why make this recipe
These Ultra Thick Bakery Style Chocolate Chip Cookies are not just desserts; they’re an experience. With their crispy edges and gooey centers, these cookies deliver the perfect balance of textures. Loaded with chocolate, they capture that classic bakery taste right in your own kitchen. Plus, they are easy to make, so you can impress your friends and family with minimal effort.
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, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
Step 2: Prepare the Wet Ingredients
In a larger mixing bowl, combine the melted butter, granulated sugar, brown sugar, vanilla extract, and eggs. Mix until everything is well combined and smooth.
Step 3: Combine and Fold
Slowly add the dry ingredient mixture to the wet ingredients. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 4: Chill the Dough
Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes. This helps the cookies become thick and chewy.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.
Step 6: Scoop and Shape
Once the dough is chilled, scoop out portions and shape them into thick balls. Place them on the prepared baking sheets, leaving space between each cookie.
Step 7: Bake
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Step 8: Cool and Set
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. Enjoy!
how to serve Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies are perfect for any occasion. Serve them warm with a glass of milk for a classic treat. You can also pair them with coffee or tea for a cozy afternoon snack. If you’re feeling extra indulgent, add a scoop of ice cream on top for a delicious dessert!
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 last for about a week. For longer storage, you can freeze them. Just place the cookies in a freezer-safe bag, and they can last for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the oven for a few minutes.
tips to make Ultra Thick Bakery Style Chocolate Chip Cookies
- Make sure your butter is melted but not too hot. If it’s too hot, it can cook the eggs when mixed.
- For extra thickness, avoid over-mixing the dough.
- Use high-quality chocolate chips for a richer flavor.
- Consider sprinkling some flaky sea salt on top right before baking for an extra touch.
variation
You can add nuts like walnuts or pecans to the dough for added crunch. Dried fruits, such as cranberries or raisins, also make a tasty substitute for some of the chocolate chips. If you prefer a different flavor, try adding a teaspoon of almond or orange extract.
FAQs
Q1: Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. The cookies will be a bit denser.
Q2: What should I do if my dough is too sticky?
If the dough seems too sticky, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency.
Q3: Can I bake these cookies without chilling the dough?
You can, but the cookies may spread more and will not be as thick. Chilling helps them hold their shape.
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 2 large large eggs
- 14 tablespoons unsalted butter (melted and slightly cooled) Ensure melted but not too hot.
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking soda
- ½ teaspoon salt Or sea salt.
Chocolate Chips
- 3 cups chocolate chips (semisweet and dark) Use a mix for a bakery effect.
- Optional Extra chocolate chips and flaky sea salt For topping.
Instructions
Preparation
- In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a larger mixing bowl, combine melted butter, granulated sugar, brown sugar, vanilla extract, and eggs. Mix until smooth.
- Slowly add the dry mixture to the wet ingredients. Gently fold in the chocolate chips.
Chilling and Baking
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop portions of the dough and shape them into thick balls, placing them on the baking sheets with space in between.
- Bake for about 10-12 minutes, until the edges are golden brown and the centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.