Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with melty chocolate chips and a soft, chewy center that will make anyone’s mouth water. These cookies are not just a dessert; they evoke a sense of nostalgia and comfort, reminding us of the sweet aromas wafting through the kitchen during childhood. Whether you want to indulge in a late-night snack or impress your friends at a gathering, these cookies are the perfect choice.
Why Make This Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with …
These cookies stand out because they create the perfect balance between a crispy outer edge and a gooey, tender center. The use of chilled dough enhances the flavor and texture, giving you that bakery-style feel right at home. Each bite is loaded with rich chocolate goodness, and their impressive thickness makes them doubly satisfying. With relatively simple ingredients, you’ll find yourself reaching for these cookies again and again.
How to Make Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with …
Making these cookies is a breeze, and the delightful process is half the fun. You’ll start by preparing a rich dough with butter, brown sugar, and vanilla for that deep flavor. Chilling the dough is crucial; it allows the flavors to meld beautifully and gives the cookies their signature thickness. The result is a batch of cookies that not only look stunning but also taste out of this world.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped nuts (walnuts or pecans)
Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and eggs, one at a time, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips (and nuts if using) until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Once chilled, scoop the dough using a large cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden and the centers are slightly soft.
- Let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Nutritional Information
Per cookie (makes about 24 cookies):
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
How to Serve Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with …
These cookies shine best when served warm, straight from the oven. Pair them with a cold glass of milk for a classic treat or enjoy them with scoops of ice cream for an indulgent dessert. They can also be served at birthday parties, holiday gatherings, or just as a comforting after-meal snack.
How to Store Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with …
Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze the cookies. Place them in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to three months. Simply let them thaw at room temperature or pop them in the microwave for a few seconds for that freshly-baked taste.
Expert Tips for Perfect Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with …
- Always weigh your flour for accuracy, as measuring by volume can lead to dense cookies.
- Chill your dough to prevent overspreading and to enhance flavor.
- Experiment with different types of chocolate chips (dark, milk, or white chocolate) for unique flavor profiles.
- Don’t overbake; cookies will continue to set after coming out of the oven.
Delicious Variations
- Nutty Chocolate Chip Cookies: Add chopped nuts like walnuts or pecans for extra crunch.
- Double Chocolate Cookies: Replace half of the flour with cocoa powder for a deeper chocolate flavor.
- Oatmeal Chocolate Chip Cookies: Mix in a cup of rolled oats for added texture and chewiness.
Frequently Asked Questions
1. Can I use margarine instead of butter?
Yes, you can substitute margarine for butter. However, the flavor and texture may vary slightly. For the best results, choose high-quality margarine.
2. What can I use instead of eggs?
For an egg substitute, you can use 1/4 cup unsweetened applesauce or one mashed banana per egg. These options can make your cookies a bit softer and chewier.
3. How can I make these cookies gluten-free?
Substituting regular flour with a 1:1 gluten-free flour blend can make these cookies gluten-free. Make sure the blend contains xanthan gum to help with texture.
Conclusion
These Ultra thick Bakery Style Chocolate Chip Cookies are a must-try for anyone who appreciates a classic treat with a twist. Their delightful combination of textures and flavors makes them a hit for any occasion. Don’t hesitate to whip up a batch and share them with loved ones—once you try them, you’ll be inspired to keep baking! If you enjoyed this recipe, feel free to leave a comment below or share your cookie experience. Happy baking!
Ultra Thick Bakery Style Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and eggs, one at a time, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips and nuts (if using) until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Once chilled, scoop the dough using a large cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden and the centers are slightly soft.
- Let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.