The Bakery-Style Chocolate Chip Cookie: Secrets to making it chewy, crispy, AND gooey

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier, while chocolate bars can be cut into chunks for a cost-effective option.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds provide a nut-free alternative for those with allergies.

Cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup brown sugar for 2 minutes until fluffy.

Add 2 large eggs and 2 teaspoons vanilla extract to the mixture and mix.

In a separate bowl, combine 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.

Mix in 1 1/2 cups cake flour and 1 1/2 cups bread flour until just combined, being careful not to overmix.

Fold in 2 cups dark chocolate chips until evenly distributed in the dough.

Chill the dough in the refrigerator for 3 hours to develop gluten and flavors.

Use a large 2-tablespoon cookie scoop to portion the dough onto a light metal baking pan lined with parchment paper.

Bake the cookies in a preheated oven, removing them when they are slightly undercooked and glossy, about 5 to 10 minutes before they are fully done.

Let the cookies rest on the hot pan for an additional 5 to 10 minutes to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens