Bakery Style Chocolate Chip Cookies

By Leite's Culinaria

Ingredients

2 sticks plus 5 tablespoons (10 1/2 oz) unsalted butter (softened)
3 tablespoons full fat cream cheese (softened)
1 tablespoon molasses (not blackstrap)
1 1/2 cups packed dark brown sugar
1 cup granulated sugar
2 large eggs (at room temperature)
1 tablespoon vanilla extract
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
4 cups all-purpose flour
2 cups large milk chocolate chips or chunks
2 cups large semi-sweet chocolate chips or chunks
Sea salt flakes (optional)

Prep Time30mins
Cook Time15mins
Servings15

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, molasses, and sugars on medium speed until softened and smooth, 1 to 2 minutes.

Add eggs and vanilla and mix on low speed, stopping and scraping the bowl as necessary. Add the salt, baking soda, and flour and mix on low speed until all are incorporated, 1 to 2 minutes more. Scrape the sides and bottom of the bowl with a rubber spatula so that the dough is mixed evenly.

Stir in the chocolate chips or chunks. Portion dough into 15 (5-ounce 143 g) balls--1/2- to 3/4-cup size. Flatten just slightly. Place on a baking sheet or in a baking dish and wrap with plastic wrap. Chill at least 24 hours or up to 3 days.

When ready to bake, preheat the oven to 350F (178°C).

Divvy the chilled dough balls between two parchment-lined rimmed baking sheets, at least 2 inches (5 cm) apart. Sprinkle with sea salt flakes, if using.

Bake until cookies are just setting and turning golden around the edges, about 15 minutes. Don't overcook! Cookies will continue to bake out of the oven.

Let cookies cool completely on the baking sheet (if you can wait) before removing and devouring.