Thick Bakery Style Chocolate Chip Cookies

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 12 large cookies

📝 Ingredients List

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chunks

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Electric hand mixer or stand mixer
• Silicone spatula
• Measuring cups & spoons
• Baking sheet
• Parchment paper
• Wire cooling rack

Step-by-Step Beginner-Friendly Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Cream the Butters: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3 minutes until light and fluffy. 🥣
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold: Gently fold in the chocolate chunks with your spatula until evenly distributed.
6. Scoop and Bake: Scoop large, rounded tablespoons of dough onto the baking sheet. Bake for 10–12 minutes until the edges are golden brown but the centers still look soft. ✨
7. Cool: Allow cookies to sit on the hot pan for 5 minutes to set before transferring to a wire rack to cool completely.

💡 Pro Tips Section

• Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Substitutions: If you prefer a salty-sweet profile, sprinkle a pinch of flaky sea salt on top immediately after pulling the pan from the oven.
• Perfect Round Edges: To get that bakery-aesthetic circle, place a large circular biscuit cutter over a warm cookie and swirl it gently to reshape the edges.

Variations

Feel free to experiment with add-ins! Substitute half of the chocolate chunks with chopped walnuts or pecans for extra crunch, or add a handful of dried cranberries for a festive twist.

FAQ

Can I freeze the dough? Yes! Scoop the dough into balls and freeze on a tray before transferring to a freezer bag. Bake directly from frozen, adding an extra 2 minutes to the cook time.

Why did my cookies spread too much? Ensure your butter is softened but not melted, and always measure your flour using the spoon-and-level method to avoid adding too little.