Bakery Style Chocolate Chip Cookies
Yield: about 26 cookies
Prep Time: 15 minutes
Cook: 15 minutes
Tessa's Recipe Rundown...
Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste!
Texture: Thick and chock full of gooey chocolate with slightly crisp edges.
Ease: No special ingredients, equipment, or skills needed!
Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one.
Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.
My Ultimate Guide to Chocolate Chip Cookies is still one of my most popular posts. It’s been visited by over half a million people!
That post actually inspired the creation of my eBook: The Ultimate Cookie Handbook. And almost 2,000 of you have purchased that book. So I think it’s clear that we’re all obsessed with cookies here.
That’s why I’m SO thrilled to be sharing this recipe with you today. In my opinion it’s the perfect easy everyday chocolate chip cookie recipe. They’re simple to make, and yield thick beautiful cookies that are golden brown and crisp at the edges, while remaining gooey at the center.
Watch the video below to step into my kitchen and see exactly how to make this recipe. I give tons of tips and tricks for getting perfectly thick cookies, and you can see what every step should look like!
There’s actually a time-lapse video shot of these cookies cooling right after I took them out of the oven. You can see that they hardly shrink or deflate as they cool. If you only beat the butter and sugar for 2 to 3 minutes max, your cookies shouldn’t deflate!
How to Make Thick Chocolate Chip Cookies
The key to thick cookies is to use enough flour in the dough so there’s not too much moisture, but also to make sure the dough isn’t too warm.
That’s why you want to make sure to use butter at a COOL room temperature. If your dough is too warm when it enters the oven the cookies will spread out and become thin.
Bonus tip: Pop your balls of cookie dough in the freezer while your oven preheats to make ultra thick cookies.
I talk about the benefits of “marinading” your cookie dough for at least 24 hours in the video above. Not only can you refrigerate cookie dough for up to 72 hours to make it ahead of time, but you can also think of this like marinading a steak.
The butterscotch flavor of the cookies will intensify. The flour will also absorb more of the moisture in the dough during this time. The resulting cookies are more flavorful AND thicker and chewier. So if time permits I’d definitely give this a try!
Another trick is to use a large cookie scoop to get nice and thick cookies.
How to Keep Cookies Fresh
The best cookies are the freshest, there’s no magical way around that. However, here’s a few tricks to keeping them fresh and soft for as long as possible!
I love cookies straight from the oven the best. I always keep pre-scooped balls of cookie dough in a Ziploc bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already baked cookies soft, there are my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
To keep them soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or cookie will migrate to your cookies, making them soft and chewy again.
A tortilla is a new favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention it fits into a round cookie tin pretty perfectly.
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
I always have cookie dough in my freezer. This recipe in particular freezes beautifully! Check out all of my tips for freezing cookie dough here.
More Chocolate Chip Cookie Recipes
- Ultimate Chocolate Chip Cookies (these are CHEWIER than this recipe)
- Coconut Oil Chocolate Chip Cookies (dairy free)
- Browned Butter Toffee Chocolate Chip Cookies (ultra flavorful!)
- Giant Reese’s Pieces Chocolate Chip Cookies (for serious PB lovers only!)
Bakery Style Chocolate Chip Cookies
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups (340 grams) semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.
Photos by Jess Larson.
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