Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes!
Tessa’s Recipe Rundown
Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste!
Texture: Thick and chock full of gooey chocolate with slightly crisp edges.
Ease: No special ingredients, equipment, or skills needed!
Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one.
Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.
My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple and can teach us SO much about the science of baking.
Stack of eight small batch chocolate chip cookies. Top four cookies are broken in half.
These small batch chocolate chip cookies make about a half batch of chocolate chip cookies – which means they’re perfect for when you’re craving chocolate chip cookies, but don’t want to make a full batch!
All cookies are made using butter, sugar, eggs, and flour, but the procedure used to make the dough varies from recipe to recipe, even from a Cookie Dough Delivery.
You’ll discover how to scan an ingredient list to determine whether or not it yields a cookie you’ll like. Here are the ingredients to start:
- 1 teaspoon vanilla extract
- teaspoon table salt
- teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chip
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup salted butter, very soft
- 2 large eggs
Here are the step-by-step instructions for making cookie dough from scratch so that you may prepare them for any event.
1. Turn the Oven Temperature up to 375 Degrees
You may use a nonstick spray to prevent the cookies from sticking to the baking pan, or you can use a liner. Both parchment paper and silicone liners are quite effective in their respective roles.
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2. The Two Sugars Should be Combined Well
It’s important to break up any pieces of brown sugar and thoroughly mix the two sugars. Dark brown sugar has a richer caramel flavor, while light brown sugar will make your cookies a little sweeter.
3. In Little Amounts, Mix the Melted Butter into the Sugar
It helps to combine the butter and sugar much more thoroughly.
4. Combine the Eggs One at a Time While Mixing
Eggs should be broken immediately into the bowl containing the butter and sugar mixture. After the eggs have been broken, use your spoon to give them a quick beating, swirling them into the butter and sugar.
5. Vanilla, Salt, and Baking Soda Should be Measured and Combined
Now is the time to thoroughly combine the batter. Make sure there are no leftover clumps and that the batter is uniform in color. Instead of adding the salt and baking soda to the flour, you may combine them in a separate dish with the flour.
6. Stir All of the Flour at Once
At this stage, you want to avoid over-mixing the batter to prevent the formation of an excessive amount of gluten. It would help if you stopped combining the ingredients when there is no longer any visible flour on the dough or in the bottom of the bowl.
7. Incorporate the Chocolate Chips
Put the chocolate chips into the mixture.
8. Scoop the Batter onto the Baking Sheet, Leaving About 5 Centimeters Between Each Dough Ball
Use a tablespoon to measure the dough and then roll it into slightly rounded balls roughly the size of ping-pong balls. You may make it bigger or smaller depending on your preferences!
9. Cook the Cookies for Nine to Eleven Minutes
Take them out when they appear puffed up when they have set around the edges, and when they are dry to the touch. On the baking sheet, you should let them cool down for a few minutes. They will eventually collapse in on themselves when the temperature drops.
10. Place the Cookies on a Cooling Rack
Proceed to bake the remaining cookies one batch at a time.