Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers, and Loaded with Chocolate
Experience the joy of bakery-style cookies with crispy edges and gooey centers, loaded with rich chocolate chips. Perfectly thick and easy to make!
Ingrédients
Main Ingredients
- 2 large large eggs
- 2.5 cups all-purpose flour Can substitute with gluten-free flour blend
- 1 teaspoon baking soda
- 0.5 teaspoon salt (or sea salt)
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar For best flavor
- 1 teaspoon vanilla extract
- 14 tablespoons unsalted butter (melted and slightly cooled) Can use margarine or coconut oil
- 3 cups chocolate chips (mix of semisweet and dark) Add extra for toppings
- Optional topping: Flaky sea salt For that bakery-style finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, sift together flour, baking soda, and salt. Whisk to combine and set aside.
- In another bowl, melt the butter, let it cool slightly, then mix in sugars, eggs, and vanilla until smooth.
- Combine the dry ingredients with the wet ingredients and fold them together until just combined.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Scoop 3-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2-3 inches apart.
- Press extra chocolate chips and sprinkle with flaky sea salt if desired.
- Bake for 12-15 minutes until the edges are golden but centers are still soft.
- Let cookies cool for 5 minutes on the sheets, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze cookies for up to 3 months.