Thick Bakery Style Chocolate Chip Cookies
Thick Bakery Style Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. This will prevent sticking and help with even baking.
⏱️ 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, packed dark brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 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 the dough.
⏱️ 3 min
- 6
Fold in the semi-sweet chocolate chips and dark chocolate chunks using a spatula until they are evenly distributed throughout the dough. Ensure a generous amount of chocolate is incorporated.
⏱️ 3 min
- 7
Using a large cookie scoop (about 1/4 cup size), drop generous scoops of dough onto the prepared baking sheets, spacing them at least 3 inches apart. These cookies will spread.
⏱️ 5 min
- 8
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
⏱️ 15 min•🌡️ 375
- 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Bakery Style Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. This will prevent sticking and help with even baking.
⏱️ 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, packed dark brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 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 the dough.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips and dark chocolate chunks using a spatula until they are evenly distributed throughout the dough. Ensure a generous amount of chocolate is incorporated.
⏱️ 3 min - 7
Using a large cookie scoop (about 1/4 cup size), drop generous scoops of dough onto the prepared baking sheets, spacing them at least 3 inches apart. These cookies will spread.
⏱️ 5 min - 8
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
⏱️ 15 min•🌡️ 375 - 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
⏱️ 10 min