Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies feature crispy edges and gooey centers, delivering a perfect balance of textures with a classic bakery taste.
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.
Notes
For extra thickness, avoid over-mixing the dough. Use high-quality chocolate chips for a richer flavor, and consider sprinkling flaky sea salt before baking for an extra touch.