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Bakery Style Chocolate Chip Cookies Recipe

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes (plus optional 24-72 hour chilling time)
  • Yield: 26 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These bakery-style chocolate chip cookies deliver the perfect balance of chewy and crispy texture with rich, buttery flavor and generous pockets of semisweet chocolate chips. Made using a classic creaming method and baked to golden perfection, these cookies can also be refrigerated for up to 72 hours before baking to enhance their thickness, chewiness, and overall flavor. Ideal for satisfying cookie cravings or impressing guests with a timeless homemade treat.

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 and prepare baking sheets: Preheat your oven to 350ºF (177ºC) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.
  3. Cream butter and sugars: Using an electric mixer, beat the unsalted butter, granulated sugar, and brown sugar on medium speed until creamy and fluffy, about 2 minutes. Scrape down the bowl to incorporate all ingredients evenly.
  4. Add eggs and vanilla: Beat in the vanilla extract and the room temperature eggs until fully incorporated, scraping down the sides of the bowl as necessary.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in chocolate chips: Stir in the semisweet chocolate chips evenly through the dough by hand for even distribution.
  7. Scoop dough: Using a large cookie scoop or tablespoon measure, portion the dough into approximately 3-tablespoon balls and place them spaced on the prepared baking sheets.
  8. Optional chilling: If possible, transfer the scooped dough balls to an airtight container and refrigerate for at least 24 hours, up to 72 hours. This resting period enhances flavor, texture, and thickness. Bake the cookies directly from the fridge for best results.
  9. Bake the cookies: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the cookies turn golden brown around the edges and appear set but still soft in the center.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to wire racks to cool completely before serving or storing.
  11. Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. For longer freshness, freeze the baked cookies and thaw before eating.

Notes

  • Refrigerating the dough before baking significantly enhances cookie texture and flavor.
  • Ensure butter and eggs are at room temperature for proper creaming and smooth batter.
  • Use parchment paper or silicone baking mats to prevent sticking.
  • Overbaking will result in crunchy cookies; remove from oven when edges are golden but centers still look slightly soft.
  • Cookies are best enjoyed fresh but can be frozen for longer storage.

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