Bakery-Style Chocolate Chip Cookies

A large metal spatula being used to place a bakery-style chocolate chip cookie onto a baking rack with other cookies already on the rack.

Bakery-Style Chocolate Chip Cookies

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Cooling time: 20

Total Time: 55

Servings:

Calories: 602kcal

Author: Kris Longwell

Homemade bakery-style chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips, delivering that perfect balance of gooey centers and crisp edges in every bite.

Print Recipe

Equipment

2 cookie sheets preferably with only 1 raised side

Ingredients

1 cup unsalted butter room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 teaspoon baking soda
¾ teaspoon salt
2 large eggs
1 tablespoon vanilla extract
2¼ cups all-purpose flour
12 oz semi-sweet chocolate roughly chopped

Instructions

Preheat oven to 350°F.
In a stand mixer (or large bowl with an electric hand mixer), beat the butter on high speed for 1 minute, scraping down the sides as needed.
1 cup unsalted butter
Add both sugars, baking soda, and salt. Beat on medium for about 2 minutes, scraping the bowl occasionally.
1 cup dark brown sugar, ½ cup granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt
Beat in the eggs, one at a time. Beat in the vanilla. Beat until combined.
2 large eggs, 1 tablespoon vanilla extract
Slowly and gradually add and mix the flour, and beat on medium-low until fully incorporated.
2¼ cups all-purpose flour
Use a large wooden spoon or spatula to fold the chopped chocolate into the dough.
12 oz semi-sweet chocolate
Drop dough by ¼-cup portions 3 inches apart onto 2 un-greased cookie sheets. If you only have one pan, bake them in two batches.
Bake for 7 minutes. Remove cookie sheets and firmly tap them on the counter (or large cutting board). Return to the oven and bake for another 2 minutes. Remove from the oven and firmly tap the cookie sheets on the counter once more. Return to the oven and continue baking until edges are slightly browned.
Remove from the oven and let cool on the cookie sheets for about 5 minutes. Use a spatula to transfer the cookies to a rack to cool.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The cookies will spread as they bake, especially after "whacking" or tapping the cookie sheets. Be sure to give about 3 inches between each mound of dough.

Tapping (or whacking) the cookie sheets helps to flatten the cookies, which will make crispier edges and gooier insides. For thicker cookies, skip the tapping step.

Store cookies in an airtight container on the counter for 5 to 6 days. They will stay for 7 to 10 days if refrigerated.

The cookie dough can be frozen for 2 to 3 months. Thaw completely before baking.

Nutrition