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Bakery Style Chocolate Chip Cookies Recipe

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4.2 from 14 reviews

These Bakery Style Chocolate Chip Cookies offer the perfect balance of chewiness and crisp edges, crafted with rich butter, brown sugar, and generous semisweet chocolate chips. The dough benefits from an optional chilling step for enhanced flavor and texture, yielding bakery-quality cookies right from your home oven.

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 bean paste
  • 2 large eggs, at room temperature

Add-ins

  • 2 cups (340 grams) semisweet chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350ºF (175ºC). Prepare baking sheets by lining them with parchment paper to prevent sticking and promote even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures an even distribution of leavening and seasoning.
  3. Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar until the mixture is creamy and smooth, about 2 minutes. Be sure to scrape down the sides and bottom of the bowl to mix thoroughly.
  4. Add Flavor and Eggs: Add the vanilla bean paste and eggs to the creamed mixture. Beat until fully combined, scraping the bowl as needed to incorporate all ingredients evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating slowly until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Chocolate Chips: Gently stir in the semisweet chocolate chips so they are evenly distributed throughout the dough.
  7. Portion Dough: Using a large cookie scoop, portion out the dough into 3-tablespoon sized balls and place them spaced apart on the prepared baking sheets.
  8. Optional Chilling: If time allows, transfer the dough balls into an airtight container and refrigerate for at least 24 hours and up to 72 hours. Chilling the dough enhances the thickness, chewiness, and flavor of the cookies. Bake the cookies directly from the fridge.
  9. Bake Cookies: Bake in the preheated oven for 11-13 minutes or until the edges are golden brown and the centers appear set but still soft.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This cooling step helps the cookies finish setting and develop the desired texture.
  11. Storage: For best freshness, store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies separately in layers with parchment paper.

Notes

  • Chilling the dough is optional but recommended for thicker, chewier cookies with enhanced flavor.
  • Room temperature eggs and butter ensure better mixing and texture.
  • Use parchment paper or silicone baking mats to prevent sticking and help with even baking.
  • Bake one sheet at a time for consistent heat distribution.
  • Store baked cookies in an airtight container for up to 3 days for best freshness.
  • The recipe yields about 26 medium cookies sized at 3 tablespoons of dough each.

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