Why Make This Recipe
If you’re craving a delightful treat that combines crispy edges and gooey centers, then this ultra thick bakery style chocolate chip cookie recipe is for you. These cookies are packed with rich chocolate flavor and give you that homemade bakery experience right in your kitchen. They are perfect for sharing or enjoying with a cold glass of milk!
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 large bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 2: Prepare the Wet Ingredients
In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Step 3: Combine and Fold
Pour the wet ingredients into the dry ingredients. Gently fold in the chocolate chips until combined.
Step 4: Chill the Dough
Cover the dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape while baking.
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
Using a cookie scoop or spoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving enough space between each cookie.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are golden brown. The centers will 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. Enjoy the wonderful aroma as they cool!
How to Serve Ultra Thick Bakery Style Chocolate Chip Cookies
Serve these delicious cookies warm or at room temperature. They pair wonderfully with a scoop of vanilla ice cream or a glass of cold milk. You can also sprinkle a bit of flaky sea salt on top for an added touch of sweetness.
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 can stay good for up to a week. If you want to keep them for longer, you can freeze the baked cookies in a freezer-safe bag for up to three months.
Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- Do Not Overmix: Be careful not to overmix the dough, as this can result in tough cookies.
- Chill the Dough: Chilling the dough is essential for achieving that thick, bakery-style cookie.
- Chocolate Chip Variety: Using a mix of semisweet and dark chocolate chips gives a rich flavor and looks great!
Variations
You can customize these cookies by adding nuts, such as walnuts or pecans, or by using white chocolate chips for a different flavor twist. Add in some sprinkles for a fun touch!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the amount of added salt in the recipe to avoid making cookies too salty.
What makes these cookies thick?
Chilling the dough and using a higher flour-to-fat ratio helps create a thick cookie that doesn’t spread too much while baking.
How do I know when my cookies are done?
The cookies will be golden around the edges but still look slightly soft in the center. They will continue to firm up as they cool.
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
Method
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
- In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold in the chocolate chips until combined.
- Cover the dough with plastic wrap and place it in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet with space in between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers should look slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.