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Bakery-Style Thick Chocolate Chip Cookies Delight

by on October 14, 2025

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Are you ready to bake the thickest, most delicious chocolate chip cookies? In this post, I’ll guide you through making bakery-style cookies that are soft, chewy, and full of rich chocolate flavor. Packed with expert tips and easy steps, these cookies will impress anyone who tries them. Your friends and family will keep asking for more, so let’s dive into this delightful recipe!

- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter, softened to room temperature - ¾ cup granulated sugar - ¾ cup packed brown sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups semi-sweet chocolate chips - 1 cup chopped walnuts - Flaky sea salt, for finishing How do you measure flour accurately? Use a spoon to scoop flour into your measuring cup. Don't pack it down. Level it off with a knife for precision. What are the best practices for measuring butter? Always use softened butter for easy mixing. If you need melted butter, measure it in a liquid measuring cup. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare baking sheets with parchment paper. - First, mix the dry ingredients. In a bowl, whisk together 2 ½ cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this aside. - Next, cream the butter and sugars. In a large bowl, beat 1 cup of softened butter with ¾ cup of granulated sugar and ¾ cup of brown sugar. Mix until light and fluffy. - Now, add the eggs and vanilla. Beat 2 large eggs into the butter mixture one at a time. Add 1 teaspoon of pure vanilla extract and mix well. - Combine wet and dry ingredients. Slowly mix the dry blend into the wet ingredients. Use low speed to avoid overmixing. - Fold in the chocolate chips and walnuts. Add 2 cups of semi-sweet chocolate chips and 1 cup of chopped walnuts if you like. Stir gently to mix. - Shape the dough balls for baking. Use a scoop to drop 2-tablespoon mounds onto the baking sheets. Keep them about 2 inches apart. - Bake for 12-14 minutes. Check the cookies when they are golden at the edges but soft in the center. - How do you know when cookies are done? They should look slightly undercooked in the middle. This gives them that chewy texture we all love! To make your cookies chewy, do not overmix the dough. When you combine the wet and dry ingredients, mix on low speed until just blended. This keeps your cookies soft. Bake them for 12 to 14 minutes. The edges should be golden, but the centers must still look soft. This slight underbaking gives you that perfect chewy bite. You can boost the flavor by using different types of chocolate chips. Try dark, milk, or white chocolate to find your favorite. The best butter to use is unsalted butter. It gives a rich taste that enhances your cookies. Always use butter that is soft. This will blend well with sugars, making the dough creamy. For cooling cookies, let them sit on the baking sheet for about 5 minutes. This helps them set. Then, move them to wire racks to cool fully. For serving, place warm cookies on a rustic wooden board. Add a few extra chocolate chips on top and a sprinkle of flaky sea salt. Pair with a glass of cold milk for a perfect snack! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps solidify the butter, preventing the cookies from spreading too much while baking. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. You can also mix in milk or dark chocolate for a variety of tastes. Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to tough cookies due to gluten development. Perfect Baking Time: Keep an eye on the cookies towards the end of the baking time. Remove them from the oven when the edges are golden but the centers are still soft for a chewy texture. {{image_4}} You can mix up your cookies with different nuts and flavors. Try adding chopped pecans or almonds for a new crunch. You can also use mix-ins like dried fruit or coconut for unique tastes. Another fun option is to swap chocolate types. Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter bite. Each choice creates a new twist on the classic cookie. If you need gluten-free cookies, substitute the all-purpose flour with a gluten-free blend. Many brands offer good options that work well in baking. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for a few minutes, and you’re ready to go! Adding spices can give your cookies a warm, festive feel. A pinch of cinnamon or nutmeg can elevate the flavor. For holidays, think about toppings that fit the season. You could use crushed candy canes for Christmas or colorful sprinkles for birthdays. These little touches make your cookies stand out and bring a smile to anyone who tastes them. To keep your cookies fresh, store them at room temperature. Choose a cool, dry spot. Place the cookies in an airtight container. This helps them stay soft and chewy. You can also add a slice of bread. This will keep them moist longer. You can freeze cookie dough easily. First, scoop the dough onto a baking sheet. Flash freeze the mounds for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap. Then, store them in a freezer-safe container. To reheat cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5 to 10 minutes. This keeps them soft and delicious. If you froze cookies, let them thaw in the fridge first. For a quick fix, use the microwave. Heat for 10-15 seconds, but watch closely. Bakery-style cookies can last about a week at room temperature. Keep them in an airtight container. This will help keep them soft and fresh. If you want them to last longer, you can freeze them. Frozen cookies can stay good for up to three months. Yes, you can use margarine instead of butter. However, it may change the taste a bit. Margarine has more water than butter, which can make cookies spread more. If you use margarine, choose a stick version for best results. Cookies may spread too much for a few reasons. One reason is if the butter is too warm. Always use softened butter, not melted. Another reason could be using too little flour. Make sure to measure flour correctly to avoid this issue. To make cookies chewier, use more brown sugar than white sugar. Brown sugar adds moisture, which helps with chewiness. Also, avoid overbaking your cookies. Take them out when the edges are golden but the center is soft. Yes, you can reduce the sugar. However, this may change the taste and texture. Sugar adds sweetness and helps cookies spread. If you want to lower sugar, start by using ¼ cup less and see how it goes. Store cookie dough in an airtight container. You can also wrap it in plastic wrap. If you want to prepare it for later, scoop the dough into balls and freeze them. When you want fresh cookies, bake them straight from the freezer! You now have a complete guide for baking delicious cookies. We covered the main ingredients and optional ones that enhance flavor. I shared tips for measuring, mixing, and baking. You learned how to achieve the perfect texture and tried different variations. Lastly, we talked about storage and answered common questions. With these insights, you'll bake cookies that taste great and stay fresh longer. Enjoy the baking adventure!

