Bakery-Style Chocolate Chip Cookies

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Prep Time 20

Cook Time 13

Total Time 33

Course Dessert

Cuisine American

Servings 24

Calories 245 kcal

Ingredients

Ingredients List
Transform your kitchen into a chocolate chip cookie paradise with these carefully selected ingredients that work in perfect harmony:
Dry Foundation:
3 cups all-purpose flour the protein content creates structure while maintaining tenderness
1 tsp baking soda creates the perfect lift and spread
½ tsp salt enhances chocolate flavors and balances sweetness
Rich Creamy Base:
1 cup butter at room temperature (the key to that bakery-style richness)
1¼ cups packed brown sugar adds moisture and deep caramel notes
¼ cup granulated sugar creates crispy edges and helps with spreading
2 tsp vanilla extract pure vanilla elevates every flavor note
2 large eggs binds ingredients while adding richness
The Star Ingredient:
12 oz semi-sweet chocolate chips generous chunks that create melty pockets of chocolate bliss
Each ingredient serves a specific purpose in creating the perfect texture and flavor profile that rivals your favorite bakery’s signature cookies.

Instructions

Prepare Dry Ingredients
Start by creating your flour foundation in a large mixing bowl. Whisk together the all-purpose flour, baking soda, and salt until completely uniform. This seemingly simple step ensures even distribution of leavening agents, preventing any bitter or salty spots in your finished cookies. Set this mixture aside – it’s the backbone of your cookie structure.
Cream Butter and Sugars
In your largest mixing bowl, combine room-temperature butter with both brown and granulated sugars. Beat this mixture for 3-4 minutes until it becomes noticeably light, fluffy, and pale in color. This creaming process incorporates air into the mixture, creating the tender texture that separates bakery-style cookies from dense homemade versions. The mixture should nearly double in volume and feel significantly lighter.
Add Vanilla and Eggs
Pour in the vanilla extract first, allowing its aromatic compounds to blend seamlessly with the creamed mixture. Add eggs one at a time, beating thoroughly after each addition until completely incorporated. This gradual process prevents the mixture from breaking and ensures a smooth, cohesive batter that will hold together beautifully during baking.
Combine Dry and Wet Ingredients
Gradually fold the flour mixture into your wet ingredients using the lowest speed on your mixer. Mix only until you can no longer see streaks of flour – overmixing at this stage develops too much gluten, resulting in tough cookies instead of the tender texture we’re after. The dough should look slightly rough and just barely combined.
Fold in Chocolate Chips
Gently fold in those generous 12 ounces of chocolate chips using a wooden spoon or rubber spatula. Distribute them evenly throughout the dough, ensuring every bite will contain multiple chocolate encounters. The dough will be thick and substantial – this is exactly what creates that bakery-style heft.
Shape the Cookies
Using a large cookie scoop or measuring spoon, portion out approximately 2 tablespoons of dough per cookie onto parchment-lined baking sheets. Leave at least 2 inches between each portion – these cookies will spread as they bake. For extra bakery appeal, gently press a few additional chocolate chips onto the tops of each dough ball.
Bake
Preheat your oven to 325°F – this lower temperature allows the cookies to bake evenly without burning the edges before the centers are set. Bake for 12-13 minutes, watching for edges that are just beginning to turn golden while centers still appear soft and slightly underbaked. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Healthier Alternatives for the Recipe

Create lighter versions without sacrificing that signature bakery taste:

Flour Modifications: Replace up to 1 cup of all-purpose flour with whole wheat pastry flour for added fiber and nutrients. This substitution maintains tenderness while boosting the nutritional profile significantly.

Sugar Reductions: Reduce total sugar by ¼ cup and add 2 tablespoons of unsweetened applesauce for moisture. You can also substitute half the brown sugar with coconut sugar for a lower glycemic index.

Healthy Fat Swaps: Replace half the butter with mashed ripe banana or Greek yogurt for reduced saturated fat and added protein. This creates slightly more cake-like cookies that are still incredibly satisfying.

Chocolate Upgrades: Choose dark chocolate chips (70% cacao or higher) for antioxidants and reduced sugar content. Mix in chopped nuts like walnuts or almonds for healthy omega-3 fatty acids and protein.

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, adding an extra ¼ teaspoon of xanthan gum if not included in your blend.