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 1 cup unsalted butter (i.e. 2 sticks), 1 cup light brown sugar, and ½ cup granulated sugar for 3 minutes until light and fluffy.
Beating it this long is crucial for this recipe!
Add the 2 large eggs and 2 teaspoons vanilla extract and mix on low speed until just combined. Scrape down the sides of the bowl so everything can combine.
Add in 1 ½ teaspoons baking soda and 1 teaspoon salt and mix for another 5-10 seconds until combined.
Lastly, add 2 cups bread flour and 1 cup all-purpose flour and mix on medium until combined.
Mix in 2 cups chocolate chips.
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