Bakery Style Chocolate Chip Cookies
Bakery style chocolate chip cookies with crisp edges and chewy centers. This easy, reliable recipe uses melted butter and simple ingredients for consistent results every time.
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Ingredients
- 2 cups all-purpose flour 250 g
- ¾ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup unsalted butter melted and cooled until warm, not hot (226 g)
- ⅔ cup dark brown sugar packed (145 g)
- ⅓ cup granulated sugar 67 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups chocolate chips or chocolate chunks 340 g milk chocolate, dark chocolate, or any combination
- Flaky sea salt for finishing Optional
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract. Mix until fully combined and the mixture looks thick and cohesive.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently just until no dry flour remains. Do not overmix.
- Fold in the chocolate chips or chocolate chunks until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight for best flavor and texture.
- When ready to bake, preheat the oven to 350°F . Line a baking sheet with parchment paper.
- Use a cookie dough scoop to portion the dough into tall balls, about 2 tablespoons of dough each. Space cookies at least 2 to 3 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and lightly golden brown while the centers still look soft.
- Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Measure the flour correctly. Spoon flour into the measuring cup and level it off, or weigh it if possible. Scooping directly from the container can add too much flour and lead to dry cookies.
- Let the butter cool slightly before mixing. The butter should be warm, not hot. Hot butter can affect the texture of the dough and melt the sugars unevenly.
- Do not skip chilling the dough. Chilling the cookie dough for at least 2 hours allows the flour to hydrate and the butter to firm up, which controls spread and improves texture. Overnight chilling produces the best cookies.
- Watch the bake time closely. The cookies should look slightly underbaked in the center when you remove them from the oven. They will continue to set as they cool.
- For perfectly round cookies. While the cookies are still warm, use a small glass bowl or ring cutter to gently shape the edges. You can also tap the baking pan lightly on the counter right after baking to create a crinkled top.
- Storage and Freezing Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the bake time.
