Bakery Style Chocolate Cookies
- Indulge in these bakery-quality chocolate cookies with a perfect balance of crisp edges and soft, chewy centers.
- Rich chocolate flavor and generous chocolate chips create an irresistible homemade treat.
- Easy to make with simple ingredients, these cookies rival any professional bakery.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips (optional)
- 1/4 teaspoon flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using).
- In a large bowl using an electric mixer, beat butter until smooth, then add brown sugar and granulated sugar. Beat on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- With mixer on low speed, gradually add dry ingredients to wet ingredients, mixing just until combined (about 30-45 seconds).
- Gently fold in chocolate chips and any additional mix-ins using a rubber spatula.
- Use a 3-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing cookies about 3 inches apart.
- Bake for 10-12 minutes until edges are set but centers still appear slightly underbaked.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- For an extra touch, sprinkle with flaky sea salt while still warm if desired.
Notes
- For even better flavor, refrigerate the cookie dough for 2-24 hours before baking.
- Store cookies in an airtight container at room temperature with a slice of bread to maintain softness.
- For bakery-style appearance, press a few extra chocolate chips on top of each dough ball before baking.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 18
- Sodium: 118
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 42
Keywords: bakery style chocolate cookies, soft chocolate cookies, chewy cookie dough, homemade cookie recipe, cookie baking tips