Irresistible Bakery Style Chocolate Chip Cookies

Thick, chewy, and loaded with gooey chocolate, these cookies evoke memories of cozy kitchens and family gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Dry Ingredients

2 ¼ cups all-purpose flour For that doughy base; you can swap some with whole wheat for a healthier option.
1 tsp baking soda This helps your cookies rise beautifully.
½ tsp salt A pinch of salt elevates the sweetness.

Wet Ingredients

1 cup unsalted butter, softened For richness; margarine can be used in a pinch, but quality butter is best.
¾ cup brown sugar Adds moisture and a deep flavor.
¾ cup granulated sugar Balances the richness of the brown sugar.
2 large eggs Acting as the binding agent; room temperature eggs work best.
2 tsp pure vanilla extract Adds aromatic warmth; never skimp on quality here!

Chocolate Ingredients

2 cups semi-sweet chocolate chips The star of the show! Can mix in dark chocolate or butterscotch chips.

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, and salt until well combined.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy – about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, until combined.
Gradually add the flour mixture to the creamed butter, stirring just until combined.
Gently fold in the chocolate chips.

Baking

Using a cookie scoop or tablespoon, drop dough onto lined baking sheets about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden and the centers are still slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Sift your flour for a lighter texture. Chill dough for 30 minutes before baking. Avoid overbaking for softer cookies.