## Why Make This Recipe
If you're looking for the ultimate cookie experience, this Ultra Thick Bakery Style Chocolate Chip Cookies recipe is for you. These cookies are a dream come true for chocolate lovers. They have perfectly crispy edges and gooey centers. With a combination of semisweet and dark chocolate chips, each bite is bursting with rich flavor. These cookies don’t just satisfy your sweet tooth; they also provide a wonderful texture that everyone loves. Plus, making them at home is simpler than you think.
When you bake these cookies, you will fill your kitchen with a warm, inviting aroma. This recipe produces about 18-24 cookies, making it perfect for sharing with family and friends. Imagine serving these delicious cookies at a gathering, or just enjoying them at home with a glass of milk. The best part is that they’re customizable. You can add nuts, dried fruits, or even experiment with different chocolate types. So, roll up your sleeves and prepare for a baking adventure!
## How to Make Ultra Thick Bakery Style Chocolate Chip Cookies
Making these cookies involves simple steps that anyone can follow. You don't need to be a professional baker to achieve that bakery look and taste. Just gather your ingredients, and you'll be on your way to chocolate chip cookie heaven!
### Ingredients
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish.
### Directions
#### Step 1: Mix the Dry Ingredients
Start by gathering a large mixing bowl. In this bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk to mix everything well. This step is essential as it evenly distributes the baking soda and salt throughout the flour. Set this bowl aside for later.
#### Step 2: Prepare the Wet Ingredients
Now, take another bowl for the wet ingredients. In this bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Use a hand whisk or electric mixer to blend until everything is nice and creamy. One by one, add the eggs to this bowl, mixing well after each egg. Make sure everything is smooth and combined.
#### Step 3: Combine and Fold
Once you have mixed the wet ingredients, it’s time to bring the dry and wet together. Gradually add the dry mixture to the wet mixture. Use a spatula to fold the ingredients together gently. Be careful not to overmix; you just want them to come together. Finally, fold in the chocolate chips, ensuring they are evenly distributed in the dough.
#### Step 4: Chill the Dough
Now that your dough is ready, cover it with plastic wrap or transfer it to an airtight container. Place the dough in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking and enhances the flavors.
#### Step 5: Preheat and Prep
While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will prevent the cookies from sticking and ensure they bake evenly.
#### Step 6: Scoop and Shape
Once the dough is chilled, remove it from the fridge. Using a cookie scoop or tablespoons, scoop out portions of the dough and place them on the prepared baking sheets. Leave some space between each dough ball, as they will spread while baking. If you want a bakery-style finish, you can sprinkle some extra chocolate chips on top of each cookie now.
#### Step 7: Bake
Put the trays in the preheated oven. Bake the cookies for 12-15 minutes, or until the edges are golden brown. The centers may look a little underbaked, but don’t worry! They will continue to cook on the baking sheet after you take them out of the oven.
#### Step 8: Cool and Set
Once the cookies are out of the oven, let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step is crucial because it allows the cookies to firm up while keeping that gooey center.
## How to Serve Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies are delicious served warm, but they are also tasty at room temperature. For a special treat, consider serving them with a scoop of ice cream — a mini ice cream sandwich is always a hit! You can also dust them with a little extra flaky sea salt just before serving to enhance the chocolate flavor. Pairing these cookies with a cold glass of milk or a hot cup of coffee makes for a perfect snack any time of the day.
## How to Store Ultra Thick Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container. You can keep them at room temperature for about a week. If you want them to last longer, consider freezing the cookies. To do this, place them in a freezer-safe bag, and they will stay good for about three months. When you want to enjoy these cookies, just take them out and let them thaw at room temperature or reheat them in the oven for a few minutes.
## Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- **Use Quality Chocolate Chips**: The type of chocolate you use will greatly affect the flavor. A mix of semisweet and dark chocolate creates a richer taste.
- **Don’t Skip Chilling the Dough**: Chilling helps maintain shape and deepen flavors. It is a crucial step.
- **Check for Doneness**: Since ovens can vary, start checking your cookies around the 10-minute mark to ensure they don’t overbake.
- **Customize Your Cookies**: Feel free to add nuts, dried fruit, or even different types of chocolate to make these cookies your own!
## Variation
If you are looking for variations, consider making these cookies with nuts like walnuts or pecans for added crunch. You can also experiment with flavors by adding orange or almond extract, or even incorporating spices like cinnamon for a warm flavor. Gluten-free flour can be used as a substitute for all-purpose flour if you are looking to make a gluten-free version.
## FAQs
**1. Can I use brown sugar instead of granulated sugar?**
Yes! However, using both sugars provides a nice balance of flavor and texture. Stick to the recipe for the best results.
**2. Why is my cookie dough too soft?**
If your dough is too soft, it might be due to warm butter or not enough flour. Make sure to chill the dough, and if needed, add a little extra flour to firm it up.
**3. Can I freeze the cookie dough?**
Absolutely! You can scoop the dough into balls and freeze them. Just bake them directly from the freezer, adding a minute or two to the baking time.
With these steps, tips, and variations, you're all set to bake the perfect Ultra Thick Bakery Style Chocolate Chip Cookies. Enjoy the process and, most importantly, enjoy the delicious results!
Ultra Thick Bakery Style Chocolate Chip Cookies
These cookies are perfect for chocolate lovers with their crispy edges and gooey centers, filled with a rich mix of semisweet and dark chocolate chips.
Ingredients
Method
Mix the Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk to mix well and set aside.
Prepare the Wet Ingredients
- In another bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Blend until creamy, then add the eggs one by one, mixing well after each addition.
Combine and Fold
- Gradually add the dry mixture to the wet mixture, folding gently with a spatula. Fold in the chocolate chips.
Chill the Dough
- Cover the dough with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes.
Preheat and Prep
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop and Shape
- Scoop dough portions onto the prepared baking sheets, leaving space between each. Optionally, sprinkle extra chocolate chips on top.
Bake
- Bake cookies for 12-15 minutes until golden brown. The centers may look slightly underbaked.
Cool and Set
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature, optionally with ice cream or a dusting of flaky sea salt. Store in an airtight container for up to a week or freeze for up to three months.