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Bakery Style Chocolate Chip Cookies Thick - Tasty

Bakery Style Chocolate Chip Cookies Thick

This recipe makes thick, chewy chocolate chip cookies. Chilling the dough before baking improves the texture and flavor.
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Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time (Minimum) 1 day
Total Time 1 day 33 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour 380 grams
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
Wet Ingredients and Mix-ins
  • 2 sticks unsalted butter, at cool room temperature (67ºF) 227 grams
  • 1/2 cup granulated sugar 100 grams
  • 1 1/4 cups lightly packed light brown sugar 247 grams
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups semisweet chocolate chips 340 grams

Equipment

  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Large cookie scoop

Method
 

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, baking soda, and salt.
  3. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
  4. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
  5. If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours. Bake from the fridge.
  6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

Notes

Chilling the dough for 24 hours or more makes the cookies thicker, chewier, and more flavorful. Cookies can be stored in an airtight container for up to 3 days.