Go Back
Chocolate Chip Cookies
Zahra

Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies feature thick, chewy centers and crispy golden edges loaded with chocolate chips. Just like your favorite bakery, with soft centers that stay tender for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract pure preferred
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups chocolate chips milk, semi-sweet, or a mix

Equipment

  • Electric mixer or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Baking sheets
  • Parchment paper
  • Cookie scoop (2 tablespoon size)
  • Wire cooling rack

Method
 

  1. Cream butter and sugars: In large bowl, beat softened butter, granulated sugar, and brown sugar with electric mixer on medium speed for 2-3 minutes until light and fluffy.
  2. Add wet ingredients: Beat in eggs one at a time, mixing well after each. Stir in vanilla extract until combined.
  3. Combine dry ingredients: In separate medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
  4. Mix wet and dry: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Add chocolate chips: Fold in chocolate chips with spatula until evenly distributed throughout dough.
  6. Chill dough: Cover bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for best results.
  7. Prepare and bake: Preheat oven to 375°F. Line baking sheets with parchment paper. Drop rounded tablespoons (or use 2-tablespoon cookie scoop) onto sheets, spacing 2 inches apart.
  8. Bake cookies: Bake for 9-12 minutes until edges are golden brown and centers still look slightly soft. Do not overbake.
  9. Cool properly: Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Chilling is crucial: Don't skip chilling time as it prevents spreading and creates thick cookies
  • Soft butter not melted: Butter should be softened to room temperature, not melted
  • Don't overmix: Stop mixing as soon as flour is incorporated to keep cookies tender
  • Underbake slightly: Cookies continue cooking on hot pan after removing from oven
  • Room temperature eggs: Allow eggs to sit at room temperature 30 minutes for better incorporation
  • Freeze for later: Unbaked dough balls freeze beautifully for up to 3 months