutes)
Reheating:
- Microwave 10–15 seconds for gooey centers
- Oven at 300°F for 5–7 minutes to refresh
🥄 Flavor Variations (Try These!)
- Double Chocolate: add ¼ cup cocoa powder
- Nutty Crunch: fold in chopped pecans or walnuts
- Stuffed Cookies: Nutella or chocolate squares inside
- Salted Caramel: caramel chunks + sea salt
- Espresso Boost: 1 tsp espresso powder
- White Chocolate Macadamia: swap the chips
❓ Frequently Asked Questions
Why did my cookies spread too much?
Warm dough. Chill longer—it makes all the difference.
Is 14 tablespoons of butter correct?
Yes! That richness creates chewy centers and crisp edges.
Can I use salted butter?
Yes—just reduce the added salt by half.
Why do mine need longer baking time?
Cold dough and larger cookies may need 15–18 minutes. Trust the edges, not the clock.
Can I chill the dough longer than overnight?
Absolutely—up to 3 days for even better flavor.
🏁 Final Thoughts
These Ultra Thick Bakery-Style Chocolate Chip Cookies aren’t just cookies—they’re a statement.
Big. Bold. Gooey. Golden. The kind people remember, request, and quietly steal off the cooling rack.