Why I Love This Recipe

  1. Perfect Texture: These cookies strike a delightful balance between chewy and crispy, making each bite incredibly satisfying.
  2. Rich Flavor: The combination of brown sugar and vanilla adds depth, while the semi-sweet chocolate chips provide a luscious sweetness.
  3. Customizable: Whether you prefer walnuts for crunch or just chocolate, this recipe allows you to personalize your cookies to suit your taste.
  4. Quick and Easy: With a total time of just 30 minutes, you can whip up a batch of these delicious cookies in no time!

Ingredients

Main Ingredients

– 2 ½ cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 1 cup unsalted butter, softened to room temperature

– ¾ cup granulated sugar

– ¾ cup packed brown sugar

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

– 2 cups semi-sweet chocolate chips

Optional Ingredients

– 1 cup chopped walnuts

– Flaky sea salt, for finishing

Measuring Tips

How do you measure flour accurately? Use a spoon to scoop flour into your measuring cup. Don’t pack it down. Level it off with a knife for precision.

What are the best practices for measuring butter? Always use softened butter for easy mixing. If you need melted butter, measure it in a liquid measuring cup.

Step-by-Step Instructions

Preparation Steps

– Preheat the oven to 350°F (175°C).

– Prepare baking sheets with parchment paper.

Mixing Instructions

– First, mix the dry ingredients. In a bowl, whisk together 2 ½ cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this aside.

– Next, cream the butter and sugars. In a large bowl, beat 1 cup of softened butter with ¾ cup of granulated sugar and ¾ cup of brown sugar. Mix until light and fluffy.

– Now, add the eggs and vanilla. Beat 2 large eggs into the butter mixture one at a time. Add 1 teaspoon of pure vanilla extract and mix well.

Dough Formation

– Combine wet and dry ingredients. Slowly mix the dry blend into the wet ingredients. Use low speed to avoid overmixing.

– Fold in the chocolate chips and walnuts. Add 2 cups of semi-sweet chocolate chips and 1 cup of chopped walnuts if you like. Stir gently to mix.

