Bakery Style Chocolate Chip Cookies: The absolute perfect chocolate chip cookie–chewy, chocolatey, and a few secrets tips that make this traditional chocolate chip cookie one of the best ones you’ve ever had!
Today, I bring you one of the best chocolate chip cookies you will ever eat. Whether you need a quick chocolate fix, the perfect party dessert, or need a little comfort food, these cookies will do the trick.
I make these all the time, because who doesn’t love a chocolate chip cookie? But, the reason for these cookies was for my sister-in-law’s baby shower, which you will see in my next post. We decided to do a cookies and milk dessert table, which turned out perfect, if I do say so myself.
Plus, I finally got to use my brand new 1/2 sheet pan from Williams-Sonoma! I’ve been wanting one for a long time, but never made the commitment to purchase one. But, last week, I finally took the plunge and it is one of my best purchases.
However, I will say, these are hands down my absolute favorite chocolate chip cookie recipe.
And, I am confident that you all will adore this recipe as well.
If you love chocolate chip cookies, you will LOVE this recipe.
I mean, I don’t mean to be obnoxious about it, but these are awesome. Like lip smackin’ good.
The perfect chocolate chip cookie must be a little chewy, not bready, crispy, or crunchy. It shouldn’t be too thin, because thin cookies usually equals crisp cookies. And, it must be very chocolately. I don’t just want a chip here or there. No, I want a chip in each bite. Preferably multiple chips.
It took me a while to find the perfect ratio of ingredients to make this perfect cookie. There are a million chocolate chip cookie recipes, each with a different variation of ingredients. Phoebe from Friends claims Nestle Toll House is the best recipe (more like “Nestlay Toulouse”). Others would say it’s their grandmother’s. But I say this recipe is the best ratio of flour, butter, and sugar–plus all the additional ingredients that makes this recipe whole.
The secrets to this cookie recipe are the addition of espresso powder, which enhances the flavor of the cookies and the amount of sea salt and vanilla. Starting with espresso powder, it adds a depth to the chocolate that the cookies lack without it. It is optional, if you don’t have any, but I use espresso powder all of the time, so it’s a great ingredient to have on hand.
Next, salt also brings out the flavor of chocolate. Have you ever tried a pinch of salt in your chocolate milk? It’ll change your world. Thus, the addition of using a little more salt than usual–and sea salt at that–makes these cookies irresistible. Again, if you don’t have sea salt on hand, you can use regular salt.
Lastly, the amount of vanilla used in this recipe really brings in a unique flavor to the cookie. The last key to these amazing cookies is to take them out when the edges have just turned golden brown. They might look a little underdone, but once they cool on the cookie sheet, they will be perfect!
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- 1 1/3 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 c unsalted butter, softened
- 1/2 c brown sugar
- 1/2 c sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp sea salt (or regular salt)
- 1/2 tsp espresso powder (optional)
- 1 c semi-sweet chocolate chips
- Preheat oven to 350.
- Cream butter until light and fluffy, about a minute.
- Next, add in sugars; cream until combined.
- Add in the egg, vanilla, and salt. Mix.
- In a small bowl, mix flour, baking soda, and espresso powder.
- Mix with wet ingredients.
- Once combined, add in chips. Stir.
- Place on greased cookie sheet, and bake for 10-12 minute or until done.
Check out my other cookie recipes: