why make this recipe
If you love cookies that have a crispy edge and a gooey center, then this recipe for Ultra Thick Bakery Style Chocolate Chip Cookies is perfect for you. These cookies are loaded with chocolate and offer the best of both worlds: a satisfying crunch around the edges and a soft, melty center that will make anyone’s mouth water. They are great for any occasion, whether it be a cozy night in or a casual gathering with friends. Plus, they are simple to make and can easily become a new favorite in your kitchen.
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. Mix well and set aside.
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 ingredients to the wet ingredients. Fold in the chocolate chips gently until everything is well combined.
Step 4: Chill the Dough
Cover the dough and place it in the refrigerator for at least 30 minutes. This will help the cookies become thick and chewy.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 6: Scoop and Shape
Use a cookie scoop to place rounded dough balls onto the prepared baking sheet, spacing them out for even baking. You can sprinkle extra chocolate chips on top if you like.
Step 7: Bake
Bake the cookies for about 12-15 minutes or until the edges are golden brown. They may look slightly underbaked in the center; that’s normal.
Step 8: Cool and Set
Let the cookies cool on the baking sheet for about 5 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, straight from the oven. You can pair them with a glass of milk for a classic treat or enjoy them with a scoop of vanilla ice cream for an indulgent dessert. They also make a lovely gift when wrapped in a nice box or jar.
how to store Ultra Thick Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookie dough before baking. Simply shape the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. Bake them straight from the freezer for a delicious treat anytime.
tips to make Ultra Thick Bakery Style Chocolate Chip Cookies
- Ensure your butter is melted but not too hot, as that can affect the dough. Let it cool slightly before mixing.
- Chilling the dough is key to thick cookies, so don’t skip this step!
- Experiment with different types of chocolate; mixing milk chocolate with dark chocolate gives a nice balance of sweetness and richness.
variation
Try adding nuts like walnuts or pecans for added crunch and flavor. You can also substitute some of the chocolate chips with colorful sprinkles for a fun twist!
FAQs
Can I use margarine instead of butter?
While you can use margarine, butter gives the best flavor and texture for these cookies.
How do I know when the cookies are done?
Look for golden edges and slightly soft centers. The cookies will continue to set as they cool.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients are also gluten-free.
Ultra Thick Bakery Style Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies with crispy edges and a gooey center, loaded with chocolate for a satisfying treat.
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 (mix of semisweet and dark)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- In a bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In another bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips gently until well combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop to place rounded dough balls onto the prepared baking sheet, spacing them out for even baking.
- Bake for about 12-15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter is melted but not too hot. Chilling the dough is key to thick cookies. Experiment with different chocolates and add nuts for variation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American