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Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are warm, gooey, and packed with rich chocolate chunks. A perfect blend of crisp edges and chewy centers, this recipe brings the delightful experience of a bakery straight to your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour For the perfect structure.
  • ½ teaspoon baking soda Gives the cookies that wonderful lift.
  • 1 teaspoon salt Balances the sweetness beautifully.
Wet Ingredients
  • 1 cup unsalted butter, softened Essential for the rich flavor.
  • ¾ cup brown sugar Adds moisture and depth.
  • ¾ cup granulated sugar For the right amount of sweetness.
  • 2 large eggs Help bind everything together.
  • 2 teaspoons vanilla extract A must-have for that warm, comforting flavor.
Chocolate
  • 2 cups chocolate chunks or chips Thick and indulgent – you can never have too much chocolate!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, whisk together the flour and baking soda. Set it aside.
  3. In a larger bowl, combine the softened butter, brown sugar, granulated sugar, and salt. Beat until creamy and smooth, about 2-3 minutes.
  4. Add the eggs, one at a time, along with the vanilla extract. Continue mixing until combined and light and fluffy.
  5. Gradually blend the flour mixture into the wet ingredients until just combined – do not overmix.
  6. Fold in the chocolate chunks.
Baking
  1. Scoop generous tablespoons of dough onto a baking sheet lined with parchment paper, leaving space for them to spread.
  2. Bake in the preheated oven for 12-15 minutes until the edges are golden. The centers will look slightly underbaked.
  3. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to a week. To freeze, place in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months. Reheat in the microwave for about 15 seconds.