Bakery Style Chocolate Chip Cookies
Chocolate chip cookies are a beloved classic that never goes out of style, but our Bakery Style Chocolate Chip Cookies take this tradition to a whole new level. With their perfectly crispy edges and soft, gooey centers, these cookies are not just a treat; they are an experience. They’re ideal for gatherings, picnics, or simply an afternoon pick-me-up. Picture this: you walk into a room filled with the warm, inviting aroma of fresh cookies baking in the oven. Just that scent alone will have everyone drawn in and eagerly awaiting their turn for a taste!
What makes this recipe special? It’s all about the quality of ingredients and the careful preparation method. Whether you’re a seasoned baker or a novice, you’ll love the simple steps that lead to these delightful cookies. The rich flavors, combined with the perfect amount of chocolate chips, guarantee to bring smiles to the faces of family and friends alike. So, roll up your sleeves and get ready to make a batch that will become a cherished addition to your recipe collection!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Here are the main ingredients you’ll need for the perfect cookies.
Directions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Cover the dough and refrigerate it for at least 30 minutes, or up to 24 hours. (Chilling the dough helps prevent spreading and enhances the flavor.)
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Ingredient substitutions: You can use gluten-free flour for a gluten-free version or substitute coconut oil for butter for dairy-free cookies.
- Optional variations: Add nuts, such as walnuts or pecans, or mix in butterscotch or white chocolate chips for a unique twist.
- Storage or reheating tips: Store cookies in an airtight container at room temperature for up to a week. You can also freeze the cookie dough for up to three months or freeze baked cookies for a quick treat later.
Recipe Information
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 45 minutes (including chilling time)
- Servings: About 24 cookies
- Difficulty level: Easy
Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened Equivalent to 2 sticks
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Method
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Cover the dough and refrigerate it for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.