Bakery-Style Chocolate Chip Cookies
Deliciously thick, chewy chocolate chip cookies with crispy edges and gooey centers, perfect for any occasion.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Total Time: 105 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (a mix of semisweet and dark recommended)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional: Extra chocolate chips and flaky sea salt for topping
Instructions
- In a bowl, whisk together the flour, baking soda, and salt.
- In another large bowl, combine melted butter, granulated sugar, brown sugar, and vanilla. Mix until smooth. Add the eggs and whisk until fully incorporated.
- Slowly add the dry ingredients into the wet mixture, folding carefully until there is no more flour. Fold in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop, portion out the dough and shape each ball. Press a few extra chocolate chips into the top and sprinkle with sea salt if desired.
- Place the cookie dough balls on the prepared baking sheet, leaving space between them. Bake for 12-15 minutes or until the edges are golden but centers are slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough to maintain thickness and chewy texture. You can freeze the cookie dough for later use.