why make this recipe
These Ultra Thick Bakery Style Chocolate Chip Cookies are a true delight for any cookie lover. They have crispy edges and gooey centers that offer a perfect balance in every bite. Loaded with chocolate chips, these cookies will remind you of the cookies found in the best bakeries. Whether you’re hosting a gathering or just want a sweet treat after dinner, these cookies are sure to please everyone.
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, combine the all-purpose flour, baking soda, and salt. Whisk them together until evenly mixed.
Step 2: Prepare the Wet Ingredients
In another bowl, mix the melted butter, granulated sugar, and brown sugar. Stir in the eggs and vanilla extract until everything is smooth.
Step 3: Combine and Fold
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Add the chocolate chips and fold them into the dough.
Step 4: Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 6: Scoop and Shape
Scoop the dough onto the prepared baking sheet, leaving space between each cookie. For a bakery-style look, you can shape the dough into thicker mounds.
Step 7: Bake
Bake in the preheated oven for 12-15 minutes or until the edges are golden, and the centers are just set.
Step 8: Cool and Set
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set perfectly.
how to serve Ultra Thick Bakery Style Chocolate Chip Cookies
Serve these cookies warm for the best experience. Place them on a plate and enjoy them with a cold glass of milk or your favorite beverage. You can also pair them with ice cream for an extra special dessert.
how to store Ultra Thick Bakery Style Chocolate Chip Cookies
To store your cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them in a sealed bag or container for up to three months.
tips to make Ultra Thick Bakery Style Chocolate Chip Cookies
- Make sure your butter is slightly cooled before mixing to prevent the eggs from cooking.
- For extra flavor, try adding a sprinkle of sea salt on top of the cookies right before baking.
- Use high-quality chocolate chips for a richer taste.
variation
You can add nuts like walnuts or pecans for added crunch. Alternatively, try adding a swirl of peanut butter or caramel for a different flavor twist.
FAQs
Q: Can I use chocolate spread instead of chocolate chips?
A: Yes, you can swirl some chocolate spread into the dough for a different texture, but the cookies will not have the same chocolate chip experience.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour, but the cookies may be denser and have a different flavor.
Q: Why do I need to chill the dough?
A: Chilling the dough helps the cookies maintain their shape during baking and enhances the flavor as well.
Enjoy making and sharing these delicious cookies!
Print
Ultra Thick Bakery Style Chocolate Chip Cookies
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in these ultra thick chocolate chip cookies with crispy edges and gooey centers, reminiscent of the best bakery treats.
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 (semisweet and dark mix recommended)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- In a bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together until evenly mixed.
- In another bowl, mix the melted butter, granulated sugar, and brown sugar. Stir in the eggs and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Fold in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are golden and the centers are just set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best served warm, optionally with a glass of cold milk. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
