Description
Shop-style Bakery Style Chocolate Chip Cookies featuring ultra-thick, golden brown edges with ooey, gooey centers. This easy-to-make recipe uses a dough that benefits from overnight refrigeration for enhanced flavor and texture, resulting in chewy, flavorful cookies perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Add-ins
- 2 cups (340 grams) semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. Set aside.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Add the vanilla extract and eggs to the butter-sugar mixture. Beat until fully combined, scraping the bowl as necessary to ensure a uniform mixture.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while beating at low speed, mixing just until incorporated. Avoid overmixing to maintain tender cookies.
- Fold in Chocolate Chips: Using a spatula or wooden spoon, gently stir in the semisweet chocolate chips until evenly distributed throughout the dough.
- Refrigerate Dough (Optional but Recommended): For best results, wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. This resting period, or “marinating,” enhances the cookie flavor, thickens the dough, and improves texture. Before baking, let the dough soften slightly at room temperature to make scooping easier.
- Scoop Dough onto Baking Sheets: Using a large cookie scoop or spoon, portion out the dough into 3-tablespoon sized balls and arrange them spaced apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges turn golden brown and the centers appear slightly set but still soft.
- Cool Cookies: Remove from the oven and let cookies cool on the baking sheets for 5 minutes. Then transfer to wire racks to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For thick, chewy cookies, refrigerate dough at least 24 hours before baking.
- The cookie dough should be soft enough to scoop easily but not overly warm.
- Use parchment paper for even baking and easy cleanup.
- These cookies are best enjoyed fresh but can be stored up to 3 days in an airtight container.
- If you prefer softer centers, bake on the shorter end of the baking time range.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
