Chocolate chip cookies are an essential staple in my house. They’re fantastically delicious and everyone goes crazy for them – they never stick around for long. The dough can also be made in advance, scooped and frozen so I always have a supply in the freezer. I just pop them in the oven when I need a sweet treat for last minute guests or for an after school snack for my girls. The chocolate chip cookie is an iconic and timeless classic, enjoyed by all ages in its various forms – thin and crispy, thick and chewy, in dough form, in ice cream…they’re the ultimate comfort cookie and perfect for an anytime snack.
There are many, many recipes and variations for chocolate chip cookies, but if you have been searching for the ultimate bakery style chocolate chip cookie, then this is THE recipe. These are everything a chocolate chip cookie should be. Thick, chewy, soft, buttery, caramel-ly and full of ooey-gooey chocolate chips.
This recipe is similar to many other chocolate chip cookie recipes but with a few differences that take these over the top. Melted butter is used here, instead of softened butter, which results in chewier cookies and less spreading when baked. It has both granulated and brown sugar but has more brown sugar which adds to the chewiness and contributes to more of a complex caramel flavor. I use high quality pure vanilla extract in all my baked goods, but be sure to use it here as the flavor is far more intense and complex than imitation extracts. You can use any size ice cream scoop to portion your dough (as I use a standard size in these photos) but to get large bakery size cookies, use a quarter cup measuring cup.
This dough does not need to be chilled before baking which I LOVE. Because, when you want a fresh from the oven chocolate chip cookie, you don’t want to have to wait, right?
Bakery Style Chocolate Chip Cookies:
Yield: 18-20 large cookies
¾ cup (170g) unsalted butter
½ cup (100g) granulated sugar
2/3 cup (146g) packed light brown sugar
1 large egg
1 large egg yolk
1 tbsp pure vanilla extract (I use Nielson Massey)
2 cups (240g) unbleached, all purpose flour
½ tsp baking soda
½ tsp fine sea salt
1 ½ cups of good quality semi-sweet chocolate chips (I use Guittard)
Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Melt the butter and let cool for a bit. You don’t want the butter to be too hot otherwise the eggs will scramble when added. Combine the flour, baking soda and salt in a medium bowl and whisk to combine. Combine both sugars to the bowl of a mixer followed by the melted butter and beat together on medium low until well blended. Beat in the vanilla extract followed by the egg and the egg yolk. Once your mixture is light and creamy, slowly add in the flour mixture and mix on low until just combined. Remove bowl from the mixer and fold in the chocolate chips.
Using an ice cream scoop (or ¼ cup measuring cup for larger cookies), scoop out the dough onto the cookie sheets leaving two inches or so between each cookie. Bake for 14-16 minutes or until the edges are lightly brown and the tops look barely set. Transfer to cookie sheets to wire racks to cool slightly. Serve warm with a cold glass of milk for the ultimate indulgence.