– Shape the dough balls for baking. Use a scoop to drop 2-tablespoon mounds onto the baking sheets. Keep them about 2 inches apart.

Baking Process

– Bake for 12-14 minutes. Check the cookies when they are golden at the edges but soft in the center.

– How do you know when cookies are done? They should look slightly undercooked in the middle. This gives them that chewy texture we all love!

Tips & Tricks

Achieving the Perfect Texture

To make your cookies chewy, do not overmix the dough. When you combine the wet and dry ingredients, mix on low speed until just blended. This keeps your cookies soft. Bake them for 12 to 14 minutes. The edges should be golden, but the centers must still look soft. This slight underbaking gives you that perfect chewy bite.

Enhancing Flavor

You can boost the flavor by using different types of chocolate chips. Try dark, milk, or white chocolate to find your favorite. The best butter to use is unsalted butter. It gives a rich taste that enhances your cookies. Always use butter that is soft. This will blend well with sugars, making the dough creamy.

Cooling and Serving Tips

For cooling cookies, let them sit on the baking sheet for about 5 minutes. This helps them set. Then, move them to wire racks to cool fully. For serving, place warm cookies on a rustic wooden board. Add a few extra chocolate chips on top and a sprinkle of flaky sea salt. Pair with a glass of cold milk for a perfect snack!

Pro Tips

  1. Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps solidify the butter, preventing the cookies from spreading too much while baking.
  2. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. You can also mix in milk or dark chocolate for a variety of tastes.
  3. Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to tough cookies due to gluten development.
  4. Perfect Baking Time: Keep an eye on the cookies towards the end of the baking time. Remove them from the oven when the edges are golden but the centers are still soft for a chewy texture.

Variations

Flavor Variations

You can mix up your cookies with different nuts and flavors. Try adding chopped pecans or almonds for a new crunch. You can also use mix-ins like dried fruit or coconut for unique tastes. Another fun option is to swap chocolate types. Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter bite. Each choice creates a new twist on the classic cookie.

Dietary Alterations

If you need gluten-free cookies, substitute the all-purpose flour with a gluten-free blend. Many brands offer good options that work well in baking. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for a few minutes, and you’re ready to go!

Seasonal Additions

Adding spices can give your cookies a warm, festive feel. A pinch of cinnamon or nutmeg can elevate the flavor. For holidays, think about toppings that fit the season. You could use crushed candy canes for Christmas or colorful sprinkles for birthdays. These little touches make your cookies stand out and bring a smile to anyone who tastes them.

Storage Info

Storing Baked Cookies

To keep your cookies fresh, store them at room temperature. Choose a cool, dry spot. Place the cookies in an airtight container. This helps them stay soft and chewy. You can also add a slice of bread. This will keep them moist longer.

Freezing Tips

You can freeze cookie dough easily. First, scoop the dough onto a baking sheet. Flash freeze the mounds for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap. Then, store them in a freezer-safe container.

Reheating Cookies

To reheat cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5 to 10 minutes. This keeps them soft and delicious. If you froze cookies, let them thaw in the fridge first. For a quick fix, use the microwave. Heat for 10-15 seconds, but watch closely.

FAQs

How long do bakery-style cookies last?

Bakery-style cookies can last about a week at room temperature. Keep them in an airtight container. This will help keep them soft and fresh. If you want them to last longer, you can freeze them. Frozen cookies can stay good for up to three months.

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter. However, it may change the taste a bit. Margarine has more water than butter, which can make cookies spread more. If you use margarine, choose a stick version for best results.

Why are my cookies spreading too much?

Cookies may spread too much for a few reasons. One reason is if the butter is too warm. Always use softened butter, not melted. Another reason could be using too little flour. Make sure to measure flour correctly to avoid this issue.

How do I make cookies chewier?

