Bakery Style Chocolate Chip Cookies
Delightful cookies with a crispy outside and a soft, chewy center, perfect for sharing or enjoying with milk.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Ensure butter is at room temperature for smooth mixing.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
Add-ins
- 2 cups semisweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, using a hand mixer or stand mixer, beat together the butter, granulated sugar, brown sugar, and salt until smooth and creamy.
- Mix in the vanilla extract and eggs one at a time until well combined.
- Gradually add the flour mixture and mix until just combined.
- Fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months, separating layers with parchment.