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Ultra Thick Bakery Style Chocolate Chip CookiesChocolate Recipe

Ultra Thick Bakery Style Chocolate Chip CookiesChocolate Recipe
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★★★★★

4.8 from 18 reviews

These Ultra Thick Bakery Style Chocolate Chip Cookies deliver that perfect balance of soft, chewy, and thick with a rich chocolate flavor. Using a blend of semisweet and dark chocolate chips and a slightly melted butter base, these cookies boast a decadent, bakery-quality texture and taste that will satisfy any cookie lover’s craving.

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)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Sugars

  • 1 cup granulated sugar
  • ½ cup packed light brown sugar

Chocolate and Toppings

  • 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect)
  • Optional: Extra chocolate chips and flaky sea salt for topping

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to incorporate evenly.
  3. Combine sugars and butter: In a large bowl, mix the melted unsalted butter with granulated sugar and light brown sugar until smooth and well combined. The melted butter helps create a chewy, thick texture.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and homogenous.
  5. Incorporate dry mix: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon just until combined. Avoid overmixing to keep cookies tender.
  6. Fold in chocolate chips: Gently fold in the 3 cups of chocolate chips, ensuring they are evenly distributed throughout the dough.
  7. Shape the cookies: Using a large cookie scoop or spoon, drop generous balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a bakery-style finish, lightly press a few extra chocolate chips on top of each cookie and sprinkle with flaky sea salt if desired.
  8. Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers remain soft and thick.
  9. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set while staying thick and chewy.

Notes

  • For best results, use melted butter that is cooled slightly to avoid cooking the eggs when mixed.
  • Chilling the dough for 30 minutes before baking can help enhance thickness, but is optional.
  • Using a mix of semisweet and dark chocolate chips provides a rich, bakery-quality flavor.
  • Sprinkling flaky sea salt on top before baking accentuates the chocolate flavor and adds a gourmet touch.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: thick chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, homemade chocolate chip cookies, soft chocolate chip cookies

Find it online: https://spatulaqueen.com/ultra-thick-bakery-style-chocolate-chip-cookieschocolate-recipe-2/