Ultimate Bakery-Style Thick & Chewy Chocolate Chip Cookies
These irresistible chocolate chip cookies are the epitome of bakery-style treats, combining a delightful chewiness with a rich flavor that will leave your taste buds wanting more. Crafted using the perfect balance of high-quality ingredients and expert techniques, each cookie is thick, large, and bursting with chocolatey goodness. This recipe guarantees cookies that are not only visually stunning but also incredibly satisfying to eat. Follow these fool-proof instructions to elevate your home baking and impress friends and family with the best chocolate chip cookie experience they'll ever have!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups (280 g)
all-purpose flour
2 tablespoons (20 g)
baking powder
1/2 teaspoon
salt
1/2 teaspoon
unsalted butter
3/4 cup (melted and cooled until warm (170 g))
brown sugar
1 cup (packed, light or dark (236 g))
granulated sugar
1/2 cup
large egg
1
large egg yolk
1 (from a large egg)
vanilla extract
2 teaspoons
chocolate chips
1 1/2 cups (semi-sweet, milk chocolate or any combination (300 g))
walnuts
1 cup (chopped (optional) (114 g))
Instructions
1
Preheat your oven to 325°F (163°C) and position the oven racks in the upper and lower thirds.
2
Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
3
In a medium bowl or resealable bag, mix together 2 cups (280 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set this dry mixture aside.
4
In a large mixing bowl, combine 3/4 cup (170 g) melted unsalted butter and 1 cup (236 g) packed brown sugar with 1/2 cup granulated sugar. Beat with a mixer until well-blended and smooth.
5
Add 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
6
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain chewiness.
7
Gently fold in 1 1/2 cups (300 g) chocolate chips and the optional 1 cup (114 g) chopped walnuts if desired.
8
Divide the dough into 18 equal portions using a 2-inch cookie scoop (about 60 g each) and shape them into balls.
9
Place 9 dough balls evenly spaced on each baking sheet, ensuring plenty of room for spreading.
10
Bake in the preheated oven for 12-18 minutes. At the 8-minute mark, rotate the sheets front to back and top to bottom for even baking.
11
Remove the cookies from the oven when they are lightly golden but still soft in the center. Allow to cool on the baking sheets for 5-10 minutes to maintain their chewy texture before transferring to a wire rack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these cookies bakery-style?
These cookies are designed to be thick, large, and bursting with chocolatey goodness, mimicking high-quality treats found in professional bakeries.
What temperature should I preheat the oven to?
Preheat your oven to 325°F (163°C).
How much flour is required in total?
The recipe requires 2 cups (280 g) plus 2 tablespoons (20 g) of all-purpose flour.
Should the butter be melted or softened?
The recipe calls for 3/4 cup (170 g) of melted unsalted butter, cooled until warm.
What type of sugar is recommended?
Use 1 cup (236 g) of packed brown sugar and 1/2 cup of granulated sugar.
Why does the recipe call for an extra egg yolk?
An extra egg yolk is added alongside one large egg to enhance the chewiness and richness of the cookie.
Are walnuts a mandatory ingredient?
No, the 1 cup (114 g) of chopped walnuts is optional.
How many cookies does this recipe yield?
The dough is divided into 18 equal portions.
What is the recommended weight for each dough ball?
Each dough ball should be approximately 60 g.
How long is the total baking time?
The cookies should bake for 12 to 18 minutes.
Why is it important to rotate the baking sheets?
Rotating the sheets front to back and top to bottom at the 8-minute mark ensures even baking across both sheets.
What should be used to line the baking sheets?
Line the sheets with parchment paper to prevent sticking and promote even baking.
What variety of chocolate chips can be used?
You can use 1 1/2 cups of semi-sweet, milk chocolate, or any combination of your choice.
How long should the cookies rest on the baking sheet?
Allow them to cool on the baking sheets for 5-10 minutes to maintain their chewy texture.
What is the characteristic texture of these cookies?
They are thick, chewy, and soft in the center.
How much vanilla extract is needed?
The recipe requires 2 teaspoons of vanilla extract.
Where should the oven racks be positioned?
Position the oven racks in the upper and lower thirds of the oven.
Why should overmixing be avoided?
Avoiding overmixing helps maintain the desired chewy texture of the cookies.
What size cookie scoop is suggested?
A 2-inch cookie scoop is recommended to portion the dough.
How much granulated sugar is used?
The recipe uses 1/2 cup of granulated sugar.
Does this recipe use baking powder or baking soda?
This recipe specifically uses 1/2 teaspoon of baking powder.
How much salt should be added?
Add 1/2 teaspoon of salt to the dry ingredients.
How can you tell when the cookies are finished baking?
Remove them from the oven when they are lightly golden but still soft in the center.
How many dough balls should be placed on each sheet?
Place 9 dough balls evenly spaced on each baking sheet.
What kind of flour is used in this recipe?
This recipe uses standard all-purpose flour.
What size eggs are required?
Use large eggs: one whole egg and one extra yolk.
To what temperature should the melted butter be cooled?
The melted butter should be cooled until it is warm to the touch before mixing.
Are these cookies intended to be thick or thin?
These are specifically designed to be thick and chewy bakery-style cookies.
How many chocolate chips are needed?
The recipe calls for 1 1/2 cups (300 g) of chocolate chips.
What is the best way to cool the cookies after the initial rest?
After cooling on the pan for 5-10 minutes, transfer the cookies to a wire rack.