The Best Bakery Style Chocolate Chip Cookies
These bakery-style chocolate chip cookies are soft, chewy, and loaded with rich chocolate flavor. Made perfectly every time with a pressure cooking twist.
Equipment
- 1 Mixing bowl Medium
- 1 Hand mixer or stand mixer With paddle attachment
- 1 Cookie scoop 3 tablespoon size
- 1 Baking sheet Lined with parchment
Ingredients
Main ingredients
- 2 ½ cups all-purpose flour spooned and leveled, plus extra if needed
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temp
- ½ cup granulated sugar
- 1 cup dark brown sugar packed
- 1 tablespoon vanilla extract
- 2 eggs large
- 2 cups semi-sweet chocolate chips
Instructions
Instructions
- Preheat oven to 375°F and line a cookie sheet with parchment paper or silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter, granulated sugar and brown sugar until smooth and creamy.
- Add vanilla and eggs; mix until smooth and pale in color.
- Slowly blend in dry ingredients just until dough comes together. Do not overmix.
- Fold in chocolate chips by hand using a spatula or wooden spoon.
- Scoop 3 tablespoon-sized balls of dough onto sheet. Chill for at least 2 hours.
- Bake chilled dough balls for 9–12 minutes until edges are golden and centers are soft.
- Cool on baking sheet 5 mins, then transfer to cooling rack to cool completely.
Notes
Store cookies in airtight container up to 4 days or freeze dough for later baking. For rounder cookies, use circle cutter swirl trick once baked.