The Ultimate Guide to Bakery Style Chocolate Chip Cookies: Unlocking the Secrets at Home
Thick, chewy, soft in the center, and loaded with chocolate—these bakery-style cookies deliver everything you love about a classic chocolate chip cookie but with extra height and texture. They come together quickly, and chilling the dough (even briefly) makes them even better.
Ingredients
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3 cups (380g) all-purpose flour
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1 tsp baking soda
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1 tsp fine sea salt
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2 sticks (227g) unsalted butter, at cool room temperature (about 67°F)
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½ cup (100g) granulated sugar
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1 ¼ cups (247g) packed light brown sugar
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2 tsp vanilla extract
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2 large eggs, room temperature
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2 cups (340g) semisweet chocolate chips
Instructions
Set your oven to 350°F (180°C). Line your baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a mixer, beat the butter, granulated sugar, and brown sugar for about 2 minutes until creamy. Scrape down the bowl.
Mix in the vanilla and then beat in the eggs, one at a time, until fully blended. Scrape as needed.
Gradually mix in the flour mixture on low speed until just combined.
Stir in the semisweet chocolate chips.
Using a large 3-tablespoon cookie scoop, form dough balls and place them on the prepared baking sheets.
Place the dough balls in an airtight container and refrigerate for 24–72 hours.
This “resting” time deepens flavor and creates even thicker, chewier cookies.
Bake straight from the fridge.
Bake for 11–13 minutes, or until the edges are golden and the centers look slightly soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Keep cookies in an airtight container for up to 3 days.
Notes
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Weigh your flour for accuracy. Too much flour = puffy, cakey cookies.
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Cool-room-temp butter (not too soft) helps keep the cookies thick.
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Chill the dough for the best bakery texture and flavor.
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Use high-quality chocolate for richer taste.
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Underbake slightly—cookies continue to cook as they cool.