Ultra Thick Bakery Style Chocolate Chip Cookies
200kcal
Ingredients
Dry Ingredients
- 2.5 cups 2½ cups all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt (or sea salt)
Wet Ingredients
- 14 tablespoons 14 tablespoons unsalted butter (melted and slightly cooled)
- 1 cup 1 cup granulated sugar
- 0.5 cup ½ cup packed light brown sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For Folding
- 3 cups 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect) Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish.
Method
Mix the Dry Ingredients
- In a bowl, whisk 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
Prepare the Wet Ingredients
- In a large bowl, mix 14 tablespoons melted and slightly cooled unsalted butter with 1 cup granulated sugar and ½ cup packed light brown sugar. Stir until smooth. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
Combine and Fold
- Add the dry mix to the wet mix. Stir until just combined. Fold in 3 cups chocolate chips.
Chill the Dough
- Cover the bowl and chill the dough at least 1 hour, or up to 24 hours.
Preheat and Prep
- When ready, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop and Shape
- Use a large scoop or 1/4 cup measure to form big dough balls. Roll slightly to shape and press extra chips on top if desired.
Bake
- Place dough balls on the sheet with space between. Bake 12–15 minutes until edges are light brown and centers look soft.
Cool and Set
- Let cookies rest on the sheet for 5 minutes, then move to a wire rack to cool.
Nutrition
Serving1gCalories200kcalCarbohydrates30gProtein2gFat10gSaturated Fat6gSodium150mgFiber1gSugar15g
Notes
Serve warm for gooey centers. Store at room temperature in an airtight container for up to 4 days. To keep them soft, place a slice of bread in the container.