So, grab a cozy spot and let me take you on a delectable journey with one of my all-time favorite recipes: ultra thick bakery-style chocolate chip cookies! You know, the kind that makes your heart sing and brings back those sweet childhood memories of the cookie aisle in your local bakery? There’s just something magical about a beautifully baked cookie, isn’t there?
Why you’ll love this recipe
If you’re searching for a chocolate chip cookie that boasts crispy edges and a gooey, melt-in-your-mouth center, you’ve hit the jackpot! These cookies are not just any ordinary treat; they’re brimming with rich chocolate, making each bite a nostalgia-packed moment of bliss. Picture a warm cookie, slightly crisp on the outside, yet dangerously soft in the center, oozing with chocolate chips that say “happiness.”
What sets this recipe apart is its thickness—a trait often elusive in many cookie attempts. Thanks to the careful balance of ingredients and the chilling time, you’ll achieve that perfect bakery-style cookie without stepping foot in a pastry shop. Plus, you can easily whip up a batch in less than an hour, winning over family and friends who might never guess how simple they were to make.
Gather these ingredients
Let’s gather our essentials! Here’s what you need to create your cookie masterpiece:
- 2 large eggs: These guys are the glue! They add moisture and richness, creating that dreamy, soft texture we crave.
- 2½ cups all-purpose flour: This is the backbone of our cookies. Don’t skimp on measuring—it makes a difference!
- 1 teaspoon baking soda: This is our leavening agent, helping the cookies rise to that lovely thickness.
- ½ teaspoon salt (or sea salt): A dash of salt enhances flavors. Trust me—it’s like the magic touch!
- 1 cup granulated sugar and ½ cup packed light brown sugar: This combo gives the cookies that delightful sweetness and softness, thanks to the brown sugar’s moisture.
- 1 teaspoon vanilla extract: Oh, the aroma! Vanilla adds a warm, inviting flavor that’s simply irresistible.
- 3 cups chocolate chips: You want a mix of semisweet and dark chips—this contrast creates that luxurious bakery effect that we all dream about!
- 14 tablespoons unsalted butter (melted and slightly cooled): Butter is flavor and richness wrapped up in one delicious package. Let it cool slightly to prevent scrambling the eggs later!
- Optional for topping: Extra chocolate chips and flaky sea salt, if you’re feeling extra fancy!
The cooking process explained
Ready to dive into the fun part? Here’s how we transform those ingredients into cookie magic:
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. This step ensures even distribution of dry ingredients—don’t rush it!
Prepare the Wet Ingredients: In another bowl, mix together the melted butter, granulated sugar, brown sugar, vanilla, and eggs. You want this to be smooth and creamy—it’s where that creaminess comes from!
Combine and Fold: Gradually add the dry mixture to the wet, doing your best not to overmix. Just until combined is the goal—think gentle folding, not wrestling!
Chill the Dough: Now, here comes the patience part—cover the dough and chill it in the refrigerator for at least 30 minutes. This trick is key for thickness and flavor development.
Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Get your space ready for the baking brilliance.
Scoop and Shape: Use a cookie scoop to evenly portion out the dough. I like to roll them into balls and then lightly flatten them for that signature cookie shape!
Bake: Bake for about 12-15 minutes, or until the edges are golden brown. Keep an eye on them—the goal is slightly underbaked centers because they’ll firm up as they cool.
Cool and Set: Allow the cookies to remain on the baking sheet for a few minutes before transferring them to a wire rack. This lets them hold their shape—nobody likes a crumbly cookie!
Best way to enjoy it
Ah, enjoying these cookies! You could go classic with a tall glass of milk, letting the sweetness of the cookie balance the creaminess of the milk. Or, for a gourmet twist, pair them with a scoop of vanilla bean ice cream, creating the perfect dessert sandwich! Feeling adventurous? Dunk one straight into your morning coffee for an unexpected awakening!
Storage and reheating tips
If, big if, you happen to have leftovers (trust me, it’s rare), store them in an airtight container at room temperature for up to five days. If you want to take things further, you can freeze the cookie dough for up to three months—just scoop them out first and freeze on a sheet before transferring to a bag. When you’re ready to eat, bake them straight from frozen—just add a minute or two to the time.
Helpful cooking tips
- Resting the dough is vital: This improves texture and flavor, plus helps avoid spreading.
- Want a deeper flavor? Consider toasting your flour slightly on low heat before using it. This little trick brings out an incredible nuttiness.
- Use good chocolate: High-quality chocolate chips really elevate the flavor profile. Don’t skimp here!
Creative Twists
Feel free to get creative with these cookies! Swap out the chocolate chips for butterscotch or peanut butter chips for a different flavor profile. You could also toss in a handful of chopped nuts or even oatmeal for added texture. Feeling festive? A sprinkle of peppermint extract around the holidays is divine!
Ingredients list
- 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 (semisweet and dark)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt
Step-by-step instructions
- Mix the dry ingredients in a bowl.
- Prepare the wet ingredients in another bowl.
- Combine and fold the ingredients.
- Chill the dough in the refrigerator.
- Preheat your oven and prepare the baking sheet.
- Scoop and shape the dough.
- Bake until golden brown around the edges.
- Cool and set the cookies on a wire rack.
Your questions answered
- How long does it take? About 1 hour total, including chilling time.
- Can I make them smaller? Absolutely! Just adjust your baking time accordingly.
- Can I freeze them? Yes, cookie dough can be frozen for up to 3 months!
- What’s the best way to eat them? Warm with a glass of milk—no competition there!
- Are they chewy or crunchy? These are a delightful mix of both, with a chewy center and crispy edges.
I hope these cookies become a cherished recipe in your kitchen just as they are in mine! It’s a simple yet satisfying journey, from the first whisk of the flour to the last warm bite. Don’t forget to make them your own—experiment and enjoy the process. Happy baking, and may your kitchen be filled with love and that irresistible aroma of freshly baked cookies! 🥰
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
Description
These ultra thick, bakery-style chocolate chip cookies feature crispy edges and a gooey, melt-in-your-mouth center, loaded with rich chocolate.Ingredients
Cookie Ingredients
Instructions
Baking Instructions
Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt.Prepare Wet Ingredients
In another bowl, mix together the melted butter, granulated sugar, brown sugar, vanilla, and eggs until smooth and creamy.Combine Ingredients
Gradually add the dry mixture to the wet, folding gently until just combined.Chill the Dough
Cover the dough and chill in the refrigerator for at least 30 minutes.Preheat Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.Scoop and Shape
Use a cookie scoop to portion out the dough, rolling into balls and lightly flattening.Bake
Bake for about 12-15 minutes or until the edges are golden brown.Aim for slightly underbaked centers.Cool and Set
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 40mg14%
- Sodium 150mg7%
- Potassium 100mg3%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
- Vitamin A 500 IU
- Vitamin C 0 mg
- Calcium 50 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 0 mcg
- Thiamin 0.1 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.05 mg
- Folate 10 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 50 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 5 mcg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
