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!
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.2
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.3 Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.4
- A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I'll forgive you ;)
- Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
- 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
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