Ultra Thick Bakery Style Chocolate Chip Cookies

Ah, the unmistakable scent of freshly baked cookies wafting through the house—there’s nothing quite like it, right? Whenever I bake these Ultra Thick Bakery Style Chocolate Chip Cookies, it brings me back to my childhood kitchen, where my mom would let me sneak a taste of the dough. Those were the moments that sparked my love for baking! Now I’m excited to share my tried-and-true recipe that gives you that perfect bakery experience at home. Trust me; these cookies are thick, chewy, and loaded with chocolate—like biting into a little piece of heaven!

What makes this recipe special

So, why give this cookie recipe a whirl tonight? First and foremost, the texture is absolutely decadent. We’re talking thick, buttery cookies with a delightful chewiness that makes each bite feel like a warm hug. The combination of granulated and brown sugars gives just the right amount of sweetness balanced by rich butter. And oh, the chocolate chips—the more, the merrier! With three cups packed in, these cookies are practically overflowing with gooey chocolate goodness. Plus, they’re so versatile! Serve them warm with a glass of milk, or dress them up with a sprinkle of flaky sea salt for that chic touch. They’re perfect for any occasion—or for when you simply need a comforting treat after a long day!

Gather these ingredients

Here’s a rundown of what you’ll need to whip up these delightful cookies:

• 2 large eggs: These provide moisture and richness, ensuring a tender cookie.
• 2½ cups all-purpose flour: The backbone of our cookies. Use a little less for a softer cookie or swap in a gluten-free blend if you’re after a different route.
• 1 teaspoon baking soda: This little guy helps our cookies rise beautifully—don’t skip it!
• ½ teaspoon salt: A crucial player that balances all the sweetness.
• 1 cup granulated sugar: For that classic cookie sweetness.
• ½ cup packed light brown sugar: This introduces a subtle molasses flavor, taking the cookies to another level.
• 1 teaspoon vanilla extract: Go for pure vanilla if you can; it makes a world of difference!
• 3 cups chocolate chips: Use a mix of semi-sweet and milk chocolate for a beautiful contrast. Feel free to mix in some nuts if you’re feeling nutty!
• 14 tablespoons unsalted butter (melted and slightly cooled): This is where the magic happens! You’ll want it just melted, not boiling hot, to keep your cookies from spreading too much.
• Extra chocolate chips and flaky sea salt for topping (optional): This isn’t just for looks; a pinch of flaky sea salt enhances the chocolate flavor wonderfully!

Preparing Ultra Thick Bakery Style Chocolate Chip Cookies

Ready to dive in? Here’s how to create cookie perfection:

1. Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Make sure it’s well combined, as this sets the stage for a great texture.
2. Prepare the wet ingredients: In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until it’s all smooth and creamy.
3. Combine the mixtures: Gradually fold the dry ingredients into the wet mixture. Be gentle here! You want to mix until no dry flour is visible—overmixing can lead to tough cookies.
4. Chill the dough: This step is crucial—cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or overnight if you can wait!). Chilling solidifies the butter, leading to thicker cookies.
5. Preheat the oven: Get that oven heated to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
6. Scoop and shape: Use a cookie scoop or just a spoon to make portions of dough (about ¼ cup each) and roll them into balls. Don’t flatten them; we’re keeping those nice, thick shapes!
7. Bake: Place the cookie dough balls on the baking sheets, making sure to leave plenty of space between them. Bake for 12-15 minutes until the edges are golden, but the centers still look slightly underbaked. That’s where the chewiness comes from!
8. Cool and set: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This little pause will allow them to firm up beautifully.

Best way to enjoy it

These cookies shine when they’re just out of the oven and still warm. Dunk them in a cold glass of milk or crumble them over a scoop of vanilla ice cream for a decadent sundae. Feel free to get creative—pair them with a side of fresh strawberries or whipped cream for an elevating twist. And don’t forget: a sprinkle of flaky sea salt on top right after baking? Pure magic!

Storage and reheating tips

Got leftovers? Lucky you! These cookies can be stored in an airtight container at room temperature for about a week. If you want to keep them fresh longer, pop them in the freezer for up to a month. Just make sure they’re cool before sealing them up! When you’re ready for a treat, reheat them in the microwave for a few seconds—you’ll be rewarded with that gooey center once again!

Pro chef tips

• Don’t overlook the chilling step; it’s essential for thick cookies!
• If you want to mix it up, consider adding a splash of espresso powder to enhance the chocolate flavor.
• For even thicker cookies, after scooping, refrigerate those balls for an additional 30 minutes before baking.

Creative Twists

Feeling adventurous? Here are some fun variations to explore:

• Nutty Delight: Add chopped walnuts or pecans for a delightful crunch.
• Extra Chocolate: Mix in white chocolate chips or caramel bits for a different flavor explosion!
• Spiced Up: A teaspoon of cinnamon or nutmeg can add a warm spiciness that beautifully compliments the chocolate.

Ingredients

• 2 large eggs
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 3 cups chocolate chips
• 14 tablespoons unsalted butter (melted and slightly cooled)
• Extra chocolate chips and flaky sea salt for topping (optional)

Directions to follow

1. In a bowl, whisk together the flour, baking soda, and salt.
2. In a separate bowl, mix melted butter, both sugars, eggs, and vanilla extract until smooth.
3. Fold the dry ingredients into the wet mixture until combined.
4. Cover the dough and refrigerate for at least 1 hour or overnight.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Scoop about ¼ cup of dough, roll into balls, and place them on baking sheets.
7. Bake for 12-15 minutes until edges are golden and centers look slightly underbaked.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Your questions answered

• Can I freeze the cookie dough? Absolutely! Just scoop it into balls and freeze. Bake directly from the freezer, adding a minute or two to the baking time.
• How long will these cookies last? In an airtight container at room temperature, they can stay fresh for about a week—or longer in the freezer!
• Can I use chocolate that’s not in chip form? Sure! Chopped chocolate bars work wonderfully and may even give you larger, melty pockets of chocolate.
• Can I make these cookies gluten-free? Yes, just swap the all-purpose flour for a good gluten-free blend!
• What about adding a bit of peanut butter? Mix in ½ cup of creamy peanut butter with the wet ingredients for a delicious twist!

There’s something magical about baking cookies that makes everything feel right in the world. I hope this Ultra Thick Bakery Style Chocolate Chip Cookies recipe brings a bit of joy to your kitchen and warms your heart! Don’t hesitate to play around with flavors and make it your own. Happy baking, and I can’t wait to hear how your cookies turn out!

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