why make this recipe
Ultra Thick Bakery Style Chocolate Chip Cookies are the ultimate treat for cookie lovers. They have crispy edges, gooey centers, and are loaded with rich chocolate chips. These cookies give you that fresh-from-the-oven bakery feel right at home. Perfect for sharing or indulging, they never fail to impress family and friends. Plus, they are fun to make and can easily become a family favorite!
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 large bowl, whisk together the flour, baking soda, and salt. This creates a solid base for your cookies.
Step 2: Prepare the Wet Ingredients
In another bowl, mix the melted butter, granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and combined.
Step 3: Combine and Fold
Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture until just combined. Make sure not to overmix!
Step 4: Chill the Dough
Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape while baking.
Step 5: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Step 6: Scoop and Shape
Using a cookie scoop or your hands, take small portions of dough and shape them into balls. Place them on the prepared baking sheets, making sure to leave enough space between each one.
Step 7: Bake
Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook once removed from the oven.
Step 8: Cool and Set
Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Enjoy the amazing aroma wafting through your kitchen!
how to serve Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies are best served warm, fresh out of the oven. Pair them with a glass of cold milk, or enjoy them on their own! For an extra special treat, you can add some whipped cream or a scoop of vanilla ice cream on top of a warm cookie.
how to store Ultra Thick Bakery Style Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Place the cooled cookies in a freezer bag, and they will keep well for up to three months. Just let them thaw before serving.
tips to make Ultra Thick Bakery Style Chocolate Chip Cookies
- Make sure your butter is melted but not hot when you mix it with the sugars.
- Chilling the dough is essential; it helps the cookies keep their shape and makes them thicker.
- Use a mix of chocolate chips for a richer flavor and more bakery-like experience.
- For a gourmet touch, sprinkle some flaky sea salt on top before baking!
variation
For a fun twist, try adding nuts like walnuts or pecans for extra crunch. You can also replace some of the chocolate chips with white chocolate or butterscotch chips for different flavor profiles.
FAQs
1. Can I use margarine instead of butter?
While butter gives the best flavor and texture, you can use margarine in a pinch. However, the cookies may not turn out as rich and flavorful.
2. Why do my cookies spread too much?
If your cookies spread too much, it may be due to the dough being too warm before baking. Be sure to chill the dough for the recommended time and ensure your butter is not too hot.
3. Can I add more chocolate chips?
Absolutely! You can increase the number of chocolate chips for an even more decadent cookie. Just make sure not to overwhelm the dough.