Bakery Chocolate Chip Cookies

Say hello to Bakery Style Chocolate Chip Cookies! These are the thickest, chewiest, softest, and most fabulous chocolate chip cookies ever.... and they only take 20 minutes, one bowl, and a whisk to make!

I've decided that cookies are my favorite dessert to bake, and if you take a look at my cookie section on the blog, you'd see that it is PACKED with fun and easy ideas! These Caramel Chocolate Chip Cookies are so soft and flavorful, these Reese's Pieces Peanut Butter Cookies are so thick and have the perfect crunch and flavor, and these Kit Kat Cookies might be the thickest and richest chocolate cookies ever!

Why You'll Love This Recipe

• ULTRA thick cookies with a chewy and soft texture

• quick to make in 20 minutes

• simple bake in one bowl with a whisk... no mixer needed here!

• customizable mix-ins

• easy to freeze ahead of time

Ingredients

• Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
• Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
• Egg: An egg at room temperature adds structure and chewiness.
• Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
• All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
• Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
• Salt: Salt enhances the flavor and brings out sweetness.
• Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.

STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.

STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.

STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.

STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips for a bakery-style look.

STEP 6: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.

Frequently Asked Questions

Expert Tips

Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.

Mix of Chocolate Chips: For the best flavor and texture, use a mix of different types and sizes of chocolate chips in these cookies.

Decorating Dough Balls: For a true bakery-style look, push additional chocolate chips into the tops of your dough balls before baking.

Storing

These cookies should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them-

• at room temperature for up to 4 days
• in the freezer for up to 4 months

If you are baking these ahead and freezing, you can reheat them for an ooey gooey texture. To do so-

• heat in the oven at 350 for 3-5 minutes
• microwave until desired heat is reached

Related Recipes

Print