Bakery Style Chocolate Chip Cookies

• 份量: 26 servings
• 准备时间: 15 minutes
• 总时间: 30 minutes

配料

3 cups (380 grams) all-purpose flour**

1 teaspoon baking soda

1 teaspoon fine sea salt

2 sticks (227 grams) unsalted butter, (at cool room temperature (67°F)

1/2 cup (100 grams) granulated sugar

1 1/4 cups (247 grams) lightly packed light brown sugar

2 teaspoons vanilla

2 large eggs, (at room temperature)

2 cups (340 grams) semisweet chocolate chips

步骤

Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.

Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

If time permits, place the *dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Bake from the fridge.

Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

备注

*I’ve found it is easier to scoop into the balls first to put in the fridge vs trying to scoop them after the dough has been in the fridge because even after sitting in the counter, it is very stiff to scoop.

To adjust for high altitude: increase flour to 394 g, decrease baking soda by 1/8 teaspoon, add more moisture in the form of 1 teaspoon egg white or 2 teaspoons milk.

Be sure to measure your flour correctly. I highly recommend using a digital kitchen scale to weigh your flour, or use the spoon and level method if you don’t have a scale. Improper measuring can cause cakey cookies, or cookies that don’t spread.

Gluten-free chocolate chip cookies: I’ve had good results using oat flour in place of the all-purpose flour at a 1:1 ratio. The resulting cookies will taste a little nuttier, and will soften more and become chewier as they sit.  See my full oat flour experiment on Instagram here!

Egg-free cookies: Replace the 2 eggs with 50 grams of plain unsweetened, unflavored, full-fat yogurt.

I have tried this recipe using Kats instructions for changing it to gf by reducing the butter to 158 g and adding 3/4 teaspoon xanthan gum, using 364 g Kats flour blend and 30 g almond flour, (reducing baking soda by 1/8 teaspoon, and adding 1 tablespoon milk for altitude) but they spread too thin. If I try again, I would use all 394 g Kat flour blend skipping the almond flour and reduce the butter even more to at least 149 g or maybe more and only adding 1 1/2 teaspoon milk. I have not tried the oat flour as that part of the recipe suggestion was just added December 2025. It would be worth trying. Kat commented on Tessa’s experiment with oat flour and suggested making sure to let the dough sit in the fridge before baking so the flour has more time to hydrate.