Diary of a Chef · Just Chefn Around

Bakery-Style Chocolate Chip Cookies

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups semisweet chocolate chips or chopped chocolate
• Flaky salt to finish (optional)

Instructions

1. 1Cream butter and sugars

   Beat until the mixture lightens a shade and looks fluffy, like wet sand whipped with air. Scrape the bowl once.

2. 2Eggs and vanilla

   One egg at a time; the mixture turns glossy and smooth.

3. 3Dry ingredients in

   Mix just until the last flour streak disappears. Overworking here = cakey, tough cookies.

4. 4Chocolate

   Fold through evenly.

5. 5Chill (recommended)

   Dough firms and the flavor deepens. Skippable on a weeknight; better with it.

6. 6Scoop and bake

   2-tbsp balls, 2 inches apart, into a 375°F oven. Pull when the edges are set and golden but the centers still look slightly underdone and shiny — they finish on the pan (~11 minutes).

7. 7Rest on the pan

   Centers settle from puffed to fudgy. Flaky salt now if using.