why make this recipe
If you love cookies that have crispy edges and gooey centers, then these Ultra Thick Bakery Style Chocolate Chip Cookies are perfect for you! They are loaded with rich chocolate and have that delightful texture that many crave from a bakery treat. Making these cookies at home means you get to enjoy warm, fresh cookies anytime you want. Plus, who can resist the smell of freshly baked cookies wafting through your home?
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 flour, baking soda, and salt. Whisk them together and set aside.
Step 2: Prepare the Wet Ingredients
In another large bowl, mix the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 3: Combine and Fold
Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips until they are evenly distributed.
Step 4: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the cookies maintain their shape.
Step 5: Preheat and Prep
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 6: Scoop and Shape
Scoop out large portions of dough and shape them into thick balls. Place them on the baking sheet, leaving space between each cookie.
Step 7: Bake
Bake the cookies for about 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
Step 8: Cool and Set
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies are best served warm right out of the oven. For an extra special treat, pair them with a glass of cold milk or a scoop of your favorite ice cream. You can also sprinkle some flaky sea salt over the top right before serving for an added flavor boost!
how to store Ultra Thick Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. You can also freeze the cookie dough balls before baking. Just place them on a baking sheet to freeze, then transfer to a zip-top bag for up to three months.
tips to make Ultra Thick Bakery Style Chocolate Chip Cookies
- Make sure your butter is melted and slightly cooled before mixing it with the sugars. This ensures a better texture.
- For thicker cookies, use a larger scoop when portioning out the dough.
- Chilling the dough is crucial; it helps prevent the cookies from spreading too much while baking.
- Don’t overbake! Take them out when the edges are golden and the centers still look soft.
variation
You can customize these cookies by adding nuts, dried fruits, or other types of chocolate. Try mixing in some white chocolate chips for a flavor twist!
FAQs
1. Can I use brown sugar instead of granulated sugar?
Yes, you can adjust the ratio. However, keep some granulated sugar for the right texture.
2. How thick should the cookie dough be?
The dough should be quite thick but still manageable to scoop. Don’t worry if it seems a bit sticky; it will firm up when chilled.
3. Can I bake these cookies immediately after mixing?
While it’s possible, chilling the dough is recommended for the best results in texture and flavor.
Ultra Thick Bakery Style Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in crispy-edged, gooey-centered cookies loaded with rich chocolate, perfect for home baking.
Ingredients
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- In a bowl, combine flour, baking soda, and salt. Whisk and set aside.
- In another large bowl, mix melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients. Fold in chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out large portions of dough and shape into thick balls. Place on the baking sheet, leaving space between cookies.
- Bake for about 10-12 minutes, until edges are golden and centers look slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To keep cookies fresh, store in an airtight container at room temperature for up to a week. Cookie dough can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
