Bakery Style Chocolate Chip Cookies
These classic chocolate chip cookies are the perfect balance of crisp edges, chewy centers, and gooey melted chocolate.
Equipment
- 1 Saucepan (for browning butter)
- 1 Heatproof spatula or wooden spoon
- 2 Mixing bowls (1 large for wet, 1 for dry ingredients)
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Zester or microplane (for optional orange zest)
- 1 Baking sheet(s)
- 1 Parchment paper or silicone baking mat
- 1 Cookie scoop or ¼-cup measuring cup
- 1 Cooling rack
- 1 Oven
Ingredients
- 1 cup unsalted butter, browned and cooled (226g)
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 pcs large eggs
- 1 tbsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp flaky salt (plus more for finishing)
- 1 ¼ cups chocolate chips
- ¾ cup chopped dark chocolate
- Zest of 1 orange (optional)
Instructions
- Brown the butter in a saucepan over medium heat. Let cool fully.
- Mix browned butter with both sugars until smooth and glossy.
- Add eggs and vanilla; whisk until combined.
- Whisk flour, baking soda, baking powder, and salt together.
- Gently fold dry ingredients into the wet mixture.
- Stir in chocolate chips, chopped chocolate, and optional orange zest.
- Chill dough for at least 1 hour (overnight preferred).
- Preheat oven to 350°F (175°C).
- Scoop tall dough balls (about ¼ cup each).
- Bake 12–14 minutes until edges are golden and centers soft.
- 11. Top with flaky salt and cool before serving.
Serving Suggestions
- Serve warm with cold milk, iced coffee, or enjoy after a cozy dinner like my one-pot creamy chicken rice bowl (internal link placeholder).
Video
Notes
Nutrition Snapshot (per 1 large cookie)
- Calories: ~350 kcal
- Total Fat: ~19 g
- Saturated Fat: ~11 g
- Cholesterol: ~60 mg
- Sodium: ~160 mg
- Total Carbohydrates: ~44 g
- Dietary Fiber: ~3 g
- Sugars: ~28 g
- Protein: ~5 g
- Iron: ~10% DV
- Calcium: ~4% DV