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Bakery Style Chocolate Chip Cookies Recipe

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4.1 from 15 reviews

  • Author: Molly
  • Total Time: 28 minutes (excluding optional chilling time)
  • Yield: 26 cookies

Description

These Bakery Style Chocolate Chip Cookies replicate the classic chewy, thick texture found in your favorite bakery. With a rich buttery flavor complemented by semisweet chocolate chips, these cookies are perfect for an indulgent treat or sharing with friends and family. The recipe includes a resting step that enhances the flavor and texture, resulting in cookies with a perfect golden brown exterior and soft, flavorful center.

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

Mix-Ins

  • 2 cups (340 grams) semisweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (175ºC) and line your 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 to evenly distribute the leavening and seasoning throughout the dough.
  3. Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar until creamy and smooth, approximately 2 minutes. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Add Vanilla and Eggs: Add the vanilla bean paste and eggs to the butter-sugar mixture. Beat until fully combined, scraping down the bowl as needed to ensure everything is mixed thoroughly.
  5. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, beating slowly to avoid flour clouds, until a uniform dough forms. Carefully fold in the semisweet chocolate chips using a spatula or spoon.
  6. Portion Dough: Use a large cookie scoop or tablespoon measure to divide the dough into 3-tablespoon sized balls. Place them evenly spaced on the prepared baking sheets.
  7. Optional Chill: If you have time, refrigerate the dough balls in an airtight container for at least 24 hours and up to 72 hours. This step enhances the cookie’s thickness, chewiness, and flavor by allowing the dough to marinate.
  8. Bake: Bake the cookies for 11-13 minutes or until they turn a lovely golden brown. Remove from oven and let cool on the baking sheet for 5 minutes to set before transferring them to wire racks to cool completely.
  9. Storage: While freshly baked cookies are best enjoyed immediately, you can store them in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Room temperature butter (around 67°F) is key for proper creaming and texture.
  • Refrigerating the dough is optional but highly recommended for best texture and flavor development.
  • Use parchment paper to prevent cookies from sticking and for easier cleanup.
  • Cookies are best eaten fresh but can be stored up to 3 days in an airtight container.
  • Do not overbake; cookies should be golden brown but soft when pulled out of the oven.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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