Bakery-Style Chocolate Chip Cookies
These are classic chocolate chip cookies with crispy edges and a chewy, gooey center. This version uses softened butter, not brown butter, and is topped with flaky sea salt.
Ingredients
Ingredients (~12-14 large cookies)
- 9 tablespoons unsalted butter 1 stick + 1 tablespoon, at room temperature
- 3/4 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla bean paste or 1 1/2 tsp vanilla extract
- 1/2 teaspoon honey
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon espresso powder
- 1/4 teaspoon Kosher salt
- 1/3 cup dark chocolate roughly chopped
- 1/4 cup semi-sweet chocolate roughly chopped
- Flaky sea salt for topping
Method
- Whisk flour, espresso powder, salt, and baking soda in a medium bowl.
- Cream butter and sugars with mixer until light and fluffy.
- Add egg, vanilla, and honey. Mix well.
- Fold dry ingredients into wet mixture.
- Add chopped chocolates and mix until just combined.
- Scoop dough into 2-ounce balls on parchment-lined sheet.
- Chill dough overnight.
- Preheat oven to 350F.
- Let dough balls sit at room temperature.
- Bake 8-11 minutes until edges are golden but centers soft.
- Optional: Add extra chocolate chunks immediately after baking.
- Gently shape cookies with round cutter if desired.
- Sprinkle with flaky sea salt.
- Cool completely on wire rack.
Notes
Overnight chilling is crucial for best flavor and texture.