Bakery Style Chocolate Chip Cookies.
There is just something so amazing about walking into a bakery and taking in all the delicious smells wafting from the oven. Now you can create some of that nostalgia at home with these Bakery Style Chocolate Chip Cookies.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chilling Time 2 hours hrs
Calories 824 kcal
- 2 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter 1 stick plus 2 tablespoons, softened
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 12- ounce bag semi-sweet chocolate chips
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl (or the bowl of a stand mixer), cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined.
Add the flour mixture and beat at medium speed just until combined. Stir in the chocolate chips. Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
Split the dough into six equal portions and shape each into a ball. Tip: use a round ½ cup measuring cup to make it easier to shape each cookie dough ball.
Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
Preheat the oven to 400F.
Remove the plastic wrap from the cookie sheet. Bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.
Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely. The cookies can be served warm or at room temperature.
This cookie dough does need to chill before baking.
A round measuring cup was perfect for forming the big cookie dough balls, but it can also be done by hand.
These cookies would be fantastic topped with vanilla ice cream and caramel sauce!
The cookies will keep well in a zip top bag or airtight container for up to three days on the counter. However, I did like them best fresh. They can be reheated in the microwave in 10 second increments until warm.
For a make-ahead option, the dough can be made and shaped into cookies and then stored for up to 12 hours in the refrigerator before baking.
Serving: 1gCalories: 824kcalCarbohydrates: 103gProtein: 10gFat: 42gSaturated Fat: 25gCholesterol: 81mgSodium: 507mgPotassium: 551mgFiber: 6gSugar: 56gVitamin A: 651IUCalcium: 130mgIron: 6mg
Keyword Chocolate Chip Cookies