Bakery 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
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, 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
