Bakery Style Chocolate Chip Cookie Recipe

Ultra thick homemade Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes!

RECIPE
(Yield: about 26 cookies)

3 cups (380 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (227 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed brown sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups (340 grams) semi sweet chocolate chips

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. Add the vanilla and eggs. 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.

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Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

FULL PRINTABLE RECIPE: https://www.handletheheat.com/bakery-…

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This recipe uses a 3 tablespoon “large” cookie scoop. To make smaller cookies, use a 1 1/2 tablespoon “medium” scoop and bake for about 10 to 12 minutes.

I’m Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science. Not to mention tons of mouthwatering baking recipes!

If you love baking and learning about the SCIENCE behind your fave recipes, check out my new online baking class The Magic of Baking: www.handletheheat.com/magic

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