Ever bitten into a warm chocolate chip cookie that just melts in your mouth?
These Bakery Style Chocolate Chip Cookies bring that dreamy experience to your kitchen without any fuss. Soft, chewy, and loaded with rich chocolatey goodness, these cookies are perfect for indulging or sharing (if you can resist that first warm batch!). They thrive on simplicity, which makes whipping them up a delightful breeze.
Why make this recipe
Who doesn’t love a homemade treat that makes your kitchen smell like a bakery? Here’s why this recipe deserves a spot on your baking roster:
Easy Cleanup: One bowl, one baking sheet, and you’re set! Less time cleaning means more time enjoying those cookies. 🙌
Family-Friendly: Whether you’ve got kids or are just a big kid at heart, everyone loves chocolate chip cookies. It’s the official cookie of happiness!
Quick to Prepare: Need a last-minute dessert? These bad boys require minimal effort and are ready in no time. Because who wants to wait for a sweet treat?
Ingredients
You don’t need fancy stuff — just these basics! Gather up:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Directions
Ready to crank out some cookie magic? Follow these easy steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract and eggs, one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips – the more, the merrier!
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to make Bakery Style Chocolate Chip Cookies (Overview)
Baking these cookies is as straightforward as pie (or maybe even easier!). Start by whisking together the dry ingredients while you let your butter get all soft and cozy. In a separate bowl, mix the sugars with the butter until it looks fluffy and dreamy. Whisper sweet things to your vanilla and eggs as you beat them in, then slide in the dry mix. It’s really that simple! Remember, don’t overmix after adding the flour; keep that dough tender and chewy.
Pro Tip: If you want bakery-level dimension, chill your dough for about an hour before baking.
How to serve Bakery Style Chocolate Chip Cookies
Warm, gooey, and just begging for company—these cookies shine at any gathering. Serve them with a tall glass of cold milk so the chocolate oozes beautifully. Or, for a fun twist, layer a scoop of vanilla ice cream between two cookies for a DIY ice cream sandwich. Imagine that first bite with a perfect crunchy edge and soft center! It’s pure bliss. 😍
How to store Bakery Style Chocolate Chip Cookies
Storing these gems is easy-peasy! If you manage to have leftovers (good luck with that!), keep them in an airtight container at room temperature for about 1 week or toss them in the fridge for up to 2 weeks. Got more than you can handle? Freeze them for up to 3 months. Just pop them in the microwave for a quick reheat, and they’ll taste freshly baked!
Tips to make Bakery Style Chocolate Chip Cookies
- Butter Matters: Use softened, unsalted butter for that creamy texture.
- Chill Out: Chilling the dough for at least 30 minutes gives you thicker cookies that don’t spread too much.
- Chocolate Choice: Mix semi-sweet and dark chocolate chips for a depth of flavor. Who doesn’t love a good chocolate surprise?
- Don’t Skip the Baking Paper: Line your baking sheet; it saves you from scrubbing later.
- Taste Test: Always bake a small piece of dough first to check if the flavor needs a tweak (a baker’s secret!).
Variation
Feeling adventurous? Swap out half of the chocolate chips for nuts or try adding a sprinkle of sea salt on top before baking for a touch of flavor contrast. You could even throw in some dried fruits for a unique twist. Fancy a vegan option? Use flax eggs and coconut oil instead of butter – just keep your expectations cozy. 😉
FAQs
Can I use whole wheat flour? Absolutely! Just be prepared for a denser cookie, but it’ll add a nice nutty flavor.
Can I freeze the dough? Yes! Shape the dough into balls and freeze them for up to 3 months. Just bake from frozen; add a minute or two to the baking time.
Why are my cookies flat? It could be either too much butter or not enough flour. Make sure to spoon and level your flour for perfect measurements!
Ready to bake up a batch of joy? Your kitchen is about to smell amazing!
📌 Pin this recipe for your next cozy dinner night!
Bakery Style Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract and eggs, one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.