Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies feature crispy edges and gooey centers, loaded with chocolate for a delicious bakery-style treat.
Ingredients
Wet Ingredients
- 14 tablespoons unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
Chocolate Chips
- 3 cups chocolate chips (mix of semisweet and dark) For a bakery effect
- optional Extra chocolate chips and flaky sea salt for topping For that bakery-style finish
Instructions
Mix the Dry Ingredients
- In a bowl, whisk together the flour, baking soda, and salt.
Prepare the Wet Ingredients
- In another large bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
Combine and Fold
- Slowly add the dry ingredients into the wet mixture. Stir gently until just combined. Then fold in the chocolate chips.
Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least one hour.
Preheat and Prep
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and Shape
- Using a cookie scoop or spoon, drop large balls of dough onto the prepared baking sheets, leaving space between each cookie.
Bake
- Bake in the preheated oven for 10-12 minutes until edges are lightly golden brown.
Cool and Set
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
Best served warm with a glass of cold milk. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Use high-quality chocolate chips for richer flavor. Don’t skip the chilling step for thicker cookies.