Bakery Style Chocolate Chip Cookies Recipe
Introduction
These bakery style chocolate chip cookies are delightfully thick, chewy, and packed with rich chocolate chips. Perfectly balanced sweetness and texture make them an irresistible treat for cookie lovers everywhere.
Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 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
- 2 large eggs, at room temperature
- 2 cups (340 grams) semisweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350ºF and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
- Step 3: Using an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Step 4: Add the vanilla and eggs, then beat until combined, scraping the bowl as needed.
- Step 5: Gradually mix in the flour mixture until just combined, then fold in the chocolate chips.
- Step 6: Scoop dough into 3-tablespoon sized balls and place them on the prepared baking sheets.
- Step 7: If possible, refrigerate the dough balls in an airtight container for 24 to 72 hours to enhance flavor and texture. Bake the cookies directly from the fridge.
- Step 8: Bake for 11–13 minutes until golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Chilling the dough enhances the cookie’s thickness, chewiness, and depth of flavor.
- For a nutty twist, add 1 cup of chopped walnuts or pecans along with the chocolate chips.
- Use dark chocolate chips or chunks for a richer chocolate flavor.
- If you prefer softer cookies, slightly underbake them and allow cooling on the sheet.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. To refresh, warm briefly in a microwave or oven to restore softness. Cookie dough can be refrigerated for up to 72 hours before baking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit additional salt in the recipe to avoid an overly salty taste.
What if I don’t have an electric mixer?
You can mix the dough by hand using a sturdy spoon or wooden spatula, though it may take a bit more effort to cream the butter and sugars until smooth.
PrintBakery Style Chocolate Chip Cookies Recipe
These bakery-style chocolate chip cookies are thick, chewy, and packed with semisweet chocolate chips. Made with a combination of granulated and brown sugars for optimal texture and flavor, this recipe encourages refrigerating the dough to enhance chewiness and depth of taste. Perfectly baked to a golden brown, these cookies are delightful fresh from the oven or stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 24 hours 33 minutes
- Yield: About 24 medium-sized cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and fine sea salt. Stir well to distribute the leavening agent and salt evenly through the flour.
- Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar in a mixing bowl until the mixture becomes creamy, about 2 minutes. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Vanilla and Eggs: Add the vanilla extract and eggs to the creamed mixture and beat until fully combined. Scrape down the bowl as necessary to ensure a uniform mix.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating slowly until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Stir in the semisweet chocolate chips thoroughly to evenly distribute them throughout the dough.
- Portion the Dough: Use a large cookie scoop to divide the dough into 3-tablespoon sized balls. Drop the dough balls onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Refrigerate Dough (Optional but Recommended): For thicker, chewier cookies with more developed flavor, place the dough balls in an airtight container and refrigerate for at least 24 hours, and up to 72 hours. When ready to bake, remove dough from the fridge and bake immediately.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until they turn golden brown around the edges but still appear soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks. Cool completely before serving to set the texture.
Notes
- Refrigerating the dough enhances the chewiness and flavor of the cookies.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Ensure butter is at cool room temperature (around 67°F) to achieve the perfect creamy texture when mixing.
- Overbaking will result in harder cookies; remove from oven when edges are golden but centers are still soft.
Keywords: Chocolate chip cookies, bakery-style cookies, chewy cookies, homemade cookies, dessert, baking
