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Bakery Style Soft-Baked Chocolate Chip Cookies (Easy Recipe)

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These bakery style soft-baked chocolate chip cookies have a slightly crisp edge, a pillowy center, and plenty of chocolate in every bite. Made with cold butter and a simple technique, they deliver perfect texture without a stand mixer.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt for finishing (optional)

Instructions

  1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Start the butter mixture. In a large mixing bowl, add the cold, cubed butter, granulated sugar, and brown sugar. Using a sturdy spatula or wooden spoon, press and mash the butter into the sugars until the mixture looks like coarse, damp sand with some small butter pieces still visible (about 2-3 minutes). Do not cream it until smooth.
  3. Add the eggs and vanilla. Crack both eggs into the butter-sugar mixture. Add the vanilla extract. Stir vigorously until the mixture comes together into a thick, cohesive paste. Scrape the bottom and sides of the bowl.
  4. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions. Use a folding motion until no streaks of flour remain. Do not overmix.
  5. Add the chocolate. Pour in the chocolate chips or chunks. Fold gently until evenly distributed. The dough will be thick and slightly stiff with visible bits of butter.
  6. Chill the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, ideally 1-2 hours or overnight.
  7. Preheat the oven to 375°F (190°C) about 15 minutes before baking. Line two baking sheets with parchment paper or silicone mats.
  8. Portion the dough. Using a 1.5-tablespoon cookie scoop, scoop rounded balls of dough. Place dough balls about 2 inches apart on the prepared baking sheets. Gently press a few extra chocolate chips into the tops.
  9. Bake one sheet at a time on the center rack for 10-12 minutes. For softer cookies, pull at 10 minutes; for slightly crispier edges, go to 11 or 12 minutes.
  10. Cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack. If using flaky sea salt, sprinkle it on immediately after pulling from the oven.
  11. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

Cold butter is non-negotiable for soft centers. Chill the dough for at least 30 minutes; overnight is transformative. Use a light-colored baking sheet to prevent over-browning. Don’t overbake—pull cookies when edges are golden and centers are still slightly puffy. Let baking sheet cool between batches. Freeze dough balls for later use.

Nutrition

Keywords: chocolate chip cookies, soft-baked cookies, bakery style cookies, easy cookie recipe, homemade cookies

Find it online: https://flurpchef.com/bakery-style-soft-baked-chocolate-chip-cookies-easy-recipe/