Why Make This Recipe
Bakery Style Chocolate Chip Cookies are a delightful treat that brings the warm, comforting aroma of freshly baked cookies into your home. These cookies are soft, chewy, and packed with chocolate chips, making them a perfect choice for dessert or a snack. Whether you’re baking for a special occasion or just want a sweet treat, these cookies are sure to impress.
How to Make Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Directions
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. (Chilling the dough helps prevent spreading and improves flavor).
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Bakery Style Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. Pair them with a glass of cold milk for the perfect combination. You can also serve them with ice cream for an indulgent dessert.
How to Store Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week, but they are always best when eaten fresh. You can also freeze the cookies in a freezer-safe bag for up to three months. Just thaw them in the fridge when you’re ready to enjoy!
Tips to Make Bakery Style Chocolate Chip Cookies
- Make sure your butter is at room temperature for easier mixing.
- Don’t skip the chilling step; it helps the cookies maintain their shape and enhances the flavor.
- Feel free to mix different types of chocolate chips for added flavor and texture.
Variation
For a fun twist, add a cup of chopped nuts, like walnuts or pecans, to the dough. You can also try using different types of chocolate, such as dark chocolate or white chocolate, to change things up.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but cookies may not have the same rich flavor as butter.
2. What should I do if my dough is too sticky?
If your cookie dough feels too sticky, try chilling it for a bit longer. You can also sprinkle a little extra flour while mixing.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers look slightly underbaked. They will continue to cook slightly after you take them out of the oven.
Bakery Style Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these soft, chewy cookies packed with chocolate chips, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Instructions
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with milk or ice cream. Store in an airtight container at room temperature or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, dessert, baking, cookies, sweet treats