Chocolate Chip Cookies (Bakery Style)

Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line baking sheets with parchment paper.

Step 2

In med. bowl, combine flour, baking soda, & salt.

Step 3

In mixer bowl, beat butter & sugars until creamy (2 min.) Add vanilla & eggs. Gradually beat in flour mixture. Fold in chocolate chips.

Step 4

Wrap dough in plastic wrap; refrigerate (24-72 hrs.) (This allows dough to “marinate” & makes cookies thicker, chewier, & more flavorful.) Let dough sit at room temp. just until it is soft enough to scoop.

Step 5

Divide dough into 3T-sized balls using lg. cookie scoop; drop onto prepared baking sheets.

Step 6

Bake (11-13 min.) until golden brown. Cool (5 min.) before removing to wire racks to cool completely.

Step 7

Although I prefer cookies fresh from the oven, these can be stored in an airtight container (up to 3 days.)

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