The Best Bakery Style Chocolate Chip Cookie
The Best Bakery Style Chocolate Chip Cookie
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 egg, large
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 ounces dark chocolate, roughly chopped
- 1 ice cube
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Place the unsalted butter in a small metal saucepan. Place the saucepan over medium heat on the stove and cook, stirring occasionally, until the butter melts, foams, and the milk solids at the bottom turn a golden brown color and smell nutty. This is browned butter.
⏱️ 8 min
- 2
Immediately pour the browned butter into a large glass mixing bowl. Add one ice cube to the hot browned butter and stir until melted. This helps cool the butter quickly.
⏱️ 2 min
- 3
Add the granulated sugar and packed light brown sugar to the bowl with the cooled browned butter. Use a spatula to mix the sugars and butter together until thoroughly combined and smooth.
⏱️ 3 min
- 4
Crack the egg into the mixture. Pour in the vanilla extract.
⏱️ 1 min
- 5
Stir the mixture with the spatula until all wet ingredients are well combined and the mixture is smooth and uniform in color.
⏱️ 2 min
- 6
Add the all-purpose flour, baking soda, and salt to the bowl.
⏱️ 1 min
- 7
Gently fold the dry ingredients into the wet ingredients using the spatula until just combined and a cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min
- 8
Add the roughly chopped dark chocolate to the cookie dough in the glass bowl. Fold the chocolate into the cookie dough with the spatula until it is evenly distributed throughout the dough.
⏱️ 2 min
- 9
Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dough to firm up, resulting in a better cookie texture.
- 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 11
Remove the plastic wrap from the cookie dough. Use a cookie scoop to portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. For bakery-style cookies, aim for scoops of approximately 2.5 ounces of dough per cookie.
⏱️ 4 min
- 12
Bake the cookies in the preheated oven for 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350
- 13
Once baked, remove the cookies from the oven. Immediately sprinkle flaky sea salt over the warm cookies.
⏱️ 1 min
- 14
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the melted chocolate inside!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Bakery Style Chocolate Chip Cookie
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 egg, large
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 ounces dark chocolate, roughly chopped
- 1 ice cube
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Place the unsalted butter in a small metal saucepan. Place the saucepan over medium heat on the stove and cook, stirring occasionally, until the butter melts, foams, and the milk solids at the bottom turn a golden brown color and smell nutty. This is browned butter.
⏱️ 8 min - 2
Immediately pour the browned butter into a large glass mixing bowl. Add one ice cube to the hot browned butter and stir until melted. This helps cool the butter quickly.
⏱️ 2 min - 3
Add the granulated sugar and packed light brown sugar to the bowl with the cooled browned butter. Use a spatula to mix the sugars and butter together until thoroughly combined and smooth.
⏱️ 3 min - 4
Crack the egg into the mixture. Pour in the vanilla extract.
⏱️ 1 min - 5
Stir the mixture with the spatula until all wet ingredients are well combined and the mixture is smooth and uniform in color.
⏱️ 2 min - 6
Add the all-purpose flour, baking soda, and salt to the bowl.
⏱️ 1 min - 7
Gently fold the dry ingredients into the wet ingredients using the spatula until just combined and a cookie dough forms. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min - 8
Add the roughly chopped dark chocolate to the cookie dough in the glass bowl. Fold the chocolate into the cookie dough with the spatula until it is evenly distributed throughout the dough.
⏱️ 2 min - 9
Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dough to firm up, resulting in a better cookie texture.
- 10
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 11
Remove the plastic wrap from the cookie dough. Use a cookie scoop to portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. For bakery-style cookies, aim for scoops of approximately 2.5 ounces of dough per cookie.
⏱️ 4 min - 12
Bake the cookies in the preheated oven for 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350 - 13
Once baked, remove the cookies from the oven. Immediately sprinkle flaky sea salt over the warm cookies.
⏱️ 1 min - 14
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the melted chocolate inside!
⏱️ 2 min