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Bakery Style Chocolate Chip Cookies


  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 butter partially melted (not completely liquid, more like half is melted and half about to melt)
  • 1 cup packed brown sugar light or dark
  • 1/2 cup white sugar
  • 1 & 1/2 tablespoon vanilla extract
  • 2 eggs at room temperature
  • 1 cup mini chocolate chips
  • 1 cup chocolate chunks
  • 1/2 cup grated or very finely chopped chocolate
  • Optional - Sea Salt to sprinkle on top of dough prior to baking


  • In a large bowl, sift together flour, baking soda and salt and set aside.
  • In a separate bowl, mix together the partially melted butter, brown sugar and white sugar until very well blended, about two to three minutes. Beat in the vanilla and eggs until mixture is light and creamy.
  • Combine wet and dry ingredients, along with chocolate chips, chunks and grated chocolate, until well combined, but do not over mix. Cover mixture (with plastic wrap or lid) and chill in refrigerator for at least two hours and up to 48 hours.
  • When ready to bake, preheat oven to 325 degrees F. Drop cookie dough in large (approximately 1/4 cup) scoopfuls, onto a non-stick cookie sheet or cookie sheet covered with parchment paper, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.
  • Transfer to a wire rack to cool completely, then store in an airtight container.
  • Makes approximately 18 extra large cookies.