Bakery Style Chocolate Chip Cookies
Delicious Bakery Style Chocolate Chip Cookies with a thick chewy texture and golden brown edges.
Equipment
- Electric mixer
- cookie scoop
- baking sheets
- parchment paper
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks unsalted butter at cool room temperature (67°F)
- ½ cup granulated sugar
- 1 ¼ cups light brown sugar lightly packed
- 2 teaspoons vanilla
- 2 large eggs at room temperature
- 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.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Store in an airtight container for up to 3 days.
Notes
Measure your flour correctly. Use a digital kitchen scale or the spoon and level method. For gluten-free, use oat flour. For egg-free, replace eggs with yogurt.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 1mg
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