Description
Indulge in the soft and chewy goodness of these ultra thick bakery style chocolate chip cookies, with crispy edges and a gooey center.
Ingredients
Scale
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (mix of semisweet and dark)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- Mix the dry ingredients: In a large bowl, combine flour, baking soda, and salt; whisk until well combined.
- Prepare the wet ingredients: In a separate bowl, mix granulated sugar, brown sugar, vanilla extract, and melted butter until creamy; add eggs one at a time, mixing well.
- Combine and fold: Slowly add dry mixture to wet mixture, folding gently until there are no dry flour pockets.
- Chill the dough: Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven: While the dough chills, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and shape: Using a cookie scoop, place dough balls on prepared baking sheets, spacing them about 2 inches apart; optional sprinkle with extra chocolate chips and sea salt.
- Bake: Bake for 12 to 15 minutes, until edges are golden; center should remain soft.
- Cool and set: Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container; add a slice of bread to maintain chewiness. Freeze cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, baking, dessert, easy recipe, sweet treat