Bakery Style Chocolate Chip Cookies
Deliciously soft and chewy cookies that capture the essence of a bakery treat with gooey chocolate morsels.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Sifted for best results
- 1/2 teaspoon baking soda Helps cookies to rise
- 1 teaspoon salt Enhances flavor
Wet Ingredients
- 1 cup unsalted butter Room temperature
- 1/2 cup granulated sugar For sweetness
- 1 cup packed light-brown sugar Adds moisture and flavor
- 2 teaspoons pure vanilla extract For aroma and taste
- 2 large eggs Adds moisture and binding
Chocolate Chips
- 2 cups semisweet and/or milk chocolate chips Use high-quality chocolate
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a small bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of salt.
- In a large bowl, use an electric mixer to beat together 1 cup of room temperature unsalted butter, 1/2 cup of granulated sugar, and 1 cup of packed light-brown sugar until light and fluffy.
- Mix in 2 teaspoons of vanilla extract and 2 large eggs, one at a time.
- Gradually add the flour mixture to the butter mixture and stir until just combined.
- Gently fold in the chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving space between each cookie.
Baking
- Bake the cookies in the preheated oven for about 12 to 15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
For best results, chill the dough for about 30 minutes and use room temperature ingredients. Experiment with mix-ins for variation.