Bakery Style Chocolate Chip Cookies
User Reviews
4.9
Bakery Style Chocolate Chip Cookies
Description
These Bakery Style Chocolate Chip Cookies are made from a blend of all-purpose flour, baking soda, fine sea salt, butter, granulated and light brown sugars, vanilla, eggs, and semi-sweet chocolate chips. The dough is creamed until fluffy before slowly incorporating the dry ingredients and chocolate chips. Chilling the dough for one to three days improves cookie texture by allowing the flavors to meld and thickening the dough.
Baked at 350ºF, these cookies develop a golden brown color with a balance of crisp outer edges and a chewy interior, thanks to the brown sugar and butter ratios. The chocolate chips remain soft and melty, integrating well with the dough’s tenderness.
Cookie scoops of about 3 tablespoons are ideal for portioning, and a baking time of 11 to 13 minutes ensures a perfect bake. Cooling briefly on the pan and then transferring to wire racks helps preserve the crisp exterior while maintaining softness inside.
Measuring flour accurately using a kitchen scale or spoon-and-level method prevents dryness or excessive spreading. Using bleached flour is recommended for a softer cookie, and oat flour substitutions are possible for a gluten-free option, imparting a nuttier flavor and chewier texture as the cookies age.
Ingredients
- 3 cups all-purpose flour 380 grams
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 2 unsalted butter at cool room temperature (67°F, sticks (227 grams
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups light brown sugar lightly packed, (247 grams
- 2 teaspoons vanilla
- 2 egg at room temperature, large
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, combine 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. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.
Notes
- Measure flour precisely using a kitchen scale or spoon and level method to prevent cakey or crumbly texture.
- Use bleached all-purpose flour for softer cookies; unbleached may yield drier results.
- For gluten-free cookies, substitute oat flour at a 1:1 ratio; expect a nuttier taste and softer texture over time.
- Refrigerate dough from 24 to 72 hours to enhance cookie thickness, chewiness, and flavor development.
User Reviews
Overall Rating
4.9
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