Bakery Style Chocolate Chip Cookies

Why You’ll Love This Recipe

There’s a reason chocolate chip cookies are a classic, and this recipe takes it to the next level. The combination of brown and granulated sugar creates a depth of flavor, while the semisweet chocolate chips make every bite an indulgence. By slightly underbaking them, you’ll get that perfect soft center. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies are sure to be a hit with everyone. Plus, the dough can be made ahead of time for convenience, making it perfect for busy days!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Scoop and shape: Use a cookie scoop or your hands to form 3-tablespoon-sized dough balls. Place them on the prepared baking sheets, spaced about 2 inches apart. For that bakery look, press a few extra chocolate chips onto the tops of the dough balls.
6. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden but the centers look slightly underbaked. They will continue to set as they cool.
7. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 18 cookies
• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes

Variations

• Add nuts: For a little extra crunch, try adding chopped walnuts or pecans to the dough.
• Dark chocolate version: Swap the semisweet chocolate chips for dark chocolate chips for a richer flavor.
• Sea salt sprinkle: Top your cookies with a pinch of sea salt before baking to enhance the sweetness and add a savory twist.

Storage/Reheating

• Storage: Store your cookies in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the dough for up to 3 months. Scoop the dough onto baking sheets, freeze them until solid, then transfer to a resealable bag.
• Reheating: To enjoy a warm, freshly baked cookie, pop them in the microwave for about 10-15 seconds, or warm in the oven at 350°F for a few minutes.

FAQs

How do I make sure my cookies are soft and chewy?

To ensure your cookies remain soft and chewy, be sure not to overbake them. Take them out of the oven when the edges are golden but the center still looks a little underdone. The cookies will continue to cook as they cool.

Can I use salted butter instead of unsalted butter?

You can use salted butter, but reduce or omit the salt in the recipe to balance the flavors properly.

Why do you recommend chilling the dough?

Chilling the dough helps prevent the cookies from spreading too much during baking, leading to thicker cookies with a better texture.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that it contains xanthan gum or add it separately for better texture.

Can I freeze the dough?

Absolutely! Freeze the dough in individual cookie dough balls or as a whole and bake as needed.

How do I prevent my cookies from spreading too much?

Ensure your dough is chilled for about 30 minutes before baking, and make sure the baking sheets are lined with parchment paper or a silicone mat.

Can I use milk chocolate chips instead of semisweet chocolate chips?

Yes, you can substitute with milk chocolate chips, though they will give the cookies a sweeter flavor compared to semisweet chocolate chips.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are slightly soft. Don’t worry if they seem underdone; they’ll set up as they cool.

How do I get a bakery-style appearance for my cookies?

For the signature bakery look, press a few extra chocolate chips on top of the dough balls before baking, and make sure the dough is slightly larger than the average cookie dough ball.

What’s the best way to store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Conclusion

These Bakery Style Chocolate Chip Cookies are a perfect balance of chewy, crispy, and chocolatey goodness. They’re incredibly easy to make and taste just like the ones you’d get at your favorite bakery. Whether you’re baking for a crowd or just treating yourself, this recipe is guaranteed to deliver cookies that are nothing short of perfect. Enjoy!