There’s something magical about biting into a freshly baked cookie that’s chewy yet slightly crunchy on the outside and laden with melty chocolate chips. I remember the first time I made these ultra-thick bakery-style chocolate chip cookies. The aroma wafting through my kitchen instantly brought back memories of cozy bakeries and childhood treats. This recipe is your ticket to creating cookies that not only look impressive but also taste decadent. Perfect for any occasion—be it a casual weeknight, a bake sale, or a festive gathering—these cookies are sure to impress!
Why you’ll love this dish
What makes these ultra-thick chocolate chip cookies a must-try? For starters, the rich, buttery flavor combined with a generous amount of dark and semisweet chocolate makes for a cookie experience unlike any other. These treats are not only incredibly satisfying, but they are also surprisingly simple to whip up at home, saving you a trip to the bakery!
"These cookies are my go-to recipe for a cozy night in! The thickness gives them that perfect bakery bite, and the chocolate chunks are to die for." – Jennifer, avid home baker
Whether you’re treating yourself or impressing guests, this recipe is the way to go. They’re versatile enough for everyday enjoyment and delightful enough for special occasions. Plus, with a chill time of just 30 minutes, you can easily fit cookie-making into your busy schedule!
Step-by-step overview
Making ultra-thick bakery-style chocolate chip cookies is a straightforward process that yields impressive results. You’ll mix the dry and wet ingredients separately, combine them for the thick dough, chill, scoop, and bake. Before you know it, you’ll be enjoying warm, gooey cookies fresh out of your oven!
What you’ll need
To create these delicious cookies, gather the following ingredients:
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (semisweet and dark recommended)
- 14 tablespoons unsalted butter (melted and slightly cooled)
You can substitute the semisweet chocolate chips with milk chocolate or even white chocolate for a different twist. The combination of sugars gives these cookies their chewy texture, so don’t skip out on the brown sugar!
Directions to follow
- Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, and sea salt until well combined.
- Prepare the wet ingredients: In a separate bowl, cream together granulated sugar, brown sugar, and melted butter. Add the eggs and vanilla, mixing until smooth.
- Combine and fold: Gradually add the dry ingredients to the wet mix, folding gently until everything is incorporated. The dough should be thick and rich.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat and prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and shape: Use a cookie scoop to portion out the dough, shaping each scoop into a thick disc before placing it on the prepared baking sheet, leaving some space between them.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Cool and set: Allow the cookies to cool on a wire rack. They will continue to firm up as they cool.
Best ways to enjoy it
These ultra-thick bakery-style chocolate chip cookies shine on their own, but don’t hesitate to get creative! Serve them warm with a scoop of vanilla ice cream for a heavenly dessert. Pair them with a glass of cold milk, or for an adult twist, enjoy with a rich cup of coffee or a creamy latte. Present them on a decorative platter for an eye-catching centerpiece at your next gathering!
Keeping leftovers fresh
To keep your cookies delicious for days, store them in an airtight container at room temperature. They can also be refrigerated if you prefer a firmer texture. For longer storage, freeze the cookies in a zip-top bag, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds.
Tips for success
- Don’t skip the chilling step! Chilling the dough helps control the spreading and results in thicker cookies.
- If you’re short on time, you can eat the dough just after mixing, but this can compromise the texture.
- Experiment with mix-ins! Feel free to add nuts, dried fruits, or even swap some flour for cocoa powder for a chocolatey variation.
Creative twists
Looking to mix things up? Consider adding a pinch of espresso powder to enhance the chocolate flavor. Or, swap out the chocolate chips for chunks of caramel or peanut butter chips. For a festive twist, throw in some holiday spices like cinnamon or nutmeg during the mixing process.
Your questions answered
Q: What’s the prep time and cook time for these cookies?
A: The prep time is about 15 minutes, with an additional 30 minutes for chilling. Baking takes approximately 10-12 minutes.
Q: Can I use whole wheat flour instead?
A: Yes, you can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more texture.
Q: How do I know when the cookies are done?
A: The edges should be lightly golden while the centers appear soft and fluffy. They will firm up as they cool.
Now that you have this fantastic recipe at your fingertips, it’s time to gather your ingredients and bake up a batch of ultra-thick chocolate chip cookies that will leave your taste buds celebrating! Happy baking!
Ultra-Thick Bakery-Style Chocolate Chip Cookies
Ingredients
Method
- Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, and sea salt until well combined.
- Prepare the wet ingredients: In a separate bowl, cream together granulated sugar, brown sugar, and melted butter. Add the eggs and vanilla, mixing until smooth.
- Combine and fold: Gradually add the dry ingredients to the wet mix, folding gently until everything is incorporated. The dough should be thick and rich.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and shape: Use a cookie scoop to portion out the dough, shaping each scoop into a thick disc before placing it on the prepared baking sheet, leaving some space between them.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Cool and set: Allow the cookies to cool on a wire rack. They will continue to firm up as they cool.