Bakery Style Chocolate Chip Cookies Recipe
This Bakery Style Chocolate Chip Cookies recipe delivers classic, thick, chewy cookies with a perfect balance of sweet vanilla and rich semisweet chocolate chips. With a simple mixing process and an optional refrigeration step to enhance texture and flavor, these cookies are perfect for cookie lovers seeking that freshly baked bakery taste at home.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes (plus optional 24-72 hours chilling time)
- Yield: 26 cookies
- 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 and prepare baking sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.
- Cream butter and sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2 minutes. Make sure to scrape down the sides and bottom of the bowl to fully incorporate all ingredients.
- Add vanilla and eggs: Add the vanilla extract and the eggs one at a time, beating until just combined. Again, scrape down the bowl as necessary to ensure everything is mixed evenly.
- Combine wet and dry ingredients: Gradually beat the flour mixture into the wet ingredients until just incorporated. Then gently fold in the semisweet chocolate chips.
- Portion the dough: Using a large cookie scoop or spoon, divide the dough into 3-tablespoon-sized balls and place them evenly spaced on the prepared baking sheets.
- Optional chilling: If you have time, refrigerate the dough balls in an airtight container for at least 24 hours and up to 72 hours. This resting time enhances the cookie’s thickness, chewiness, and flavor. Bake the cookies straight from the fridge if chilled.
- Bake the cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown but the centers remain soft.
- Cool before serving: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For best texture and flavor, allow the dough to rest in the refrigerator for 24-72 hours before baking.
- If not chilling dough, the cookies will be slightly thinner and crispier.
- Ensure butter and eggs are at recommended temperatures to achieve the best mixing consistency.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate cleanup.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
