Ultra Thick Bakery Style Chocolate Chip Cookies
Delicious, thick cookies with crispy edges and gooey centers, loaded with semisweet and dark chocolate chips.
Ingredients
Dry Ingredients
- 2 large eggs Look for farm-fresh eggs for the richest flavor.
- 2.5 cups all-purpose flour For best results, use a brand like King Arthur flour.
- 1 teaspoon baking soda This gives those thick cookies the perfect rise!
- 0.5 teaspoon salt Balances the sweetness beautifully.
Wet Ingredients
- 1 cup granulated sugar Opt for organic if possible; it adds a wonderful texture.
- 0.5 cup packed light brown sugar Helps with moisture and adds a subtle caramel flavor.
- 1 teaspoon vanilla extract Use quality pure vanilla extract for best flavor.
- 14 tablespoons unsalted butter (melted and slightly cooled) I recommend using high-quality butter like Kerrygold for that rich taste.
Chocolate Chips
- 3 cups chocolate chips A mix of semisweet and dark chocolate chips makes these cookies truly bakery-style.
Optional Toppings
- to taste extra chocolate chips Enhances the bakery-style finish.
- to taste flaky sea salt Optional for topping.
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking soda, and salt until it’s well combined.
- In a separate bowl, beat the melted butter with both sugars until smooth. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients into the wet mixture and fold gently until just combined.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Using a cookie scoop, portion the dough onto the prepared baking sheets, leaving 2 inches of space between each.
- Bake for 12-15 minutes or until the edges start to turn golden brown.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, wrap each cookie and freeze for up to three months.