Chewy, Bakery-Style Chocolate Chip Cookies
If you've been looking for the perfect chocolate chip cookie recipe to be your new go-to kitchen favorite then look no further. Your search for the best chocolate chip cookies ends today. These classic chocolate chip cookies are so soft and chewy with crisp edges that make the perfect anytime cookie. These buttery cookies have the gourmet flavor of a bakery but with the ease of being homemade.
Ingredients
- 1 cup unsalted butter, slightly cold & cubed
- 1 cup light or dark brown sugar
- ½ cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 ½ teaspoons pure vanilla extract
- 2 ⅓ cup (334 g) all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon sea salt
- ¾ cup semi-sweet chocolate chips
- ¾ cup milk chocolate chips
- flaky sea salt for sprinkling on top, optional
Instructions
- Preheat oven to 375°F.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and sugars together on medium high speed for 2-3 minutes until light and fluffy. Scrape down the paddle and bowl.
- Add whole egg, egg yolk and vanilla extract. Beat on medium high speed for 2 minutes. Scrape the paddle and bowl. Beat again for another 1-2 minutes until the dough is light and smooth with an almost silky texture. And you guessed it, scrape the paddle and bowl again.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cornstarch and salt until just combined.
- Add flour mixture to the dough and mix on stir or the lowest speed possible until just barely combined. I like to also give the whole dough mixture a scrape and hand mix to ensure all the flour is mixed in on the bottom.
- Add milk chocolate and semi-sweet chocolate chips to the dough and mix on low for about 30 seconds until they have fully combined.
- Use a medium or large cookie scoop and scoop large cookie dough balls. You can also use a ¼ cup measuring cup too!
- Line baking sheet with parchment paper or use a non-stick cookie sheet. Place 6 cookie dough balls per cookie sheet atleast 2" apart.
- Bake for 9-10 minutes. The cookies are done when they are slightly golden brown on the edges and look just done at the center. You don't want to overbake these so err on the side of less done as they will continue to bake on the cookie sheet.
- Top with flakey sea salt for added flavor.
- Leave on the cookie sheet for 5 minutes and then transfer to a baking rack.
Notes
Flour: Make sure to spoon flour out of the container into the measuring cup and level or use a kitchen scale. Too much flour will result in a thicker cookie.
Nutrition
Calories: 279kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 193mgPotassium: 57mgFiber: 1gSugar: 18gVitamin A: 343IUCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!