Ultra-Thick Bakery-Style Chocolate Chip Cookies
These ultra-thick bakery-style chocolate chip cookies feature crisp edges and gooey centers, perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 large eggs
- 2.5 cups all-purpose flour spoon and leveled for accuracy; use bread flour for a chewier result
- 1 teaspoon baking soda
- 0.5 teaspoon salt use flaky sea salt for finishing if desired
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar adds moisture and depth
- 1 teaspoon alcohol-free vanilla extract
- 3 cups chocolate chips mix semisweet and dark for a bakery effect
- 14 tablespoons unsalted butter, melted and slightly cooled about 1¾ sticks
- Optional for topping: extra chocolate chips and flaky sea salt for a bakery-style finish
Instructions
Mix the Dry Ingredients
- In a medium bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined. Set aside.
Prepare the Wet Ingredients
- In a large bowl, combine 1 cup granulated sugar and ½ cup packed light brown sugar. Pour in 14 tablespoons melted butter (slightly cooled) and whisk until smooth. Add 2 large eggs, one at a time, whisking until combined. Stir in 1 teaspoon alcohol-free vanilla extract.
Combine and Fold
- Add the dry mix to the wet mixture in two additions. Fold gently with a spatula until just combined — don’t overmix. Fold in 3 cups chocolate chips until distributed.
Chill the Dough
- Cover the bowl and chill in the refrigerator for at least 2 hours; overnight chill (8–24 hours) yields the thickest, most flavorful cookies. Chilling solidifies the butter so the cookies don’t spread.
Preheat and Prep
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Position racks in the center of the oven.
Scoop and Shape
- Use a 3-tablespoon cookie scoop (or measure 2½–3 tablespoons) for large bakery-style cookies. Roll dough into tight balls and gently press the top slightly to create a small mound — this helps the cookie rise into a tall dome. Place dough balls 3 inches apart.
Bake
- Bake for 12–15 minutes, rotating pans halfway through. Remove when edges are golden and centers still look soft and slightly underbaked; they’ll continue to set as they cool. For extra bakery flair, press a few extra chocolate chips on top immediately after they come out of the oven and sprinkle flaky sea salt.
Cool and Set
- Let cookies cool on the baking sheet for 8–10 minutes before transferring to a wire rack. This rest time allows structure to firm so they don’t fall apart.
Notes
For dairy-free, use vegan butter and dairy-free chocolate chips. For richer molasses note, use 1 cup dark brown sugar instead of light. To make cakier cookies, replace ¼ cup of the flour with cornstarch.