There’s something truly special about a fresh batch of cookies, especially when they are ultra thick, with crispy edges and gooey centers. These bakery-style chocolate chip cookies are perfect for anyone who loves a good treat. They are loaded with rich chocolate and have a delightful texture that makes them irresistible. If you want to impress your friends and family, this recipe is a must-try!
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 these together until they are well mixed.
Step 2: Prepare the Wet Ingredients
In another bowl, beat the eggs. Then add in the granulated sugar, brown sugar, melted butter, and vanilla extract. Mix them together until smooth.
Step 3: Combine and Fold
Pour the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix. Add in the chocolate chips and fold them into the dough.
Step 4: Chill the Dough
Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. This step helps the cookies stay thick and chewy.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to make cleanup easy.
Step 6: Scoop and Shape
Use a cookie scoop or two spoons to drop large balls of dough onto the baking sheet, leaving space between each one. If you want, top each cookie with a few extra chocolate chips and a pinch of flaky sea salt.
Step 7: Bake
Place the cookies in the oven and bake for about 10-12 minutes. They should have golden edges but still look soft in the center.
Step 8: Cool and Set
Once out of the oven, let the cookies 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
These cookies are best served fresh and warm from the oven. You can enjoy them on their own or pair them with a glass of milk for a classic treat. They also make a great addition to any dessert platter at gatherings or parties.
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 should stay good for up to a week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to wrap them well to avoid freezer burn.
Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- Use cold butter to help the cookies rise and maintain their thick shape.
- Don’t skip the chilling step; it’s important for the texture.
- Consider mixing different kinds of chocolate chips for extra flavor.
Variation
You can add nuts, like walnuts or pecans, for added crunch. You can also try using different types of chocolate, such as white chocolate chips or peanut butter chips, to mix things up.
FAQs
Q: Why is my cookie dough too sticky?
A: If your dough is sticky, try adding a little more flour until it reaches a manageable consistency.
Q: Can I use brown sugar instead of granulated sugar?
A: Yes, but using both gives the cookies a nice balance of flavor and texture.
Q: What do I do if I don’t have parchment paper?
A: You can grease your baking sheet lightly with butter or cooking spray as an alternative to parchment paper.
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until just combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.
- Fold in the chocolate chips with a spatula until evenly distributed throughout the dough. Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent spreading.
- Scoop dough balls onto the prepared baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.