Chocolate chip cookies from a bakery are thick, soft, and delicious! They're easy to make—no mixer needed!
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INGREDIENTS
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SERVINGS: 16 COOKIES– 2 cups all-purpose flour spooned & leveled (250 grams)– 1 ⅓ cups cake flour spooned & leveled (150 grams)– 1 teaspoon baking soda– 1 teaspoon salt– 1 cup unsalted butter melted and cooled for 15 to 20 minutes (2 sticks; 230 grams)– 1 cup packed light brown sugar (200 grams)– ½ cup granulated sugar (100 grams)– 2 large eggs at room temperature– 1 large egg yolk at room temperature– 1 tablespoon vanilla extract– 12 ounces semi-sweet chocolate chips (340 grams; I use half regular and half mini chocolate chips)
INSTRUCTIONS
Step 1
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Put parchment or silicone baking mat on a large baking sheet. Mix flour, cake flour, baking soda, and salt in a large bowl. Set aside.
Step 2
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Gently mix cooled melted butter, brown sugar, and granulated sugar in a large bowl. Add eggs, egg yolk, and vanilla.
Step 3
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After mixing the dry ingredients, gently fold in the chocolate chips to fully incorporate them into the cookie dough.
Step 4
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Use a ⅓ cup measuring cup or large ice cream scoop to place 3-ounce (85-90 grams) cookie dough balls on the baking sheet.
Step 5
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Refrigerate cookie dough balls for 3 hours or 3 days under plastic wrap.
Preheat the oven to 350°F (180°C).
Step 6
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Remove the cookie dough baking sheet from the fridge. Line two to three more silicone or parchment baking sheets. Place 5–6 cookie dough balls on each baking sheet with plenty of space.
Step 7
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Bake cookies for 14–17 minutes to set tops and lightly brown edges. After 15 minutes on the baking sheets, carefully transfer the cookies to a wire rack to finish cooling.
Step 8
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A week in an airtight container at room temperature for cookies.