Bakery-Style Chocolate Chip Cookies

A thick, soft, and chewy classic chocolate chip cookie remininscent of hearty bakery-style cookies! Makes 10 large cookies.

Course Dessert

Cuisine Cookies

Prep Time 10

Cook Time 12

Total Time 30

Servings large cookies

Calories 414kcal

Author Melissa Rose

Ingredients

1 cup unsalted butter softened to room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs room temperature (or place in bowl of lukewarm water for 10 minutes)
2 teaspoons vanilla extract
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups bread flour
1 cup all-purpose flour
2 cups chocolate chips I used half semi-sweet & half milk chocolate (chopping actual chocolate bars will make them look more like bakery cookies & help them flatten more vs. be puffy)

Topping (optional):

½ cup chocolate chips or bars, finely chopped

Instructions

Preheat oven to 350°F.
In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (1 cup, 2 sticks), light brown sugar (1 cup), and granulated sugar (½ cup) for 3 minutes until light and fluffy.
Beating it this long is crucial for this recipe!
Add the eggs (2 large) and vanilla extract (2 teaspoons) and mix on low speed until just combined. Scrape down the sides of the bowl so everything can combine.
Add in baking soda (1½ teaspoon) and salt (1 teaspoon) and mix for another 5-10 seconds until combined.
Lastly, add bread flour (2 cups) and all-purpose flour (1 cup) and mix on medium until combined.
Mix in chocolate chips and chopped chocolate (2 cups total).
Scoop dough into 4-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, roll into finely chopped chocolate, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy. Place on parchment-lined, light-colored metal baking sheet.
Pro tip: for a bakery style look, roll each dough ball in some extra chopped chocolate chips or chocolate bars (so that you're rolling in the chocolate shards/dust).
Bake at 350°F for 11-13 minutes. Do not overbake. The centers may look a bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking and becoming too crunchy.
If the cookies are puffed up a bit, tap the pan on the counter a few times (immediately after they come out of the oven) to help them deflate into a thinner cookie.

Nutrition