Bakery Style Chocolate Chip Cookies
These chocolate chip cookies are large, thick, chewy and full of melty semi-sweet chocolate chips.
Ingredients
- 10 tablespoons unsalted butter
- 2 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ tsp fine sea salt
- ½ cup granulated sugar
- ⅔ cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
- Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely liquid. Cool for a minute or two until room temperature.10 tablespoons unsalted butter
- Whisk together the flour, baking soda and salt in a medium bowl.2 cups unbleached all-purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Combine the granulated sugar, brown sugar, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until well blended.½ cup granulated sugar, ⅔ cup light brown sugar
- Beat in the egg, egg yolk and vanilla until light and creamy.1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
- Beat in the flour mixture on low until just combined.
- Remove bowl from the mixer and fold in the chocolate chips.1 ½ cups semi-sweet chocolate chips
- Use a 2oz/1/4 cup cream scoop to scoop out the dough onto the prepared cookie sheets, leaving 3" between each cookie. Refrigerate for 30 minutes or for up to two days.
- 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.
Nutrition
Calories: 417kcalCarbohydrates: 53gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 62mgSodium: 171mgPotassium: 194mgFiber: 3gSugar: 31gVitamin A: 378IUCalcium: 38mgIron: 3mg
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