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–+ servings
Bakery-Style Chocolate Chip Cookies

Bakery-Style Chocolate Chip Cookies That Melt in Your Mouth

Enjoy these Bakery-Style Chocolate Chip Cookies that offer chewy centers and crispy edges, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 1/4 cups All-Purpose Flour Provides structure; feel free to substitute with cake flour for a lighter texture.
  • 1 teaspoon Baking Soda Acts as a leavening agent; ensure it's fresh for the best lift.
  • 1 teaspoon Kosher Salt Enhances sweetness and balances flavors; sea salt can be a lovely alternative for a different profile.
  • 1 cup Unsalted Butter Contributes richness; soften to room temperature for easier mixing.
  • 3/4 cup Brown Sugar Adds moisture and chewiness; use dark brown sugar for a deeper caramel flavor.
  • 3/4 cup Granulated Sugar Sweetens the cookie and helps with spreading; reduce for a less sweet bite.
  • 2 large Eggs Binds ingredients and adds moisture; bring to room temperature for smoother blending.
  • 2 teaspoons Vanilla Extract Infuses aromatic flavor; opt for pure vanilla for superior taste.
  • 2 cups Chocolate Chips The delicious stars of the cookies; mix semi-sweet and dark chocolate for a rich flavor experience.

Equipment

  • Mixing bowl
  • Baking Sheets
  • Parchment Paper
  • Wire rack
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Prepare the Dough: In a mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt until well combined. In a separate bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of brown sugar, and 3/4 cup of granulated sugar until the mixture is light and fluffy. Beat in 2 large room temperature eggs, one at a time, followed by 2 teaspoons of pure vanilla extract. Gradually incorporate the flour mixture and gently fold in 2 cups of chocolate chips.
  2. Chill the Dough: Cover the bowl with plastic wrap and place the cookie dough in the refrigerator for at least 30 minutes.
  3. Bake the Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop or spoon to drop generous amounts of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes.
  4. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough is essential for achieving the ultra-thick texture. Use the best quality chocolate and butter for enhancing flavor. Be cautious not to overmix the dough after adding flour to maintain softness and chewiness.

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