Description
Achieve the ultimate bakery-style chocolate chip cookie with this perfected professional recipe. By balancing high-quality butter with a specific ratio of brown and granulated sugars, these cookies deliver a soft, chewy center with perfectly caramelized, crisp edges. The inclusion of chilled dough ensures a thick, substantial cookie that maintains its integrity and rich flavor for days, making it the benchmark for any home or professional baker.
Ingredients
1 cup Unsalted high-fat European-style butter, softened
1.25 cups Dark brown sugar
0.5 cups Granulated sugar
2 Large room temperature eggs
2 tsp Pure Madagascar vanilla extract
3 cups All-purpose flour
1 tsp Baking soda
0.75 tsp Salt
2 cups Premium semi-sweet chocolate chips
Instructions
Cream the softened butter, dark brown sugar, and granulated sugar in a stand mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the pure vanilla extract until the mixture is uniform.
Whisk the all-purpose flour, baking soda, and salt in a separate bowl to aerate.
Gradually add the dry ingredients to the butter mixture on low speed until just combined.
Fold in the semi-sweet chocolate chips until evenly distributed.
Chill the dough to ensure a better texture and prevent spreading.
Preheat oven to 375°F (190°C) and line baking sheets.
Scoop dough into portions and bake for 12 minutes until golden brown.
Cool on a wire rack before serving.
Notes
Chilling the dough is essential for preventing the cookies from spreading too thin. For best results, use parchment paper to ensure even heat distribution. Variations include adding walnuts or sea salt on top.
- Prep Time: 20
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg