Classic Bakery Style Chocolate Chip Cookies
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These chocolate chip cookies are seriously the best! Soft and chewy in the middle with crispy edges, they are an instant classic. I love how delicious these cookies look as soon as they come out of the oven, perfectly golden brown and they sink and wrinkle as they cool creating a bakery style look that's visually mouthwatering.
The Best Chocolate Chip Cookie Recipe:
I have been working for a year at creating my own chocolate chip cookie recipes, and it finally happened! With a little patience and various trials, I came across my ideal chocolate chip cookie. For me, I love a big cookies with really crispy edges but just enough soft, chewy center that they don’t harden up after a day or two. I want them to still feel soft days later, too! These cookies have just the right amount of chocolate with a pinch of flaky sea salt for the perfect balance of salty and sweet.
Why You’ll Love This Recipe:
Easy and Quick to Bake. You can make this recipe in about an hour from start to finish. There is no chilling period, and they can be made in one bowl making this an easy clean up recipe!
Perfect Texture. These cookies have an ideal texture with crispy, crunchy edges and a soft center that’s not overly gooey. I love that they still taste fresh even days later!
Customizable. If you like less or more chocolate in your cookies, you can customize this recipe to your preference! This is a great brown sugar cookie base that can be used for other various mix-ins like walnuts, pecans, white chocolate chips, or sprinkles.
Gathering Ingredients:
Butter. Bring your butter to room temperature before mixing the dough. For my tip on butter temperature, read below.
Dark Brown Sugar. Dark brown sugar makes a difference in these cookies because the granules are much finer than light brown sugar, which alters the overall weight in the recipe.
Granulated Sugar.
Eggs. Bring your eggs to room temperature before mixing the dough.
Vanilla Extract.
Baking Soda.
Baking Powder.
Salt.
Flour. You will want to use all-purpose flour that has been spooned and leveled, or weighed with a kitchen scale, for this recipe.
Semisweet Chocolate Chips. Feel free to change up the type or amount of chocolate in this recipe to your preference!
Semisweet Chocolate Chunks. If you do not have chocolate chunks, simply substitute them with more chocolate chips.
Flaky Sea Salt. This is entirely optional, but I love a sprinkle of flaky sea salt on the melted chocolate of my chocolate chip cookies! I love this brand of flaky sea salt.
How to Make The Chocolate Chip Cookies:
Step One: Begin by preheating the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
Step Two: In a large bowl or a standing electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture, about 2 minutes. You want the butter and sugar to have formed large clumps, then turn off the mixer! Then, beat in the eggs and vanilla until just combined, about 1 to 2 minutes more.
Step Three: Add the baking soda, baking powder, and salt and mix. Then, add in the flour gradually, mixing slowly and on low speed, until just combined. The dough should be soft and pliable, but not overly sticky or dry. Add the chocolate chips and chocolate chunks, reserving about 1/3 of each to press into the tops of the cookies.
Step Four: Roll the dough into 2-inch (5-cm) sized balls and arrange them about 3-inches (8-cm) apart on the prepared baking sheets. Press some of the remaining chocolate chips and chocolate chunks into the tops of the cookies.
Step Five: Bake the cookies for about 8 to 9 minutes or until the edges are set and the centers look slightly wet. Remove the trays from the oven and leave the cookies to finish baking on the trays for a further 5 minutes before transferring to a wire cooling rack with a metal spatula. Repeat the process with the remaining cookie dough until all of the cookies are baked.
Step Six: While the cookies are still slightly warm, sprinkle the tops with flaky sea salt, if using.
Tips for Making Perfect Chocolate Chip Cookies:
Weigh Your Ingredients! Standard baking measurements are not all the same, and everyone's cup of flour is different. Weighing your ingredients with a kitchen scale can make a big difference when it comes to your recipe turning out. I highly recommend weighing your ingredients with this recipe to achieve the perfect cookie!
Use Room Temperature Ingredients. For the best results, your butter should be around 62° F (16° C). This ensures that your butter isn't too cold for creaming, but not overly warm which will cause the cookies to spread.
Don't Over-Cream the Butter and Sugar. This has really made a difference with all of my cookies! Watch for the butter and sugar to combine but create big, airy clumps rather than creaming into one solid mass. This usually takes about 2 to 3 minutes, at most, depending on the temperature of your butter.
Serving Suggestions:
These bakery style chocolate chip cookies serve best after resting for about 10 minutes after being pulled out of the oven so that they have a chance to set up. They are perfect for dunking into a cold glass of milk or your afternoon cup of coffee! You can store these cookies for about a week in airtight containers at room temperature. They also freeze beautifully and can be enjoyed later.
Final Thoughts:
With their golden edges and soft, chewy centers, these Classic Bakery Style Chocolate Chip Cookies are sure to become a staple in your home. Each bite bursts with rich chocolate flavor, perfectly complemented by a hint of vanilla and a pinch of flaky sea salt. Whether enjoyed warm from the oven or stored for later indulgence, these cookies make any moment feel special. I am so in love with this recipe, and I hope that you love it as much as I do. Happy baking!
xoxo Kayla
Classic Bakery Chocolate Chip Cookies
Ingredients
- 1 cup (225 g) salted butter, softened
- 1 cup (230 g) dark brown sugar, packed
- 1/3 cup (73 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt, optional
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 1 cup (190 g) semisweet chocolate chips, divided
- 1/2 cup (50 g) semisweet chocolate chunks, divided
- Flaky sea salt for sprinkling, optional
Instructions
- Begin by preheating the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
- In a large bowl or a standing electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture, about 2 minutes. You want the butter and sugar to have formed large clumps, then turn off the mixer! Then, beat in the eggs and vanilla until just combined, about 1 to 2 minutes more.
- Add the baking soda, baking powder, and salt and mix. Then, add in the flour gradually, mixing slowly and on low speed, until just combined. The dough should be soft and pliable, but not overly sticky or dry. Add the chocolate chips and chocolate chunks, reserving about 1/3 of each to press into the tops of the cookies.
- Roll the dough into 2-inch (5-cm) sized balls and arrange them about 3-inches (8-cm) apart on the prepared baking sheets. Press some of the remaining chocolate chips and chocolate chunks into the tops of the cookies.
- Bake the cookies for about 8 to 9 minutes or until the edges are set and the centers look slightly wet. Remove the trays from the oven and leave the cookies to finish baking on the trays for a further 5 minutes before transferring to a wire cooling rack with a metal spatula. Repeat the process with the remaining cookie dough until all of the cookies are baked.
- While the cookies are still slightly warm, sprinkle the tops with flaky sea salt, if using.
Notes
- Weigh Your Ingredients! Standard baking measurements are not all the same, and everyone's cup of flour is different. Weighing your ingredients with a kitchen scale can make a big difference when it comes to your recipe turning out. I highly recommend weighing your ingredients with this recipe to achieve the perfect cookie!
- Use Room Temperature Ingredients. For the best results, your butter should be around 62° F (16° C). This ensures that your butter isn't too cold for creaming, but not overly warm which will cause the cookies to spread.
- Don't Over-Cream the Butter and Sugar. This has really made a difference with all of my cookies! Watch for the butter and sugar to combine but create big, airy clumps rather than creaming into one solid mass. This usually takes about 2 to 3 minutes, at most, depending on the temperature of your butter.
Nutrition Facts
Calories
155
