Bakery-Style Chocolate Chip Cookies
This is a recipe for thick, chewy, bakery-style chocolate chip cookies. The texture comes from two specific techniques: using cool, cultured butter instead of softened, and a mandatory overnight chill. It's not a fast recipe, but it's the correct way to get the right result.
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Ingredients
Ingredients (~12 large cookies)
- 2 cups unsalted cultured butter 64-68°F, cool room temperature
- 1 1/2 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tbsp vanilla bean paste
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp fine sea salt
- 4 tsp vanilla powder optional
- 1 1/2 cups dark chocolate wafers or chunks
- 1 1/3 cups chopped milk chocolate
- 1/2 cup semisweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Cream cool butter (64-68°F) with both sugars in stand mixer for 3 minutes until light and fluffy.
- Mix in eggs and vanilla bean paste until just combined, scraping bowl.
- Whisk dry ingredients in separate bowl.
- Add dry ingredients to mixer on low speed until almost combined.
- Fold in all chocolates with spatula until just combined.
- Scoop dough into 12 tall balls (5 oz each), press extra chocolate on tops.
- Cover and refrigerate overnight or minimum 8 hours.
- Preheat oven to 350°F.
- Place 2-3 chilled dough balls on parchment-lined sheet, 4-5 inches apart.
- Bake 16-18 minutes, rotating halfway, until edges golden but center soft.
- Sprinkle hot cookies with flaky sea salt.
- Cool on baking sheet 10 minutes before moving.
Notes
Keep unused dough balls refrigerated between batches. Cold dough and butter temperature are essential for thick cookies.
Tried this recipe?Leave a comment below & let me know!