Thick Bakery Style Chocolate Chip Cookies
These thick bakery style chocolate chip cookies are perfectly soft and chewy inside and have golden crispy edges! So easy to make, this classic treat will become your favorite!
Servings: 24 cookies
Calories: 232kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips
Instructions
- In a medium bowl, mix together all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl add room temperature butter and using a hand or stand mixer beat on medium/high speed for a few minutes, until light and fluffy. Add brown and granulated sugar and beat again for about 5 minutes.
- Then add eggs and vanilla extract and beat again for 2 minutes.
- Add dry ingredients and using a spatula, fold it in.
- Add the chocolate chips and fold again.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F, line a baking sheet with parchment paper, and set aside.
- Take the cookie dough out of the fridge and let sit on the counter for 10-15 minutes, so it becomes scoopable.
- Scoop 3 tablespoon size balls on the baking sheet, leaving 2 inches in-between.
- Bake for 12-15 minutes or until the edges are golden/brown and the center is set but soft. Make sure you don’t overbake them or they will end up dry.
- Take out of the oven and let sit on the baking sheet for 10 minutes, then transfer to a wire rack
Video
Notes
NOTE 1: It’s crucial to cream the sugar and butter long enough, so the sugar can emulsify and the whole mixture becomes light and airy. That will help the cookies to be soft after baking.
NOTE 2: When you fold dry ingredients into wet, make sure you DON’T OVERMIX. Otherwise, the dough and the cookies will be tough.
How to store? After they are baked and cooled off, transfer them to an air-tight container or a zip-lock bag.
How to freeze? Baked cookies can be frozen for up to 3 months.
You also can roll the cookie dough into the balls and freeze them for up to 3 months. When ready to bake, take them out of the freezer, put on a baking sheet and let sit for about 30-40 minutes, then bake according to instructions
Nutrition
Serving: 1cookie | Calories: 232kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg