The Best Bakery Style Chocolate Chip Cookies
The best homemade chocolate chip cookies you'll ever bake! Soft, thick, and loaded with chocolate, this quick bakery-style recipe skips the chilling time so you can enjoy warm, chewy cookies in a flash.
Ingredients
- 3 cups All-Purpose Flour (approx. 380g)
- 1 teaspoon Baking Soda (approx. 5g)
- 1 teaspoon Fine Sea Salt (approx. 6g)
- 2 sticks Unsalted Butter (approx. 227g)
- 1/2 cup Granulated Sugar (approx. 100g)
- 1 1/4 cups Light Brown Sugar (approx. 247g)
- 2 teaspoons Pure Vanilla Extract (approx. 10mL)
- 2 Large Eggs at room temperature
- 2 cups Semi-Sweet Chocolate Chips (approx. 340g)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cool butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and creamy, about 2 minutes. Scrape down the bowl.
- With the mixer on low, add the vanilla extract and eggs one at a time, mixing until just combined after each. Scrape down the bowl again.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just a few streaks of flour remain. Turn off the mixer and use a spatula to fold in the chocolate chips until fully incorporated and no dry flour remains. Do not overmix.
- Using a large (3-tablespoon) cookie scoop, portion the dough into balls. Place them at least 2 inches (5 cm) apart on the prepared baking sheets.
- For thicker, chewier, and more flavorful cookies, cover and refrigerate the dough balls for at least 24 hours (up to 72 hours). You may bake a few immediately.
- Bake for 11-13 minutes, or until the edges are set and golden brown, but the centers still look soft and slightly underbaked. They will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Butter Temperature is Key: Your butter should be cool (around 67°F/19°C)—able to hold an indent when pressed but not soft or greasy. This prevents flat cookies.
- Measure Flour Correctly: For accuracy, use a digital kitchen scale. If using cups, use the spoon-and-level method: spoon flour into the cup and level it off with a knife. Do not scoop directly from the bag.
- Chilling Dough: Chilling is highly recommended! It allows flavors to deepen and results in a thicker, chewier texture with better browning.
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Storage & Freezing:
- Baked Cookies: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
- Cookie Dough: Freeze scooped dough balls on a parchment-lined sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
- For Perfectly Round Cookies: As soon as the cookies come out of the oven, gently swirl a round cookie cutter (slightly larger than the cookie) around the edges to shape them.