Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate Recipe
These Ultra Thick Bakery Style Chocolate Chip Cookies feature crispy edges, gooey centers, and are loaded with a mix of semisweet and dark chocolate chips for an irresistibly rich and indulgent treat that mimics your favorite bakery’s signature cookie.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes
- Total Time: 1 hour 28 minutes (including chilling time; overnight chilling will extend total time accordingly)
- Yield: Approximately 24 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fresh Products:
- 2 large eggs
Pantry Items and Spices:
- 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
Mix-ins:
- 3 cups chocolate chips (mix of semisweet and dark)
Dairy:
- 14 tablespoons unsalted butter, melted and slightly cooled
Optional Topping:
- Extra chocolate chips
- Flaky sea salt
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later use.
- Prepare the Wet Ingredients: In a large bowl, beat melted butter with granulated sugar and brown sugar until smooth and creamy. Then add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate.
- Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing gently just until a thick dough forms; avoid overmixing to keep the texture tender. Fold in the chocolate chips carefully, reserving a few for topping.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour or overnight. This chilling process enhances flavor and prevents excessive spreading for thick, bakery-style cookies.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats for easy cleanup and non-stick baking.
- Scoop and Shape: Using a large cookie scoop (about 3 tablespoons), form dough balls. Arrange them on the baking sheets spaced a few inches apart and press a few reserved chocolate chips on top of each ball for a bakery finish.
- Bake: Bake the cookies for 10 to 13 minutes, until the edges turn golden brown but the centers remain slightly soft. This underbaking ensures the centers stay gooey once cooled.
- Cool and Set: Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while warm for an elevated bakery-style touch.
Notes
- For best results, chill the dough overnight to maximize flavor and cookie thickness.
- Using a mix of semisweet and dark chocolate chips adds depth and a bakery-quality taste.
- Underbaking slightly is key to achieving gooey centers and crispy edges.
- If you prefer thinner cookies, reduce chilling time or use smaller scoops of dough.
- Flaky sea salt topping is optional but highly recommended for a gourmet flavor contrast.
Keywords: chocolate chip cookies, bakery style cookies, thick cookies, gooey cookies, crispy edges, chocolate chips, homemade cookies
