Bakery Style Chocolate Chip Cookies
These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!
Prep Time1 hr 10 mins
Cook Time17 mins
Total Time1 hr 27 mins
Servings: 18 cookies
Cream together melted butter and sugars in a large bowl or stand mixer fitted with a paddle attachment.
Add in the vanilla, egg, and egg yolk and beat until light and creamy.
In a separate, medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients a little at a time, mixing between each addition.
Fold in chocolate chips with a wooden spoon.
Cover and chill in the fridge for 1 hour.
Preheat oven to 325°F and measure dough into 1/4 cup-sized balls, place balls on an ungreased cookie sheet at least 3 inches apart. Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.
It is crucial that the cookie dough is chilled for at least 1 hour so that the cookies will be thick and chewy.
It's also very important that the cookies are allowed to cool on the pan for at least 15 minutes after coming out of the oven.
Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 111mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.5mg