Bakery Style Chocolate Chip Cookies
These bakery-style chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 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 Can substitute with bread flour for chewier texture.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix) Opt for mixed chocolate chips for a sweet-salty combo.
Instructions
Preparation
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Fold in the chocolate chips until they’re evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For unique flavors, try swapping half the chocolate chips with butterscotch or white chocolate chips. Chilling the dough is key to keeping cookies thick and chewy.