Bakery Style Chunky Chocolate Chip Cookies
The perfect bakery-style chunky chocolate chip cookies with a dash of salt
Equipment
- Oven-safe baking tray
- Baking paper
- Ice cream scoop (optional, but helpful)
- Electric mixer or stand mixer with paddle attachment
Ingredients
- 380 grams all-purpose floor
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 227 grams unsalted butter (room temprature)
- 50 grams white granulated sugar
- 247 grams packed brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 tsp sea salt
Instructions
- Begin by combining your dry ingredients in a bowl: all-purpose flour (380 gm), baking soda (1 tsp), baking powder (1 tsp), and salt (1/2 tsp) and set them aside
- In a stand mixer (or a bowl with electric mixer), add your softened butter* (227 gm), and both white (50 gm) and brown sugars (247 gm) and cream together on high speed for 2 minutes, until well combined. The mixture should be nice and creamy. Make sure not to overmix at this point!*
- Next, add in your room temperature eggs* (2) and vanilla essence (1 tsp) into the butter mix and whisk together until well combined. Make sure the eggs are fully incorporated into the butter and there is no liquid left in the batter
- Now it’s time to add your dry ingredients prepared in the beginning. With the mixer on slow, add the dry ingredients into the batter and keep mixing on slow until everything is well incorporated and there are no streaks of flour still remaining in the mix. You will have a nice, thick dough at this point
- Finally, add your chocolate chips (340 gm) into the dough and mix on high speed for a few seconds just to incorporate them in, don’t overmix
- Once your dough is ready, divide it into 2 parts*, wrap it in cling film, and refrigerate for 12-48 hours.* I know that’s a long wait, but trust me, it’s totally worth it!
- When you’re ready to bake, take your cookie dough out of the fridge and bring it to room temperature.
- Preheat your oven at 180 degree Celsius and prepare your baking pan by covering it with baking paper. This helps the cookies bake evenly and not stick to the pan while baking
- Once your cookie dough is at room temperature, scoop out cookie dough balls on your baking tray. I use an ice cream scoop to scoop out the cookie dough because it gives evenly sized and shaped cookies every time. If you don’t have an ice cream scoop, measure the dough using a regular tablespoon and shape it into balls before placing on the baking tray.
- When placing the cookie dough on the pan, make sure you give each cookie enough space to spread on the pan. Don’t overcrowd the pan or your cookies will all stick together.
- Bake your cookies for 12-14 mins. Properly baked cookies should have browned from the sides but should still be soft from the center. Don’t worry, they’re not raw from the center! The cookies keep cooking from residual heat even after you take them out of the oven. Taking them out while the center is still soft ensures that the cookies have a soft and chewy middle.
- Pro tip: If you want your cookies to have that perfect round bakery look, take a round cookie cutter, mug, or jar lid and shape your cookies as soon as they come out of the oven. Because they are still soft, this technique helps shape the cookies and push all the chewy goodness to the center.
- Finally, sprinkle some sea salt on your baked cookies to add a salty kick to them. Don’t skip this step, it’s really the secret to the perfect chocolate chip cookies!
Video
Notes
Variations:
Although nothing is better than classic chocolate chip brownies, here are a few variations you can try:- Mix up your chocolate chips and use a combination of different kinds - milk, dark, and white
- Switch the chocolate chips at the end with any chocolate of your choice - snickers, mars, Lindt, mnms. Anything would work! Just make sure you cut the chocolate into small pieces
Storage:
- These cookies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Make ahead:
- You can also make the dough in advance, freeze it for a few weeks and bake it whenever you want to
Tips & tricks:
- Softened butter: Make sure your butter is at room temperature but not too warm. If the butter is too soft, your dough will end up being too soft, causing the cookies to spread too much in the oven and deflate after you take them out
- Room temperature eggs: Make sure your eggs are at room temperature as well, cold eggs also lead to deflation of cookies
- Mixing the butter and sugar: Don't mix the sugar and butter mix for longer than 2 minutes or you may overmix it and end up making cakey cookies
- Dividing the cookie dough: You can divide the cookie dough in 2 or more parts depending on how you want to bake them
- Chilling the cookie dough: Don't skip the chilling step! Chilling your dough for 12-48 hours allows the sugar to combine within the dough a lot better, creating chewier, thicker cookies