There’s nothing quite like biting into a warm, ultra thick bakery style chocolate chip cookie with its perfect balance of crispy edges and soft, chewy center. These professional-grade cookies will rival any bakery’s best sellers, featuring massive chocolate chunks and that signature bakery-style thickness that makes them irresistible. Whether you’re a cookie connoisseur or just craving a sweet treat, this recipe delivers perfection in every bite. If you love baking delicious treats, be sure to check out our baking category for more amazing recipes!
2. Ingredients
To make these incredible ultra thick bakery style chocolate chip cookies, you’ll need simple pantry staples that come together to create magic in your oven. The secret lies in the perfect balance of ingredients that professional bakers use:
2 1/4 cups all-purpose flour (measured correctly by spooning and leveling)
1 tsp baking soda (make sure it’s fresh for best results)
1 tsp salt (we prefer fine sea salt)
1 cup unsalted butter, softened (European-style butter works great)
3/4 cup granulated sugar
3/4 cup packed brown sugar (dark brown sugar adds more flavor)
2 large eggs (room temperature blends better)
2 tsp pure vanilla extract (never imitation for best taste)
2 cups semi-sweet chocolate chips (or chunks for bakery-style look)
1 cup chopped walnuts (optional but adds great texture)
For more delicious dessert ideas, explore our desserts collection featuring everything from cakes to pies!
3. Step-by-Step Instructions
Step 1: Prepare Dry Ingredients
Begin by whisking together the flour, baking soda, and salt in a medium bowl. This crucial first step ensures your ultra thick bakery style chocolate chip cookies will have even distribution of leavening agents and perfect texture. Pro tip: Sifting the dry ingredients together helps create an even finer crumb in your finished cookies. Take your time with this step – properly mixed dry ingredients are the foundation of bakery-quality cookies.
Step 2: Cream Butter and Sugars
In a stand mixer or large bowl, beat the softened butter with both sugars until light and fluffy (about 3-4 minutes). This crucial step creates air pockets that help achieve that bakery-style thickness in your chocolate chip cookies. The mixture should become noticeably lighter in color and texture. For best results, scrape down the bowl halfway through mixing. If you’re looking for more breakfast inspiration after baking these cookies, try our delicious Cheesy Potato Egg Scramble the next morning!
Step 3: Add Wet Ingredients and Chocolate
Beat in eggs one at a time, then vanilla. The eggs should be fully incorporated before adding the next. Gradually mix in the dry ingredients until just combined – overmixing at this stage can lead to tough cookies. Fold in chocolate chips (and walnuts if using) – the more chocolate, the more bakery-style your cookies will look! For extra decadence, use a mix of chocolate chips and chopped chocolate bars. If you love cookies, you might also enjoy our Cream Cheese Sugar Cookies recipe!
Step 4: Scoop and Bake
Using a large cookie scoop (about 3 tablespoons), portion dough onto parchment-lined baking sheets, spacing 3 inches apart. For ultra thick bakery style chocolate chip cookies, chill dough for at least 1 hour before baking at 375°F for 10-12 minutes until golden but still soft in the center. The chilling step is crucial – it prevents excessive spreading and creates that perfect thick texture. For more baking inspiration, check out this external guide to thick bakery cookies that complements our recipe perfectly!
4. Tips for Perfect Bakery Style Cookies
Use room temperature butter for proper creaming (about 65°F)
Chill dough for thicker cookies (up to 72 hours for best flavor development)
Underbake slightly for that perfect chew – cookies continue cooking on the hot pan
Use a mix of chocolate chips and chunks for bakery-style appearance
Weigh ingredients for consistent results (1 cup flour = 120g)
Rotate baking sheets halfway through for even browning
Let cookies cool on baking sheet for 5 minutes before transferring
If you’re looking for other impressive desserts, our Easter Dirt Cake Casserole is always a crowd-pleaser!
5. Storage Instructions
Store your ultra thick bakery style chocolate chip cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft. For longer storage, freeze baked cookies for up to 3 months or freeze dough balls to bake fresh whenever cravings strike! To freeze dough, portion into balls first, freeze on a tray, then transfer to freezer bags. You can bake frozen dough balls – just add 1-2 minutes to baking time.
