Description
Enjoy bakery-style chocolate chip cookies with golden brown edges and ooey, gooey centers. This easy-to-make recipe yields thick, chewy cookies that can be enhanced by refrigerating the dough for a richer flavor and texture. Perfect for homemade treats that taste like they came straight from your favorite bakery.
Ingredients
Scale
Dry Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Add-ins
- 2 cups (340 grams) semisweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined.
- Cream butter and sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, approximately two minutes. Be sure to scrape down the sides and bottom of the bowl to ensure even mixing.
- Add vanilla and eggs: Add the vanilla extract and eggs to the creamed butter and sugar mixture. Beat until everything is fully combined, scraping down the bowl as needed.
- Incorporate flour mixture: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Stir in chocolate chips: Fold in the semisweet chocolate chips evenly throughout the dough with a spatula.
- Optional chilling: If you have time, wrap the dough in plastic wrap and refrigerate it for at least 24 hours and up to 72 hours. This resting time allows the dough to marinate, resulting in thicker, chewier, and more flavorful cookies. Before baking, let the dough sit at room temperature just until soft enough to scoop.
- Portion dough: Using a large cookie scoop, divide the dough into 3-tablespoon-sized balls and place them evenly spaced on the prepared baking sheets.
- Bake cookies: Bake in the preheated oven for 11 to 13 minutes or until the cookies are golden brown around the edges. They might look slightly soft in the center but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Storage: While these cookies are best eaten fresh, they can be stored in an airtight container at room temperature for up to 3 days. Refer to storage tips for maintaining freshness.
Notes
- These cookies feature ultra-thick textures with golden brown edges and gooey centers, reminiscent of bakery-style treats.
- Refrigerating the dough for 24 to 72 hours improves texture and flavor significantly but is optional.
- Use room temperature butter and eggs for the best mixing results.
- For chewy cookies with edges that crisp slightly, watch baking times closely to avoid overbaking.
- Store cookies in an airtight container to preserve freshness up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 40 mg
