Description
These Bakery Style Chocolate Chip Cookies offer the perfect combination of ultra-thick, golden brown edges with ooey, gooey centers. Made with simple ingredients and an easy-to-follow method, this recipe yields soft, chewy, and flavorful cookies reminiscent of your favorite bakery treats. For best results, allowing the dough to refrigerate for 24 to 72 hours enhances thickness, chewiness, and depth of flavor.
Ingredients
Scale
Dry Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Add-ins
- 2 cups (340 grams) semisweet chocolate chips
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined.
- Cream butter and sugars. In the bowl of an electric mixer, beat the room-temperature unsalted butter, granulated sugar, and light brown sugar on medium speed until creamy and fully combined, about 2 minutes. Scrape down sides and bottom of the bowl as needed.
- Add eggs and vanilla. Add the vanilla extract and eggs to the creamed butter and sugar mixture, beating until fully incorporated. Scrape down the bowl as needed to ensure even mixing.
- Incorporate dry ingredients. Gradually add the flour mixture to the wet ingredients, beating on low speed or stirring gently to combine. Avoid overmixing to maintain tender cookies.
- Stir in chocolate chips. Fold the semisweet chocolate chips evenly into the cookie dough using a spatula or wooden spoon.
- Optional chilling of dough. For the best texture, wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. This resting period allows the dough to marinate, resulting in thicker, chewier, and more flavorful cookies. Before baking, let refrigerated dough sit at room temperature until soft enough to scoop.
- Scoop dough onto baking sheets. Using a large cookie scoop or spoon, divide the dough into 3-tablespoon-sized balls and drop them onto the prepared baking sheets, spacing them adequately to allow spreading.
- Bake the cookies. Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and the centers look set but still soft.
- Cool before serving. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely for the best texture.
- Storage. Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness. Refer to detailed storage tips for longer preservation.
Notes
- These ultra-thick chocolate chip cookies feature golden brown edges and soft, gooey centers for an irresistible texture.
- Refrigerating the dough for 24 to 72 hours greatly improves thickness, chewiness, and flavor development, but you can bake immediately if pressed for time.
- Allowing dough to come to room temperature before scooping helps form perfect cookie shapes.
- Use parchment paper to prevent sticking and promote even bake.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- This recipe makes approximately 26 large cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 16g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
