Bakery-Style Chocolate Cookies
These instructions guide you to make thick, professional-looking chocolate cookies at home. Focus on dough handling and precise timing to achieve the desired texture.
Equipment
- Mixing Bowls
- Electric mixer
- Baking Sheet
Ingredients
Dry Ingredients
- 280 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients & Mix-ins
- 170 g unsalted butter, softened
- 150 g brown sugar
- 100 g white sugar
- 2 eggs
- 2 tsp vanilla extract
- 250 g chocolate chunks
Instructions
- Preheat your oven to 180°C / 350°F.
- Mix the flour, baking soda, and salt together in one bowl.
- Cream the softened butter and both sugars together until the mixture is fluffy.
- Add the eggs and vanilla extract to the creamed mixture. Mix until just combined.
- Fold the dry ingredients into the wet mixture. Then, fold in the chocolate chunks.
- Scoop large portions of dough onto a prepared baking sheet.
- Bake for 10 to 12 minutes.
- Let the cookies rest on the baking tray for 5 minutes before moving them to a cooling rack.
Notes
I focused on bake time and dough temperature here—those small details are what gave these cookies that true bakery finish.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.