Thick Bakery Style Chocolate Chip Cookies
Everyone loves thick bakery style chocolate chip cookies: slightly crunchy on the outside, soft and full of chocolate on the inside.
Servings: 12 cookies
Ingredients
- 1 cup Cold Butter cut into cubes
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2.5 cups Chocolate Chips
- 3.5 cups All Purpose Flour
- 1 teaspoon Coarse Salt table salt is also ok
- 1 tablespoon Baking Powder
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Instructions
- Cut cold butter into cubes, then place in the bowl of a stand mixer. Mix with brown sugar and granulated sugar for about a minute until combined. There will still be lumps of butter.
- Add the chocolate chips and mix for 15-30 seconds until chips are distributed.
- Combine flour, salt and baking powder. Add to the stand mixer and mix for about a minute until combined and sandy in texture.
- Add the eggs and vanilla to the stand mixer and mix 30-60 seconds until a loose dough forms.
- Press together 12 large dough balls (about 2.5 inches in diameter, scant 1/2 cup of dough). Do not roll them smooth. Place on a lined cookie sheet and chill for 2 hours (or more).
- Preheat oven to 375 degrees.
- Bake cookies six at a time for 18-22 minutes until tops and edges are set and golden brown. Allow to cool at least 10 minutes on the cookie sheet.
Notes
When measuring flour, be sure not to pack it down in the measuring cups. Spoon flour into a cup and level to ensure you aren't using too much flour.
Baking times will vary depending on your oven, so watch the cookies closely. If you like a very gooey center, 18 minutes might be enough. If you prefer the center cooked through, it might take more like 22 minutes. Some trial and error may be necessary to find your perfect cook time.