Best Bakery-Style Cookies
Best Bakery-Style Cookies
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 vanilla bean, scraped
- 1 3/4 cups all-purpose flour, with 1 teaspoon baking soda and 1/2 teaspoon salt mixed in
- 4 ounces milk chocolate bar, chopped into chunks
- 4 ounces dark chocolate bar, chopped into chunks
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, crack the 2 large eggs. Whisk them thoroughly until they are well combined and slightly frothy, about 1 minute.
⏱️ 1 min
- 3
Add the granulated sugar and packed light brown sugar to the whisked eggs. Continue whisking until the sugars are fully incorporated, and the mixture is smooth and a light brown color, about 2-3 minutes.
⏱️ 3 min
- 4
Pour the melted butter into the egg and sugar mixture. Whisk again until the butter is completely blended and the mixture is uniform.
⏱️ 1 min
- 5
Scrape the seeds from one vanilla bean pod directly into the mixture. Whisk briefly, about 30 seconds, to distribute the vanilla seeds evenly.
⏱️ 1 min
- 6
Gradually add the all-purpose flour (which has been pre-mixed with baking soda and salt) to the wet mixture. Use a spatula to mix the ingredients until a cohesive cookie dough forms. Mix just until combined to avoid overworking the dough.
⏱️ 3 min
- 7
On a separate cutting board, chop both the milk chocolate and dark chocolate bars into irregular chunks.
⏱️ 3 min
- 8
Transfer the chopped chocolate into the cookie dough. Use the spatula to fold the chocolate chunks into the dough until they are evenly distributed throughout.
⏱️ 2 min
- 9
Using a spoon or a 2-tablespoon cookie scoop, scoop portions of the cookie dough onto the prepared baking sheet, leaving ample space (about 2 inches) between each cookie for spreading. You should get about 12-16 cookies from this batch, so you may need to bake in two batches.
⏱️ 2 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375
- 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Best Bakery-Style Cookies
- 2 large eggs
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 vanilla bean, scraped
- 1 3/4 cups all-purpose flour, with 1 teaspoon baking soda and 1/2 teaspoon salt mixed in
- 4 ounces milk chocolate bar, chopped into chunks
- 4 ounces dark chocolate bar, chopped into chunks
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, crack the 2 large eggs. Whisk them thoroughly until they are well combined and slightly frothy, about 1 minute.
⏱️ 1 min - 3
Add the granulated sugar and packed light brown sugar to the whisked eggs. Continue whisking until the sugars are fully incorporated, and the mixture is smooth and a light brown color, about 2-3 minutes.
⏱️ 3 min - 4
Pour the melted butter into the egg and sugar mixture. Whisk again until the butter is completely blended and the mixture is uniform.
⏱️ 1 min - 5
Scrape the seeds from one vanilla bean pod directly into the mixture. Whisk briefly, about 30 seconds, to distribute the vanilla seeds evenly.
⏱️ 1 min - 6
Gradually add the all-purpose flour (which has been pre-mixed with baking soda and salt) to the wet mixture. Use a spatula to mix the ingredients until a cohesive cookie dough forms. Mix just until combined to avoid overworking the dough.
⏱️ 3 min - 7
On a separate cutting board, chop both the milk chocolate and dark chocolate bars into irregular chunks.
⏱️ 3 min - 8
Transfer the chopped chocolate into the cookie dough. Use the spatula to fold the chocolate chunks into the dough until they are evenly distributed throughout.
⏱️ 2 min - 9
Using a spoon or a 2-tablespoon cookie scoop, scoop portions of the cookie dough onto the prepared baking sheet, leaving ample space (about 2 inches) between each cookie for spreading. You should get about 12-16 cookies from this batch, so you may need to bake in two batches.
⏱️ 2 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375 - 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min