Bakery Style Chocolate Chip Cookies Recipe
Indulge in these Bakery Style Chocolate Chip Cookies that perfectly balance crisp and chewy textures and are filled with rich chocolate chips and shavings.
Servings: 36 cookies
Calories: 248kcal
Ingredients
- 3 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp sea salt
- 1 1/4 cup unsalted butter (2 1/2 sticks) room temperature
- 1 1/3 cup brown sugar
- 1 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 2 eggs
- 2 cup semi-sweet chocolate chips
- 1/2 cup bittersweet chocolate (60% cacao or higher) chopped into chocolate chip size chunks
- sea salt to sprinkle over balls of dough before baking
Instructions
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt. Set aside.
- In a large mixing bowl, using a hand mixer or a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, and then the eggs one at a time, mixing after each addition.
- With mixing speed on low, gradually add the dry ingredients. Mix until just combined.
- Fold in the chocolate chips, chocolate chunks, and any "shavings" you may have created while chopping the chocolate. Place the chocolate chip cookie dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
- Using a standard-size cookie scoop (1.5 tablespoons), place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Notes
- These make great XL cookies. Just use a large cookie scoop (3.5 tbsp), place 6 on a sheet, and bake for approximately 18-20 minutes.
You can store these cookies in an airtight container on the counter for up to 3 days for optimal freshness.
STORE your Bakery Chocolate Chip Cookies by placing them in an airtight container at room temperature for up to one week. To FREEZE, store in a freezer-safe container for up to three months.
To REHEAT, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and warm the cookies on a baking sheet for 5-7 minutes.
Nutrition
Serving: 36cookies | Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 161mg | Potassium: 118mg | Fiber: 2g | Sugar: 19g | Vitamin A: 218IU | Calcium: 31mg | Iron: 2mg
