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- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter, softened - ¾ cup granulated sugar - ¾ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 cups semi-sweet chocolate chips - 1 cup chopped walnuts (optional) - Flaky sea salt for sprinkling When it comes to creating bakery-style thick chocolate chip cookies, the right ingredients make all the difference. I use a blend of dry and wet ingredients to achieve that perfect chewy texture. Dry Ingredients are the foundation. I start with 2 ½ cups of all-purpose flour. This adds structure. The 1 teaspoon of baking soda helps them rise, while the 1 teaspoon of salt balances the sweetness. Next, the Wet Ingredients bring the cookies to life. I use 1 cup of softened unsalted butter for rich flavor. Mixing in ¾ cup of granulated sugar and ¾ cup of packed brown sugar gives depth. The 2 large eggs bind everything together, and 1 teaspoon of vanilla extract adds a warm note. Finally, the Mix-Ins make these cookies special. I love using 2 cups of semi-sweet chocolate chips for that gooey goodness. If you want a little crunch, I recommend adding 1 cup of chopped walnuts. Don't forget a sprinkle of flaky sea salt on top for a touch of gourmet flair! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. - In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This mix helps the cookies rise. - In a large bowl, beat 1 cup of softened unsalted butter with ¾ cup of granulated sugar and ¾ cup of packed brown sugar. Use an electric mixer at medium speed. Aim for 2-3 minutes until it's light and fluffy. - Add 2 large eggs, one by one, mixing well after each. Stir in 1 teaspoon of vanilla extract to add flavor. - Gradually mix in the dry ingredients. Keep the mixer on low speed until just combined. Be careful not to overmix; this keeps the cookies soft. - Fold in 2 cups of semi-sweet chocolate chips and, if you like, 1 cup of chopped walnuts. Use a spatula to ensure even distribution. - Using a large cookie scoop or a tablespoon, drop dough portions (about 2 tablespoons each) onto the prepared baking sheets. Space them about 2 inches apart. - Bake in the preheated oven for 12-14 minutes. Look for golden edges and soft centers. They should be slightly undercooked for that perfect chewy bite! - Remove the cookies and sprinkle with flaky sea salt right away. Let them cool on the baking sheets for about 5 minutes before moving them to wire racks to cool completely. Using soft butter is key to great cookies. It helps the dough mix well and traps air. This creates a light and fluffy texture. Always take your butter out of the fridge ahead of time. Letting it sit for about an hour works well. Do not overmix the dough. Mixing too much can make your cookies tough. Once you add the dry ingredients, mix just until combined. You want some lumps to keep them soft. To know when your cookies are done, watch the edges. They should be golden brown. The centers may look soft and puffy. This is okay! They will firm up as they cool. For the best texture, cool your cookies on wire racks. This allows air to circulate. If you let them sit on the baking sheet too long, they can get soggy. Serve your cookies warm on a rustic wooden board. This adds charm and makes them look nice. You can sprinkle a few extra chocolate chips on top. A light sprinkle of flaky sea salt adds a great touch too. To store your cookies, place them in an airtight container. This keeps them fresh for days. If you have leftovers, try keeping them in the fridge. They taste great cold or warmed up! Pro Tips Chill the Dough: For even thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. You can also mix different types of chocolate for added depth. Don’t Overbake: To achieve that perfect chewy center, take the cookies out of the oven when they are just slightly undercooked. They will continue to set as they cool. Experiment with Add-ins: Feel free to customize your cookies by adding different nuts, dried fruits, or even a sprinkle of espresso powder for a unique twist! {{image_2}} You can switch up the flavor of your cookies easily. Use dark chocolate chips instead of semi-sweet chips. This change adds a rich taste. You can also add spices like cinnamon or nutmeg. Just a pinch can make your cookies unique! If you need gluten-free options, try using gluten-free flour. Many brands work well in baking. For vegan cookies, replace the butter with coconut oil. You can use flax eggs instead of regular eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Get creative with add-ins! Dried fruits like cranberries or cherries can add sweetness. Nuts like pecans or almonds give a nice crunch. You can also swirl in peanut butter or caramel for a fun surprise. These little changes make your cookies special! To keep your cookies fresh at room temperature, place them in an airtight container. This method protects against air and moisture. A good container will keep them soft and chewy for days. If you want to keep them extra fresh, add a slice of bread inside. The cookies will absorb the moisture from the bread. For long-term storage, freezing is your best option. You can freeze both baked cookies and dough. To freeze baked cookies, allow them to cool completely. Then, place them in a freezer-safe bag, removing as much air as possible. For dough, scoop it into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a bag. To thaw, simply leave them at room temperature for 30 minutes before baking. Bakery-style thick chocolate chip cookies last about one week at room temperature. When stored in the freezer, they can last up to three months. Always check for any signs of freezer burn. If stored properly, your cookies will taste just as good as the day you baked them! To make cookies thicker, you can adjust the flour ratio. Here’s how: - Use 2 ¾ cups of flour instead of 2 ½ cups. - Add a bit more flour if the dough feels too soft. - Chilling the dough for 30 minutes helps too. This firms up the fat. These small changes will help you bake cookies that are tall and fluffy. Yes, you can prepare the dough in advance. Here’s how: - Mix the dough as per the recipe steps. - After mixing, wrap the dough tightly in plastic wrap. - Freeze it for up to three months. - When ready to bake, let the dough thaw in the fridge overnight. You can bake fresh cookies whenever you want! Flat cookies can happen for several reasons. Here’s what to check: - Make sure your butter is not too warm. Softened butter should be cool. - Check your baking soda. Old baking soda may not work well. - Don’t overmix the dough. This can make cookies spread too much. By fixing these issues, you can enjoy thick cookies every time! We explored the key ingredients for delicious cookies, including dry and wet components, plus mix-ins. I shared step-by-step instructions to ensure your cookies come out perfect. Remember to consider tips for texture, baking techniques, and presentation ideas. Variations allow you to customize your cookies based on taste and dietary needs. Finally, store your treats wisely for maximum freshness. With these insights, you can make tasty cookies that everyone will enjoy!

Bakery-Style Thick Chocolate Chip Cookies

Indulge in the ultimate treat with our Bakery-Style Thick Chocolate Chip Cookies! This thick chocolate chip cookies recipe results in chewy chocolate chip cookies that are soft in the center and slightly crisp on the edges. For a delightful twist, add walnuts to make these homemade chocolate chip cookies even better. Perfect for sharing or enjoying solo, these bakery-style cookies are sure to impress. Bake a batch today and taste the magic! #ChocolateChipCookies #HomemadeCookies #BakingRecipes #CookieLovers
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Flaky sea salt for sprinkling

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

      In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until it's light and fluffy, about 2-3 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

            Fold in the chocolate chips and walnuts (if using) using a spatula, ensuring an even distribution.

              Using a large cookie scoop or a tablespoon, drop generous portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown, but the centers still look soft. They're meant to be slightly undercooked for that chewy texture!

                  Remove the cookies from the oven and immediately sprinkle with a pinch of flaky sea salt. Let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 18 cookies

                      - Presentation Tips: Serve warm on a rustic wooden board, garnished with a few extra chocolate chips and a sprinkle of sea salt for a nice visual touch. Enjoy with a glass of cold milk!