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- 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon sea salt - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup packed light brown sugar - 1 teaspoon pure vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup coarsely chopped walnuts (optional) - Flaky sea salt for garnish To make bakery-style thick chocolate chip cookies, gather your ingredients first. Start with flour, baking soda, and sea salt. This mix helps the cookies rise and taste great. Next, use one cup of softened unsalted butter. This gives the cookies a rich flavor and chewy texture. You will need both granulated and light brown sugar. Each adds sweetness and moisture. Pure vanilla extract makes the cookies smell amazing. Add two large eggs; they bind everything together and create a nice texture. For that classic chocolate chip flavor, use two cups of semi-sweet chocolate chips. They melt nicely and provide a sweet burst in every bite. If you like nuts, consider adding half a cup of chopped walnuts. They add crunch and flavor. Finally, sprinkle flaky sea salt on top of the cookie dough before baking. This little touch enhances the sweetness and balances the flavors. With these ingredients on hand, you are ready to bake some delicious cookies that will please everyone! - Preheat oven to 350°F (175°C). - Line baking sheets with parchment paper. Start by preheating your oven. Setting it to the right temperature is key. Next, line your baking sheets. This will stop the cookies from sticking. It also makes cleanup easy. - Combine flour, baking soda, and sea salt. In a medium bowl, mix together the flour, baking soda, and sea salt. Whisk until they blend well. Set this bowl aside for later. - Beat butter, granulated sugar, and brown sugar until fluffy. In a large bowl, use an electric mixer to cream the softened butter. Add granulated sugar and brown sugar. Beat until the mixture is light and fluffy. This will take about 2-3 minutes. - Add eggs and vanilla extract, mixing each egg well. Now, add the pure vanilla extract. Crack in the eggs one at a time. Mix well after each egg. The mixture should look smooth and creamy. - Gradually mix in the flour mixture without overmixing. Slowly add the dry flour mix to the wet ingredients. Use a spatula or mix on low speed. Be careful not to overmix. This can make the cookies tough. - Gently add chocolate chips and walnuts. Now it's time to fold in the chocolate chips. If you like nuts, add the chopped walnuts too. Use a spatula to mix gently, ensuring an even spread. - Drop dough onto baking sheets and sprinkle with sea salt. - Bake for 12-14 minutes and cool on wire racks. Using a cookie scoop, drop generous balls of dough onto the prepared sheets. Leave about 2 inches between each cookie. Sprinkle a pinch of flaky sea salt on top. Bake in the oven for 12-14 minutes. The edges should be golden while the centers remain soft. After baking, cool the cookies on wire racks for a perfect treat. To make thick cookies, butter temperature is key. Use softened butter, not melted. Soft butter helps the cookies hold their shape. If the butter is too warm, cookies spread too much. Next, do not overmix the dough. Mixing too long makes cookies tough. Mix until just combined for a tender, chewy cookie. Knowing when cookies are done is simple. Look for lightly golden edges and soft centers. They will continue to cook on the pan after you take them out. Cool cookies on the baking sheets for five minutes. This step helps set their shape. Then, move them to a wire rack to cool completely. You can add extra flavor to your cookies. Try a little espresso powder for a rich taste. It enhances the chocolate flavor without being too strong. You may also add spices, like cinnamon, for warmth. These small tweaks can make your cookies even more delightful. {{image_4}} If you want nut-free cookies, simply skip the walnuts. You can still enjoy thick cookies packed with chocolate. If you like a little crunch, use sunflower seeds or pumpkin seeds. These options add texture without the nuts. You just need to mix them in with the chocolate chips. You can switch up the chocolate in your cookies too. For darker flavors, use dark chocolate chips. They give a rich taste that pairs well with the dough. If you prefer a sweeter cookie, try white chocolate chips instead. Mix and match to find your favorite combo. You can even use a mix of all three for extra fun! Want to add a twist? Consider spices or extracts. A splash of almond extract can make a big difference. It adds a warm, nutty note that complements chocolate. You could also try adding a hint of cinnamon or espresso powder. Both add depth and richness to the cookie flavor. Just remember, a little goes a long way! To keep your cookies fresh, use an airtight container. Glass or plastic containers work well. Place parchment paper between layers of cookies to avoid sticking. This also helps keep them soft and chewy. You can freeze both dough and baked cookies. For dough, scoop it onto a baking sheet and freeze until solid. Then, transfer the dough balls to a freezer bag. For baked cookies, let them cool completely. Place them in an airtight container or freezer bag. Label with the date for easy tracking. At room temperature, these cookies last about one week. Store them in a cool, dry place. If you want them to last longer, freezing is a great option. Just remember to thaw them before enjoying! Yes, you can use margarine. It will change the flavor slightly. Butter gives cookies a rich taste. Margarine can make them a bit softer. If you choose margarine, use a stick form for best results. You can use applesauce or mashed banana. For each egg, use 1/4 cup of applesauce. For banana, use 1/2 of a mashed banana. These substitutes add moisture but may change the flavor a bit. To stop spreading, chill the dough for 30 minutes before baking. Cold dough holds its shape better. Also, use enough flour in your mix. This helps the cookies stay thick and chewy. Yes, you can make the dough ahead. After mixing, cover it and chill in the fridge. You can store it for up to 3 days. For longer storage, freeze the dough. Just scoop out the cookies and freeze them on a tray first. Then, transfer to a bag. I recommend semi-sweet chocolate chips for balance. They melt well and add a rich flavor. You can also mix in dark or milk chocolate chips for a twist. Just choose what you like best! This article covered all you need for amazing cookies. We looked at key ingredients, step-by-step instructions, and tips for thick cookies. You learned about variations, storage, and answered common questions. Remember, the right butter and careful mixing can make a big difference. Be creative with flavors and enjoy your baking!

Bakery Style Thick Chocolate Chip Cookies

Indulge in the ultimate comfort with these bakery style thick chocolate chip cookies! With simple ingredients and easy steps, you can whip up a batch of soft, chewy cookies loaded with gooey chocolate chips and a hint of flaky sea salt. Perfect for any occasion, these treats will satisfy your sweet tooth! Ready to bake? Click through for the full recipe and bring the bakery experience home!
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Ingredients
  

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

2 cups semi-sweet chocolate chips

1/2 cup coarsely chopped walnuts (optional)

Flaky sea salt for garnish

Instructions
 

Start by preheating your oven to 350°F (175°C) and preparing two baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and ensure easy cleanup.

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt until fully combined. Set this dry mix aside for later use.

      In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

        Add the pure vanilla extract along with the eggs one at a time to the butter mixture, ensuring each egg is fully blended before adding the next. Mix until completely incorporated and smooth.

          Gradually add the dry flour mixture to the wet ingredients, using a spatula or mixing on low speed just until combined. Take care not to overmix, as this can lead to tougher cookies.

            Gently fold in the semi-sweet chocolate chips and the chopped walnuts (if desired), using a spatula to ensure they are evenly distributed throughout the dough.

              Using a cookie scoop or a tablespoon, drop generous portions of the cookie dough onto the prepared baking sheets. Be sure to leave about 2 inches of space between each cookie to allow for spreading.

                For an added flavor boost, sprinkle a light pinch of flaky sea salt atop each dough ball before baking.

                  Place the baking sheets in the preheated oven and bake the cookies for 12-14 minutes, or until the edges are lightly golden while the centers remain soft and slightly underbaked.

                    Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After this, carefully transfer the cookies to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a rustic wooden board, optionally drizzling melted chocolate over the top for an extra indulgent touch. Scatter a few chocolate chips around for decoration and serve them warm alongside a chilled glass of milk for a delightful treat!