Bakery Style Chocolate Chip Cookies Recipe
Learn how to make thick, gooey Bakery Style Chocolate Chip Cookies at home with this easy recipe. Soft centers, crisp edges, and loaded with chocolate chips, better than any bakery! Ready in under an hour with simple pantry ingredients.
Servings: 4
Calories: 750kcal
Equipment
- 1 Large baking sheet
- parchment paper or nonstick liner
- kitchen scale
Ingredients
- 1 ⅛ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick) room temperature
- 6 tablespoons light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- extra semi-sweet chocolate chips (for topping)
Instructions
- Begin the recipe by grabbing a small bowl, add the 1 ⅛ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and lightly whisk together until combined. Set aside.
- In a separate medium-size bowl, using an electric mixer or by hand, mix the ½ cup unsalted butter, 6 tablespoons light brown sugar, and 6 tablespoons granulated sugar until combined. Then mix in the 1 large egg and 1 teaspoon vanilla extract until combined.
- Slowly add in the flour mixture a little at a time until all of the flour mixture is combined into the cookie dough batter, and you don't see any more traces of flour left in the batter. Be careful not to over-mix or you will have tough cookies.
- If using the electric mixer, then set it aside and fold in the 1 cup chocolate chips using a wooden spoon or plastic spatula until they are distributed evenly throughout the entire cookie batter.
- Separate the cookie dough into 4 equal parts, and use a food scale to make sure they're even. Roll into equal-sized balls and place them into a container in the refrigerator, allowing them to chill for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and flatten each ball into a round cookie shape before adding to a large parchment-lined baking sheet. Leave at least 2 inches between each cookie as they will spread while baking.
- Top with additional chocolate chips and place the chocolate chip cookies in the oven to bake for 20 to 25 minutes or until the cookies are golden brown.
- Carefully remove the cookies from the oven and allow them to cool on the baking sheet for 10 to 15 minutes before removing them completely from the baking sheet to a cooling rack. Enjoy!
Notes
- Chilling is Essential - Chill the dough for at least 30 minutes (up to 48 hours) to prevent spreading and create thicker cookies with better texture.
- Cookie Size Flexibility - Want even bigger cookies? Divide into 3 balls (5-6 oz each) instead of 4. For smaller cookies, divide into 6-8 portions and reduce baking time by 3-5 minutes.
- Weighing for Perfection - Use a kitchen scale to ensure equal portions (approximately 3.5-4 oz or 100g per cookie) for even baking and professional results.
- The Bakery Finish - Top each dough ball with 5-6 extra chocolate chips before baking for that signature bakery look with visible chocolate on top.
- Visual Doneness Cues - Cookies are done when edges are golden brown and set, but centers still look slightly puffy and underdone. They will firm up as they cool on the baking sheet.
- Storage - Store baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to keep cookies extra soft.
- Freezing - Freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 minutes to the baking time.
Nutrition
Calories: 750kcal | Carbohydrates: 86g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 596mg | Potassium: 343mg | Fiber: 5g | Sugar: 52g | Vitamin A: 799IU | Calcium: 62mg | Iron: 5mg
