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Bakery Style Chocolate Chip Cookies


It was difficult to choose a title for this recipe because the truth is, "these are the best chocolate chip cookies I've ever made in my entire life," is much too long.


One of my friends recently requested chocolate chip cookies from me, but not your average cookies. She wanted thick, soft, ooey, gooey, bakery-style cookies. The chocolate chip cookies that feel like a warm hug and a sweet whisper of "it's all going to be okay...just eat one more."


When you search for chocolate chip cookie recipes on Pinterest you get bombarded with "best cookies ever," "the only cookie recipe you'll ever need," blah blah. But for some reason, this recipe from a website called Handle the Heat caught my eye as a no-frills-let's-bake-some-damn-good-cookies recipe. Exactly what I was looking for.


This recipe has some great tips for preparing the dough ahead of time, which I did, and let me tell you, I may start always having cookie dough in my fridge or freezer at all times. You prepare the dough, roll it into balls (or refrigerate it as one clump of dough for longer freshness), and keep it in the fridge for 1-3 days before baking, OR you can freeze it for a longer period of time. And whenever you have that cookie craving, you pop your dough balls into the oven and bam! Delicious cookies in minutes. Easy peasy. I've included the link to this info at the end of this post.


This recipe is so simple. It only uses basic ingredients, and I already had all of them on hand. Just be sure to follow the temperature instructions (like using eggs at room temp, etc.), and to refrigerate your dough before baking the cookies. This allows you to get that perfectly thick, ooey, gooey cookie you dream about.

Magickal Ingredients Featured

Chocolate: Properties of chocolate include self-love, romance, prosperity, grounding, focus, positivity, creativity, and motivation.

Butter: Smoothes and soothes energies and relationships. Increases tenacity and makes adjusting to change easier. Increases spirituality.


The Recipe

Prep Time: 15 minutes + refrigerating dough

Cook Time: 15 minutes

Total Time: ~30 minutes


Here's What You Need: 

  • 3 cups (380 grams) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 2 sticks (227 grams) unsalted butter, at cool room temperature (~67°F)

  • 1/2 cup (100 grams) granulated sugar

  • 1 1/4 cups (247 grams) lightly packed light brown sugar

  • 2 teaspoons vanilla

  • 2 large eggs, at room temperature

  • 2 cups (340 grams) semi-sweet chocolate chips (I used 70% dark chocolate chips + dark chocolate chunks for a richer taste)


Here's What To Do:

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

  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

  3. 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. Gradually beat in the flour mixture. Fold in the chocolate chips.

  4. 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 or until it is just soft enough to scoop (but don't let it get too soft).

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

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

  7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. You can also rewarm them if you prefer!




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