Melt in your mouth, Bakery Style Chocolate Chip Cookies. The perfect fusion of sweet and salty, a soft crunch on the outside and gooey on the inside. They dissapear fast so you may want to make a double batch!
- Quality Ingredients: Start with high-quality ingredients like real butter, pure vanilla extract, and good-quality chocolate chips for the best flavor.
- Proper Mixing: Cream the butter and sugars together until light and fluffy to ensure a tender cookie texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can result in tough cookies.
- Chill the Dough: For thicker, chewier cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading in the oven.
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Monitor Baking Time: Keep a close eye on the cookies while baking, as they can go from golden brown to overdone very quickly. Remove them from the oven when the edges are set but the centers still look slightly underdone for soft, gooey cookies.
- Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.
- Experiment: Feel free to customize your cookies by adding nuts, different types of chocolate, or even a sprinkle of sea salt on top before baking.
Chef’s Tip: Allowing your dough to rest overnight in the fridge adds a depth of flavor that can’t be beaten! Of course, if you’re in a hurry let the dough chill for an hour and then bake.
Use a Scale to Weigh Your Ingredients!
- Salt is a cookies best friend, so don’t skip it or skimp on it! Salt gives balance and depth of flavor to cookies. We even sprinkle a touch on top just before baking.
- Don’t overmix the dough, you want to make sure that the batter is mixed fully but not over-beaten. Over-beating creates a tough, dense cookie. Once the flour is blended then fold in your chocolate chips and other add-ins, this will ensure the texture of your cookies is spot on.
- A large cookie scoop is ideal for creating uniform cookies, but you can certainly use a tablespoon and heap onto your cookie tray. Make sure to give the cookies enough room, for most cookie recipes we only bake one sheet pan at a time with 6 cookies that allows for plenty of room for cookies to bake uniformly.
- Sprinkle with a touch of sea salt for added pop and depth of flavor. We love Fleur de sel, due to it’s thin and delicate crust. But, certainly kosher sea salt will work well too. Don’t use table salt!!
- Remove from the oven about 1-2 minutes before fully cooked. Your cookies will finish cooking after being pulled from the oven to rest.
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How to Make Bakery Style Chocolate Chip Cookies
Ingredients
- 3 cups + 1 Tablespoon (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Pink Himalayan sea salt or Kosher sea salt, finely ground
- 1 cup (227 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (225 grams) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2 cups (340 grams) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F/175°C and line a sheet pan with parchment paper.
- Mix flour, baking soda, and salt and set aside.
- In a large bowl on medium-high cream the butter, sugar, and brown sugar until fluffy about 2-3 minutes. Then add the vanilla and beat an additional 15 seconds until combined.
- Add eggs one at a time blending well after each addition.
- Combine the flour mixture in 2 separate batches, mixing well after each addition.
- Fold in the chocolate chips. Wrap the dough in plastic wrap and chill in the fridge overnight or at least an hour.
- Scoop 6 rounded mounds of dough onto your lined cookie sheet, about 3 tablespoons in size.
- Bake for 12-14 minutes pull the cookies out when the edges are set and the centers still look slightly underdone. Allow to cool on the baking sheet for 5 minutes and then move to a cooling rack.
Notes
- Prep time is approximate.
- Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
- To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.
Creative Recipe Ideas
Savor the irresistible allure of our Best Ever Molasses Cookies. These delightful treats boast a perfect balance of sweetness and spice, with a soft, chewy texture that melts in your mouth.
Almond Pastry Cookies: Crisp, buttery, and delicately almond-flavored, these delightful cookies are perfect for any occasion. Enjoy the irresistible aroma and flavor of almonds in every bite!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Angela your turning me into a better cook! I swear I have printed out at least a dozen of your recipes already this month. Keep them coming and as soon as I have some time to cook and make one of your recipes I’ll be sure to let you know how it turns out. Thanks
Hey Nikki! Wow, thank you so much, so glad that you are loving our recipes and cooking instructions. If you ever have any questions please give us a holler at https://www.facebook.com/MeanGreenChef/. And be sure to share some pics with us too @meangreenchef or #meangreenchef! ?
I have been looking for the perfect chocolate chip cookie, I will give this a try, it looks so delicious!
Thanks, Melissa, I know you’ll love them! ?
I love all your tips to making these cookies. I have to try them. Thanks!
Thank you, Gemma, so glad that you love our tips too! ?
I love the idea of salt on top. I’ll definitely try!
Hey Melissa ?, make sure that you use good quality salt. Thanks so much for checking out our recipe!! ?
These look oh so gooey good! I love the idea of the sea salt on top!
Hi Michele! The sea salt really kicks up the flavor big time! Thank you for checking out our recipe ?
Such great tips! I am terrible at chocolate chip cookies and I am going to try your tips and your recipe. I really love them but they never seem to turn out exactly right. Thank you for the inspiration!
Hi, Michelle, ? this is really a spot on recipe, one thing that may help is being sure to measure your ingredients by weight. it makes such a huge difference. Not to mention, you won’t have dirty measuring cups to clean out, just a bowl for weighing. Make s a huge difference! Thank you! ?
These look amazing!
Thanks, Beth! 🙂
These look so good. Can’t wait to make them!
Thanks so much, Rochelle, they are a favorite in our kitchen for sure!