Description
Enjoy bakery-style ultra thick chocolate chip cookies with a perfect balance of chewy and soft texture. Made with a mix of semisweet and dark chocolate chips, these cookies are chilled to intensify flavor and baked to golden perfection. Ideal for cookie lovers seeking that rich, caramelized bakery cookie experience at home.
Ingredients
Scale
Fresh Products:
- 2 large eggs
Pantry Items and Spices:
- 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
Mix-ins:
- 3 cups chocolate chips (mix of semisweet and dark)
Dairy:
- 14 tablespoons unsalted butter, melted and slightly cooled
Optional Topping:
- Extra chocolate chips
- Flaky sea salt
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this bowl aside for later.
- Prepare the Wet Ingredients: In a large bowl, beat together the melted butter, granulated sugar, and light brown sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly.
- Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients. Mix just until a thick dough forms—avoid overmixing to keep the cookies tender. Gently fold in chocolate chips, reserving some to press on top of the cookie dough balls before baking.
- Chill the Dough: Cover the dough bowl and refrigerate for at least 1 hour, preferably overnight. This chilling step enhances the flavor and helps prevent spreading during baking, resulting in thicker cookies with a rich, caramelized taste.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and Shape: Use a large cookie scoop (about 3 tablespoons) to form dough balls. Stack each dough ball slightly taller than it is wide to achieve the thick bakery-style shape. Space the dough balls a few inches apart on the baking sheets. Press some extra chocolate chips on top of each ball for decoration and added chocolate bursts.
- Bake: Bake for 10 to 13 minutes, or until the edges turn golden brown while the centers still appear slightly soft. The key is to slightly underbake them, as they’ll finish setting on the baking tray after removal.
- Cool and Set: Allow the cookies to cool on the baking sheets for 5 to 10 minutes. Then transfer them to a wire rack to cool completely. Sprinkle flaky sea salt over the cookies while they are still warm to add that final bakery-style touch.
Notes
- Chilling the dough is essential for thick, flavorful cookies and helps prevent spreading.
- Using a mix of semisweet and dark chocolate chips adds depth and richness.
- Press extra chocolate chips on top of dough balls before baking for a bakery finish.
- Underbake slightly to achieve a soft center and chewy texture.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Unbaked dough balls can be frozen; add 1–2 extra minutes to bake time when baking frozen dough.
- Reheat cookies for 10–15 seconds in the microwave for a fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies, bakery style cookies, thick cookies, homemade cookies, chocolate chip cookie recipe
