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Bakery Style Chocolate Chip Cookies

These chocolate chip cookies are large, thick, chewy and full of melty semi-sweet chocolate chips. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 -20 cookies

Ingredients

  • 3/4 cup (170g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2/3 cup (146g) light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp pure vanilla extract
  • 2 cups (240g) unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (262g) high quality semi-sweet chocolate chips - I use Guittard

Instructions

  1. Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. 

  2. Melt the butter and let cool for a bit. You don’t want the butter to be too hot otherwise the eggs will scramble when added.

  3. Combine the flour, baking soda and salt in a medium bowl and whisk to combine.

  4. Combine both sugars to the bowl of a mixer followed by the melted butter and beat together on medium low until well blended.

  5. Beat in the vanilla extract followed by the egg and the egg yolk until light and creamy.

  6. Slowly add in the flour mixture and mix on low until just combined.

  7. Remove bowl from the mixer and fold in the chocolate chips.

  8. Using an ice cream scoop (or ¼ cup measuring cup for larger cookies), scoop out the dough onto the cookie sheets leaving two inches or so between each cookie.

  9. Bake for 14-16 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool slightly.

    Serve warm with a cold glass of milk for the ultimate indulgence.