Thick Bakery Style Chocolate Chip Cookies
Thick Bakery Style Chocolate Chip Cookies
Ingredients
For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks, or chopped chocolate bar
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. This recipe yields about 8-12 large cookies, depending on scoop size.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, corn starch, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
⏱️ 3 min
- 6
Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Using a large ice cream scoop or 1/4 cup measure, scoop generous balls of dough onto the prepared baking sheet, leaving at least 2-3 inches between each cookie. For extra thick cookies, you can chill the dough for 30 minutes to 1 hour before baking, though it's not strictly necessary for this recipe.
⏱️ 5 min
- 8
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 15 min•🌡️ 375
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey centers!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Bakery Style Chocolate Chip Cookies
Ingredients
For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1/2 teaspoon salt
For the Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks, or chopped chocolate bar
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. This recipe yields about 8-12 large cookies, depending on scoop size.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, corn starch, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 7
Using a large ice cream scoop or 1/4 cup measure, scoop generous balls of dough onto the prepared baking sheet, leaving at least 2-3 inches between each cookie. For extra thick cookies, you can chill the dough for 30 minutes to 1 hour before baking, though it's not strictly necessary for this recipe.
⏱️ 5 min - 8
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 15 min•🌡️ 375 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey centers!
⏱️ 5 min