Ultra Thick Bakery Style Chocolate Chip Cookies
These ultra-thick bakery-style chocolate chip cookies boast crispy edges, delightfully gooey centers, and are packed with an abundance of chocolate.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer (optional)
- Measuring cups and spoons
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large egg
- 1 tablespoon vanilla extract
Mix-ins
- 2 cups chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Mixing Dough
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar, mixing until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, ensuring they are about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, use a mix of milk chocolate and dark chocolate chips. Chilling the dough for at least 30 minutes (or up to 24 hours) can result in a chewier cookie and helps prevent spreading. Do not overbake; the cookies should appear slightly underdone in the center when removed from the oven.