Thick, gooey, bakery-style chocolate chip cookies aren’t just a dream—they’re easier to make than you think. With the right ingredients, a touch of patience, and a few simple tricks, you can create cookies that rival your favorite bakery’s.
The secret? High-quality ingredients, perfectly chilled dough, and the right mixing technique. Get ready to bake the most irresistible chocolate chip cookies you’ve ever tasted!
The Perfect Combination of Ingredients
The key to achieving bakery-style chocolate chip cookies lies in the quality and proportion of ingredients. This recipe calls for all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, brown sugar, vanilla extract, eggs, and plenty of chocolate chips.
Using high-quality ingredients and carefully measuring each component ensures that your cookies balance flavors and textures perfectly. The combination of granulated and brown sugars provides a depth of flavor and helps create a crisp exterior with a soft, chewy center.
Mastering the Mixing Technique
One of the most crucial steps in creating bakery-style chocolate chip cookies is properly mixing the ingredients. It’s recommended to use an electric mixer to cream the butter and sugars together until light and fluffy, which typically takes 2 minutes.
After incorporating the vanilla and eggs, gradually add the dry ingredients to the wet mixture, being careful not to overmix. Fold the chocolate chips by hand to ensure an even distribution throughout the dough. This technique allows the cookies to maintain their thick, gooey texture without becoming dense or dry.
The Secret to Thick, Gooey Cookies
To achieve the coveted thick and gooey texture of bakery-style chocolate chip cookies, it’s suggested to chill the dough for at least 24 hours but no more than 72 hours. This process, known as “marinating,” allows the flavors to meld together and prevents the cookies from spreading too much during baking.
When you’re ready to bake, let the dough sit at room temperature until it’s soft enough to scoop. Using a large cookie scoop, form the dough into 3-tablespoon-sized balls and place them on a parchment-lined baking sheet. This ensures that your cookies will be uniform in size and shape, just like those found in a bakery.
By following these simple techniques and using this tried-and-true recipe, you’ll be well on your way to creating bakery-quality chocolate chip cookies that will have everyone asking for your secret.
Bakery-Style Chocolate Chip Cookies
Equipment
- Electric mixer
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 sticks unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar
- 2 tsp vanilla
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350ºF and line your baking sheets with parchment paper for easy cleanup and to prevent the cookies from sticking.
- Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl until well combined. Set aside.
- Using an electric mixer, beat the room-temperature butter, granulated sugar, and light brown sugar in a large bowl until creamy and well-combined, about 2 minutes. Remember to scrape down the sides and bottom of the mixing bowl to ensure even mixing.
- Pour in the vanilla and crack in the room-temperature eggs. Beat the mixture until everything is combined, scraping down the bowl as needed to ensure all ingredients are evenly incorporated.
- Gradually add the flour mixture to the wet ingredients, beating until combined. Be careful not to overmix the dough, leading to tough cookies.
- Using a wooden spoon or spatula, gently stir the semisweet chocolate chips until they are evenly distributed throughout the cookie dough.
- For the best results, wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. When you're ready to bake, let the dough sit at room temperature until it's soft enough to scoop.
- Using a large cookie scoop, divide the dough into balls (each three tablespoon-sized) and place them on the prepared baking sheets, leaving enough space between each ball to spread.
- Place the baking sheets in the oven and bake for 11-13 minutes, until golden brown around the edges and set in the middle.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. These cookies are best enjoyed fresh from the oven but can be stored in an airtight container at room temperature for up to 3 days.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.