To make cookies chewier, use more brown sugar than white sugar. Brown sugar adds moisture, which helps with chewiness. Also, avoid overbaking your cookies. Take them out when the edges are golden but the center is soft.

Can I use less sugar in the recipe?

Yes, you can reduce the sugar. However, this may change the taste and texture. Sugar adds sweetness and helps cookies spread. If you want to lower sugar, start by using ¼ cup less and see how it goes.

What’s the best way to store cookie dough?

Store cookie dough in an airtight container. You can also wrap it in plastic wrap. If you want to prepare it for later, scoop the dough into balls and freeze them. When you want fresh cookies, bake them straight from the freezer!

You now have a complete guide for baking delicious cookies. We covered the main ingredients and optional ones that enhance flavor. I shared tips for measuring, mixing, and baking. You learned how to achieve the perfect texture and tried different variations. Lastly, we talked about storage and answered common questions.

With these insights, you’ll bake cookies that taste great and stay fresh longer. Enjoy the baking adventur

- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter, softened to room temperature - ¾ cup granulated sugar - ¾ cup packed brown sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups semi-sweet chocolate chips - 1 cup chopped walnuts - Flaky sea salt, for finishing How do you measure flour accurately? Use a spoon to scoop flour into your measuring cup. Don't pack it down. Level it off with a knife for precision. What are the best practices for measuring butter? Always use softened butter for easy mixing. If you need melted butter, measure it in a liquid measuring cup. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare baking sheets with parchment paper. - First, mix the dry ingredients. In a bowl, whisk together 2 ½ cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this aside. - Next, cream the butter and sugars. In a large bowl, beat 1 cup of softened butter with ¾ cup of granulated sugar and ¾ cup of brown sugar. Mix until light and fluffy. - Now, add the eggs and vanilla. Beat 2 large eggs into the butter mixture one at a time. Add 1 teaspoon of pure vanilla extract and mix well. - Combine wet and dry ingredients. Slowly mix the dry blend into the wet ingredients. Use low speed to avoid overmixing. - Fold in the chocolate chips and walnuts. Add 2 cups of semi-sweet chocolate chips and 1 cup of chopped walnuts if you like. Stir gently to mix. - Shape the dough balls for baking. Use a scoop to drop 2-tablespoon mounds onto the baking sheets. Keep them about 2 inches apart. - Bake for 12-14 minutes. Check the cookies when they are golden at the edges but soft in the center. - How do you know when cookies are done? They should look slightly undercooked in the middle. This gives them that chewy texture we all love! To make your cookies chewy, do not overmix the dough. When you combine the wet and dry ingredients, mix on low speed until just blended. This keeps your cookies soft. Bake them for 12 to 14 minutes. The edges should be golden, but the centers must still look soft. This slight underbaking gives you that perfect chewy bite. You can boost the flavor by using different types of chocolate chips. Try dark, milk, or white chocolate to find your favorite. The best butter to use is unsalted butter. It gives a rich taste that enhances your cookies. Always use butter that is soft. This will blend well with sugars, making the dough creamy. For cooling cookies, let them sit on the baking sheet for about 5 minutes. This helps them set. Then, move them to wire racks to cool fully. For serving, place warm cookies on a rustic wooden board. Add a few extra chocolate chips on top and a sprinkle of flaky sea salt. Pair with a glass of cold milk for a perfect snack! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps solidify the butter, preventing the cookies from spreading too much while baking. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. You can also mix in milk or dark chocolate for a variety of tastes. Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to tough cookies due to gluten development. Perfect Baking Time: Keep an eye on the cookies towards the end of the baking time. Remove them from the oven when the edges are golden but the centers are still soft for a chewy texture. {{image_4}} You can mix up your cookies with different nuts and flavors. Try adding chopped pecans or almonds for a new crunch. You can also use mix-ins like dried fruit or coconut for unique tastes. Another fun option is to swap chocolate types. Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter bite. Each choice creates a new twist on the classic cookie. If you need gluten-free cookies, substitute the all-purpose flour with a gluten-free blend. Many brands offer good options that work well in baking. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for a few minutes, and you’re ready to go! Adding spices can give your cookies a warm, festive feel. A pinch of cinnamon or nutmeg can elevate the flavor. For holidays, think about toppings that fit the season. You could use crushed candy canes for Christmas or colorful sprinkles for birthdays. These little touches make your cookies stand out and bring a smile to anyone who tastes them. To keep your cookies fresh, store them at room temperature. Choose a cool, dry spot. Place the cookies in an airtight container. This helps them stay soft and chewy. You can also add a slice of bread. This will keep them moist longer. You can freeze cookie dough easily. First, scoop the dough onto a baking sheet. Flash freeze the mounds for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap. Then, store them in a freezer-safe container. To reheat cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5 to 10 minutes. This keeps them soft and delicious. If you froze cookies, let them thaw in the fridge first. For a quick fix, use the microwave. Heat for 10-15 seconds, but watch closely. Bakery-style cookies can last about a week at room temperature. Keep them in an airtight container. This will help keep them soft and fresh. If you want them to last longer, you can freeze them. Frozen cookies can stay good for up to three months. Yes, you can use margarine instead of butter. However, it may change the taste a bit. Margarine has more water than butter, which can make cookies spread more. If you use margarine, choose a stick version for best results. Cookies may spread too much for a few reasons. One reason is if the butter is too warm. Always use softened butter, not melted. Another reason could be using too little flour. Make sure to measure flour correctly to avoid this issue. To make cookies chewier, use more brown sugar than white sugar. Brown sugar adds moisture, which helps with chewiness. Also, avoid overbaking your cookies. Take them out when the edges are golden but the center is soft. Yes, you can reduce the sugar. However, this may change the taste and texture. Sugar adds sweetness and helps cookies spread. If you want to lower sugar, start by using ¼ cup less and see how it goes. Store cookie dough in an airtight container. You can also wrap it in plastic wrap. If you want to prepare it for later, scoop the dough into balls and freeze them. When you want fresh cookies, bake them straight from the freezer! You now have a complete guide for baking delicious cookies. We covered the main ingredients and optional ones that enhance flavor. I shared tips for measuring, mixing, and baking. You learned how to achieve the perfect texture and tried different variations. Lastly, we talked about storage and answered common questions. With these insights, you'll bake cookies that taste great and stay fresh longer. Enjoy the baking adventure!

