Ultra Thick Bakery Style Chocolate Chip Cookies
These Ultra Thick Bakery Style Chocolate Chip Cookies combine crispy edges with gooey centers, packed with chocolate chips for a delicious treat.
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.
Notes
Store cookies in an airtight container at room temperature for about a week, or freeze them for up to three months. To elevate the experience, serve warm with milk or ice cream.