Why You'll Love It
- - Thick, satisfying bite that feels indulgent
- - Golden edges for a subtle crunch
- - Gooey centers that stay warm longer
- - Simple pantry ingredients, no fancy tools
"These cookies are the real deal—thick, buttery, and just the right amount of chewiness!"
Essential Ingredient Guide
- Unsalted butter: Choose high‑quality butter for flavor; melt it gently to keep the dough tender.
- Brown sugar: Adds moisture and a caramel depth that deepens as the cookie bakes.
- All‑purpose flour: Provides structure; sift it to avoid lumps and ensure even thickness.
- Baking soda: A pinch helps the cookies spread just enough for a soft interior.
- Vanilla extract: A splash brightens the sweet, buttery notes.
- Chocolate chips: Use semi‑sweet chips for balance; they melt beautifully within the dough.
Complete Cooking Process
-
Ingredient Readiness:
Soften butter, measure sugars, and pre‑sift dry ingredients so they blend smoothly.
-
Flavor Development:
Cream butter and sugars until light, then fold in vanilla and chocolate chips for even distribution.
-
Texture Control:
Chill the dough for at least 30 minutes; this prevents over‑spreading and keeps the cookie thick.
-
Finishing Touches:
Sprinkle a pinch of flaky sea salt on top before baking for a subtle contrast.
-
Serving Timing:
Let cookies rest on the sheet for a couple minutes; they finish setting and stay soft.
- Use a parchment‑lined sheet for easy release.
- Bake on the middle rack for even heat.
- Rotate the pan halfway through baking.
- Cool on a wire rack to keep the bottom from getting soggy.
Pro Tips
These small adjustments make a world of difference. I remember the first time I tried the rotation trick—yeah, the cookies turned out perfectly uniform, and the aroma filled the whole kitchen, making the waiting feel like a warm hug.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑mix once flour is added
- Chill dough for consistent thickness
- Use parchment for clean release
Frequently Asked Questions
→ Can I use melted butter instead of softened?
Melted butter will change the texture, making the cookie flatter. For thick cookies, keep the butter softened, not melted.
→ How long can I store the dough?
The dough can be wrapped and refrigerated for up to 3 days, or frozen for up to 2 months.
→ Do I need to adjust baking time for a convection oven?
Reduce the temperature by 20°F (about 10°C) and check a minute earlier; the cookies brown quickly in convection heat.
→ What if I want a chewier center?
Add an extra tablespoon of brown sugar and bake a minute less; the extra moisture keeps the middle soft.
→ Can I substitute chocolate chips with chunks?
Yes, chocolate chunks give a richer melt and larger pockets of chocolate throughout the cookie.
→ Is it okay to add nuts?
Absolutely—walnuts or pecans add a pleasant crunch and pair nicely with the sweet dough.
Chef's Tips
For extra thickness, double the dough portion per cookie and increase chilling time.,If you prefer a crispier edge, bake 1‑2 minutes longer.,A pinch of flaky sea salt on top just before baking enhances the chocolate flavor.
Nutrition Facts
per serving
210
Calories
2g
Protein
27g
Carbs
11g
Fat
Taste Profile
Rich buttery sweetness with chocolate depth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
May affect flavor richness slightly.
Provides a caramel note with lower glycemic impact.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1 tsp of ground cinnamon and a pinch of cayenne for subtle warmth.
Mediterranean Style
Swap half the chocolate chips for chopped dried apricots and a sprinkle of toasted pistachios.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing after flour addition leads to dense cookies.
- Skipping the chilling step makes the cookies spread too thin.
- Baking too long results in a dry interior.
Meal Prep & Storage
Make Ahead Tips
Cookie dough can be formed into balls, frozen on a tray, then transferred to a zip bag; bake directly from frozen, adding a minute to the baking time.
Leftover Ideas
Reheat gently in a skillet over low heat with a lid to revive the soft interior.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; soften butter.
Cream butter and sugars until fluffy.
Add eggs, vanilla, then incorporate dry ingredients.
Fold in chocolate chips and chill dough.
Scoop, bake, cool, and enjoy.
Ultra Thick Bakery Style Chocolate Chip Cookies
These ultra thick bakery style chocolate chip cookies boast golden‑brown edges, a soft and slightly crisp rim, and a gooey, melty center that melts in your mouth. Perfect for a comforting snack or a sweet gathering.
Timing
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Cookie Dough
- 01 1 cup unsalted butter, softened
- 02 1 cup brown sugar, packed
- 03 1/2 cup granulated sugar
- 04 2 large eggs
- 05 2 tsp vanilla extract
- 06 2 1/2 cups all‑purpose flour
- 07 1 tsp baking soda
- 08 1/2 tsp salt
- 09 2 cups semi‑sweet chocolate chips
Instructions
In a large bowl, cream the softened butter with brown and white sugars until the mixture is light and fluffy, about 3‑4 minutes.
Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt; gradually blend into the wet mixture, being careful not to over‑mix.
Fold in the chocolate chips gently, then cover the dough and chill for at least 30 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop generous 3‑inch mounds of dough, spacing them 2 inches apart.
Bake for 12‑14 minutes, or until the edges turn golden brown while the centers still look slightly soft.
Allow the cookies to rest on the sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes & Tips
- 1 For extra thickness, double the dough portion per cookie and increase chilling time.
- 2 If you prefer a crispier edge, bake 1‑2 minutes longer.
- 3 A pinch of flaky sea salt on top just before baking enhances the chocolate flavor.
Tools You'll Need
-
Mixing bowls
-
Hand mixer or stand mixer
-
Spatula
-
Measuring cups and spoons
-
Baking sheet
-
Parchment paper
-
Wire rack
Must-Know Tips
- Don’t over‑mix after adding flour; it creates a tough texture.
- Chill the dough to keep the cookies thick and prevent spreading.
- Use room‑temperature eggs for a smoother blend.
Professional Secrets
- Melt a tiny knob of butter and drizzle over the dough before baking for a glossy finish.
- Rotate the pan halfway through baking for even browning.
- Cool cookies on the sheet briefly to finish setting the crumb.
Recipe by
Grace Lawson“Butter, sugar, and a little love — that’s my baking philosophy! Let’s make your kitchen smell amazing.” 🍰❤️
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime