Crunchy Bakery-Style Chocolate Chip Cookies
Crunchy Bakery-Style Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
Instructions
- 1
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours). This chilling step is crucial for flavor development and a chewier, crunchier cookie.
⏱️ 120 min
- 7
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For larger, bakery-style cookies, use a 2-ounce ice cream scoop.
⏱️ 3 min
- 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For a crunchier cookie, bake for an additional 1-2 minutes, watching carefully to prevent burning.
⏱️ 12 min•🌡️ 375
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Bakery-Style Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
Instructions
- 1
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours). This chilling step is crucial for flavor development and a chewier, crunchier cookie.
⏱️ 120 min - 7
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For larger, bakery-style cookies, use a 2-ounce ice cream scoop.
⏱️ 3 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For a crunchier cookie, bake for an additional 1-2 minutes, watching carefully to prevent burning.
⏱️ 12 min•🌡️ 375 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min