Bakery-Style Chocolate Chip Cookies
These are large, thick, and chewy chocolate chip cookies with gooey centers. A mix of different chocolates provides a great flavor and texture. Chilling the dough overnight is key to developing flavor and preventing the cookies from spreading too much.
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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.
Notes
Keep unused dough balls refrigerated between batches. Cookies will be very soft when first removed from oven.
Tried this recipe?Leave a comment below & let me know!