Description
Indulge in ultra thick bakery-style chocolate chip cookies with crispy edges, gooey centers, and loaded with a mix of semisweet and dark chocolate chips. These cookies are perfectly balanced with a rich, caramelized flavor, achieved by chilling the dough and underbaking slightly for that classic bakery texture and look.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
Wet Ingredients
- 14 tablespoons unsalted butter (melted and slightly cooled)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins & Toppings
- 3 cups chocolate chips (use a mix of semisweet and dark)
- Optional: Extra chocolate chips for topping
- Optional: Flaky sea salt for finishing
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Prepare the Wet Ingredients: In a large bowl, beat together the melted and slightly cooled unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a thick cookie dough forms. Be careful not to overmix to retain the cookie’s tender texture. Gently fold in the chocolate chips, reserving some to press on top of the dough balls before baking.
- Chill the Dough: Cover the dough bowl and refrigerate for at least one hour, ideally overnight. This step intensifies the flavors and prevents the cookies from spreading too much during baking, resulting in thicker cookies with rich caramel notes.
- Preheat and Prep: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to ensure easy cookie removal and even baking.
- Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls that are taller than they are wide to mimic bakery-style thickness. Place the dough balls spaced several inches apart on the prepared baking sheets. Press a few reserved chocolate chips on top of each ball for a professional appearance.
- Bake: Bake the cookies for 10 to 13 minutes or until the edges turn golden brown while the centers remain slightly soft. Underbaking slightly is key to keeping the centers gooey and delicious as the cookies will continue to set on the baking sheet after removal.
- Cool and Set: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. While still warm, optionally sprinkle flaky sea salt on top to add a sophisticated bakery-style finish.
Notes
- Chilling the dough is critical for thick, flavorful cookies that don’t spread too much.
- Use a combination of semisweet and dark chocolate chips for a rich, bakery-style chocolate flavor.
- Underbake slightly to maintain gooey cookie centers with crispy edges.
- Adding flaky sea salt on top enhances the chocolate flavor and adds texture contrast.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 50g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chocolate chip cookies, bakery style cookies, thick cookies, gooey chocolate chip cookies, crispy edges cookies, homemade cookies, easy cookie recipe
