Bakery-Style Chocolate Chip Cookies

Recipes

Bakery-Style Chocolate Chip Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter, at room temperature
  • 1¼ cups packed brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 12 oz semi-sweet chocolate chips

Instructions

  1. Prepare Dry Ingredients:
    • In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars:
    • In a separate large bowl, beat the butter and both sugars together until light and fluffy.
  3. Add Vanilla and Eggs:
    • Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
  4. Combine Dry and Wet Ingredients:
    • Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  5. Fold in Chocolate Chips:
    • Gently fold in the chocolate chips.
  6. Shape the Cookies:
    • Using a cookie scoop, drop about 2 tablespoons of dough per cookie onto a baking sheet lined with parchment paper or a silicone mat. Space cookies at least 2 inches apart.
  7. Bake:
    • Bake in a preheated oven at 325°F for 12-13 minutes, or until edges are slightly golden while centers appear soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

  • Pro Tip: For a bakery-style look, press a few extra chocolate chips into the tops of the cookie dough balls before baking.
  • Make Ahead: Prepare the dough up to 4 days in advance and chill in the refrigerator. Let come to room temperature before baking.
  • Storage: Store in an airtight container at room temperature for up to 1 week.
  • Freezing: Baked cookies and unbaked dough balls freeze well for up to 3 months. Bake frozen dough balls for an extra minute without thawing.