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A pile of bakery-style chocolate chip cookies is chilling on a wooden surface, with more cookies hanging out on a fancy white plate and scattered around. The soft lighting shows off their golden-brown goodness, just begging you to dig in and enjoy these delicious treats.

Thin and Chewy Bakery Style Chocolate Chip Cookies

Author: Madison Reid
Total Time: 3 hours 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 3 hours
Servings: 24
These cookies are thin, yet chewy. Crispy on the outside, yet gooey on the inside. Rippled with bitter sweet chocolate chips and fine sea salt. Maybe the perfect bakery chocolate chip cookie.

Ingredients

  • 1 1/2 cups cake flour
  • 1 1/2 cups bread flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 1/4 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 12 ounces bitter sweet chocolate chips **one bag**
US Customary - Metric

Instructions

  • In a medium sized mixing bowl combine both 1 1/2 cup bread flour and 1 1/2 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine sea salt. Set aside.
  • Add 1 cup of unsalted butter at room temperature in a standing mixer with the paddle attachment and mix until softened.
  • Add both 1 cup granulated sugar and 1 1/4 cup brown sugar and mix until combined. Once combined, turn the speed up on the mixer to high and beat for 1-2 minutes until lighter in color and fluffy in texture.
  • Fold in 2 eggs and 2 teaspoons pure vanilla extract, mix on low until combined.
  • Turn the mixer on low and slowly pour the dry ingredients in. Mix only until the dough comes together. Be careful not to over-mix.
  • Fold in the 12 ounces of bittersweet chocolate chips or dark chocolate chips.
  • Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
  • Once the dough has chilled, preheat your oven to 350 degrees.
  • Scoop the dough with a large cookie scoop (1 1/2-2 tablespoons each) onto light metal colored cookie sheets, lined with parchment paper.
  • Bake for 11-12 minutes until the cookies are lightly golden.
  • Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!

Nutrition

Calories: 215kcal Carbohydrates: 39g Protein: 4g Fat: 5g Saturated Fat: 4g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.2g Trans Fat: 0.001g Cholesterol: 14mg Sodium: 184mg Potassium: 126mg Fiber: 1g Sugar: 24g Vitamin A: 22IU Vitamin C: 0.1mg Calcium: 67mg Iron: 0.5mg
Course: Dessert