Description
Indulge in the joy of baking these ultra-thick bakery-style chocolate chip cookies, featuring crisp edges and a soft, gooey center.
Ingredients
Scale
- 2 large eggs
- 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
- 3 cups chocolate chips (mix semisweet and dark for a bakery effect)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Prepare the wet ingredients: In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well, and then incorporate the vanilla extract.
- Combine and fold: Gradually mix the dry ingredients into the wet mixture, being careful not to overmix. Stir in the chocolate chips.
- Chill the dough: Cover and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and shape: Use an ice cream scoop to portion the dough onto the sheets, leaving space between each mound.
- Bake: Bake the cookies for 11-13 minutes until the edges are golden brown.
- Cool and set: Allow cookies to cool on the baking sheets for 5-10 minutes before transferring to wire racks.
Notes
Dough can be prepared in advance and refrigerated for up to 2 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg