Go Back

Bakery Style Chocolate Chip Cookies

Bakery style chocolate chip cookies are mixed with an electric mixer, chilled for at least 2 hours, and baked until the edges are golden. The oversized cookies have soft centers and plenty of semisweet chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Chilling and cooling 2 hours 10 minutes
Total Time 2 hours 46 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 496
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the eggs one at a time, then beat in the vanilla until combined.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Fold in the chocolate chips.
  8. Cover the bowl and refrigerate the dough for at least 2 hours.
  9. Divide the dough into 12 portions, about 1/4 cup each.
  10. Arrange 6 portions on each prepared baking sheet, leaving about 3 inches between them.
  11. Bake for 13–16 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are golden and the centers still look slightly soft.
  12. Let the cookies cool on the baking sheets for 10 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out while the centers still look slightly soft. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a gluten-free option, use a cup-for-cup gluten-free flour blend.