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Ultra Thick Bakery Style Chocolate Chip Cookies

These cookies feature golden brown edges with melty chocolate chips and a soft, chewy center, making them the perfect nostalgic treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Always weigh for accuracy.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 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
Add-ins
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped nuts (walnuts or pecans) Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes.
  4. Add the vanilla extract and eggs, one at a time, mixing until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Fold in the chocolate chips and nuts (if using) until evenly distributed.
  7. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Baking
  1. Once chilled, scoop the dough using a large cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes or until the edges are golden and the centers are slightly soft.
  3. Let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

These cookies shine best when served warm, straight from the oven. Store in an airtight container for up to one week or freeze for up to three months.