Bakery-Style Chocolate Chip Cookies
Thick, chewy, and loaded with chocolate, these bakery-style chocolate chip cookies have crisp edges, soft centers, and are made effortlessly at home for that fresh-from-the-oven indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 16 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1¼ cups (250 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips or chunks
Instructions
- Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in dry ingredients until just combined. Do not overmix.
- Fold in chocolate chips evenly throughout the dough.
- Using a 3-tablespoon scoop, portion dough onto prepared sheets, spacing cookies about 3 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dark chocolate or milk chocolate for different flavor profiles.
- Add chopped nuts for extra texture.
- Sprinkle with flaky sea salt before baking for a sweet-salty finish.
- Do not overbake to keep the centers chewy.
- To keep cookies soft, store with a piece of bread in the container.
Nutrition
- Serving Size: 1 large cookie
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
