Bakery Style Chocolate Chip Cookies (Print Version)
Enjoy bakery-style chocolate chip cookies with thick centers, crisp edges, and melty chocolate in every bite.
# Ingredients:
→ Dry Ingredients
01 -
3 cups (380 grams) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon fine sea salt
→ Wet Ingredients
04 -
2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
05 -
1/2 cup (100 grams) granulated sugar
06 -
1 1/4 cups (247 grams) lightly packed light brown sugar
07 -
2 teaspoons vanilla
08 -
2 large eggs, at room temperature
→ Mix-ins
09 -
2 cups (340 grams) semisweet chocolate chips
# Steps:
01 -
Preheat oven to 350ºF. Line baking sheets with parchment paper.
02 -
In a medium bowl, combine the flour, baking soda, and salt.
03 -
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.
04 -
Add the vanilla and eggs and beat until combined, scraping the bowl down as needed.
05 -
Gradually beat in the flour mixture.
06 -
Stir in the chocolate chips.
07 -
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
08 -
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
09 -
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
10 -
Store cookies in an airtight container for up to 3 days.
# Helpful Notes:
01 -
Refrigerating the dough enhances flavor and texture.