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To make bakery-style chocolate chip cookies, you need these main ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup light brown sugar, packed tightly - 3/4 cup granulated sugar - 1 tablespoon pure vanilla extract - 2 large eggs, at room temperature - 2 cups semi-sweet chocolate chips Each of these ingredients plays a key role. The flour gives structure. The butter adds richness. The sugars create sweetness and help with browning. The eggs provide moisture and binding. The chocolate chips bring that classic flavor. You can add some fun extras if you like. Consider these: - 1/2 cup chopped walnuts or pecans (optional) - Flaky sea salt for finishing Nuts add a nice crunch. They also enhance the flavor. Sprinkling flaky sea salt on top gives a sweet and salty mix. It makes each bite even more special. If you need to convert measurements, here are some easy tips: - 1 cup = 240 milliliters - 1 teaspoon = 5 milliliters - 1 tablespoon = 15 milliliters Using these conversions helps when you need to adjust your recipe. This ensures you have just the right amounts for perfect cookies. {{ingredient_image_2}} Start by measuring your ingredients carefully. Use 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. These dry ingredients need to mix well, so whisk them in a bowl and set them aside. Next, grab 1 cup of softened unsalted butter, 3/4 cup of packed light brown sugar, and 3/4 cup of granulated sugar. These will make your cookies sweet and rich. Don't forget 1 tablespoon of pure vanilla extract and 2 large eggs at room temperature. These are key to a smooth batter. If you love nuts, prepare 1/2 cup of chopped walnuts or pecans. Finally, have 2 cups of semi-sweet chocolate chips ready for that gooey goodness. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Mix these using a hand mixer or a stand mixer for about 2-3 minutes. Your goal is a light and fluffy texture. Then, add the vanilla extract and mix again. Next, add the eggs one by one, mixing well after each addition. This step is important for a uniform batter. Now, slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Overmixing can lead to tough cookies, so be careful here. Lastly, fold in the chocolate chips and nuts, ensuring they are evenly spread throughout the dough. Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper. This helps the cookies not stick. Use a cookie scoop or a spoon to drop generous mounds of dough, about 2-3 tablespoons each, on the baking sheets. Leave about 2 inches between each mound to allow spreading. For an extra touch, sprinkle a pinch of flaky sea salt on top of each mound before baking. Bake the cookies for 10-12 minutes until they are golden brown around the edges but still soft in the center. After baking, let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the aroma as they cool! To get that bakery-style cookie texture, focus on the butter. Use unsalted butter at room temperature. Cream it until light and fluffy. This step lets air in, making your cookies soft. Next, don’t overmix the dough after adding flour. Stir gently until just combined. This keeps the cookies from getting tough. One common mistake is using cold butter. Cold butter makes it hard to cream. Always let it sit out for a bit. Another mistake is baking too long. Watch for golden edges but a soft center. Take them out when they look slightly underbaked. They’ll firm up as they cool. Want a flavor boost? Try adding a touch of almond extract. It pairs well with vanilla. Also, sprinkle flaky sea salt on top before baking. This adds a nice contrast to the sweet chocolate. If you love nuts, fold in walnuts or pecans for crunch. These small changes make a big difference! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavor. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer taste. You can also mix in dark chocolate for a more intense flavor. Don’t Overbake: Keep an eye on the cookies as they bake. They should look slightly underbaked in the center; they'll continue to cook on the baking sheet after removal. Experiment with Mix-ins: Feel free to get creative! Try adding dried fruits, coconut flakes, or different nuts to customize your cookies. {{image_4}} You can make these cookies gluten-free. Use a 1-to-1 gluten-free flour blend. This blend works like regular flour, so it’s easy to swap. Just follow the same steps in the recipe. Your cookies will be just as tasty! If you want to cut back on sugar, try alternative sweeteners. You can use coconut sugar or honey. Use less honey since it's sweeter than regular sugar. Remember, this can change the texture, so keep an eye on the dough. Get creative with mix-ins! Try adding M&Ms for color and crunch. Dried fruit like cranberries or cherries adds a nice chew. You can also mix in peanut butter chips or butterscotch chips. Just remember to keep the total amount around 2 cups. This way, your cookies stay soft and delicious! To keep your cookies fresh, use an airtight container. This method traps moisture and keeps cookies soft. You can layer parchment paper between the cookies. This prevents them from sticking together. Store the container at room temperature, away from heat and sunlight. Freezing cookies is easy and smart. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. This step helps keep their shape. After freezing, transfer to a freezer-safe bag or container. They can last up to three months in the freezer. To make cookies soft again, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place cookies on a baking sheet and heat for about 5 minutes. For the microwave, heat one cookie for about 10 seconds. Be careful not to overheat, or they may become tough. Enjoy your warm, chewy treat! These cookies last up to one week at room temperature. Store them in an airtight container. If you want them fresh, put them in the fridge. They can stay good for two weeks in there. You can also freeze them! Just wrap them well and pop them in the freezer. They keep for up to three months this way. Absolutely! You can use dark chocolate or milk chocolate chips. White chocolate is also delicious. You can mix types too. Try a blend for a fun twist on flavor. Just keep the ratio of chocolate the same. This way, the cookies will still taste great. The secret lies in the dough! Cream your butter and sugars well to get fluffiness. Use good quality chocolate; it makes a big difference. Don't overmix the dough after adding the flour. Add a pinch of flaky sea salt for a tasty finish. Letting the dough chill for a bit helps too. Chilled dough enhances the flavor and gives a better texture. In this post, we explored the key ingredients for making bakery-style chocolate chip cookies. I shared step-by-step guides for mixing, baking, and cooling. You learned tips for texture and flavor, plus variations for dietary needs. Finally, we covered the best ways to store and reheat your cookies. With this knowledge, you can bake cookies that impress. Enjoy the process and taste the results!

Bakery-Style Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies with a bakery-style texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 0.75 cup light brown sugar, tightly packed
  • 0.75 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups semi-sweet chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)
  • to taste flaky sea salt for finishing

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later use.
  • In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Using a hand mixer or stand mixer, cream these ingredients together for about 2-3 minutes until the mixture is light and fluffy.
  • Incorporate the pure vanilla extract, mixing until combined. Then, add the eggs one at a time, ensuring to mix thoroughly after each addition until fully blended into the batter.
  • Gradually integrate the reserved dry ingredient mixture into the wet ingredients, stirring gently until just combined. Take care not to overmix, as this can affect the cookie texture.
  • Carefully fold in the semi-sweet chocolate chips and chopped walnuts or pecans, if using, until they are evenly distributed throughout the dough.
  • Using a cookie scoop or a spoon, drop generous mounds of dough (approximately 2-3 tablespoons each) onto the prepared baking sheets, ensuring there is ample space (about 2 inches) between each cookie to allow for spreading during baking.
  • For an added burst of flavor, sprinkle a pinch of flaky sea salt on top of each cookie dough mound.
  • Bake the cookies in the preheated oven for 10-12 minutes. They should be golden brown around the edges while still soft in the center.
  • Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them gently to a wire rack to cool completely.

Notes

For an elegant touch, drizzle with melted chocolate before serving.
Keyword baking, chocolate chip, cookies