Bakery Style Chocolate Chip Cookies
v1.0
These thick chocolate chip cookies have crisp edges, chewy centers, and enough structure to limit spreading. Chilling the dough hydrates the flour and deepens the caramel flavor.
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Equipment
- Stand mixer or hand mixer
- Mixing bowl
- Two baking sheets
- Parchment paper
- Wire rack
Instructions
- 1
Whisk the flour, baking soda, and salt together in a bowl.
⏱ 2 min
- 2
Beat the butter and both sugars on medium speed for 2 minutes, until creamy but not airy. Beat in the eggs one at a time, then mix in the vanilla.
⏱ 4 min
- 3
Mix in the dry ingredients on low just until combined. Fold in the chocolate chips.
⏱ 3 min
- 4
Divide into 12 tall mounds, about 1/4 cup each. Cover and refrigerate for at least 2 hours or up to 48 hours.
⏱ 120 min
- 5
Heat the oven to 375 F. Line two baking sheets with parchment and place six dough mounds on each sheet with plenty of space between them.
⏱ 10 min
- 6
Bake one sheet at a time for 12 to 15 minutes, until the edges are golden and set but the centers still look slightly soft and pale.
⏱ 14 min
- 7
Cool on the baking sheet for 10 minutes, then transfer to a wire rack. The centers will finish setting as they cool.
⏱ 10 min
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