Bakery-Style Chocolate Chip Cookies
Prep Time:20 mins | Chill Time:45 mins |
Bake Time:11-13 mins | Total Time:1 hr 20 mins |
Serves:16-18 large cookies |
The chocolate chip cookie may be one of America's most familiar baked goods, but a bakery-style version is all about proportion and texture. Larger scoops of dough create cookies with substantial centers, while careful mixing and baking give the edges time to become lightly crisp before the middle has completely set. Plenty of chocolate throughout ensures that nearly every bite has a melted pocket or two.
These are the cookies to make when you want something a little more impressive than the everyday batch. Their size makes them particularly good for gifting, parties, or serving warm as dessert, and the dough can be prepared ahead and refrigerated or frozen in individual portions so freshly baked cookies are never far away.
Ingredients
• 2¼ cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (165 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1½ cups (255 g) semisweet chocolate chips or chopped semisweet chocolate
• flaky sea salt, for finishing, optional
Instructions
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes, until light and creamy.
Add the egg and egg yolk, one at a time, mixing well after each addition. Add the vanilla and mix until combined.
With the mixer on low speed, gradually add the flour mixture and mix just until the dough comes together. Fold in the chocolate chips with a rubber spatula.
Scoop the dough into 3-tablespoon portions and arrange on the prepared baking sheets. Refrigerate for 45 minutes.
Arrange the cookies at least 3 inches apart and bake for 11 to 13 minutes, until the edges are golden and crisp but the centers still look slightly soft and underdone.
Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while still warm, if desired.
Comments