Why Make This Recipe
These Ultra Thick Bakery Style Chocolate Chip Cookies are not just any cookies; they are a delightful treat that combines crispy edges with gooey centers. If you love chocolate, you’ll be thrilled with how loaded these cookies are with chocolate chips! Perfect for any occasion, these cookies will take you back to the best bakeries, right from your own kitchen.
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients:
- 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
Directions:
Step 1: Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
Step 2: Prepare the Wet Ingredients
In another bowl, beat the melted butter, granulated sugar, light brown sugar, and vanilla extract together until well combined. Add in the eggs one at a time, mixing well after each addition.
Step 3: Combine and Fold
Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix!
Step 4: Chill the Dough
Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes. This step helps to enhance the flavors and gives the cookies their thick texture.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Scoop and Shape
Using a cookie scoop or a spoon, place dough balls on the baking sheet, leaving enough space between them. If desired, sprinkle some extra chocolate chips and flaky sea salt on top.
Step 7: Bake
Bake the cookies for 12-15 minutes or until the edges are lightly browned but the centers are still soft.
Step 8: Cool and Set
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies are delicious on their own, but you can elevate the experience by serving them warm with a glass of milk. They’re also great with a scoop of vanilla ice cream for a delightful cookie sundae!
How to Store Ultra Thick Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to store them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they will be good for up to three months.
Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- Make sure your butter is melted and slightly cooled to ensure the right texture.
- Don’t skip the chilling step; it’s essential for thick cookies.
- Use a mix of semisweet and dark chocolate chips for a richer flavor.
- If you like a chewy center, try underbaking the cookies slightly.
Variation
You can add nuts, such as walnuts or pecans, for added crunch. For a fun twist, try adding different flavored chips, like peanut butter or white chocolate chips!
FAQs
Can I use brown sugar only?
Yes, you can use just brown sugar, but mixing it with granulated sugar gives a better texture and flavor.
What happens if I skip chilling the dough?
If you skip chilling the dough, your cookies might spread out too much while baking and may not turn out as thick.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients are also gluten-free.
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
Cookie Dough Ingredients
- 2 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt or sea salt
- 1 cup granulated sugar
- 0.5 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
- Extra chocolate chips and flaky sea salt optional for topping
Instructions
Preparation
- In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
- In another bowl, beat the melted butter, granulated sugar, light brown sugar, and vanilla extract together until well combined. Add in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix!
- Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or a spoon, place dough balls on the baking sheet, leaving enough space between them. If desired, sprinkle some extra chocolate chips and flaky sea salt on top.
- Bake the cookies for 12-15 minutes or until the edges are lightly browned but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
