Creating Ultra Thick Bakery Style Chocolate Chip Cookies is straightforward if you follow these steps closely:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set this aside.
3. Cream the Butter and Sugars: In another large bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract. Continue to mix until everything is well incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Avoid overmixing.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for achieving thicker cookies.
8. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The edges should be golden brown, while the centers remain slightly underbaked.
10. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Optional Garnish: For an extra touch, sprinkle a little sea salt on top of the cookies while they’re still warm.

By following these instructions, you’ll have a batch of cookies that are not just thick but also irresistibly delicious!