Description

These thick and chewy bakery-style chocolate chip cookies offer a perfect balance of golden edges and soft, gooey centers. Infused with dark brown sugar and a generous splash of vanilla, they are a comforting classic that stays fresh and delicious for days.

Ingredients

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup dark brown sugar, packed
1 tablespoon pure vanilla extract
2 large eggs
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

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Instructions

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set this mixture aside.
Using a stand mixer or hand mixer, cream the room-temperature butter, granulated sugar, and dark brown sugar together until smooth, creamy, and pale.
Add the vanilla extract and eggs to the butter mixture and mix well, scraping down the sides of the bowl to ensure even incorporation.
With the mixer on low speed, slowly add the dry ingredients and mix just until the flour streaks disappear, then gently fold in the chocolate chips by hand.
Measure out large scoops of dough (about 3 tablespoons each), place them on a tray, cover, and refrigerate for at least 2 hours.
Preheat your oven to 375°F (190°C) and bake the chilled dough balls on parchment-lined sheets for 9 to 12 minutes until the edges are golden.

Notes

To achieve the signature bakery look, try pressing a few extra chocolate chips into the top of each dough ball right before baking. If you have the time, allowing the dough to chill for a full 24 hours will deepen the caramel notes and improve the overall texture of the cookie.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American