Bakery Style Chocolate Chip Cookies
These Bakery Style Chocolate Chip cookies are huge, thick, ooey gooey bakery style cookies that you can make right at home! No fancy ingredients, just pantry staples for the most decadent, chewy, crispy edged cookies EVER!
Servings: 24 3 oz cookies or a dozen 6 oz cookies
Calories: 338kcal
Ingredients
- 1 cup butter 2 sticks unsalted butter, softened
- 1¼ cup brown sugar dark brown sugar
- ½ cup granulated sugar
- 1½ teaspoon vanilla extract
- 2 large eggs room temperature
- 3 cup flour all purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoon salt reduce salt to just 1 teaspoon if using salted butter
- 12 oz milk chocolate chips
- 12 oz dark chocolate chips or semi-sweet
Instructions
- Preheat the oven to 350F, and line rimmed baking pans with parchment paper, or spray with non stick cooking spray.
- In a medium mixing bowl, mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs.PRO TIP: Mix the brown sugar, granulated sugar, and butter for only 2 - 3 minutes before adding in the vanilla extract and eggs so you don't beat air into the mixture. Continue to mix just until the eggs are incorporated.1 cup butter, 1¼ cup brown sugar, ½ cup granulated sugar, 1½ teaspoon vanilla extract, 2 large eggs
- In a separate mixing bowl, whisk all the dry ingredients together to combine.3 cup flour, 1 teaspoon baking soda, 1¼ teaspoon salt
- Add the dry ingredients to the sugar mixture in two portions, mixing in with each addition just until the flour is mixed.
- Stir in the chocolate chips with a wooden spoon or spatula, folding them in so you don't over work the cookie dough. If you are adding nuts, stir them in also at this time.PRO TIP: One of the secrets to these ooey gooey Bakery Style Chocolate Chip Cookies is to use 50% more chocolate chips. Since the cookies are so big, they need more chocolate.12 oz milk chocolate chips, 12 oz dark chocolate chips
- For the chewiest cookies, chill the cookie dough for at least one hour, or over night. This allows the fats to be absorbed better by the dry ingredients, prevents spread, and makes for thicker, chewier cookie centers.
- For 3 oz Bakery Cookies: Use a large cookie scoop (about 3 tablespoon size scoop), and place 6 balls of cookie dough 2 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 3 oz, for a total of 24 cookies.For 6 oz Bakery Cookies: Use a large cookie scoop (about 6 tablespoon size scoop), and place 3 balls of cookie dough 3 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 6 oz, for a total of 12 cookies.
- For 3 oz Cookie Dough Balls: Bake the pan of six 3 oz cookie balls in the preheated oven for 11 - 12 minutes. The secret to bakery style cookies is to remove them from the oven, even though you are worried they might not be quite done. For 6 oz Cookie Dough Balls: Bake the pan of three 6 oz cookie balls in the preheated over for 14 - 16 minutes. Again, the secret to bakery cookies is to remove them from the oven, even if you are worried they might not be quite done. They will continue to cook off the hot baking pan for another 5 minutes.
- Cool for 10 minutes before transferring the cookies to a cooling rack. Enjoy!
Notes
- For extra chewy cookies, chill the dough for at least 1 hour before baking.
- To make sure your cookies are evenly cooked, rotate the baking sheets halfway through baking.
- If you don't have parchment paper, you can grease the baking sheets with butter or cooking spray.
- For a fun twist, add your favorite mix-ins to the dough, such as nuts, dried fruit, or candy (chopped pecans, flaked coconut, M&M, Cadbury Candy coated chocolate eggs, etc).
Nutrition
Calories: 338kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 252mg | Potassium: 171mg | Fiber: 1g | Sugar: 28g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg