Make thick, gooey, bakery style chocolate chip cookies with a perfect balance of sweet and salty flavor.
Author:amyrosewood
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup milk chocolate chunks
Flaky sea salt, for topping
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips and milk chocolate chunks by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound for spreading. For thick cookies, chill the dough for 30 minutes before baking.
Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still look slightly underdone.
Immediately sprinkle the tops of the hot cookies with flaky sea salt.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an artisanal bake, use a mix of high-quality chocolate chips and chopped chocolate bars for varied melt texture.
If you prefer a chewier cookie, slightly reduce the baking time.
Store cooled cookies in an airtight container at room temperature for up to 4 days.