Authentic Chewy Chocolate Chip Bakery Cookies

Cookie Dough Base

• 125g (1/2 cup + 1 tbsp) unsalted butter, softened at room temperature
• 1/2 cup packed dark brown sugar (90g, gives toffee chewiness and moisture)
• 3/4 cup granulated white sugar (135g, delivers crispy blistered edges)
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 3/4 cups all-purpose flour, sifted (245g)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Chocolate Chunks & Flakes

• 250g to 300g (approx. 2 cups) quality semi-sweet or dark chocolate, roughly chopped into chunks
• Flaky sea salt (Maldon) to finish tops (optional bakery touch)

Making the Dough

1. 1

   In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar with a spatula or wooden spoon for 2 minutes until creamy and fluffy.

2. 2

   Beat in the egg and vanilla extract until completely silky and emulsified.

3. 3

   Sift in the all-purpose flour, baking soda, and fine sea salt.

4. 4

   Fold gently with a spatula just until flour disappears into a thick, cohesive dough. Do not overwork the dough to keep cookies tender.

5. 5

   Reserve 2 tablespoons of chocolate chunks for tops. Fold the remaining chocolate chunks into the dough.

6. 6

   Pro baker secret: Chill the covered dough in the refrigerator for at least 30 to 60 minutes (or up to 24 hours). Cold butter prevents cookies from spreading into thin puddles.

Baking Chewy Cookies

1. 7

   Preheat oven to 190°C (375°F). Line two large baking sheets with parchment paper.

2. 8

   Using an ice cream scoop or two spoons, portion dough into golf-ball sized rounds (approx. 40g to 45g each).

3. 9

   Place dough balls onto baking sheets, spacing them 2 inches (5cm) apart to allow for spreading.

4. 10

   Press a few reserved chocolate chunks onto the top of each ball for that gorgeous bakery look.

5. 11

   Bake for 12 to 14 minutes: remove when the outer edges are deeply golden and crisp, but the center still appears soft, puffy, and slightly underdone to the touch.

6. 12

   Sprinkle immediately with a pinch of flaky sea salt. Let cookies rest on the hot pan for 10 minutes (residual heat sets the crumb). Transfer to a wire rack and serve warm with a glass of cold milk.