Description
Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate! Thick, chewy, golden, and indulgent cookies inspired by high-end bakery treats.
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 (mix of semisweet and dark for bakery effect)
- 14 tablespoons unsalted butter, melted and slightly cooled
- Optional for topping: extra chocolate chips and flaky sea salt
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat melted butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually mix dry ingredients into wet ingredients until a thick dough forms. Don’t overmix.
- Fold in chocolate chips, reserving a few to press on top later.
- Cover dough and refrigerate at least 1 hour or overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment or silicone mats.
- Use a large cookie scoop (~3 tablespoons) to form dough balls. Place on baking sheet a few inches apart. Press extra chocolate chips on top.
- Bake 10–13 minutes until edges are golden and centers slightly soft. Underbake slightly for gooey centers.
- Cool on baking sheet 5–10 minutes, then transfer to wire rack. Sprinkle with flaky sea salt while warm.
Notes
- Storage: Airtight container at room temp for 4–5 days. Freeze baked cookies up to 2 months.
- Freeze unbaked dough balls for future baking; add 1–2 minutes to bake time.
- Reheating: Microwave 10–15 seconds or warm in oven 300°F for 5–7 minutes.
- Variations: Double chocolate, nutty chocolate chip, stuffed cookies, salted caramel, espresso boost, white chocolate macadamia.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake / Chill
- Cuisine: American