Recipe Card
How I Make Bakery Style Chocolate Chip Cookies — Thick, Chewy, Fast
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 18
- Calories
- 238 kcal
- Carbs
- 35.00 g
Ingredients
- 10 tablespoonsunsalted butter (softened)
- 1/2 cupgranulated sugar
- 3/4 cupbrown sugar
- 1 largeegg
- 2 teaspoonsvanilla
- 2 1/8 cupsall-purpose flour (Scoop and level, see notes)
- 1 teaspoonbaking soda
- 1/2 teaspoonbaking powder
- 1/2 teaspoonsalt
- 1 1/2 cupssemi-sweet chocolate chips (plus extra for topping)
Instructions
- 1
Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
- 2
In a large bowl using a hand mixer beat together the softened butter, granulated sugar, and brown sugar until creamy. Then add in the egg and vanilla and mix.
- 3
Add in the flour, baking soda, baking powder, and salt and beat on low just until combined.
- 4
Fold in the chocolate chips.
- 5
Using a 2 tbl cookie scoop, place dough balls (stacked high for thicker cookies) on a baking sheet lined with parchment paper or a baking mat.
- 6
Place a few extra chocolate chips on top of each cookie ball. This is optional but makes a very pretty cookie.
- 7
Bake for 8-10 minutes (I pull mine at 8 minutes); they will look slightly underdone, but will continue to cook as they cool a bit.
- 8
Remove from the oven and let cool for 5 minutes, then remove to a cooling rack.