Bakery Style Chocolate Chip Cookies

The smell of warm chocolate chip cookies baking…it just screams “home,” doesn’t it? Especially on a chilly evening here in Texas. My kiddos, bless their hearts, practically vibrate with excitement when they catch a whiff. I’ve tweaked this recipe countless times in my kitchen, trying to capture that perfect bakery-style cookie: chewy edges, soft center, and pockets of melty chocolate. And I think I finally nailed it! This recipe will give you cookies that are golden brown, delicious and that disappear faster than you can say “seconds!” I promise you, this will be your new go-to recipe for bakery style chocolate chip cookies.

Why This Recipe Works

As a busy mom running FamiliesRecipes.com, I know you don’t have time for complicated, fussy recipes. That’s why I love these cookies! They’re:

• Quick to make: From start to finish, you’re looking at under an hour, and most of that is baking time.
• Kid-approved: My kids give these cookies a solid ten out of ten. Every. Single. Time.
• Freezer-friendly: You can freeze the dough for easy baking later, or freeze the baked cookies for a sweet treat whenever you need it.

I’ve personally tested this recipe more times than I can count, making sure it’s foolproof and yields consistently delicious results. So, let’s get baking!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

Ingredient Notes

Butter: Using softened, but not melted, butter is key to achieving the right texture. I like to let mine sit out for about an hour before baking.

Sugars: The combination of granulated and brown sugar creates a perfect balance of sweetness and chewiness. Don’t skip the brown sugar!

Chocolate Chips: I prefer semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate, or even chocolate chunks. Get creative!

Vanilla Extract: A good quality vanilla extract really elevates the flavor of these cookies. Don’t skimp!

Step-by-Step Instructions

Step 1: Cream together the butter and sugars.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want it to be pale and creamy so the cookies have the right texture. This is where the magic begins!

Step 2: Beat in the eggs and vanilla.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should be smooth and glossy.

Step 3: Combine the dry ingredients.

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour. Nobody wants a salty bite of cookie!

Step 4: Gradually add the dry ingredients to the wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. Mix until you no longer see streaks of flour.

Step 5: Stir in the chocolate chips.

Stir in the chocolate chips until evenly distributed throughout the dough. I like to use a spatula for this step to avoid overmixing. Make sure those chocolate chips are everywhere!

Step 6: Drop by rounded tablespoons onto baking sheets.

Drop by rounded tablespoons onto ungreased baking sheets. I like to use a cookie scoop to ensure uniform size. Space the cookies about 2 inches apart to allow for spreading.

Step 7: Bake until golden brown.

Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. After testing this several times, I learned that 10 minutes is the sweet spot for my oven! Don’t overbake them; they will continue to set as they cool.

Step 8: Cool on baking sheets for a few minutes before transferring to a wire rack.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart. And then…enjoy!

Expert Tips from My Kitchen

• Chill the dough: For even thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too thin.
• Use parchment paper: Line your baking sheets with parchment paper for easy cleanup and to prevent the cookies from sticking.
• Don’t overbake: Slightly underbaked cookies are the key to achieving that soft, chewy center.
• Adjust baking time for altitude: If you live at a high altitude, you may need to reduce the baking time by a minute or two.
• Add a sprinkle of sea salt: A sprinkle of sea salt on top of the baked cookies enhances the flavor and adds a touch of sophistication.
• Get the kids involved: Let your kids help with measuring ingredients or stirring in the chocolate chips. It’s a fun way to spend time together!
• Use a cookie scoop: A cookie scoop ensures that all your cookies are the same size, which means they’ll bake evenly.

Storage & Meal Prep

Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh!

Freezing: You can freeze the cookie dough for up to 2 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Reheating: If you want to warm up the cookies, pop them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes.

Make-Ahead: The dough can be made a day or two in advance and stored in the refrigerator. Just be sure to bring it to room temperature slightly before scooping and baking.

Substitutions & Variations

Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. I’ve had good results with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips.

Nutty: Add ½ cup of chopped nuts, such as walnuts, pecans, or macadamia nuts.

Oatmeal: Replace ½ cup of the flour with ½ cup of rolled oats for a chewier texture.

Seasonal: For a festive twist, add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg during the holidays.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

While you can use salted butter, I recommend reducing the amount of salt in the recipe to ¼ teaspoon. Using unsalted butter gives you more control over the overall saltiness of the cookies.

How do I prevent my cookies from spreading too thin?

Chilling the dough before baking is the best way to prevent cookies from spreading too thin. Also, make sure your oven is at the correct temperature and that you’re not using melted butter.

What if I don’t have brown sugar?

You can make your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Mix well until the molasses is evenly distributed.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.

Can I add other mix-ins besides chocolate chips?

Absolutely! Feel free to add other mix-ins such as chopped nuts, dried fruit, or even sprinkles. Get creative and have fun!

Are these cookies kid-friendly?

Yes, these cookies are definitely kid-friendly! My kids love them, and I’m sure yours will too. Just be careful not to overbake them, as kids tend to prefer softer cookies.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using a vegan butter substitute, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and vegan chocolate chips.

Serving Suggestions

These bakery style chocolate chip cookies are delicious on their own, but they’re also fantastic with:

• A glass of cold milk (classic!)
• A scoop of vanilla ice cream
• A drizzle of chocolate sauce
• Served warm with coffee or tea

For a simple plating idea, arrange the cookies on a pretty platter and dust with powdered sugar. They’ll look as good as they taste!

For portion tips, I usually serve two cookies per person, but let’s be honest, sometimes we all need a little extra sweetness in our lives!

So there you have it – my go-to recipe for bakery style chocolate chip cookies that are sure to become a family favorite. These cookies are more than just a dessert; they’re a symbol of home, comfort, and the simple joys of life. Whip up a batch, share them with your loved ones, and create some sweet memories together. And don’t forget to let me know how they turn out in the comments below! I love hearing from y’all. For more family-friendly recipes, be sure to sign up for my newsletter at FamiliesRecipes.com. Happy baking!

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