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–+ servings

Bakery-Style Chocolate Chip Cookies

Bakery-Style Chocolate Chip Cookies are thick, chewy, and packed with gooey chocolate chips, making them the ultimate treat for any cookie lover. The secret to their incredible texture and flavor is combining high-quality ingredients and a few simple techniques.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Servings 26 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.
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