Bakery Style Chocolate Chip Cookies
150kcal
Ingredients
Main 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
Preparation
- 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.
Baking
- 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.
Notes
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. 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.