Bakery Style Chocolate Chip Cookies

by Sheryl

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yields: 26 cookies

This big, fat, chewy cookie is the ultimate treat you can gift your kids this Christmas. So chocolatey, so yummy, and so addicting!


3 c (380 grams) all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
2 sticks (227 grams) unsalted butter, at room temperature
1/2 c (100 grams) granulated sugar
1 1/4 c (247 grams) lightly packed light brown sugar
2 tsp vanilla
2 large eggs, at room temperature
2 c (340 grams) semi-sweet chocolate chips

How to make Bakery Style Chocolate Chip Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Use parchment paper to line the baking sheets.

Step 3: Combine the flour, baking soda, and salt in a medium bowl.

Step 4: In a mixing bowl, add the butter, granulated sugar, and brown sugar. Beat for about 2 minutes or until creamy.

Step 5: Add the vanilla into the mixing bowl followed by the eggs. Slowly mix in the flour mixture and fold in the chocolate chips.

Step 6: With a plastic wrap, wrap the dough and place it in the fridge for at least 24 hours and not more than 72 hours. Doing so will make the cookies thicker, chewier, and flavorful. When ready, allow the dough to come at room temperature until soft.

Step 7: Use a large cooker cuter to split the dough into 3 tbsp sized balls. Place the balls onto the prepared baking sheets.

Step 8: Place inside the preheated oven and bake for about 12 to 15 minutes or until golden brown.

Step 9: Once done, remove the cookies from the pan and onto wire racks to cool completely.

Step 10: Serve or store in an airtight container for up to 5 days.

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