Why Cookies Are the Best to Bake
If there’s one thing I love baking the most, it’s cookies! 🍪 Not only are they fun and simple, but they also teach us so much about the science behind baking.
One of my most popular posts, The Ultimate Guide to Chocolate Chip Cookies, has been visited by over two million people. That success even inspired my second cookbook, The Ultimate Cookie Handbook. Since thousands of you have picked up a copy, it’s safe to say we’re all cookie enthusiasts here.
The Perfect Bakery-Style Chocolate Chip Cookie
Today, I’m excited to share my go-to recipe for Bakery-Style Chocolate Chip Cookies. This easy recipe creates thick, golden-brown cookies with crisp edges and gooey centers. It’s the perfect everyday cookie recipe, and I’ll show you how to nail it step-by-step with tips and tricks for the ultimate results.
Want perfect cookies every time? Download my Free Cookie Customization Guide to learn the secrets of cookie science!
Why These Cookies Are Amazing:
- Soft Centers, Crisp Edges: Bake until the centers look slightly underdone. The residual heat will finish cooking the cookies to soft perfection.
- Chewy Texture: Use more brown sugar than white, and for extra chewiness, add an extra egg yolk or swap some flour for bread flour.
- Thick Cookies That Don’t Spread: Chill your dough for 24–48 hours. This enhances flavor and texture, and prevents cookies from spreading too much in the oven.
Common Cookie Questions Answered
- Why Are My Cookies Flat?
If your butter is too warm or your dough hasn’t been chilled, cookies may spread too much. Use butter at cool room temperature and chill your dough for thicker cookies. - What’s the Difference Between Baking Soda and Baking Powder?
These two leaveners aren’t interchangeable! Baking soda creates a more spread-out cookie, while baking powder leads to a puffier cookie. - How to Keep Cookies Soft and Fresh?
Store cookies in an airtight container with a slice of bread, apple wedge, or tortilla to maintain softness. For an extra treat, refresh stored cookies in a 350°F oven for 3–5 minutes to enjoy that fresh-from-the-oven texture.
Baking Tips for the Best Results:
- Use a Cookie Scoop: A spring-loaded scoop ensures evenly sized cookies that bake uniformly.
- Measure Your Ingredients Precisely: A kitchen scale is your best friend for consistent, perfect cookies.
- Bake Like a Pro: Invest in quality baking pans and avoid nonstick pans that can overbrown cookies.
Freezing Cookie Dough
Love warm cookies on demand? Freeze pre-scooped balls of dough in a resealable bag. When the craving hits, bake straight from frozen for fresh cookies in minutes.
Whether you’re a cookie expert or just starting out, these Bakery-Style Chocolate Chip Cookies will elevate your baking game. Let me know how they turn out and share your creations—I can’t wait to see them!
Ultra-Thick Bakery-Style Chocolate Chip Cookies
Golden brown edges, soft gooey centers—these irresistible cookies are easy to make and ready in just 30 minutes!
Ingredients
- 3 cups (380 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (227 g) unsalted butter, at cool room temperature (67°F)
1/2 cup (100 g) granulated sugar
1 1/4 cups (247 g) lightly packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 cups (340 g) semisweet chocolate chips
Directions
- Prepare the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars
- Using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Incorporate Wet Ingredients
- Add the vanilla and eggs to the butter mixture, beating until fully combined. Scrape the bowl to ensure everything is well mixed.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, beating on low until just combined. Stir in the chocolate chips by hand or with a spatula.
- Optional Chilling
- For thicker, chewier cookies with enhanced flavor, wrap the dough in plastic wrap and refrigerate for 24 to 72 hours. Let the chilled dough sit at room temperature until soft enough to scoop before baking.
- Portion the Dough
- Use a large cookie scoop or measure out 3-tablespoon portions of dough. Roll into balls and place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake to Perfection
- Bake the cookies for 11–13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.