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Ultra Thick Bakery Style Chocolate Chip Cookies

These cookies are perfectly crispy on the edges yet delightfully gooey in the center—loaded with chocolate and impossible to resist.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (or sea salt)
Wet Ingredients
  • 14 tablespoons unsalted butter (melted and slightly cooled)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Chocolate Chips
  • 3 cups chocolate chips (mix of semisweet and dark) For a bakery effect
  • to taste Extra chocolate chips and flaky sea salt Optional for topping

Method
 

Preparation
  1. In a bowl, whisk together the flour, baking soda, and salt.
  2. In a separate bowl, cream together the melted butter, granulated sugar, brown sugar, eggs, and vanilla.
  3. Slowly mix the dry ingredients into the wet until just combined. Fold in the chocolate chips.
  4. Cover and refrigerate the cookie dough for at least an hour.
  5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Use a cookie scoop to form dough balls and place them on the prepared sheets, leaving space between them.
Baking
  1. Bake for about 10-12 minutes, or until the edges are golden.
  2. Let the cookies sit for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can last in an airtight container for about a week at room temperature and two weeks in the fridge. For longer storage, freeze the dough balls.