Thick Bakery Chocolate Chip Cookies

$When making thick bakery chocolate chip cookies, the right ingredients make all the difference. Here’s what you need for 24 delicious cookies: - 2 ¼ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - ¾ cup brown sugar, packed - ½ cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - ½ cup chopped walnuts or pecans (optional) Each ingredient plays a key role. Flour provides structure. Baking soda helps them rise. Salt enhances flavor. Butter adds richness and softness. Brown sugar gives moisture and a deep taste. Granulated sugar adds sweetness and a slight crunch. Vanilla brings warmth. Eggs bind everything together. Chocolate chips are the star of the show, while nuts add a nice crunch, if you choose to use them. This combination creates a cookie that is thick, chewy, and full of flavor. Trust me; you will enjoy every bite! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a medium bowl, whisk together 2 ¼ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This mix helps the cookies rise. 3. In a large mixing bowl, beat ¾ cup of softened butter, ¾ cup of brown sugar, and ½ cup of granulated sugar. Mix until creamy, about 2-3 minutes. This step adds air, making cookies fluffy. 4. Add 1 teaspoon of vanilla extract and 2 large eggs to the butter and sugar mix. Blend well after each egg. 5. Gradually mix the dry ingredients into the wet mix. Stop when just combined to keep cookies thick and chewy. 6. Fold in 2 cups of semi-sweet chocolate chips and, if you like, add ½ cup of chopped walnuts or pecans. This adds crunch and flavor. 7. Use a cookie scoop or tablespoon to drop heaping balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. 8. Bake in the preheated oven for 10-12 minutes. The edges should be golden brown, and the centers will look slightly underbaked. This keeps them soft. 9. Let the cookies cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. Enjoy warm with milk or store in an airtight container. To get thick cookies, avoid overmixing. Overmixing makes the dough tough. Mix until the dry and wet ingredients just come together. Butter temperature matters too. Use softened butter, not melted. Softened butter helps create a creamy texture that leads to thick cookies. Using different types of chocolate can change the taste. Try dark chocolate or milk chocolate. Each type gives a unique flavor. You can also add nuts. Chopped walnuts or pecans add crunch and flavor. You could also mix in dried fruit or even candy pieces for fun twists. Use heavy baking sheets. They help cookies bake evenly. Light sheets can cause burnt bottoms. Parchment paper is a must. It keeps cookies from sticking and helps them bake nicely. Using parchment makes cleanup easy too. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the flavors meld and prevents spreading. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. You can also mix in dark chocolate for added depth. Don’t Overbake: Remove the cookies from the oven when the edges are golden but the centers are still soft. They will firm up as they cool. Experiment with Add-ins: Feel free to customize your cookies by adding different nuts, dried fruits, or even a sprinkle of sea salt on top before baking. {{image_2}} You can add a twist to your thick bakery chocolate chip cookies. Here are two great ideas: - Sea salt chocolate chip cookies: Sprinkle sea salt on top before baking. This adds a nice contrast to the sweet chocolate. - Browned butter chocolate chip cookies: Brown your butter before mixing it in. This gives the cookies a rich and nutty flavor. If you have dietary needs, here are some easy swaps: - Gluten-free flour alternatives: Use almond flour or a gluten-free blend. This keeps the cookies just as tasty. - Vegan alternatives for butter and eggs: Substitute butter with coconut oil and use flaxseed meal for eggs. These changes work well without losing flavor. Get creative with your cookies by adding fun mix-ins: - Using dried fruits or other candies: Try adding raisins, cranberries, or M&M's for a colorful treat. - Customizing with spices or extracts: A dash of cinnamon or a splash of almond extract can elevate the flavor. Experiment with what you love! To keep your thick bakery chocolate chip cookies fresh, use an airtight container. This helps to keep moisture out and keeps the cookies chewy. You can stack them in layers, but place parchment paper between layers to avoid sticking. Store your cookies at room temperature for the best taste. If you live in a humid area, you might want to refrigerate them. However, cold can change their texture. Room temperature is usually best for flavor and chewiness. You can freeze both cookie dough and baked cookies. To freeze dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer to a bag. This way, you can bake fresh cookies anytime! If you freeze baked cookies, let them cool first. Then, place them in an airtight container or bag. They can last up to three months in the freezer. To thaw, just leave them at room temperature for a few hours. You can also reheat them in the oven at 350°F for about 5-10 minutes. Enjoy warm cookies whenever you want! To make your cookies thicker, you can adjust a few ingredients. First, use more flour. Adding an extra ¼ cup of flour helps. You can also chill the dough for 30 minutes before baking. This keeps the cookies from spreading too much. Lastly, try using less sugar. Reducing the granulated sugar to ¼ cup can help. These small changes will give you thicker cookies. Yes, you can use whole wheat flour. However, this will change the texture and flavor. Whole wheat flour makes cookies denser and gives a nuttier taste. If you use it, start with half whole wheat and half all-purpose flour. This mix helps keep the cookies soft while adding some whole grain goodness. For chocolate chip cookies, semi-sweet chocolate works best. It gives a nice balance of sweetness and rich flavor. I recommend using high-quality brands like Ghirardelli or Guittard. You can also mix in dark chocolate for a richer taste. If you enjoy milk chocolate, feel free to use that too. Your choice makes a big difference in flavor! You now have a complete guide for making amazing chocolate chip cookies. We covered ingredients, step-by-step instructions, and tips for the perfect bake. You learned about flavor variations and how to store cookies to keep them fresh. Remember, baking is about experimenting and having fun in the kitchen. Use the advice here to create cookies that you love. Enjoy sharing your tasty treats with friends and family!$

Thick Bakery Chocolate Chip Cookies

Deliciously thick and chewy chocolate chip cookies, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.25 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
0.75 cup unsalted butter, softened
0.75 cup brown sugar, packed
0.5 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
0.5 cup chopped walnuts or pecans (optional)

Instructions

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, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing well after each addition until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop heaping balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Enjoy the cookies warm with a glass of milk or let them cool and store in an airtight container for a delightful treat later!

Notes

Enjoy warm with milk or store in an airtight container.

Keyword baking, chocolate chip, cookies