Bakery Style Chocolate Chip Cookies
These Bakery Style Chocolate Chip Cookies are thick, chewy, and feature a soft center with golden brown edges, perfect for any cookie lover.
Equipment
- Electric mixer
- cookie scoop
- baking sheets
- parchment paper
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Be sure to measure correctly.
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 2 sticks unsalted butter at cool room temperature (67°F)
- ½ cup granulated sugar
- 1 ¼ cups light brown sugar lightly packed
- 2 teaspoons vanilla
- 2 large eggs at room temperature
Chocolate Chips
- 2 cups semisweet chocolate chips
Instructions
Baking Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- These can be stored in an airtight container for up to 3 days.
Notes
Improper measuring can cause cakey cookies, or cookies that don’t spread. For gluten-free cookies, use oat flour at a 1:1 ratio. For egg-free cookies, replace eggs with 50 grams of yogurt.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg
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