Bakery Style Chocolate Chip Cookies
These bakery style chocolate chip cookies are thick, chewy, and packed with chocolate with crisp edges and soft centers.
Servings: 36 cookies
Ingredients
- 3 ¼ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups butter slightly softened
- 1 ¼ cups granulated sugar
- 1 ¼ cups light brown sugar packed
- 1 ½ tablespoons vanilla extract
- 12 oz semi-sweet chocolate chips
Instructions
- Whisk together the all-purpose flour, cake flour, baking powder, and baking soda in a bowl. Set aside.
- Beat the butter, granulated sugar, and brown sugar in a stand mixer on medium speed until pale, fluffy, and noticeably increased in volume, about 3 to 5 minutes.
- Add the eggs one at a time, beating after each addition. Beat in the vanilla.
- Add the flour mixture in 5 to 7 additions on low speed, mixing until just combined. Stir in the chocolate chips.
- Chill the dough for at least 2 hours. Portion into balls approximately the size of half a lemon for full-size cookies, or smaller if baking from frozen.
- Preheat the oven to 375°F. Bake for 13 to 14 minutes, until the edges are set and golden and the centers still look soft and slightly underdone.
- Cool on the sheet pan for 10 minutes before transferring to a wire rack. The centers will firm up as they cool.
Notes
Doneness cue: Pull the cookies when the edges are golden but the centers still look almost raw. They will set fully on the hot pan during the 10-minute rest.
Chilling: Chilling the dough for at least 2 hours produces taller, thicker cookies. The cold fat melts more slowly, giving the cookies time to set before they spread.
Mixer: Use a stand mixer. This dough is thick enough to strain a hand mixer motor. If using a hand mixer, stop adding flour the moment it is fully incorporated.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a zip-close bag for up to 2 months.
Chilling: Chilling the dough for at least 2 hours produces taller, thicker cookies. The cold fat melts more slowly, giving the cookies time to set before they spread.
Mixer: Use a stand mixer. This dough is thick enough to strain a hand mixer motor. If using a hand mixer, stop adding flour the moment it is fully incorporated.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a zip-close bag for up to 2 months.
Nutrition
Calories: 234kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 106mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 241IU | Calcium: 23mg | Iron: 1mg