Description

These bakery-style chocolate chip cookies use a high-temperature bake to achieve perfectly golden edges and soft, doughy centers in under thirty minutes. It is a nostalgic, heritage-inspired recipe updated for modern kitchens using simple pantry staples and efficient mixing techniques.

Ingredients

Salted butter, softened
Granulated sugar
Light brown sugar, packed
2 large eggs
Pure vanilla extract
All-purpose flour
Baking soda
Baking powder
Sea salt
2 cups chocolate chips

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Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line three large baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt until well combined.
In a stand mixer or with a hand mixer, beat the softened salted butter with the granulated sugar and light brown sugar for 2-3 minutes until light and fluffy.
Add the two large eggs and pure vanilla extract to the butter mixture and beat for about one minute until the mixture is pale and well-combined.
Turn the mixer to the lowest setting and slowly add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear.
Fold in the 2 cups of chocolate chips by hand using a sturdy spatula to ensure even distribution without over-working the dough.
Using a cookie scoop or spoon, portion out 2-3 tablespoons of dough, roll into balls, and place them on prepared sheets two inches apart.
Bake for 8 to 10 minutes until edges are golden and centers remain soft, then let them rest on the hot pan for five minutes before moving to a cooling rack.

Notes

To keep these cookies soft for days, store them in an airtight container with a single slice of white bread; the cookies will absorb the moisture from the bread. If you prefer a more textured look, reserve a handful of chocolate chips to press into the tops of the dough balls right before they go into the oven.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American