Bakery Style Chocolate Chip Cookies
These bakery style chocolate chip cookies are super thick, soft, and delicious! They're incredibly easy to make too - no mixer required!
Ingredients
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 ⅓ cups cake flour spooned & leveled (150 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter melted and cooled for 15 to 20 minutes (2 sticks; 230 grams)
- 1 cup packed light brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon vanilla extract
- 12 ounces semi-sweet chocolate chips (340 grams; I use half regular and half mini chocolate chips)
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, cake flour, baking soda, and salt until well combined. Set aside.
- In a separate large mixing bowl, gently stir together the cooled melted butter, brown sugar, and granulated sugar. Then, mix in the eggs, egg yolk, and vanilla extract.
- Mix in the dry ingredients until just combined, then gently fold in the chocolate chips until fully incorporated into the cookie dough.
- Using a ⅓ cup measuring cup or a large ice cream scoop, measure out 3-ounce balls (85 to 90 grams) of cookie dough onto the prepared baking sheet.
- Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days.
- Preheat the oven to 350°F (180°C).
- Remove the baking sheet with the cookie dough from the refrigerator. Line two to three more baking sheets with parchment paper or silicone baking mats. Place 5 to 6 balls of cookie dough onto each baking sheet, making sure to leave a good amount of room between each one.
- Bake for 14 to 17 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to one week.
Notes
Storage Instructions: Cookies may be covered tightly and stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving.
Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 2 to 3 minutes.