Thick Bakery Chocolate Chip Cookies
Six giant bakery style cookies made with chilled dough, brown sugar, and plenty of chocolate chips.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Plastic wrap
- Wire rack
- 1/2 cup measure
Ingredients
Main Ingredients
- 2 ⅓ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 10 tbsp unsalted butter softened
- ⅔ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 12 oz semi-sweet chocolate chips
Instructions
Cooking
- Whisk dry. Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream. Beat butter with both sugars for 5 minutes until fluffy.
- Add egg. Mix in the egg and vanilla.
- Fold. Mix in the flour, then the chips, until the dough just holds together.
- Scoop. Shape 6 balls using a 1/2 cup measure and set them on a lined sheet.
- Chill. Cover and refrigerate for 2 hours.
- Bake. Heat the oven to 400 degrees F and bake 15 to 18 minutes until golden at the edges.
- Cool. Rest 5 minutes on the pan, then move to a wire rack.
Notes
Substitutions: Chopped chocolate bars can replace the chips.
Tips: Chill the dough fully and bake on the center rack. Each cookie is bakery sized, so share one if you like.
Storage: Keep at room temperature for 5 days, or freeze baked cookies or dough balls for up to 3 months.