Bakery Style Chocolate Chip Cookies Recipe
Introduction
These bakery style chocolate chip cookies are soft, chewy, and packed with melty chocolate chips. Perfectly balanced sweetness and a slight crisp at the edges make them an irresistible treat for any occasion.
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
- 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.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 5: Fold in the chocolate chips evenly throughout the dough.
- Step 6: Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps prevent excessive spreading and enhances flavor.
- Step 7: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
- Step 8: Drop rounded tablespoons of dough—or use a 2-tablespoon cookie scoop—onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 9: Bake for 9 to 12 minutes, or until the edges turn golden brown while the centers remain slightly soft.
- Step 10: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra chewiness, substitute half the all-purpose flour with bread flour.
- Use a mix of chocolate chips and chunks for varied texture and richer flavor.
- Adding a pinch of cinnamon can add a warm depth to the cookies.
- If you prefer crispier cookies, bake a minute or two longer, watching carefully to avoid burning.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in a sealed container or freezer bag for up to three months. To reheat, warm them in a low oven or microwave briefly to restore softness.
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 prevent the cookies from becoming too salty.
Why do I need to chill the dough?
Chilling the dough firms it up, which helps the cookies spread less during baking and results in a better texture and enhanced flavor.
PrintBakery Style Chocolate Chip Cookies Recipe
Enjoy bakery-style chocolate chip cookies with a perfect balance of chewy centers and crispy edges. This classic recipe combines softened butter, brown and granulated sugars, eggs, and vanilla, mixed with all-purpose flour and chocolate chips. Chilling the dough enhances the flavor and prevents spreading, delivering delicious homemade cookies reminiscent of your favorite bakery treats.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes (includes chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract to combine all wet ingredients.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined. Take care not to overmix to keep the cookies 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 control spreading during baking and enhances the flavor.
- Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Portion Dough: Drop rounded tablespoons of dough or use a 2-tablespoon cookie scoop onto the prepared baking sheets, ensuring about 2 inches of space between each cookie for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 12 minutes or until the edges are golden brown while the centers remain slightly soft for the perfect chewy texture.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for preventing too much spreading and developing richer flavor.
- Use parchment paper or silicone baking mats to avoid sticking and for easy cleanup.
- For crispier cookies, bake a little longer until edges are deeply golden.
- Feel free to use your preferred type of chocolate chips or add nuts for variation.
- Store cooled cookies in an airtight container to keep them fresh for up to a week.
Keywords: chocolate chip cookies, bakery style cookies, classic cookies, homemade cookies, soft cookies, chewy cookies, easy cookie recipe
