Ultra Thick Bakery Style Chocolate Chip Cookies
Nothing quite compares to the rich aroma of freshly baked chocolate chip cookies wafting through the house. With their bakery-style thickness and gooey centers, these Ultra Thick Bakery Style Chocolate Chip Cookies evoke a sense of comfort and nostalgia that everyone can get behind. Perfect for sharing (or keeping all to yourself!), they promise a delightful bite every time.
Why Make This Recipe
- Decadent Texture: The thick, chewy centers juxtaposed with crispy edges make each cookie a heavenly experience.
- A Dash of Magic: The combination of melted chocolate and vanilla creates a rich, unbelievably delicious flavor.
- Versatile Treat: Great for any occasion—be it a hidden snack or a showstopping dessert at a gathering—these cookies fit seamlessly into any moment.
If you’re tired of flat, ordinary cookies that lack character, this recipe is perfect because it transforms simple ingredients into a mouthwatering delight that is sure to impress and satisfy.
Easy Method for Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Directions
- Preheat Your Oven: Set your oven to 350°F (or 175°C) to prepare for baking your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, making sure everything is well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the Chocolate Chips: Gently stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Chill the Dough: For better texture, cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for achieving that bakery-style thickness.
- Scoop and Bake: Using a cookie scoop, place generous amounts of dough onto a baking sheet lined with parchment paper. Make sure to space them a few inches apart. Bake for 12-15 minutes or until the edges are golden brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Tips for Ultra Thick Bakery Style Chocolate Chip Cookies
To keep your delicious cookies fresh and tasty, here are some optimal storage tips:
- Room Temperature: Store your cookies in an airtight container at room temperature.
- Refrigeration: For longer freshness, they can be kept in the refrigerator for up to one week.
- Freezing: Freeze cookies for up to three months in a sealed freezer bag or container.
Time & Temperature:
- Room Temperature: 3-5 days
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months
Best Ways to Serve Ultra Thick Bakery Style Chocolate Chip Cookies
When it comes to enjoying these scrumptious cookies, there are several delightful ways to present and serve them:
- Classic Pairing: Serve warm with a cold glass of milk for the ultimate treat.
- With Ice Cream: Create a cookie sandwich filled with your favorite ice cream flavor—think chocolate chip cookie dough ice cream for a decadent twist!
- Gourmet Touch: Drizzle melted chocolate or caramel sauce over the cookies just before serving for an impressive presentation.
Tips to Make Ultra Thick Bakery Style Chocolate Chip Cookies
- Use Room Temperature Ingredients: For a smoother dough, ensure your eggs and butter are at room temperature.
- Chill the Dough: This not only helps the cookies hold their shape but also intensifies the flavors.
- Don’t Overbake: For that chewy center, remove the cookies from the oven when the edges are set, but the center is still soft.
Variations
- Nutty Delight: Swap out half a cup of chocolate chips for chopped nuts, like walnuts or pecans, for added texture and flavor.
- Gourmet Unleashed: Replace the semi-sweet chocolate chips with dark chocolate or white chocolate chips for a different flavor profile. You may also add a sprinkle of sea salt on top just before baking for a delightful contrast.
FAQs
Q: Can I use margarine instead of butter?
A: It’s best to use unsalted butter for the richest flavor, but if margarine is all you have, it can work in a pinch.
Q: What happens if I don’t chill the dough?
A: Chilling the dough helps the cookies to rise and maintain their thickness. Without that step, they may spread too thin in the oven.
Q: How do I make these cookies even thicker?
A: You can add an extra 1/4 cup of flour to the dough, or chill it for longer before baking to enhance thickness.
These Ultra Thick Bakery Style Chocolate Chip Cookies are as satisfying to make as they are to eat. With their delightful texture and classic flavor, they bring nostalgia and joy with every bite. So, preheat that oven, gather your ingredients, and get ready to impress! Happy baking!
Print
Ultra Thick Bakery Style Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously thick and gooey chocolate chip cookies that evoke comfort and nostalgia.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, being careful not to overmix.
- Gently stir in the semi-sweet chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Using a cookie scoop, place generous amounts of dough onto a baking sheet lined with parchment paper, spacing them a few inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough and avoid overbaking to ensure a chewy center.