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Ultra Thick Bakery Style Chocolate Chip Cookies

Delightfully thick, soft, and chocolatey, these cookies are a home-baked version of your favorite bakery treat, with a gooey center and crisp edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs Use room temperature eggs.
Mix-ins
  • 2 cups semi-sweet chocolate chips Can experiment with different types of chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In a separate large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  5. Gradually mix in the flour mixture until just combined, avoiding overmixing.
  6. Gently fold in the chocolate chips.
Baking
  1. Using a cookie scoop or tablespoon, drop generous amounts of dough onto a lined baking sheet, leaving space between cookies.
  2. Bake for 12-15 minutes, or until the edges are golden but the center looks slightly underbaked.
  3. Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for about 30 minutes before scooping for even thicker cookies. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.