Bakery Style Chocolate Chip Cookies
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. Perhaps the perfect cookie bite and disappear almost instantly after being pulled from the oven!
Servings 28 cookies approx.
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.