Description
These Bakery Style Chocolate Chip Cookies combine the perfect balance of chewy and crisp textures with rich chocolate chips in every bite. Made with a mix of all-purpose and cake flours, melted butter, and a chilling step, these cookies achieve a tender crumb and deep flavor reminiscent of your favorite bakery treats.
Ingredients
Dry 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
Wet Ingredients
- 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
Main Flavor Component
- 12 ounces semi-sweet chocolate chips (340 grams; half regular and half mini chocolate chips)
Instructions
- Prepare Baking Sheets: Line a large baking sheet with parchment paper or a silicone baking mat and set aside to prevent sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt until evenly combined. Set this bowl aside.
- Combine Wet Ingredients: In a separate large mixing bowl, gently stir together the cooled melted butter, brown sugar, and granulated sugar until smooth. Then add the eggs, egg yolk, and vanilla extract, mixing well to integrate all the wet ingredients.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid over-mixing. Gently fold in the chocolate chips ensuring they are evenly distributed throughout the cookie dough.
- Portion Dough: Use a ⅓ cup measuring cup or a large ice cream scoop to form 3-ounce balls (approximately 85 to 90 grams) of dough. Place each ball onto the prepared baking sheet, spaced apart.
- Chill Dough: Cover the tray tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days, allowing the dough to firm up which helps develop flavor and texture.
- Preheat Oven: Set your oven to 350°F (180°C) to prepare for baking.
- Prepare Baking Sheets & Arrange Dough: Remove dough from the refrigerator. Line two to three additional baking sheets with parchment paper or silicone mats. Place 5 to 6 dough balls on each sheet, leaving ample space for spreading.
- Bake Cookies: Bake the cookies for 14 to 17 minutes until the tops are set and edges are lightly browned, signaling a perfectly baked cookie.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 15 minutes to firm up before transferring them carefully to a wire rack to cool completely, preventing breakage.
- Store Cookies: Once cooled, store the cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week.
Notes
- For best texture and flavor, do not skip the chilling step; it is key to developing the cookie’s texture and controlling spread.
- Using a combination of all-purpose and cake flour gives an ideal balance of chewiness and tenderness.
- The melted butter enhances the richness and creates a crisp edge while the interior remains chewy.
- Feel free to experiment with different chocolate chips or add nuts for added texture.
- Room temperature eggs help the dough emulsify better, resulting in a smoother texture.
- Ensure dough balls are spaced well apart on the baking sheets to prevent cookies from merging as they bake.
- Prep Time: 15 minutes plus 3 hours chilling
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
