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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are well combined.
- 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.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough until they are evenly distributed throughout.
- 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.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
- 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.
- 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.
- 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
