Why Make This Recipe
Bakery Style Chocolate Chip Cookies are a classic favorite for a reason. They are soft, chewy, and loaded with chocolate chips, making them irresistible to cookie lovers of all ages. This recipe gives you cookies that taste just like they came from your favorite local bakery. They are perfect for sharing, snacking, or enjoying with a glass of milk, making them a must-have in any home.
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 together 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 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 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 fresh out of the oven, warm, and gooey. You can enjoy them plain or with your favorite toppings. Pair them with a glass of milk or your favorite beverage for a delightful treat. They can also be served at parties, gatherings, or as an after-school snack.
How to Store Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them for longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will keep for up to three months. Thaw them at room temperature before enjoying.
Tips to Make Bakery Style Chocolate Chip Cookies
- Make sure your butter is softened but not melted. This helps create a better texture.
- Chill the dough as directed; it will help the cookies maintain their shape and enhance their flavor.
- Experiment with different types of chocolate chips or add nuts for extra flavor and texture.
Variation
For a twist on this classic recipe, try adding other mix-ins like coconut flakes, peanut butter chips, or even diced dried fruits. You can also use dark chocolate chips for a richer cookie.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can, but reduce the added salt in the recipe to 1/4 teaspoon.
2. What if I don’t have brown sugar?
You can use all granulated sugar, but your cookies may not be as chewy. If you have molasses, you can mix a bit with granulated sugar to make a substitute.
3. Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend you use is suitable for baking cookies.
Bakery Style Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously soft and chewy chocolate chip cookies that taste like they came from your favorite bakery.
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 together 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 oven to 375°F (190°C). 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 oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a twist, try adding coconut flakes or peanut butter chips. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American