Introduction
There’s nothing quite like the aroma of freshly baked cookies wafting through the house. These Bakery Style Chocolate Chip Cookies are not just your average treat; they’re thick, chewy, and loaded with chocolate goodness. Perfectly balanced with a touch of sweetness and a hint of nostalgia, they’re bound to bring a smile to anyone’s face.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and nuts if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes or Tips
- For an extra chewy cookie, try chilling the dough for 30 minutes before baking.
- Feel free to mix in different types of chocolate chips or add dried fruit.
- Store cookies in an airtight container at room temperature for up to a week.
Cooking Techniques
Baking cookies is a simple yet delightful process. The key is to properly cream the butter and sugars to create a light texture. Mixing the dry ingredients separately ensures an even distribution, which leads to consistent baking.
FAQ
- Can I freeze the cookie dough? Yes, you can freeze it for up to 3 months. Just scoop onto baking sheets and freeze until solid, then store in a freezer bag.
- What can I substitute for eggs? You can use 1/4 cup of unsweetened applesauce or a flaxseed egg as a substitute.
- How can I make these cookies softer? Reduce the baking time slightly and ensure you don’t overmix the dough.
Conclusion
These Bakery Style Chocolate Chip Cookies are a classic that never goes out of style. Whether you’re baking for a special occasion or simply indulging in a sweet treat, this recipe will surely delight. Share them with friends and family, or keep them all to yourself—either way, a warm cookie is always a good idea!