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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!
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Préparation 30 minutes
Cuisson 15 minutes
Temps total 45 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, sift together flour, baking soda, and salt. Whisk to combine and set aside.
  3. In another bowl, melt the butter, let it cool slightly, then mix in sugars, eggs, and vanilla until smooth.
  4. Combine the dry ingredients with the wet ingredients and fold them together until just combined.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Scoop 3-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2-3 inches apart.
  7. Press extra chocolate chips and sprinkle with flaky sea salt if desired.
  8. Bake for 12-15 minutes until the edges are golden but centers are still soft.
  9. Let cookies cool for 5 minutes on the sheets, then transfer to a wire rack to cool completely.

Notes et conservation

Store in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze cookies for up to 3 months.