These bakery style chocolate chip cookies are just like you find in many of your local bakeries. They are big and they are chewy!
Whenever we travel I love to check out the local bakeries. It is always at the top of my to do list. Our recent trip to New York City was no exception. I shared several of the bakeries we visited on that trip in this post. No matter what the speciality may be at that bakery, if they have chocolate chip cookies, I always get one of those too. I am a chocolate chip cookie snob.
Not only do I love trying out chocolate chip cookies at all the bakeries in town but I also love experimenting with different chocolate chip cookie recipes. Even though I have quite a large collection of them here on the blog I am a firm believer that you can never have enough chocolate chip cookie recipes. I’m always thinking there is another better one out there somewhere and I’m going to find it.
I think there is room in this world for different types of chocolate chip cookies, different textures and different flavors and they all have their place. Except for that raisin chocolate chip cookie. I just don’t do raisins!
Bakery Style Chocolate Chip Cookies are usually big and so are these. I used my 1/4 cup scoop to measure out the cookie dough. Scoop the dough out onto wax paper because you are going to put them in the refrigerator for a while.
Then flatten out the dough to about 1/2″ thick with the palm of your hand. It may get a little sticky. Cover the dough and refrigerate overnight. I did experiment with not refrigerating the dough and your cookie will spread out more and be thinner if you are in a rush.
Let the dough sit at room temperature for 30 minutes before baking at 400 degrees F. I prefer my chocolate chip cookies without nuts (or raisins) but if you like nuts add in a cup or two!
Enjoy these bakery style chocolate cookies with a tall glass of cold milk!
Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 2/3 cups all purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 12 oz. semi sweet chocolate chips
Instructions
- In a mixer, beat the butter and sugars until blended.
- Add in eggs and vanilla.
- Add in flour, baking soda and salt. Mix to combine
- Stir in chocolate chips.
- Shape dough into 1/4 cup balls and flatten to 1/2 inch with the palm of your hand. Place dough into an airtight container or cover with plastic wrap and refrigerate, covered, overnight.
- Let dough sit at room temperature 30 minutes prior to baking.
- Preheat oven to 400 degrees F.
- Bake for 10-12 minutes or until edges are golden brown.
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Love a huge cookie, 1/4 cup sounds good to me!
How do they turn out if not refrigerated overnight? I really want to make them but need to prepare and bake them tonight.
If you can at least refrigerate for an hour try that but I think they will be fine,