Bakery Style Chocolate Chip Cookies
The search is over. Introducing the all around best Bakery Style Chocolate Chip Cookies Recipe. Slightly crisp on the outside, soft and chewy on the inside.
Servings: 30
Calories: 279kcal
Ingredients
- 2 cups minus 2 tablespoons cake flour 228 grams
- 1 2/3 cups bread flour 217 grams
- 1 1/4 teaspoons baking soda 5 grams
- 1 1/2 teaspoons baking powder 6 grams
- 1 teaspoon salt 6 grams
- 1 1/4 cups salted butter softened 10 ounces
- 1 1/4 cups light brown sugar 275 grams
- 1 cup plus 2 tablespoons white granulated sugar 226 grams
- 2 large eggs
- 2 teaspoons vanilla extract 10 grams
- 1 cup shaved or finely chopped dark chocolate or mini chocolate chips - at least 60% cacao 146 grams
- 1 1/2 cups dark chocolate chips or semi-sweet if preferred 267 grams
- 1/4 cup white granulated sugar
- sea salt for sprinkling on top
Instructions
- *Plan ahead! This cookie dough needs to sit in the refrigerator at least 24 hours before baking.
- Sift together the flours, soda, baking powder and salt into a bowl. Set aside. 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt
- Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined. 1 1/4 cups salted butter, 1 1/4 cups light brown sugar, 1 cup plus 2 tablespoons white granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients and mix just until combined. Gently stir in the chocolate. 1 cup shaved or finely chopped dark chocolate, 1 1/2 cups dark chocolate chips
- Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
- When it is time to bake, preheat the oven to 350ºF. Use an ice cream scoop to scoop large 1 1/2 - 2" dough balls. Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper. 1/4 cup white granulated sugar
- Take a glass cup, get the base of the cup wet with water, then dip the cup in granulated sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
- Bake for 13 minutes in the preheated oven. Sprinkle lightly with sea salt right when they come out of the oven. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.
Notes
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 153mg | Fiber: 1g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.1mg