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Bakery Style Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 69 reviews

This bakery-style chocolate chip cookie recipe yields thick, chewy, and flavorful cookies that are perfect for any occasion. The dough benefits from an optional refrigeration period that enhances the texture and depth of flavor. Made with classic ingredients including all-purpose flour, butter, and semisweet chocolate chips, these cookies bake to a golden brown perfection and offer a delightful balance of sweetness and richness reminiscent of your favorite bakery treats.

Ingredients

Scale

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

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350ºF (177ºC). Line 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 until evenly combined.
  3. Cream Butter and Sugars: Using an electric mixer, beat the cool room temperature 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 incorporate all ingredients thoroughly.
  4. Add Eggs and Vanilla: Add the vanilla extract and eggs to the creamed mixture. Beat until fully combined, scraping the bowl down as necessary to ensure an even batter.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain cookie tenderness.
  6. Fold in Chocolate Chips: Stir in the semisweet chocolate chips evenly through the dough.
  7. Portion Dough: Using a large cookie scoop, portion the dough into 3-tablespoon sized balls and place them onto the lined baking sheets spaced appropriately for spreading.
  8. Optional Refrigeration: For thicker, chewier, and more flavorful cookies, place the scooped dough in an airtight container and refrigerate for at least 24 hours, up to 72 hours. Bake directly from the refrigerator.
  9. Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes or until the edges are golden brown and centers look set but slightly soft.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring a perfect texture.
  11. Storage: Store cooled cookies in an airtight container for up to 3 days to maintain freshness. For longer storage tips, see additional recommendations.

Notes

  • Refrigerating dough before baking enhances cookie thickness, chewiness, and flavor but is optional.
  • Use room temperature eggs and butter for better mixing and texture.
  • Do not overmix the dough once flour is added to avoid tough cookies.
  • For crispier cookies, bake a slightly longer time; for softer cookies, bake on the lower end of the time range.
  • Store cookies at room temperature in an airtight container; they can be frozen for extended storage.

Keywords: chocolate chip cookies, bakery style cookies, chewy cookies, homemade cookies, classic cookie recipe, easy cookie recipe

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