Bakery Style Chocolate Chip Cookies Recipe

Introduction

These bakery style chocolate chip cookies are soft, chewy, and loaded with melty chocolate chips. Perfectly balanced with a slight crisp on the edges, they bring the classic cookie experience right to your kitchen. Whether for a snack or dessert, these cookies never disappoint.

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)

Instructions

1. Step 1: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
2. Step 2: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Step 3: In a separate medium bowl, whisk together the flour, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
5. Step 5: Fold in the chocolate chips evenly throughout the dough.
6. Step 6: Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps prevent spreading and enhances the flavor.
7. Step 7: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Step 8: Drop rounded tablespoons of dough, or use a 2-tablespoon cookie scoop, onto the prepared sheets. Leave about 2 inches of space between cookies.
9. Step 9: Bake for 9 to 12 minutes, until the edges turn golden brown but the centers remain slightly soft.
10. Step 10: Remove from oven and let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use a mix of milk and semi-sweet chocolate chips to add depth of flavor.
• For extra chewiness, substitute half the all-purpose flour with bread flour.
• Add a pinch of cinnamon for a warm, cozy twist.
• For thicker cookies, chill the dough overnight before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag or container for up to 3 months. To refresh, warm them in a low oven or microwave briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

Why should I chill the cookie dough?

Chilling the dough firms it up, preventing excessive spreading while baking. It also allows flavors to develop, resulting in tastier cookies.

Bakery Style Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 84 reviews

• Author: Lila
• Total Time: 1 hour 15 minutes
• Yield: 24 servings 1x

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Description

These bakery style chocolate chip cookies are perfectly soft and chewy with golden edges and gooey chocolate chips throughout. Chilling the dough before baking enhances the flavor and helps prevent spreading, resulting in classic homemade cookies that rival any bakery treat.

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Ingredients

Scale 1x2x3x

Wet 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

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 2 cups chocolate chips (milk, semi-sweet, or a mix)

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Instructions

1. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract evenly.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the dough tender.
5. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough until they are evenly distributed throughout.
6. Chill Dough: Cover the dough and refrigerate for at least 30 minutes or up to 24 hours. This step helps to prevent spreading during baking and enhances the flavors.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
8. Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Alternatively, use a 2-tablespoon cookie scoop for uniform sizes.
9. Bake Cookies: Bake the cookies for 9-12 minutes, or until the edges turn golden brown but the centers remain slightly soft for optimal chewiness.
10. Cool Cookies: Remove from oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Chilling the dough is key for achieving thick and chewy cookies.
• Using a mix of milk and semi-sweet chocolate chips gives a nice balance of sweetness.
• You can store dough in the refrigerator for up to 24 hours before baking.
• For crispier cookies, bake a bit longer until edges are darker golden.
• For softer cookies, check at 9 minutes and remove while centers are still soft.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chip cookies, bakery style cookies, classic cookies, homemade cookies, chewy cookies, easy dessert