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The BEST Chocolate Chip Cookies (Bakery Style) Recipe

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4.3 from 15 reviews

These bakery-style chocolate chip cookies are perfectly soft, chewy, and packed with rich dark chocolate chunks and a hint of flaky sea salt. Following a simple creaming method and resting the dough overnight in the fridge ensures enhanced flavor and texture, making these cookies irresistibly delicious and ideal for any occasion.

Ingredients

Dry Ingredients

  • 1 ¾ cups (250g) all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp salt (or ¾ tsp salt if using unsalted butter)

Wet Ingredients

  • 10 tbsp (140g) salted butter, at room temperature
  • ¾ cup (165g) packed dark brown sugar
  • ⅓ cup plus 1 tbsp (80g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 tsp (5ml) honey or corn syrup
  • 1 large egg, at room temperature

Add-ins

  • 7 oz (200g) dark chocolate (55-70% cocoa), chopped into chunks
  • Flaky sea salt, for sprinkling

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This ensures the leavening agent and salt distribute properly throughout the dough.
  2. Cream Butter and Sugars: In a large bowl or stand mixer, combine the softened salted butter with dark brown sugar, granulated sugar, and vanilla extract. Use the creaming method either by hand with a rubber spatula or a mixer on medium-low speed for 1-2 minutes until smooth and slightly fluffy but still dense, resembling damp sand.
  3. Add Honey and Egg: Mix in the honey or corn syrup, then add the large egg. Mix until well incorporated to form a cohesive batter.
  4. Combine Flour and Chocolate: Add the flour mixture all at once to the butter mixture and gently stir until most of the flour is absorbed. Before fully combining, fold in the dark chocolate chunks evenly throughout the dough, resulting in a soft, moderately moist cookie dough.
  5. Chill the Dough: Cover the dough surface with plastic wrap and refrigerate for 8 to 24 hours. This step enhances the flavor and texture. If short on time, chilling for at least 4 hours is acceptable but less ideal.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.
  7. Portion the Dough: Use a 1.35-ounce cookie scoop or divide the dough into 16 balls and roll them smoothly. If dough is too firm, allow it to soften at room temperature for 20-30 minutes. Place the dough balls on the prepared sheets, spaced about 2 inches apart without flattening.
  8. Optional Size Variation: For slightly smaller cookies, divide the dough into 18 balls; reduce baking time by 1-2 minutes.
  9. Bake the Cookies: Press a few extra chocolate chunks on top of each dough ball. Bake 6 cookies per sheet for 9-11 minutes until edges are golden and cookies are puffed but centers remain soft. Smaller cookies require 8-10 minutes. Avoid over-baking as cookies continue cooking on the hot sheets.
  10. Cool and Finish: Transfer the baking sheets to a wire rack and let cookies cool on the sheets for 2 minutes. Carefully transfer each cookie to the wire rack to cool completely. Sprinkle flaky sea salt on top while still warm if desired for a gourmet finish.

Notes

  • Using salted butter with reduced salt in the dough balances flavors; adjust salt quantity if using unsalted butter.
  • Chilling dough overnight significantly improves cookie texture and flavor.
  • If dough is too hard after chilling, allow to soften before scooping for easier handling.
  • Do not over-bake; cookies should look slightly underdone in the center for a soft, chewy result.
  • Flaky sea salt topping elevates the flavor with a pleasant contrast to the sweet chocolate.
  • You can substitute honey with corn syrup if preferred.

Find it online: https://simpleplatter.com/the-best-chocolate-chip-cookies-bakery-style-recipe/