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Ultra Thick Bakery Style Chocolate Chip Cookies

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Indulge in these thick, chewy chocolate chip cookies that evoke sweet childhood memories.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  • 1 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. Set aside for later.
  3. Beat the softened butter with both the granulated sugar and brown sugar in a large mixing bowl until creamy and lightened in color, about 2-3 minutes.
  4. Add the vanilla extract to the butter-sugar mixture and mix until well combined.
  5. Add the eggs one at a time, beating well after each addition until fully integrated.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
  7. Fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the dough.
  8. Chill the dough for at least 30 minutes in the refrigerator to maintain their shape while baking.
  9. Scoop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 12-15 minutes or until edges are lightly golden and centers look slightly underbaked.
  11. Allow the cookies to cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Chill dough for thicker cookies.

Nutrition

Find it online: https://delishrecipezbylucy.com/ultra-thick-bakery-style-chocolate-chip-cookies/

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