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To make these thick chocolate chip cookies, gather the following ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon sea salt - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup packed brown sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup coarsely chopped walnuts (optional) - Flaky sea salt for garnish You can swap some ingredients if needed: - Use whole wheat flour for a nuttier taste. - Coconut sugar works well instead of brown sugar. - Replace unsalted butter with coconut oil for a dairy-free option. - Use egg substitutes like flaxseed meal or applesauce for vegan cookies. - Dark chocolate chips can replace semi-sweet chips for a richer flavor. Feel free to get creative with these add-ins: - Add 1/2 cup of shredded coconut for a tropical twist. - Use peanut butter chips for a nutty flavor. - Toss in dried fruit like cranberries or cherries for a sweet touch. - Add a teaspoon of espresso powder to enhance the chocolate taste. - Mix in crushed candy bars or toffee bits for extra crunch. First, gather all your ingredients. You need flour, baking soda, salt, butter, sugar, brown sugar, vanilla, eggs, chocolate chips, and walnuts. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This makes clean-up easy. In a bowl, whisk together the flour, baking soda, and sea salt. Set this aside for now. In a large mixing bowl, cream the softened butter with the granulated and brown sugars. Use an electric mixer for about 2-3 minutes. You want it light and fluffy. Then, add the vanilla and eggs. Beat this mixture until it is smooth. Next, mix the dry ingredients into the wet mixture. Do this slowly so you do not overmix the dough. Once combined, fold in the chocolate chips and chopped walnuts if you want. Use a cookie scoop or tablespoon to drop heaping portions of dough onto the baking sheets. Leave about 2 inches between each cookie. For a tasty touch, sprinkle a pinch of flaky sea salt on top of each dough ball. Bake the cookies for 12-14 minutes. Look for golden edges and a soft center. After baking, take the cookies out of the oven. Let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. For serving, place the cookies on a rustic wooden board. You can add a drizzle of melted chocolate on top for extra flair. Enjoy them warm with a glass of milk. To get that thick, soft cookie, use cold butter. Cold butter helps keep the shape. Cream the butter and sugars well. This adds air, making the cookies light. Mix in the dry ingredients gently. Overmixing makes the cookies tough. Bake until the edges are golden, but the center looks soft. This gives you a chewy middle. Store your cookies in an airtight container. This keeps them soft and fresh. Add a slice of bread to the container. The bread keeps the cookies moist. If you want to freeze them, wrap each cookie in plastic wrap. Place them in a freezer bag. They can last up to three months this way. You will need some basic tools for baking. Here’s what I recommend: - Mixing bowls - Whisk or electric mixer - Cookie scoop or tablespoon - Baking sheets - Parchment paper - Wire rack for cooling These tools make the process easier and more fun! {{image_2}} You can change the flavor of your cookies easily. Try adding different types of chips, like white chocolate or peanut butter chips. You can also mix in dried fruit, like cranberries or raisins. For a nutty twist, use pecans or almonds instead of walnuts. You can even swap in a little orange zest for a fresh, citrus touch. Each choice will give your cookies a new taste. If you need gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for binding. For a vegan version, swap the butter for coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. These changes keep your cookies tasty and fun for everyone. Get creative with seasonal flavors! For fall, add pumpkin spice or cinnamon for a cozy touch. During winter, try peppermint extract or crushed candy canes for a festive twist. For summer, mix in fresh berries like blueberries or strawberries. You can even shape the cookies to fit holidays, like hearts for Valentine’s Day or stars for Christmas. These ideas make your cookie baking exciting all year round! To keep your cookies fresh, store them in an airtight container. You can layer them with parchment paper to avoid sticking. Keep the container in a cool, dry place. If you want them to stay soft, add a slice of bread. The bread will help keep the cookies moist. Freezing cookies is a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer the cookies to a freezer bag. Be sure to squeeze out all the air. They can last up to three months in the freezer. To enjoy your cookies warm, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will bring back that fresh-baked taste. You can also use the microwave. Heat each cookie for about 10-15 seconds. Enjoy them warm with a glass of milk! To make cookies thicker, you can tweak the flour. Add a bit more flour, like an extra 1/4 cup. This helps the dough hold its shape. Chilling the dough also works wonders. After mixing, chill it for at least 30 minutes. This helps the cookies rise instead of spreading too much. I recommend using semi-sweet chocolate chips. They give a nice balance of sweetness and rich chocolate flavor. You can also mix in dark chocolate chips for a deeper taste. If you love milk chocolate, add those too. Choosing high-quality chocolate chips will make your cookies taste even better. Yes, you can use salted butter. Just skip the extra sea salt in the recipe. Salted butter adds flavor, but the cookies might be saltier than intended. If you love a salty-sweet combo, this option could be perfect for you. These cookies last about one week at room temperature. Store them in an airtight container. For longer storage, you can freeze them. They stay fresh for up to three months in the freezer. Just thaw them on the counter before enjoying. This blog post covered all you need to know about cookies. We explored the must-have ingredients, plus fun substitutions and add-ins. I shared easy, step-by-step baking instructions to get perfect results. With tips for texture, storage, and equipment, you have what it takes to bake like a pro. I also highlighted various flavors and dietary options to enjoy any time of year. Follow these guidelines, and you’ll bake delicious cookies that everyone will love. Get started today and make your kitchen smell great!

Bakery Style Thick Chocolate Chip Cookies

Indulge in the ultimate treat with our Bakery Style Thick Chocolate Chip Cookies! Soft, chewy, and loaded with gooey chocolate chips, these cookies are a chocolate lover's dream. Follow our easy recipe for perfectly baked cookies in just 30 minutes. Whether it's a special occasion or a cozy night in, these cookies are sure to impress. Click through to explore the full recipe and satisfy your sweet cravings today!
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Ingredients
  

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

1/2 cup coarsely chopped walnuts (optional)

Flaky sea salt for garnish

Instructions
 

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

    In a bowl, whisk together the flour, baking soda, and sea salt; set aside.

      In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.

        Add the vanilla extract and eggs to the butter mixture, beating until fully incorporated.

          Gradually mix in the dry ingredients with a spatula or mixer on low speed until just combined. Be careful not to overmix the dough.

            Fold in the semi-sweet chocolate chips and chopped walnuts (if using) until evenly distributed.

              Using a cookie scoop or tablespoon, drop heaping portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

                Sprinkle a pinch of flaky sea salt on top of each cookie dough ball for an extra flavor pop.

                  Bake in preheated oven for 12-14 minutes or until the edges are golden and the center is still soft.

                    Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Serve the cookies on a rustic wooden board, with an optional drizzle of melted chocolate over the top and a few chocolate chips scattered around for decoration. Enjoy warm with a glass of milk!