HOW TO MAKE BAKERY STYLE CHOCOLATE CHIP COOKIES | Absolute Best Cookie Recipe | Le Bon Baker

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Line a baking tray with parchment paper.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

In a bowl, combine all-purpose flour, baking soda, baking powder, and salt; mix to disperse the dry ingredients.

In a KitchenAid or handheld mixer with a paddle attachment, cream together butter and both types of sugar on low speed for about 3 minutes until light and fluffy, scraping down the sides halfway through.

Add the egg and vanilla essence to the creamed mixture and mix for about 1 minute until combined.

Transfer the mixture to a larger bowl for easier mixing.

Gradually add the dry ingredients to the wet mixture on low speed until just combined to form a dough.

Spoon the cookie dough onto the lined baking tray, leaving space for spreading.

Lightly flatten the cookie dough balls with a spoon before baking, but not too much as they will spread in the oven.

Sprinkle a little salt on top of each cookie before baking.

Bake in the preheated oven for about 12 to 15 minutes until lightly browned but still soft in the middle.

Remove from the oven and let the cookies sit on the tray for at least 10 minutes to continue cooking.

Cooking Techniques

Equipment Needed

Allergens