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Bakery Style Chocolate Chip Cookies
John

Bakery Style Chocolate Chip Cookies

Thick, chewy chocolate chip cookies with crispy edges and soft centers, just like from your favorite bakery. This easy homemade recipe creates perfectly balanced cookies with rich butter flavor and pools of melted chocolate.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 2 hours
Total Time 2 hours 26 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Mix-ins
  • 2 cups chocolate chips semi-sweet or mix of semi-sweet and dark

Equipment

  • Large mixing bowl
  • Electric mixer or whisk
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. In a large bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  2. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in chocolate chips with a spatula until evenly distributed throughout the dough.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours or up to 24 hours.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough into 2-tablespoon portions and place on prepared baking sheets, spacing them 2 inches apart. Do not flatten.
  9. Bake for 9-12 minutes until edges are golden brown but centers still look slightly soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For chewier cookies, slightly underbake and let them finish cooking on the hot baking sheet. Store in an airtight container with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.