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Bakery Style Chocolate Chip Cookies

Indulge in these delightful Bakery Style Chocolate Chip Cookies featuring a crunchy exterior and a gooey, chocolate-filled center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter, softened Try using coconut oil for a dairy-free version
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar Feel free to substitute with dark brown sugar for a richer flavor
  • 1 tsp vanilla extract
  • 2 large eggs
Chocolate Chips
  • 2 cups semi-sweet chocolate chips Or mix it up with white chocolate and dark chocolate for an indulgent twist

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
  6. Gently fold in the semi-sweet chocolate chips.
  7. Using a cookie scoop or tablespoon, drop generous portions of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
Baking
  1. Place the baking sheet in the oven and bake for 12-15 minutes, until the edges are golden and the center looks slightly underbaked.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week. You can freeze the cookie dough in individual balls for up to 3 months. To reheat, pop a cookie in the microwave for about 10-15 seconds.