Description
These Ultra Thick Bakery Style Chocolate Chip Cookies are soft, chewy, and loaded with semisweet and dark chocolate chips for the ultimate indulgence. Made with melted butter and a balanced mix of sugars, they have a rich, buttery flavor and a thick, decadent texture just like your favorite bakery cookies. Perfect for cookie lovers who want a large batch of delicious treats to share or stash away.
Ingredients
Scale
Wet Ingredients
- 14 tablespoons unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Sugars
- 1 cup granulated sugar
- ½ cup packed light brown sugar
Mix-ins
- 3 cups chocolate chips (semisweet and dark)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed and aerated.
- Cream Sugars and Butter: Using an electric mixer, blend the melted unsalted butter with the granulated sugar and light brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time into the wet mixture, mixing thoroughly after each addition to create a smooth batter. Stir in the vanilla extract to enhance flavor.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold the semisweet and dark chocolate chips into the cookie dough evenly distributing them throughout.
- Portion the Dough: Drop generous spoonfuls of dough onto the prepared baking sheet, spacing them adequately to allow for spreading.
- Optional Toppings: For an extra bakery touch, sprinkle additional chocolate chips and a pinch of flaky sea salt on top of each dough mound before baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges turn golden brown while the centers remain soft and slightly underbaked for chewiness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely, which helps them set properly.
Notes
- Using melted butter helps achieve a dense and chewy texture typical of bakery cookies.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Light brown sugar adds moisture and a subtle caramel flavor enhancing the cookie’s richness.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Flaky sea salt on top enhances the chocolate flavor and balances sweetness.
