Introduction
There’s something magical about biting into a warm, gooey chocolate chip cookie. This bakery-style recipe delivers that perfect balance of crispy edges and a soft, chewy center, all infused with rich chocolate and a hint of sweetness.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: About 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, using a hand mixer or stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the salt, vanilla extract, and eggs one at a time, mixing well after each addition.
- Gradually blend in the flour mixture until just combined.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly undercooked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes or Tips
- For extra flavor, consider adding a pinch of cinnamon to the flour mixture.
- Using chilled dough can help prevent the cookies from spreading too much.
- Store cookies in an airtight container to keep them fresh for up to a week.
- You can substitute chocolate chips with chunks for a more indulgent treat.
Cooking Techniques
Mastering the art of cookie baking involves understanding the importance of creaming butter and sugar to incorporate air, ensuring a light texture. Additionally, don’t stress about overmixing when adding flour; a gentle fold is often key to achieving that perfectly chewy bite.
FAQ
- Can I freeze the cookie dough? Yes, you can freeze it for up to 2 months. Just scoop the dough onto a baking sheet, freeze until solid, and then store in a zip-top bag.
- What type of chocolate should I use? Semisweet chocolate chips are classic, but feel free to experiment with dark or white chocolate.
- How do I know when the cookies are done? Look for golden edges and slightly soft centers; they’ll continue to cook while cooling.
Conclusion
Baking these bakery-style chocolate chip cookies is a delightful process that fills your kitchen with warmth and irresistible aromas. Share them with loved ones or enjoy them fresh from the oven—it’s a joyful experience every time!