Bakery Style Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, dark, high-quality
Instructions
- 1
In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then the milk solids at the bottom turn golden brown and smell nutty. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 2
Immediately pour the browned butter into a large heatproof mixing bowl. Add the granulated sugar and light brown sugar to the warm butter. Whisk vigorously for 1-2 minutes until well combined and smooth.
⏱️ 2 min
- 3
Add the large egg, egg yolk, and vanilla extract to the sugar and butter mixture. Whisk until fully incorporated and the mixture is light and creamy, about 1-2 minutes.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour, or up to 24 hours. Chilling helps prevent the cookies from spreading too much and enhances flavor.
⏱️ 60 min
- 8
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 10 min•🌡️ 375
- 9
Using a 1 1/2 to 2-tablespoon cookie scoop, portion out uniform amounts of dough. Roll each portion into a smooth ball with your hands. For a bakery-style look, press a few extra chocolate chips onto the top of each dough ball.
⏱️ 5 min
- 10
Place the dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 11
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375
- 12
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery Style Chocolate Chip Cookies
For the Cookies
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, dark, high-quality
Instructions
- 1
In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then the milk solids at the bottom turn golden brown and smell nutty. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 2
Immediately pour the browned butter into a large heatproof mixing bowl. Add the granulated sugar and light brown sugar to the warm butter. Whisk vigorously for 1-2 minutes until well combined and smooth.
⏱️ 2 min - 3
Add the large egg, egg yolk, and vanilla extract to the sugar and butter mixture. Whisk until fully incorporated and the mixture is light and creamy, about 1-2 minutes.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 7
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour, or up to 24 hours. Chilling helps prevent the cookies from spreading too much and enhances flavor.
⏱️ 60 min - 8
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 10 min•🌡️ 375 - 9
Using a 1 1/2 to 2-tablespoon cookie scoop, portion out uniform amounts of dough. Roll each portion into a smooth ball with your hands. For a bakery-style look, press a few extra chocolate chips onto the top of each dough ball.
⏱️ 5 min - 10
Place the dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 11
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375 - 12
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min