Ingredients (~8 Large Cookies)
- 1 1/4 cups (1 1/4 sticks) unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 cup dark chocolate chips or wafers
- 3/4 cup chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for finishing
Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar.
Cream on medium speed for ~3 minutes, or until the mixture is light in color and fluffy in texture. You may need to scrape down the sides of the bowl once. The goal is to incorporate air and dissolve the sugar into the fat.
Add Wet Ingredients
Add the egg and vanilla extract to the bowl. Mix on low speed until just combined.
Scrape down the sides of the bowl to ensure everything is incorporated.
Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
Finish the Dough
With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just a few streaks of flour remain. Do not overmix.
Add all three types of chocolate to the bowl. Fold them in by hand with a spatula until they are evenly distributed.
Portion and Chill the Dough
Line a baking sheet with parchment paper.
Divide the dough into 8 equal portions, about 5 ounces each. A kitchen scale is useful here. Roll each portion into a ball.
For a classic bakery look, press some extra chocolate chips onto the tops of the dough balls.
Place the dough balls on the prepared baking sheet, cover tightly with plastic wrap, and refrigerate overnight, or for at least 6-8 hours. This step is crucial for flavor development and to prevent the cookies from spreading too much.
Bake the Cookies
Preheat your oven to 350°F. Line a separate, room-temperature baking sheet with parchment paper.
Place 2-3 chilled cookie dough balls on the baking sheet, spaced about 4-5 inches apart. Keep the remaining dough in the refrigerator.
Bake for 16-18 minutes, rotating the pan halfway through. The edges should be golden brown, but the centers will look soft and underbaked. This is what you want for a gooey center.
The cookies will continue to bake on the hot pan after you remove them from the oven.
Sprinkle the hot cookies with flaky sea salt. Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool completely. They will be very soft at first.
Bakery-Style Chocolate Chip Cookies
Ingredients
Ingredients (~8 Large Cookies)
- 1 1/4 cups unsalted butter 1 1/4 sticks, softened
- 1 cup packed brown sugar light or dark
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 cup dark chocolate chips or wafers
- 3/4 cup chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Cream softened butter with brown and granulated sugars in stand mixer on medium speed for 3 minutes until light and fluffy.
- Mix in egg and vanilla extract on low speed until just combined.
- Whisk flour, baking soda, baking powder, and kosher salt in separate bowl.
- Gradually add dry ingredients to wet ingredients on low speed until barely combined.
- Fold in all chocolate chips by hand.
- Divide dough into 8 equal 5-ounce portions, roll into balls.
- Press extra chocolate chips on top of dough balls if desired.
- Cover and refrigerate dough balls for 8 hours or overnight.
- Preheat oven to 350°F.
- Place 2-3 chilled dough balls on parchment-lined baking sheet, spaced 4-5 inches apart.
- Bake 16-18 minutes, rotating halfway, until edges are golden but centers look underbaked.
- Sprinkle with flaky sea salt while hot.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
