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Ultra Thick Bakery Style Chocolate Chip Cookies Recipe

Ultra Thick Bakery Style Chocolate Chip Cookies Recipe
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5.2 from 30 reviews

Enjoy bakery-quality ultra thick chocolate chip cookies with this easy-to-follow recipe. These cookies feature a perfect balance of crispy edges and gooey, soft centers, enhanced by a mix of semi-sweet and dark chocolate chips. Chilled dough ensures a thick, caramelized finish, and a sprinkle of flaky sea salt elevates the flavors to bakery perfection.

Ingredients

Scale

Dry Ingredients

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (or sea salt)

Wet Ingredients

  • 14 tablespoons unsalted butter (melted and slightly cooled)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 3 cups chocolate chips (mix of semisweet and dark)
  • Optional for topping: Extra chocolate chips and flaky sea salt

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later use.
  2. Prepare the Wet Ingredients: In a large bowl, beat the melted butter with granulated sugar and brown sugar until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine.
  3. Combine and Fold: Slowly add the dry ingredients into the wet ingredients, mixing just until a thick dough forms. Avoid overmixing to keep the cookies tender. Gently fold in the chocolate chips, reserving some to press on top of the dough balls later.
  4. Chill the Dough: Cover the bowl and refrigerate the dough for at least 1 hour, preferably overnight. This chilling step helps the cookies become thicker and develop a rich, caramelized flavor.
  5. Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to ensure even baking and easy cleanup.
  6. Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls. Stack the dough slightly taller than wide for that ultra-thick bakery appearance. Place the dough balls a few inches apart on the baking sheets and press a few reserved chocolate chips on top of each.
  7. Bake: Bake the cookies for 10 to 13 minutes, until the edges turn golden brown but the centers remain slightly soft. It’s important to underbake slightly so the cookies finish setting on the baking sheet, keeping them chewy and moist.
  8. Cool and Set: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle each cookie with flaky sea salt for a final touch that enhances the bakery-style flavor.

Notes

  • Chilling the dough is essential for achieving thick, flavorful cookies that don’t spread too much.
  • Use a mix of semisweet and dark chocolate chips for a more complex and rich chocolate taste.
  • If you prefer less sweet cookies, reduce the granulated sugar by 2 tablespoons.
  • For softer cookies, bake closer to 10 minutes; for slightly crispier edges, bake closer to 13 minutes.
  • Extra flaky sea salt on top adds a delightful contrast to the sweetness.
  • Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition

Keywords: thick chocolate chip cookies, bakery style cookies, chewy cookies, chocolate chip cookie recipe, homemade chocolate chip cookies

Find it online: https://tastewithamy.com/ultra-thick-bakery-style-chocolate-chip-cookies-recipe/