Ah, the cookie—the ultimate comfort food, the go-to treat for almost any occasion. You know, there’s something magical about chocolate chip cookies that takes us all back to our childhood, right? Whether it’s the aroma wafting through the house while they bake or that first gooey bite, it’s pure nostalgia. This recipe for Ultra Thick Bakery Style Chocolate Chip Cookies is one that I’ve perfected over the years, and trust me, it’s worth every single minute.
Why you’ll fall head over heels for these cookies
So, why this cookie recipe? Let me paint a picture for you. Imagine biting into a cookie with crispy, golden edges that give way to a warm, gooey center loaded with rich, melty chocolate. Sounds dreamy, doesn’t it? These cookies bring the best of both worlds—crunch and chewiness, sprinkled with a heavenly mix of semi-sweet and dark chocolate chips. They’re perfect for sharing with friends or hoarding all to yourself, lounging on the sofa while watching your favorite show. Plus, they’re super forgiving—any mistakes you make will still yield delicious, chewy goodness. What’s not to love?
Gather these ingredients
Let’s talk about the star players in our cookie extravaganza:
- 2 large eggs: Renewing bonds of moisture and richness; the eggs are essential for that luscious texture.
- 2½ cups all-purpose flour: This provides the structure. For a gluten-free twist, you can try a 1:1 gluten-free flour blend, but I must say, there’s something about regular flour that just makes it classic.
- 1 teaspoon baking soda: Our little leavening hero that gives these cookies their height.
- ½ teaspoon salt (or sea salt): Salt is your friend! It elevates all the flavors, bringing a lovely balance to the sweetness.
- 1 cup granulated sugar & ½ cup packed light brown sugar: The dynamic duo! The granulated sugar adds crispiness, while the brown sugar infuses that delightful caramel flavor.
- 1 teaspoon vanilla extract: The scent of vanilla wafts through the air like an old friend; it’s magic in a bottle.
- 3 cups chocolate chips: Use a mix of semisweet and dark chocolate chips for that bakery-style experience. You can use milk chocolate if you prefer a sweeter bite!
- 14 tablespoons unsalted butter (melted and slightly cooled): Butter is the key to that rich taste and texture. Make sure it’s slightly cooled to avoid scrambling those eggs later!
- Optional for topping: Extra chocolate chips and flaky sea salt for that eye-catching, bakery-style finish. You’ll definitely want to do this for that extra pizzazz.
Preparing Ultra Thick Bakery Style Chocolate Chip Cookies
Alright, let’s roll up those sleeves and create cookie magic!
- Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. This is your dry mix, and it’s essential to get this part right for the ultimate texture.
- Prepare the Wet Ingredients: In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk it until it’s beautifully combined—it should be lighter in color and fluffy, like a cloudy sky on a spring day.
- Combine and Fold: Gradually fold your dry ingredients into the wet mixture. Don’t just dump it all in there; fold gently until you see no dry flour. You want it to be a little rustic, and chunks of cookie dough are okay!
- Chill the Dough: Here’s where the real magic happens. Cover the bowl with plastic wrap and pop it in the fridge for at least 1 hour, or overnight if you’re feeling fancy. This chilling step helps to solidify that butter a bit, preventing spreading during baking.
- Preheat and Prep: When you’re almost ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This makes for easy clean-up and perfect browning.
- Scoop and Shape: Use a large cookie scoop or spoon to portions of dough (about ¼ cup each). Roll them into balls, and you can even add some extra chocolate chips on top for that Instagram-ready appeal!
- Bake: Place the cookie dough balls on your prepared baking sheets, leaving plenty of space between them (about 2 inches). Bake for 12-15 minutes, until the edges start to turn a lovely golden brown but the center still looks a tad underbaked. Trust me, they’ll firm up while cooling.
- Cool and Set: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Giving them this time helps those crispy edges hold on while the center remains delectably gooey.
Best ways to enjoy these cookies
Oh, this part is delightful! Serve these cookies warm, if possible, with a tall glass of cold milk or a scoop of vanilla ice cream. Crumble a few atop your favorite sundae for that added crunch, or serve them alongside fresh fruit for a beautiful contrast. For adventurous palettes, try pairing these cookies with a robust coffee or even a cozy chai tea!
Keeping leftovers fresh
While leftovers are a rare sight—trust me—if you find yourself with a few cookies, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to three months! Just make sure they’re wrapped tightly so they don’t lose their magic. When you’re ready to indulge again, pop them in the microwave for a few seconds to warm them up. You’ll feel like you’re pulling them out of the oven all over again!
Extra tips and advice
- Don’t skip the chilling step—it’s what keeps your cookies from flattening into pancakes!
- Consider experimenting with add-ins! Walnuts, pecans, or even a sprinkle of cinnamon could elevate these cookies to new heights.
- For a vegan substitute, try flax eggs or unsweetened applesauce, and replace the butter with coconut oil. The texture will vary, but the result will be equally tasty!
Creative Twists
Who says classic cookies can’t play dress-up? You can mix in white chocolate chips, caramel bits, or even a treat of crushed pretzels for a sweet-and-salty vibe. Feeling festive? Toss in some seasonal spices or peppermint chips around the holidays.
Common questions
- How long do the cookies take to bake? About 12-15 minutes. Keep an eye on them; they should be golden-tinged at the edges!
- Can I make this dough ahead of time? Absolutely! Chilling overnight is even recommended.
- What if I don’t have unsalted butter? You can use salted butter; just reduce the additional salt in the recipe.
- Can I use whole wheat flour? You can substitute half of the all-purpose flour for whole wheat; the cookies will be slightly chewy, but still delicious.
- What if I want to reduce sugar? You can decrease both sugars by up to a third without drastically affecting the outcome, though the cookies will be less sweet.
So there you have it, my friend! A cookie recipe that’s not only simple but positively bursting with flavor. Go on, give it a whirl! I can’t wait to hear how yours turn out. And remember, every cook brings their own flair and twist, so feel free to tweak this recipe to your heart’s content. Let’s keep the delicious tradition alive!
Ultra Thick Bakery Style Chocolate Chip Cookies
Description
Perfectly thick cookies with crispy edges and a gooey chocolate center, ideal for nostalgic cravings.Ingredients
Wet Ingredients
Dry Ingredients
Chocolate
Instructions
Mixing Ingredients
-
Prepare Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, and salt. -
Prepare Wet Ingredients
In another bowl, mix melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until combined.Whisk until lighter in color and fluffy. -
Combine Mixtures
Gradually fold dry ingredients into wet mixture until no dry flour remains.Be gentle; chunky dough is okay.
Chilling and Baking
-
Chill Dough
Cover the dough and chill in the fridge for at least 1 hour, or overnight if possible.This prevents spreading while baking. -
Preheat Oven
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. -
Scoop Dough
Scoop about ¼ cup of dough for each cookie and form into balls.Add extra chocolate chips on top if desired. -
Bake Cookies
Bake for 12-15 minutes until edges are golden and centers look slightly underbaked. -
Cool Cookies
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 100mg5%
- Potassium 150mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 2g4%
- Vitamin A 300 IU
- Vitamin C 0 mg
- Calcium 30 mg
- Iron 1.5 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.2 mg
- Vitamin B6 0.05 mg
- Folate 0.005 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 50 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 0 mcg
- Copper 0.1 mg
- Manganese 0.2 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
