Bakery Style Chocolate Chip Cookies

v1.0

by Folsom Bakes (AI-curated)

DessertAmericanDessertSnackOvenBakedMake Aheadchocolate chip cookieschewy cookiesthick cookiescookie doughVegetarianNut-FreePeanut-FreeSoy-Free

Servings: 12Batch: 12 large cookiesPrep: 20 minCook: 14 minInactive: 120 minTotal: 154 min

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.

Ingredients

2 1/2 cups (320 g) All-purpose flour
3/4 tsp Baking soda
3/4 tsp Kosher salt
3/4 cup (170 g) Unsalted buttersoftened but still cool
1 cup (200 g) Packed dark brown sugar
1/3 cup (67 g) Granulated sugar
2 Large eggs
2 tsp Vanilla extract
2 cups (340 g) Semisweet chocolate chips

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

Bakery Style Chocolate Chip Cookies · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/bakery-style-chocolate-chip-cookies

Printed September 4, 2026