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There's something undeniably alluring about bakery-style chocolate chip cookies. Their thick, chewy texture and rich, buttery flavor evoke memories of warm kitchens and the comforting aroma of freshly baked treats. When you think of the ultimate cookie experience, it’s not just about taste; it’s the delightful crunch on the outside that gives way to a soft, gooey center, a perfect harmony of textures that makes each bite an indulgence.

Ultra Thick Bakery Style Chocolate Chip Cookies

Indulge in the ultimate treat with our Ultra Thick Bakery Style Chocolate Chip Cookies recipe! Experience the perfect balance of a crunchy exterior and a soft, gooey center, all while evoking nostalgia with each bite. Using high-quality ingredients and a touch of science, these cookies promise to impress. Bake them for family gatherings, or enjoy them fresh from the oven. Your sweet journey begins here! #ChocolateChipCookies #Baking #CookieRecipe #BakeryStyle #DessertLovers
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Ingredients
  

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Sea salt flakes for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-5 minutes).

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.

          Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix.

            Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed.

              Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This step helps achieve a thicker cookie.

                Scoop and Shape: Using a large cookie scoop or 1/4 cup measuring cup, scoop generous amounts of dough onto the prepared baking sheets, leaving enough space between each cookie as they will spread a bit.

                  Top with Sea Salt: Lightly sprinkle sea salt flakes on top of each cookie before baking.

                    Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake!

                      Cool: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                        Prep Time: 20 mins | Total Time: 1 hr 45 mins | Servings: 12-15 cookies