Go Back

Ultra Thick Bakery Style Chocolate Chip Cookies

These cookies feature crispy edges and gooey centers, loaded with chocolate for a bakery-style treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 large eggs
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt or sea salt
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 14 tablespoons unsalted butter melted and slightly cooled
Chocolate Chips
  • 3 cups chocolate chips mix of semisweet and dark for bakery effect
  • Extra chocolate chips optional for topping
  • Flaky sea salt optional for topping

Method
 

Mix Dry Ingredients
  1. In a bowl, whisk together flour, baking soda, and salt.
Prepare Wet Ingredients
  1. In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla.
Combine and Fold
  1. Gradually add your dry mixture to the wet mix. Fold in those glorious chocolate chips.
Chill the Dough
  1. Cover and chill the dough for at least an hour.
Preheat and Prep
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Scoop and Shape
  1. Form large cookie balls (about 3 tablespoons each) and place them on the baking sheet.
Bake
  1. Pop them in the oven for about 12-15 minutes or until the edges are golden brown.
Cool and Set
  1. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.