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–+ servings
chocolate chip cookie with flaked sea salt on top on a cooling rack.
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5 from 3 votes

Bakery Style Chocolate Chip Cookies

These bakery-style cookies have crispy edges and a soft, chewy center. Plus, you don't need to chill the dough. They are buttery and delicious.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies, Desserts
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 25 cookies
Calories: 210.44kcal
Author: Tracey Gene

Ingredients

  • 16 tbsp unsalted butter (2 sticks) , room temperature
  • ¾ cup granulated sugar
  • 1 cup light brown sugar
  • 1 egg , room temperature
  • 1 egg yolk , room temperature
  • 1 tbsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp dried milk powder
  • 6 oz chocolate chips (3/4 cup)
  • pinch of flaked sea salt optional

Instructions

  • Mix Wet Ingredients.
    In a medium or large mixing bowl, beat the room temperature butter with light brown sugar and granulated sugar using a hand mixer or stand mixer until creamy and pale in color, about 1-2 minutes. Add the egg and egg yolk, and vanilla extract and mix to combine.
  • Mix in Dry Ingredients.
    Add the flour, baking soda, salt, and dry milk powder to the same bowl. Mix again with the electric mixer until combined.
    Add in the chocolate chips and fold them into the cookie dough.
  • Scoop and Bake.
    Line a cookie sheet with parchment paper and preheat the oven to 350°F.
    Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart as these cookies spread.
    Bake cookies for about 10 – 12 minutes. The baking time will differ depending on how big you make these cookies.
  • Cool & Enjoy.
    Remove parchment paper and the cookies to a cooling rack to cool for about 2-3 minutes.
    Once cooled, add flaked sea salt on top, and enjoy!

Notes

Store cookie dough in the refrigerator for up to 5 days or in the freezer for 3 months. 
Store cooled cookies in an airtight container or cookie jar with a lid for a week.
Tips
  • The butter and eggs should be at room temperature before mixing.
  • Beat the butter and sugar for at least 1-2 minutes until pale and fluffy.
  • Don’t skip the dried non-fat milk powder.  To deepen the flavor, brown the milk powder for 5 minutes in a pan over medium heat. 

Nutrition

Serving: 1g | Calories: 210.44kcal | Carbohydrates: 28.24g | Protein: 2.38g | Fat: 9.91g | Saturated Fat: 6.72g | Polyunsaturated Fat: 0.41g | Monounsaturated Fat: 2.08g | Trans Fat: 0.29g | Cholesterol: 33.72mg | Sodium: 152.33mg | Potassium: 79.79mg | Fiber: 0.6g | Sugar: 17.11g | Vitamin A: 251.01IU | Vitamin C: 0.05mg | Calcium: 37.81mg | Iron: 0.79mg