The Best Bakery Style Chocolate Chip Cookies

I have been searching for and trying to create the perfect, most flexible chocolate chip cookie recipe for a while now. It has taken me years and many fails to get to hear, but I’m so excited to share this win with you! I won’t drone on for paragraphs as I definitely generally do not read the extras in recipe blogs, I’m guilty of always hitting the “jump to recipe” button. But let me just let you know that this recipe is so flexible that you can use eggs or egg replacer, traditional butter or plant based butter, or regular flour or gluten free flour… or all of those things together and still get a wonderful cookie! So, for those with allergies or food preferences, this cookie may be for you. I will update at a later date if coconut sugar works too.

3 cups flour, 380 grams
1 tsp baking soda
1 tsp sea salt
2 sticks butter, at room temperature, 227 grams
1/2 cup granulated sugar, 100 grams
1 1/4 cups lightly packed brown sugar, 247 grams
2 tsps vanilla extract or powder
2 large eggs or 2 egg replacers, at room temp
2 cups semisweet chocolate chips, 340 grams

Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs or egg replacer. Gradually beat in the flour mixture. Stir in the chocolate chips.

If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.

Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. These also freeze really well as dough balls to make your own break and bake cookies!

NOTES: some of my preferred ingredients in this recipe are Miyokos butter, Bob’s Redmill Egg Replacer and Flax Eggs, and Bob’s Redmill all-purpose gluten free flour or King Arthur gluten free flour. However, I generally only make gluten free if we’re sharing with those who require this adjustment.