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Bakery Style Chocolate Chip Cookies Recipe

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4.3 from 89 reviews

Ultra thick Bakery Style Chocolate Chip Cookies with golden brown edges and ooey gooey centers. This easy-to-make recipe produces soft, chewy cookies with a rich buttery flavor and plenty of melty semisweet chocolate chips. Perfect for cookie lovers wanting that bakery-quality treat at home in just 30 minutes!

  • Total Time: 30 minutes
  • Yield: 26 cookies

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 Baking Sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and allow even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined. Set aside.
  3. Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture becomes creamy and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl to ensure even mixing.
  4. Add Vanilla and Eggs: Add the vanilla extract and the eggs to the butter-sugar mixture. Beat until combined, scraping the bowl down as needed to incorporate all ingredients thoroughly.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, beating on low speed until just combined. Avoid overmixing to keep cookies tender.
  6. Mix in Chocolate Chips: Fold in the semisweet chocolate chips evenly through the dough.
  7. Optional Dough Refrigeration: For thicker, chewier, and more flavorful cookies, wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. Bring dough to room temperature just until soft enough to scoop before baking.
  8. Shape Cookies: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls. Drop them onto the prepared parchment-lined baking sheets, spacing them adequately to allow spreading during baking.
  9. Bake Cookies: Bake in the preheated oven for 11-13 minutes until the edges are golden brown but centers remain soft and gooey.
  10. Cool and Store: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store leftover cookies in an airtight container for up to 3 days for best freshness.

Notes

  • If you have time, chilling the dough for 24-72 hours enhances flavor and texture.
  • Use room temperature eggs and butter for better mixing and consistency.
  • Do not overbake; the centers should remain soft to achieve that gooey texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • For more uniform cookies, use a large cookie scoop for shaping.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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