Bakery Style Chocolate Cookies
Thick butter and brown sugar cookie dough loaded with chocolate, chilled and baked until the centers are still soft.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cup chocolate chips or chunks
Instructions
Cooking
- Cream. Beat the butter with both sugars, then add the egg and vanilla.
- Mix. Stir in the flour, baking soda, and salt and fold in the chocolate.
- Chill. Chill the dough thirty minutes.
- Scoop. Scoop tall mounds onto lined sheets.
- Bake. Bake at 350 degrees F for ten to twelve minutes until the edges are set.
Notes
Substitutions: Salted butter replaces unsalted with no added salt, and chunks replace chips.
Tips: Measure the flour carefully and chill the dough.
Storage: Five days airtight or three months frozen as dough.
Nutrition is calculated for one cookie.