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Ultra Thick Bakery Style Chocolate Chip Cookies – Crispy Edges, Gooey Centers,and Loaded with Chocolate! Recipe

and Loaded with Chocolate! Recipe
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★★★★★

5.1 from 12 reviews

This Ultra Thick Bakery Style Chocolate Chip Cookies recipe delivers crispy edges with gooey centers, loaded with melty chocolate chips for that perfect bakery-quality cookie experience at home. The combination of semisweet and dark chocolate chips makes these cookies decadently rich and irresistibly chewy, ideal for any chocolate lover.

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 (a mix of semisweet and dark for balanced bakery flavor)

Dairy:

  • 14 tablespoons unsalted butter, melted and slightly cooled

Optional Topping:

  • Extra chocolate chips
  • Flaky sea salt

Instructions

  1. Prepare the Dough: In a large mixing bowl, whisk together the melted and slightly cooled unsalted butter with the granulated sugar and light brown sugar until combined and creamy. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract until smooth.
  2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing to ensure thick, tender cookies.
  3. Add Chocolate Chips: Fold in the 3 cups of chocolate chips, using a mix of semisweet and dark for that true bakery style. Reserve extra chocolate chips if you want to sprinkle some on top before baking.
  4. Chill Dough (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling enhances the dough’s flavor and helps maintain cookie thickness while baking.
  5. Scoop Dough onto Baking Sheet: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Using a cookie or ice cream scoop, drop large mounds of dough spaced well apart to allow for spreading.
  6. Top with Optional Toppings: If desired, sprinkle extra chocolate chips and a pinch of flaky sea salt over the top of each cookie dough mound to enhance flavor and texture.
  7. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown but the centers remain soft and gooey. Baking times may vary slightly depending on your oven, so watch closely starting around 12 minutes.
  8. Cool on Rack: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer to a wire cooling rack to cool completely or enjoy warm for gooey centers.

Notes

  • Using melted butter and chilling the dough before baking produces thick, chewy cookies with crispy edges.
  • Mix of semisweet and dark chocolate chips elevates the bakery-style richness.
  • Sprinkling flaky sea salt enhances the chocolate flavor and balances sweetness.
  • For thicker cookies, scoop larger dough portions and avoid spreading the dough before baking.
  • 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 cookies, crispy edges cookies, chocolate chip cookie recipe

Find it online: https://www.sanacooks.com/and-loaded-with-chocolate-recipe/