Delicious chocolate chip cookies freshly baked and ready to enjoy.

Ultimate Chocolate Chip Cookies

BySavannah Brooks
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Why Make This Recipe

These Ultra Thick Bakery Style Chocolate Chip Cookies are the perfect treat for cookie lovers. They have crispy edges and gooey centers, creating a delightful texture in every bite. Loaded with chocolate chips, these cookies will remind you of your favorite bakery but are easy to make at home. If you want to impress your family and friends or simply treat yourself, these cookies are the way to go!

How to Make Ultra Thick Bakery Style Chocolate Chip Cookies

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 (use a mix of semisweet and dark for a bakery effect)
  • 14 tablespoons unsalted butter (melted and slightly cooled)
  • Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish

Directions:

Step 1: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt. This creates a uniform mixture for your cookie dough.

Step 2: Prepare the Wet Ingredients
In another bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Stir in the eggs one at a time until fully mixed.

Step 3: Combine and Fold
Slowly add the dry ingredients to the wet ingredients. Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough.

Step 4: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This step is crucial for getting those thick, bakery-style cookies!

Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easier cleanup.

Step 6: Scoop and Shape
Using a cookie scoop, scoop generous portions of dough and place them on the prepared baking sheets. Leave some space between each cookie, as they will spread while baking.

Step 7: Bake
Bake the cookies for about 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook outside the oven.

Step 8: Cool and Set
Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

How to Serve Ultra Thick Bakery Style Chocolate Chip Cookies

These cookies are best enjoyed warm. Serve them alongside a cold glass of milk or a hot cup of coffee. You can also plate them up for a dessert table or a special occasion. For that extra touch, you can sprinkle some flaky sea salt on top before serving.

How to Store Ultra Thick Bakery Style Chocolate Chip Cookies

Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, you can freeze the cookies in a freezer bag for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy them again!

Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies

  • Make sure your butter is melted and cooled before mixing it with the sugars. This helps in achieving the right texture.
  • Chilling the dough is crucial. Don’t skip this step if you want thick cookies!
  • Feel free to mix in different kinds of chocolate or nuts based on your preference for a unique flavor.

Variation

You can add chopped nuts like walnuts or pecans for some crunch. Also, try using different types of chocolate chips, such as milk chocolate or white chocolate, to mix things up!

FAQs

1. Can I use different types of flour?
Yes! You can experiment with other flours like whole wheat or almond flour, but the texture might change slightly.

2. What can I use instead of eggs?
You can use flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg.

3. Can I freeze the cookie dough?
Absolutely! You can scoop the dough into balls and freeze them. Just bake them straight from the freezer, adding a couple of additional minutes to the baking time.

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Ultra Thick Bakery Style Chocolate Chip Cookies

  • Author: admin
  • Total Time: 75
  • Yield: 24 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies with crispy edges and gooey centers, loaded with chocolate chips for a bakery-style treat.

Ingredients

  • 2 large eggs
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon 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

Instructions

  1. In a bowl, whisk together the flour, baking soda, and salt.
  2. In another bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Stir in the eggs one at a time.
  3. Slowly add the dry ingredients to the wet ingredients and fold in the chocolate chips.
  4. Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop generous portions of dough onto the prepared baking sheets.
  7. Bake for about 10-12 minutes, or until the edges are golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks.

Notes

For best results, use melted and cooled butter and ensure to chill the dough for thick cookies.

  • Prep Time: 15
  • Cook Time: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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