Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bakery Style Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 71 reviews

  • Author: Diane
  • Total Time: 28 minutes (excluding optional chilling time)
  • Yield: 26 cookies

Description

These Bakery Style Chocolate Chip Cookies are soft, chewy, and loaded with semisweet chocolate chips. Made with a perfect balance of sugars and creamed butter, these cookies have a classic texture and rich flavor. Refrigerating the dough enhances their thickness and chewiness, making them truly irresistible. Ideal for sharing or enjoying any time of day, these cookies bake to a golden brown finish and stay delicious for days.

Ingredients

Dry Ingredients

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt

Wet Ingredients

  • 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature

Add-ins

  • 2 cups (340 grams) semisweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to evenly distribute the leavening and seasoning.
  3. Cream Butter and Sugars: Using an electric mixer, beat the room temperature unsalted butter with granulated sugar and light brown sugar on medium speed until the mixture becomes creamy and smooth, about 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
  4. Add Vanilla and Eggs: Add the vanilla extract and eggs to the creamed butter mixture. Beat until just combined, scraping the bowl as necessary to incorporate all ingredients thoroughly.
  5. Combine Flour Mixture: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain cookie tenderness.
  6. Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold the semisweet chocolate chips into the dough to evenly distribute them without deflating the batter.
  7. Shape Dough Balls: Use a large cookie scoop or spoon to portion out 3-tablespoon sized balls of dough. Drop them onto the prepared baking sheets, spacing them evenly to allow spreading.
  8. Optional Chill: For thicker and chewier cookies, place the dough balls in an airtight container and refrigerate for at least 24 hours, but no more than 72 hours. When ready to bake, bake directly from the fridge.
  9. Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges and tops turn golden brown.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  11. Store Properly: Store cooled cookies in an airtight container for up to 3 days to maintain freshness. For longer storage, cookies can also be frozen.

Notes

  • Using room temperature butter and eggs ensures better mixing and texture.
  • Refrigerating the dough improves cookie thickness and flavor by allowing the ingredients to meld.
  • Do not overmix flour into the batter to keep cookies tender.
  • Cookies continue to firm up as they cool; avoid overbaking for a softer center.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/bakery-style-chocolate-chip-cookies-recipe/