Bakery-Style Thick Chocolate Chip Cookies

Deliciously thick and chewy chocolate chip cookies, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18
Calories 200 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional, for added crunch)
  • to taste flaky sea salt, for finishing

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cookie removal.
  • In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until well blended, then set this dry mixture aside.
  • In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and packed brown sugar. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Incorporate the eggs into the butter-sugar mixture one at a time, mixing thoroughly after each addition. Follow this by adding the vanilla extract and mixing until combined.
  • Slowly incorporate the reserved dry ingredients into the wet mixture. Mix on low speed until just combined; be cautious not to overmix as this can lead to tougher cookies.
  • Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts (if you choose to add them) for an even distribution throughout the dough.
  • Using a large cookie scoop or a tablespoon, drop generous mounds of dough (approximately 2 tablespoons each) onto the prepared baking sheets. Arrange the dough balls about 2 inches apart to allow for spreading during baking.
  • Place the baking sheets in the oven and bake for 12-14 minutes. The cookies are done when the edges turn golden brown but the centers still appear soft. This slight undercooking is intentional to achieve that perfect chewy texture!
  • Once baked, take the cookies out of the oven and immediately sprinkle a tiny pinch of flaky sea salt over each cookie for an added flavor burst. Allow the cookies to cool on the baking sheets for about 5 minutes before carefully transferring them to wire racks for full cooling.

Notes

Serve warm on a rustic wooden board with extra chocolate chips and a sprinkle of flaky sea salt.
Keyword baking, chocolate chip, cookies

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