Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
These Ultra Thick Bakery Style Chocolate Chip Cookies boast crispy edges, delightfully gooey centers, and are absolutely loaded with chocolate chips, delivering a truly indulgent cookie experience.
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.
Notes
For an extra chewy interior, underbake the cookies slightly. If you prefer crispier cookies, bake for an additional 1-2 minutes. Chilling the dough for at least 30 minutes (or up to 24 hours) can also enhance the flavor and thickness of the cookies.