Be warned… I’m sharing the best bakery style chocolate chip cookies recipe ever.
I have tried tons of recipes throughout my life and after mixing and mashing various recipes, this is the one I have found to be the very best.
Why are these bakery style chocolate chip cookies the best, you ask? Because they are soft, chewy, include a pinch of sea salt, and are fully baked in under 10 minutes.
Tell me that combination isn’t heaven.
If you love a chewy chocolate chip cookie like your girl, then this is the recipe for you.
You can use milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips for this recipe… Just pick your poison. They will all be just as equally delicious.
What are your must haves for bakery style chocolate chip cookies?
A great cookie sheet. Cookie sheets are imperative to baking, so when I find great pots and pans, I am all in. Matt bought me a set of pots and pans from Caraway a couple Christmases ago and I LOVE them. Now, I have the Caraway baking sheets and y’all they are top notch.
A mixer. I have been a Kitchenaid mixer girl my entire adult life. Now, they have so many gorgeous colors and fun attachments to choose from. I personally think every single kitchen should have a Kitchenaid mixer.
Parchment paper. This one is a must. I recommend using unbleached parchment paper for non-toxic baking.
Good quality chocolate chips. I love to mix chocolate chips with chocolate chunks. Personally, I prefer more chocolate chips in my cookies, and use 3/4 – 1 cup. Matt likes less chips, which is why my recipe only calls for 1/2 cup.
Bakery Style Chocolate Chip Cookies
Ingredients
- 1/2 cup Butter (melted)
- 1/4 cup Brown Sugar
- 1/2 cup Cane Sugar
- 1 Egg
- 1/2 Tbsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Flaky Sea Salt
- 1 1/2 cups Flour All Purpose
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 375º.
- Using a mixer, beat butter with sugar and brown sugar until just creamy.
- Add vanilla and egg. Mix on low until incoporated.
- Add in baking soda, sea salt, and flour. Mix until dough is shaggy.
- Stir in chocolate chips by hand. Roll into balls and place on cookie sheet lined with parchment paper.
- Bake 9-12 minutes, until cookies are lightly golden. Don't over bake, as cookies will become crunchy and not soft.
- Cool and enjoy.
This recipe yields 18 cookies when using my OXO cookie scoop.
PLEASE DO NOT OVER BAKE THESE COOKIES!
My oven bakes hotter than most. Set at 350º, my oven heats to almost 400º. 9 minutes in my oven is JUST RIGHT. That’s why I recommend setting your oven to 375º. Set your timer for 9 minutes then watch your cookies after the nine minute mark to get them to your desired color and consistency.
After nine minutes, I take them out of the oven and let the cookies sit on the hot pan, as they will continue to bake on the hot cookie sheet.
Kenny loves to help me mix and make the cookies. Then she waits while watching them bake the whole time. These moments are some of my favorite with her, just us two in our kitchen, creating memories around our favorite family recipes.🫶🏼
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Have you tried my Neiman Marcus cookie recipe?
The Neiman Marcus cookies are a Christmas staple in our family!
Also, you can’t forget Mawmaw’s fudge recipe for the holidays.
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