Why Make This Recipe
There’s nothing quite like biting into an Ultra Thick Bakery Style Chocolate Chip Cookie. They have crispy edges and gooey centers that almost melt in your mouth. Loaded with rich chocolate, these cookies bring the bakery right to your kitchen. They’re perfect for any occasion or just because you want a treat.
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. Stir them together to ensure even mixing.
Step 2: Prepare the Wet Ingredients
In another bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 3: Combine and Fold
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined. Be careful not to over-mix!
Step 4: Chill the Dough
Cover the cookie dough with plastic wrap and place it in the fridge for at least 30 minutes. This helps the flavors develop and gives you thick cookies.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 6: Scoop and Shape
Use a cookie scoop or tablespoon to portion out the dough. Shape them as needed to make thick rounds. Place them on the baking sheet with enough space between each cookie.
Step 7: Bake
Bake the cookies in the oven for about 12-15 minutes or until the edges are golden brown. The centers will look soft but will set as they cool.
Step 8: Cool and Set
Take the cookies out of the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
How to Serve Ultra Thick Bakery Style Chocolate Chip Cookies
Serve these cookies warm for the best experience. Pair them with a glass of cold milk or a scoop of ice cream for a delightful treat. You can also sprinkle some extra chocolate chips and flaky sea salt on top for that professional bakery look.
How to Store Ultra Thick Bakery Style Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them in an airtight bag for up to three months. Just thaw them at room temperature before enjoying.
Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- Use fresh ingredients for the best results. Old baking soda can affect the texture.
- Don’t skip the chilling step; it’s key to achieving thick cookies.
- For extra chocolatey cookies, feel free to mix in more chocolate chips than the recipe calls for.
Variation
Try adding nuts, such as chopped walnuts or pecans, for a different flavor and crunch. You can also mix in coconut flakes or dried fruit for a unique twist!
FAQs
Q: Can I use different types of flour?
A: Yes, you can use whole wheat flour or gluten-free flour. Just keep in mind that the texture may change slightly.
Q: How can I make sure my cookies don’t spread too much?
A: Make sure your dough is well-chilled before baking. Also, be careful not to over-mix the dough when combining wet and dry ingredients.
Q: Can I double this recipe?
A: Absolutely! Just double all the ingredients and use multiple baking sheets if you have them, or bake in batches.
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer (optional)
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Mixing
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Drop rounded spoonfuls of dough onto the prepared baking sheet, ensuring they are about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.