Bakery Style Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, (2 sticks)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, plus extra for topping
- as needed flaky sea salt, for topping (optional)
Instructions
- 1
Place the unsalted butter in a light-colored saucepan over medium heat. Cook, stirring occasionally, until the butter melts, foams, and then turns a golden brown color with nutty aromas. Be sure to scrape the browned bits from the bottom of the pan. Remove from heat and pour into a heatproof bowl. Allow the browned butter to cool for about 10 minutes.
⏱️ 15 min
- 2
In a large mixing bowl, combine the light brown sugar and granulated sugar. Pour the cooled brown butter, including all the small browned flakes from the pan, into the sugar mixture. Mix with a spatula until the super gritty texture of the sugars is mostly gone and the mixture is well combined.
⏱️ 5 min
- 3
Add the whole large egg, large egg yolk, and vanilla extract to the butter and sugar mixture. Mix thoroughly with the spatula until a silky, velvety smooth texture is achieved, about 1-2 minutes.
⏱️ 2 min
- 4
In a separate small bowl, whisk together the all-purpose flour (spooned and leveled), baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet mixture, mixing with a spatula until just combined. Be careful not to overmix; it's okay to leave a few small streaks of flour visible.
⏱️ 3 min
- 6
Cover the dough with plastic wrap and rest it in the refrigerator for at least 1 hour. For best results and enhanced flavor, you can chill the dough overnight.
⏱️ 60 min
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Add the 1 1/2 cups of chocolate chips to the chilled dough and mix until just combined.
⏱️ 2 min
- 9
Scoop portions of the cookie dough (about 2-3 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between cookies. For a bakery-style appearance, press additional chocolate chips onto the top of each cookie dough ball before baking.
⏱️ 5 min
- 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 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. While still warm, sprinkle flaky sea salt on top of the cookies if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery Style Chocolate Chip Cookies
- 1 cup unsalted butter, (2 sticks)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, plus extra for topping
- as needed flaky sea salt, for topping (optional)
Instructions
- 1
Place the unsalted butter in a light-colored saucepan over medium heat. Cook, stirring occasionally, until the butter melts, foams, and then turns a golden brown color with nutty aromas. Be sure to scrape the browned bits from the bottom of the pan. Remove from heat and pour into a heatproof bowl. Allow the browned butter to cool for about 10 minutes.
⏱️ 15 min - 2
In a large mixing bowl, combine the light brown sugar and granulated sugar. Pour the cooled brown butter, including all the small browned flakes from the pan, into the sugar mixture. Mix with a spatula until the super gritty texture of the sugars is mostly gone and the mixture is well combined.
⏱️ 5 min - 3
Add the whole large egg, large egg yolk, and vanilla extract to the butter and sugar mixture. Mix thoroughly with the spatula until a silky, velvety smooth texture is achieved, about 1-2 minutes.
⏱️ 2 min - 4
In a separate small bowl, whisk together the all-purpose flour (spooned and leveled), baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet mixture, mixing with a spatula until just combined. Be careful not to overmix; it's okay to leave a few small streaks of flour visible.
⏱️ 3 min - 6
Cover the dough with plastic wrap and rest it in the refrigerator for at least 1 hour. For best results and enhanced flavor, you can chill the dough overnight.
⏱️ 60 min - 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Add the 1 1/2 cups of chocolate chips to the chilled dough and mix until just combined.
⏱️ 2 min - 9
Scoop portions of the cookie dough (about 2-3 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between cookies. For a bakery-style appearance, press additional chocolate chips onto the top of each cookie dough ball before baking.
⏱️ 5 min - 10
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 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. While still warm, sprinkle flaky sea salt on top of the cookies if desired.
⏱️ 5 min