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–+ servings

Bakery-Style Chocolate Chip Cookies

Delve into the joy of baking with these ultra-thick, bakery-style chocolate chip cookies featuring a plush center and perfectly crisp edges, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Measure by weight for consistent results.
  • 1/4 cup cake flour Optional for tenderness.
  • 1 teaspoon cornstarch Add for a tender, cakier crumb.
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
Wet Ingredients
  • 3/4 cup unsalted butter, melted and cooled to warm For the best flavor control.
  • 1 cup packed light brown sugar Use more for a chewier cookie.
  • 1/2 cup granulated sugar Use less for a denser cookie.
  • 1 large egg At room temperature.
  • 1 large egg yolk At room temperature.
  • 2 teaspoons pure vanilla extract
Chocolate Additions
  • 1 1/2 to 2 cups chocolate chips or chopped chocolate Mix of chunks and chips for texture.
  • Flaky sea salt for finishing Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk the all-purpose flour, cake flour (if using), cornstarch, baking soda, and salt. Set aside.
  3. In a large bowl, stir the cooled melted butter with brown sugar and granulated sugar until smooth.
  4. Beat in the egg, egg yolk, and vanilla until fully incorporated. Avoid overmixing.
  5. Add the dry ingredients to the wet in two additions and fold gently until just combined.
  6. Fold in the chocolate chips and chunks evenly using a spatula.
  7. Portion the dough into large mounds (about 3 tablespoons to 1/4 cup per cookie) and chill for at least 30 minutes or up to overnight.
Baking
  1. Place dough balls 3 inches apart on the baking sheets.
  2. Bake for 11 to 15 minutes, watching for golden-brown edges and slightly pale centers.
  3. Remove from the oven and press more chocolate chunks on top if desired.
  4. Cool on the pan for 8 to 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Notes

For storage, keep cooled cookies in an airtight container at room temperature for 3 to 4 days, in the refrigerator for up to 10 days, or freeze for up to 3 months. Allow to come to room temperature before serving.

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