6. Variations to Try
Sea salt sprinkle before baking for gourmet flair
Milk chocolate or dark chocolate chips for different flavor profiles
Add 1 tsp instant espresso powder to enhance chocolate flavor
White chocolate chips with macadamia nuts for Hawaiian-style
M&M’s for colorful bakery-style cookies (great for holidays)
Add 1/2 cup shredded coconut for tropical twist
Mix in 1/2 cup dried cherries or cranberries for tart contrast
Swirl in 1/2 cup peanut butter for PB chocolate lovers
The perfect ratio of butter to flour creates that bakery-style thickness while the combination of brown and white sugar delivers ideal chewiness. Brown sugar adds moisture and chew while white sugar helps with spread and crispness. Chilling the dough prevents excessive spreading, allows flavors to develop, and creates that perfect dense-yet-tender texture. The generous amount of chocolate ensures every bite is packed with melty goodness – just like your favorite bakery’s ultra thick chocolate chip cookies. The slightly higher baking temperature creates that perfect contrast of crisp edges and soft centers that defines professional bakery cookies.
8. Frequently Asked Questions
Why are my cookies not thick?
Likely causes: dough wasn’t chilled sufficiently, butter was too soft when creaming, baking soda is old and lost its potency, or oven temperature is inaccurate. Always chill dough for ultra thick bakery style chocolate chip cookies – we recommend at least 1 hour, but overnight is even better. Using a kitchen scale to measure ingredients can also help ensure proper thickness.
Can I make these cookies gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t contain it. The texture will be slightly different but still delicious. For best results, chill the dough longer (at least 2 hours) as gluten-free flours often require more time to hydrate properly.
How do I get that perfect bakery-style look?
Use a large cookie scoop (we like #20 or 3-tablespoon size), don’t flatten dough balls, and pull cookies out when edges are set but centers still look slightly underbaked. For extra bakery appeal, press a few additional chocolate chips into the tops of the dough balls right before baking. You might also enjoy our guide on how to perfectly sear scallops for other cooking techniques!
Can I make smaller cookies with this recipe?
Absolutely! For standard-sized cookies, use a smaller scoop (about 1.5 tablespoons) and reduce baking time to 8-10 minutes. The recipe makes about 24 standard cookies or 12 large bakery-style cookies. Adjust baking time accordingly and watch them carefully as smaller cookies bake faster.
9. Conclusion
Now you have all the secrets to making incredible ultra thick bakery style chocolate chip cookies at home! These professional-quality treats with their perfect thickness, chewy texture, and abundant chocolate will become your new go-to recipe. Whether for special occasions, gift-giving, or everyday indulgence, these cookies deliver bakery-style perfection in every bite. The best part? You can enjoy them warm from the oven whenever the craving strikes. We hope this recipe becomes a staple in your baking repertoire – it’s certainly one of our most popular in our breakfast and baking collections. Happy baking! 🍪✨
Ultra Thick Bakery Style Chocolate Chip Cookies: The Ultimate Chewy, Gooey Indulgence. These professional-grade cookies feature massive chocolate chunks and signature bakery-style thickness with crispy edges and soft, chewy centers that rival any bakery’s best sellers.
Ingredients
Scale
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips (or chunks for bakery-style look)
1 cup chopped walnuts (optional)
Instructions
Whisk together flour, baking soda, and salt in a medium bowl
Cream softened butter with both sugars until light and fluffy (3-4 minutes)
Beat in eggs one at a time, then vanilla extract
Gradually mix in dry ingredients until just combined
Fold in chocolate chips and walnuts (if using)
Using a large cookie scoop (3 tbsp), portion dough onto parchment-lined baking sheets
Chill dough for at least 1 hour
Bake at 375°F for 10-12 minutes until golden but still soft in center
Let cool on baking sheets for 5 minutes before transferring
Notes
Chill dough for thicker cookies (up to 72 hours for best flavor)
Underbake slightly for perfect chewiness
Use room temperature butter for proper creaming
Weigh ingredients for consistent results
Store in airtight container for up to 5 days or freeze for longer storage
