why make this recipe
Bakery Style Chocolate Chip Cookies are a delicious treat that everyone loves. They are soft, chewy, and filled with gooey chocolate chips. Making these cookies at home means you can enjoy them fresh out of the oven with that wonderful homemade taste. Plus, they are perfect for sharing with friends and family or keeping all to yourself!
how to make Bakery Style Chocolate Chip Cookies
Ingredients :
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Directions :
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. (Chilling the dough helps prevent spreading and improves flavor.)
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
how to serve Bakery Style Chocolate Chip Cookies
Serve these cookies warm with a glass of milk for a classic combination. You can also enjoy them with ice cream for an over-the-top dessert. They make a great addition to any party or gathering!
how to store Bakery Style Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. You can also freeze them for longer storage; just make sure to separate layers with parchment paper.
tips to make Bakery Style Chocolate Chip Cookies
- Use room temperature butter for better mixing.
- Don’t skip chilling the dough; it makes a big difference in texture.
- Experiment with different types of chocolate chips for varied flavors.
- Keep an eye on them while baking; they can go from baked to overdone quickly!
variation
You can add nuts, like walnuts or pecans, for extra crunch. Another option is to use dark chocolate chips instead of regular ones for a richer taste.
FAQs
Q: Can I use brown sugar instead of granulated sugar?
A: Yes, but it may make the cookies chewier and a bit denser.
Q: How can I make my cookies thicker?
A: You can add a bit more flour or chill the dough longer before baking.
Q: Can I make these cookies without eggs?
A: Yes, you can replace each egg with 1/4 cup of applesauce or a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Bakery Style Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious soft and chewy chocolate chip cookies filled with gooey chocolate chips, perfect for sharing or enjoying alone.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough improves flavor and prevents spreading. Use room temperature butter for better mixing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
