These Bakery Style Chocolate Chip Cookies are thick, chewy, and loaded with gooey, melty chocolate chips! With golden brown edges and soft centers, these cookies are the perfect combination of crispy and chewy. This recipe is simple to follow and ready in just 30 minutes—but if you have the time, let the dough rest for 24-72 hours to bring out even more flavor and texture. Whether you’re baking for a party or just treating yourself, these cookies are sure to impress!
Ingredients
- 3 cups (380g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227g) unsalted butter, cool room temperature
- 1/2 cup (100g) granulated sugar
- 1 1/4 cups (247g) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 cups (340g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
- Add vanilla and eggs, and beat until combined. Scrape down the sides of the bowl as needed.
- Gradually add the flour mixture and mix until just combined. Stir in the chocolate chips.
- If possible, wrap the dough in plastic wrap and refrigerate for at least 24 hours (up to 72 hours) for thicker, chewier cookies.
- Scoop dough into 3-tablespoon balls and place on the prepared baking sheets.
- Bake for 11-13 minutes, until golden brown around the edges. Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Storage Tips:
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough or baked cookies in an airtight container for up to 3 months.
Nutrition (per cookie):
- Calories: 290
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 22g
- Protein: 3g
- Cholesterol: 35mg
- Sodium: 180mg
- Potassium: 85mg
- Vitamin A: 10% DV
- Calcium: 2% DV
- Iron: 6% DV
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