Description
These Bakery Style Chocolate Chip Cookies are a classic treat featuring a soft and chewy texture with gooey semisweet chocolate chips in every bite. Perfectly balanced with light brown sugar and granulated sugar, these cookies offer a rich buttery flavor and a delightful golden-brown finish. Ideal for baking at home and storing for up to three days, they deliver bakery-quality freshness with a simple preparation.
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, 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, room temperature
Add-ins
- 2 cups (340 grams) semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, and fine sea salt. Whisk them together thoroughly to evenly distribute the leavening agent and salt.
- 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, approximately 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Vanilla and Eggs: Add the vanilla extract and eggs to the creamed butter and sugar mixture. Continue beating until fully combined, scraping the bowl as needed to incorporate all ingredients uniformly.
- Incorporate Dry Ingredients: Gradually beat in the flour mixture into the wet ingredients. Mix just until combined to avoid overworking the dough. Then, gently fold in the semisweet chocolate chips evenly throughout the dough.
- Form Cookie Dough Balls: Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place them onto the prepared baking sheets, spacing them adequately apart to allow for spreading during baking.
- Optional Refrigeration: If possible, transfer the dough balls into an airtight container and refrigerate for at least 24 hours and up to 72 hours. This step enhances cookie thickness, chewiness, and flavor. When ready to bake, bake the dough directly from the fridge.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they turn golden brown around the edges. Avoid overbaking to retain softness.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to wire racks to cool completely for the best texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness and flavor.
Notes
- Refrigerating the dough before baking significantly improves the cookie texture, making them thicker and chewier.
- Use cool room temperature butter (around 67°F) to achieve creamy creaming and optimal dough consistency.
- For best results, avoid overmixing the dough once the flour is added to prevent tough cookies.
- Cookies can be stored in an airtight container for up to three days to retain freshness.
- To freeze dough balls, place them on a tray to freeze individually before transferring to an airtight container; bake directly from frozen, adding a couple of extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
