The Best Bakery Style Chocolate Chip Cookies
These bakery-style chocolate chip cookies are soft, chewy, crispy on the edges, and loaded with rich vanilla and brown sugar flavor. The ultimate sweet treat with a gooey center and golden finish.
Equipment
- 1 Mixing bowl Medium and large sizes
Ingredients
Cookie Dough Ingredients
- 2 ½ cups all-purpose flour spooned and leveled; may add ¼ cup extra if dough is too wet
- 1 teaspoon baking soda for rise
- ¼ teaspoon baking powder to keep things fluffy
- 1 teaspoon salt to balance sweetness
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar adds some crisp
- 1 cup packed dark brown sugar gives deep flavor
- 1 tablespoon pure vanilla extract adds warmth
- 2 large eggs at room temperature
- 2 cups semi-sweet chocolate chips for classic cookie goodness
Instructions
Baking Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter with the granulated sugar and brown sugar until creamy and fluffy.
- Add vanilla extract, then mix in the eggs one at a time, beating well after each addition.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the chocolate chips evenly throughout the dough.
- If time allows, chill the dough for 30 minutes to help cookies stay thick when baking.
- Scoop dough using a cookie scoop or tablespoon, spacing 2 inches apart on baking sheets.
- Bake for 10–12 minutes until edges are golden and centers are set. Cool 5 minutes on the sheet before transferring.
- Transfer cookies to a wire rack and let cool completely or enjoy warm with a drink!
Notes
Store cookies in an airtight container for 3–4 days or freeze for later. Reheat briefly in microwave for fresh-baked taste.