Bakery-Style Chocolate Chip Cookies

These thick bakery-style chocolate chip cookies are based on the classic recipe everyone loves-but baked taller, softer, and extra gooey.

The Nestle Toll House cookie recipe is a classic, beloved American recipe.

They were originally created by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts, hence the name “Toll House” cookies.

To make Toll House cookies into a thick cookie, I took the original recipe and altered it to make a thicker cookie. Thicker bakery-style cookies have become so popular these days.

This has become one of my favorite cookie recipes. I love how it cracks on top, giving it a slight crunch on the outside, but the inside is chewy.

The recipe is a small batch of 8 cookies, but the cookies are larger and so delicious!

Ingredients

• Butter
• White Sugar
• Brown Sugar
• Egg
• Pure Vanilla Extract
• All-Purpose Flour
• Salt
• Baking Soda
• Semi-Sweet Chocolate Morsels

How to Make Thick Chocolate Chip Cookies

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray it with nonstick cooking spray.

• In an electric mixer or a large mixing bowl, cream together butter and all sugar. Beat in 1 egg and vanilla. Sift together all the dry ingredients – flour, salt, and baking soda before adding to the bowl. Mix well. Add chocolate chips and stir with a spoon or spatula.

• Form cookie dough into 8 evenly-sized balls. Mine ended up weighing 4.5 ounces each and were 2.75″ wide. Place all of the dough balls on the prepared cookie sheet 2 inches apart.

• Bake cookies in the oven for 16-18 minutes until they are golden brown. Allow cookies to cool on the pan for a couple of minutes before transferring them to a cooling rack.

Optional Additions

While the classic recipe includes only chocolate chips, many variations exist.

Some people like to add chopped nuts, such as walnuts or pecans, for added texture and flavor.

Others may incorporate ingredients like oatmeal, butterscotch chips, or even dried fruits to customize their thick Toll House cookies.

Storage

Allow the freshly baked cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the container, which can make the cookies soggy.

Transfer the cookies to an airtight container, such as a cookie jar with a tight-sealing lid or a plastic Tupperware.

If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between the layers. This prevents the cookies from sticking together or transferring moisture to each other.

Store the cookies at room temperature for up to a week.

Freezing

Freezing cookies is a great way to keep leftovers for whenever you’d like to snack on them.

Store the cookies in an airtight container or resealable freezer bags, with parchment paper between layers. Keep them in the freezer for 6-12 months.

When you’re ready to enjoy them, let them thaw at room temperature.

How to Warm Up Thick Chocolate Chip Cookies

I have found microwaving to be the easiest and simplest way to reheat cookies without drying them out and retaining their soft, chewiness.

Microwave an individual cookie for approximately 10 seconds.

Recommended Recipes

• Chocolate Chip Cookie Dough Cupcakes
• Chocolate Drop Cookies with Chocolate Frosting
• Chocolate Meringue Cookies
• Cookie Dough Drop Cookies
• Dark Chocolate Drop Cookies
• Oatmeal Chocolate Chunk Cookies
• S'Mores Drop Cookies
• Turtle Bonbon Cookies