SEO keywords:
- bakery style chocolate chip cookies (main keyword)
- ultra thick chocolate chip cookies
- gooey center cookies
- thick chocolate chip cookie recipe
- crispy edges cookies
- chewy bakery cookies
- overnight cookie dough chilling
I can’t resist the first crack in a warm cookie — the contrast of crispy edges and a molten, gooey center is everything. This bakery style chocolate chip cookies recipe delivers that ultra thick, bakery-quality bite at home: tall, soft middles, edges that snap, and pockets of melted chocolate. It’s a go-to for bake sales, weeknight treats, or whenever you want a crowd-pleaser that eats like it came from your favorite bakery.
Why you’ll love this dish
These cookies hit the sweet spot between bakery decadence and simple home baking. The dough is straightforward — melty butter for deep flavor, brown sugar for chew, and a generous 3 cups of chocolate chips so every bite is loaded. Chilling the dough and using slightly cooled melted butter are small steps that make the cookies puff up tall with a tender, fudgy middle.
“Best cookies I’ve baked at home — tall, soft centers and perfectly crisp edges. Family devoured them in one night.” — Happy baker
Find a similar jumbo texture with this recipe if you want an even bigger cookie: jumbo bakery-style chocolate chip cookies.
The cooking process explained
You’ll mix dry ingredients, stir wet ingredients, fold in chocolate, chill the dough for structure, and scoop big mounds onto a sheet so they bake up thick. A short high-heat bake sets the edges while leaving the middle soft; a quick rest on the pan finishes them to the perfect gooeyness. The method is forgiving, so it’s great for bakers of any skill.
What you’ll need
- 2 large eggs
- 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
- 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish.
Substitution tips:
- For gluten-free: substitute 1:1 gluten-free flour blend that contains xanthan gum.
- For dairy-free/vegan: use melted vegan butter and replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled).
- Brown sugar adds chew; if you only have dark brown, use it but reduce molasses-heavy substitutions to taste.
Directions to follow
- Mix the Dry Ingredients: Whisk the 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a bowl until evenly combined.
- Prepare the Wet Ingredients: In a separate large bowl, whisk together 14 tablespoons melted, slightly cooled unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar until smooth. Stir in 2 large eggs and 1 teaspoon vanilla extract until glossy.
- Combine and Fold: Add the dry mixture to the wet ingredients in two additions, folding gently until just combined. Fold in 3 cups chocolate chips, leaving some visible for a bakery look.
- Chill the Dough: Cover and refrigerate the dough for at least 1 hour (or overnight) — chilling firms the dough so cookies bake ultra thick and don’t spread.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone mat.
- Scoop and Shape: Use a large cookie scoop (about 2–3 tablespoons) to portion dough into tall mounds. Press a few extra chocolate chips on top and sprinkle flaky sea salt if desired.
- Bake: Bake 10–12 minutes until edges are golden but centers still look slightly underbaked. Rotate pans halfway through for even browning.
- Cool and Set: Let cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack; this finishes the centers without overbaking.
Best ways to enjoy it
Serve warm with a glass of cold milk or a cup of espresso for an indulgent contrast. For dessert, top a slightly warmed cookie with vanilla ice cream and a drizzle of chocolate sauce. These are perfect for cookie platters, packed lunches, or plated alongside simple fruit like sliced pears to balance richness. Another cozy pairing: a mug of salted caramel hot chocolate for fall evenings. You can also link to inspiration for even bigger cookies via this jumbo bakery-style chocolate chip cookies.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container at room temp for up to 4 days.
- Refrigerate: Keep in the fridge up to a week, but bring to room temp or warm briefly before serving for best texture.
- Freeze: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. For dough, scoop mounds onto a tray, freeze solid, then store in a bag; bake from frozen adding a minute or two to the bake time.
- Reheat: For a just-baked feel, warm in a 300°F oven for 4–6 minutes or microwave for 10–15 seconds (watch closely) to revive the gooey center.
Pro chef tips
- Slightly cooled melted butter gives richer flavor and helps produce tall cookies; fully hot butter will cook eggs.
- Chill the dough: even 1 hour helps, but overnight yields the best texture and flavor.
- Scoop tall mounds instead of flattened balls to get bakery-style height.
- Use a mix of semisweet and dark chocolate chips for depth and a bakery-like contrast.
- Don’t overbake: remove when centers look a touch underdone — carryover heat sets them as they cool.
- Add flaky sea salt immediately after baking for a professional finish that brightens sweetness.
Creative twists
- Nutty crunch: fold in 1 cup chopped toasted pecans or walnuts.
- Browned butter version: brown the butter before cooling for a nutty, caramel note.
- Double chocolate: replace 1/4 cup flour with cocoa powder and add white chocolate chips.
- Oat upgrade: swap 1/2 cup flour for rolled oats for texture.
- Vegan: use vegan butter and flax eggs; consider adding an extra tablespoon of maple syrup for chew.
FAQs
Q: How do I keep cookies thick and not flat?
A: Chill the dough, scoop tall mounds, and bake at a moderately high temperature (375°F). The chilled dough spreads less and sets quickly at the edges, preserving height.
Q: Can I bake these from frozen dough?
A: Yes. Place frozen scoops on a lined sheet and add 1–2 minutes to the bake time. You may need an extra minute or two for a fully baked edge.
Q: Why are my cookie centers dry?
A: Likely overbaking. Remove when centers still look slightly underbaked and allow them to finish on the hot sheet for 5–10 minutes. Also check flour measuring — spoon and level rather than scooping with the cup directly.
Internal link suggestions (anchor text only, no URLs)
- jumbo bakery-style chocolate chip cookies
- bakery-style cookies recipe
Bakery Style Chocolate Chip Cookies
- Total Time: 72 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These ultra thick chocolate chip cookies feature crispy edges and a gooey center, delivering a bakery-quality treat at home with melty chocolate and tender middles.
Ingredients
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (semisweet and dark)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- Whisk together the flour, baking soda, and salt in a bowl.
- In another bowl, whisk melted butter with granulated sugar and brown sugar until smooth, then stir in eggs and vanilla.
- Fold the dry mixture into the wet in two additions, then fold in chocolate chips.
- Cover and refrigerate the dough for at least 1 hour (or overnight).
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment.
- Scoop tall mounds of dough, press extra chocolate chips on top, and sprinkle with sea salt.
- Bake for 10-12 minutes until edges are golden and centers look slightly underbaked.
- Let cookies rest on the baking sheet before transferring to a wire rack to cool.
Notes
Serve warm with milk or espresso, or top with ice cream. Store in an airtight container for up to 4 days at room temperature.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg