Why Make This Recipe
So, you want the ultimate chocolate chip cookie experience, huh? Look no further! This recipe for Ultra Thick Bakery Style Chocolate Chip Cookies hits all the right notes. Imagine crispy edges, a gooey center, and being completely loaded with chocolate. 🤤 Plus, their bakery-style thickness will wow your friends and family—bonus points for you!
These cookies are perfect for satisfying those late-night chocolate cravings or impressing guests at your next gathering. Who wouldn’t want cookies that remind them of their favorite bakery treats? Trust me, this is one recipe you’ll want to save!
How to Make Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
Ready to dive into cookie heaven? Let’s break down this cookie-making affair step by step. You’ve got this!
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 (mix of semisweet and dark for fullness)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt for that extra bakery-style vibe.
Directions:
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. This is your dry mix that sets the foundation.
- Prepare the Wet Ingredients: In another bowl, mix the melted butter, granulated sugar, brown sugar, eggs, and vanilla. It should smell heavenly! 😉
- Combine and Fold: Gradually add the dry mix to the wet ingredients and fold in the chocolate chips. You want to keep that dough thick, so no vigorous mixing, please!
- Chill the Dough: Wrap the dough in plastic and let it chill in the fridge for at least 30 minutes. This helps develop flavor and keeps those cookies from spreading too much.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and Shape: Scoop out your dough and shape it into balls. If you want, give them a little extra lovin’ by pressing in more chocolate chips and sprinkling some sea salt on top.
- Bake: Pop them in the oven for about 12-15 minutes or until the edges are nice and golden.
- Cool and Set: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Patience, my friend, it’s worth it!
How to Serve Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
These cookies are great on their own, but you can take it up a notch. Serve them warm with a side of cold milk or even a scoop of vanilla ice cream for the classic cookie-a-la-mode experience! 🍦You could also stack them up for an impressive dessert display—if you’re feeling fancy.
How to Store Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
Store your leftover cookies in an airtight container at room temperature. They should stay fresh for about a week (if you can resist them that long!). For longer storage, freeze them in a freezer bag; they’ll last up to three months. Just pop them in the microwave for a quick warm-up, and you’ll be in gooey heaven again!
Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate!
- Don’t skip the chilling: Chilling the dough is crucial for that thick texture and keeping the cookies from spreading.
- Experiment with chips: Use a mix of chocolate chips, or even throw in some nuts for a fun twist.
- Scoop it good: Use a cookie scoop to maintain uniform size—it makes baking easier and yields cookies that look professional.
Variation
Feeling adventurous? Consider adding in some toffee bits for a sweet crunch or using peanut butter chips for a fun flavor combo. The sky’s the limit!
FAQs
1. Can I use unsalted butter instead of salted butter?
Absolutely! Just adjust the salt in the recipe accordingly, and you’re good to go.
2. How thick should the cookie dough be?
Your dough should be thick enough to hold its shape when scooped. If it feels too sticky, a little extra flour won’t hurt!
3. Can I freeze the cookie dough before baking?
Yes! Shape your dough into balls, freeze them, and then store in a freezer bag. Bake from frozen but add a couple of extra minutes to the baking time.
Now go forth and bake those cookies! You’re one step closer to cookie nirvana! 🍪✨
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2.5 cups 2½ cups all-purpose flour
- 1 tsp 1 teaspoon baking soda
- 0.5 tsp ½ teaspoon salt (or sea salt)
Wet Ingredients
- 14 tbsp 14 tablespoons unsalted butter (melted and slightly cooled)
- 1 cup 1 cup granulated sugar
- 0.5 cup ½ cup packed light brown sugar
- 2 large 2 large eggs
- 1 tsp 1 teaspoon vanilla extract
Chocolate Chips and Topping
- 3 cups 3 cups chocolate chips (mix of semisweet and dark) For full chocolate flavor.
- to taste Extra chocolate chips Optional for topping.
- to taste Flaky sea salt Optional for topping.
Instructions
Preparation
- In a bowl, whisk together the flour, baking soda, and salt to create the dry mix.
- In another bowl, mix the melted butter, granulated sugar, brown sugar, eggs, and vanilla until well combined.
- Gradually add the dry mix to the wet ingredients and fold in the chocolate chips gently to maintain thickness.
- Wrap the dough in plastic and let it chill in the fridge for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out your chilled dough and form into balls, optionally pressing in more chocolate chips and sprinkles of sea salt on top.
- Bake in the preheated oven for about 12-15 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Printable Recipe Card
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