Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies feature crispy edges and gooey centers, loaded with rich chocolate chips, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups 2½ cups all-purpose flour King Arthur Flour recommended for best results
- 1 teaspoon 1 teaspoon baking soda Ensure it’s fresh
- 0.5 teaspoon ½ teaspoon salt Sea salt for an elevated flavor
Wet Ingredients
- 14 tablespoons 14 tablespoons unsalted butter Melted and slightly cooled
- 1 cup 1 cup granulated sugar
- 0.5 cup ½ cup packed light brown sugar For rich molasses flavor
- 2 large 2 large eggs Room temperature for better emulsification
- 1 teaspoon 1 teaspoon vanilla extract Real vanilla is a must
Chocolate and Toppings
- 3 cups 3 cups chocolate chips Mix of semisweet and dark for a bakery effect
- optional Extra chocolate chips and flaky sea salt For topping
Instructions
Preparation
- In a large bowl, whisk together the dry ingredients: 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, combine melted butter, granulated sugar, brown sugar, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
- Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix. Gently fold in 3 cups of chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes.
Baking
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- Using a large cookie scoop or your hands, form balls of dough (about 3 tablespoons each) and place them on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container; they’ll last up to 5 days at room temperature, 2 weeks in the fridge, or up to a month in the freezer.