THE BEST Chocolate Chip Cookies (Bakery-Style)
Ingredients
Cookie Dough
salted butter (room temperature)
170 g
granulated sugar
90 g
dark brown sugar
200 g
light honey
5 ml
egg (large)
1 piece
pure vanilla extract
5 ml
all-purpose flour
280 g
baking soda
3 g
salt
3 g
dark chocolate chunks
200 g
flaky sea salt
2 g
Instructions
Cream butter and sugars
Have salted butter at room temperature for at least 2 hours. Combine butter, brown sugar, granulated sugar and vanilla. Mix until smooth and slightly fluffy.
Mix in honey
Add honey and mix until combined and smooth.
Add egg and vanilla
Add the egg and vanilla and mix until well incorporated.
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda and salt. Add to the butter mixture and mix until evenly combined.
Fold in chocolate chunks
Chop dark chocolate from a bar into chunks and fold into the cookie dough.
Chill the dough
Shape the dough into a slab, score it, wrap well and refrigerate for at least 8 hours.
Preheat oven
Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
Portion and shape dough
Roll chilled dough into smooth balls about 3 inches across. Place onto parchment-lined trays with space between cookies.
Bake the cookies
Bake until edges are golden and centers are still soft. Do not over-bake.
Cool and finish
Transfer cookies to a cooling rack. While still warm, sprinkle with flaky sea salt if desired.
Original recipe
Storage
Store in airtight container. Cookies stay chewy for days thanks to honey.
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