Thick Gooey Bakery Style Chocolate Chip Cookies
This thick gooey bakery style chocolate chip cookies are easy to make and fail proof recipes with step by step instructions. If you are looking for soft and
Ingredients
- 3.2 oz Butter Unsalted
- 1/2 Cup Brown Sugar
- 1/4 Cup Raw Sugar
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 1.5 Cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 Cup Chocolate Chunks White and Dark
Instructions
- Mix cold butter + sugars → Beat cubed cold butter with both sugars until just combined (should stay slightly chunky, not fluffy like creamed butter).
- Egg + vanilla → Mix in egg and vanilla.
- Dry ingredients → In another bowl, whisk flour, baking powder, baking soda, and salt. Add to wet mixture, stir until just combined (don’t overmix).
- Chocolate → Fold in chocolate chunks gently.
- Shape giant cookies → Divide dough into 6 big portions (about 120g each). Shape into tall, rough mounds (not smooth balls).
- Chill/Freeze → Freeze for 45–60 mins (very important for thickness).
- Bake → Preheat oven to 190°C (375°F). Place cookies well apart on tray. Bake 15-20 minutes until tops are golden but centers still soft + slightly underdone.
- Cool → Let them rest on tray 10 mins to set before moving (they’re fragile when hot). Transfer them on a wire wrack to cooldown completely. you remember this right?