Description
These Bakery Style Chocolate Chip Cookies are ultra-thick with golden brown edges and ooey, gooey centers. This easy-to-follow recipe yields soft, chewy, and flavorful cookies that rival your favorite bakery treats, perfect for any occasion or sweet craving.
Ingredients
Scale
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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined. This mixture will provide structure and leavening for the cookies.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is creamy and smooth, about 2 minutes. Stop to scrape down the sides and bottom of the bowl to ensure uniform mixing.
- Add Vanilla and Eggs: Add the vanilla extract and the eggs to the creamed butter mixture. Beat on medium speed until fully combined, scraping down the bowl as needed to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while beating on low speed. Mix just until the dough comes together; avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips: Using a spatula or wooden spoon, gently stir in the semisweet chocolate chips evenly throughout the dough.
- Optional Refrigeration: For thicker, chewier, and more flavorful cookies, wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. Before baking, let the dough sit at room temperature just until soft enough to scoop.
- Scoop Dough onto Baking Sheets: Using a large cookie scoop or spoon, portion dough into 3-tablespoon sized balls and place them spaced evenly on the prepared baking sheets.
- Bake: Bake in the preheated oven for 11-13 minutes or until the edges are golden brown but the centers remain soft. Watch carefully to prevent over-baking.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely.
- Store: Store any leftover cookies in an airtight container at room temperature for up to 3 days. For best texture, enjoy fresh out of the oven.
Notes
- For thicker and chewier cookies, refrigerate the dough for 24–72 hours before baking.
- Use parchment paper on baking sheets to avoid sticking and promote even baking.
- Letting the dough sit at room temperature after refrigeration makes it easier to scoop.
- These cookies have a perfect balance of crispy edges and soft, gooey centers.
- Store cookies in an airtight container and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie (approx. 30 grams)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
