Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies feature crispy edges and gooey centers, loaded with chocolate, bringing warmth and comfort with every bite.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt or sea salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 14 tablespoons unsalted butter melted and slightly cooled
Chocolate Chips
- 3 cups chocolate chips use a mix of semisweet and dark for a bakery effect
- optional extra chocolate chips for topping
Optional Ingredients
- to taste flaky sea salt for topping
- a dash cinnamon if you love cozy spice
Instructions
Mix the Dry Ingredients
- In a medium bowl, whisk the flour, baking soda, and salt until combined.
- Set the bowl aside where it is warm and quiet.
Prepare the Wet Ingredients
- In a large bowl, whisk the granulated and brown sugars with the melted butter until glossy.
- Add the eggs one at a time, beating lightly after each one.
- Stir in the vanilla until everything is smooth and shines.
Combine and Fold
- Add the dry ingredients to the wet in two parts, folding gently after each addition.
- Fold in the chocolate chips until they are scattered through the dough.
Chill the Dough
- Cover the bowl and chill for at least 2 hours, or overnight for the best texture.
Preheat and Prep
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Measure generous scoops of dough while the oven comes to temperature.
Scoop and Shape
- Use a large cookie scoop or two spoons to form dough mounds about 2 ½ inches wide.
- Press a few extra chips on top for a bakery look.
- Leave room between mounds because they will spread a little but stay thick.
Bake
- Bake for 12 to 15 minutes, watching for puffed centers and golden edges.
- Rotate the pan once halfway through if your oven bakes unevenly.
Cool and Set
- Let the cookies cool on the pan for 5 minutes, then transfer to a rack.
- Once cooled a bit more, the center will be set but still soft.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
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