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Bakery Style Chocolate Chip Cookies

Irresistible Bakery Style Chocolate Chip Cookies Made Easy

These Bakery Style Chocolate Chip Cookies combine thick, chewy goodness with melted chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 24 minutes
Total Time 1 hour 7 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2.75 cups all-purpose flour Provides structure and texture; measure accurately for the best results.
  • 1 teaspoon baking soda Acts as a leavening agent; ensure it’s fresh for optimal rise.
  • 1 teaspoon fine sea salt Enhances flavor; opt for this over table salt for better taste.
  • 1 cup unsalted butter Contributes richness; let it soften to cool room temperature for perfect consistency.
  • 0.75 cups granulated sugar Impacts sweetness and spread; moderation helps keep cookies thick.
  • 0.75 cups light brown sugar Adds moisture and that lovely butterscotch flavor; crucial for chewiness.
  • 1 tablespoon vanilla extract Elevates the overall flavor; a must for optimal taste.
  • 2 large eggs Binds ingredients; substitute with yogurt for a delightful egg-free version.
  • 2 cups semisweet chocolate chips The star of the show; select high-quality chips for the best flavor.
For Gluten-Free Variation
  • 2.75 cups oat flour A fantastic substitute for a nutty taste that fits perfectly in this recipe.

Equipment

  • Mixing Bowl
  • electric mixer
  • rubber spatula
  • baking sheet
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt until well combined.
  2. In a separate large bowl, beat 1 cup of softened unsalted butter with ¾ cup of granulated sugar and ¾ cup of light brown sugar using an electric mixer for about 2-3 minutes until light and fluffy.
  3. Add 2 large eggs and 1 tablespoon of vanilla extract to the mixture, mixing on low speed until well combined, about 1 minute.
  4. Gradually add the dry flour mixture to the butter mixture on low speed, mixing until just combined.
  5. Using a rubber spatula, gently fold in 2 cups of semisweet chocolate chips until just incorporated.
  6. Cover the dough with plastic wrap and chill in the refrigerator for at least 24 hours, or scoop onto a lined baking sheet and bake immediately.
  7. Preheat your oven to 350°F (175°C) and bake your cookies for 11-13 minutes until the edges are golden brown.
  8. Once baked, cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Chilling the dough enhances flavor and texture, ensuring the cookies are thicker and chewier.

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