Bakery Style Chocolate Chip Cookies
These bakery style chocolate chip cookies are simple to prepare and provide a delightful balance of sweet and buttery flavor, making them a perfect treat for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened provides moisture and richness
- 3/4 cup granulated sugar adds sweetness and contributes to structure
- 3/4 cup packed light brown sugar enhances flavor with moisture and caramelly notes
- 2 large eggs binds ingredients and adds moisture
- 1 teaspoon vanilla extract boosts flavor
- 2 1/4 cups all-purpose flour creates structure and texture
- 1 teaspoon baking soda helps cookies rise
- 1/2 teaspoon salt balances sweetness
- 2 cups chocolate chips adds delicious bursts of chocolate flavor
Instructions
Preparation
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer or a whisk to blend these ingredients until the mixture is creamy and well combined.
- Add the two large eggs to the mixture along with the teaspoon of vanilla extract. Mix until the eggs are fully incorporated and the mixture becomes light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Baking
- Preheat your oven to the appropriate temperature. Line your baking sheets with parchment paper or a silicone baking mat.
- Using a cookie scoop or measuring spoon, portion out the dough onto the prepared baking sheets, leaving some space between each cookie.
- Place the baking sheets in the oven and allow the cookies to bake until they are golden around the edges, with a soft center.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack.
Notes
For best results, ensure your butter is at room temperature, avoid overmixing the dough, and chill the dough for thicker cookies. Store cookies in an airtight container.