Bakery Style Chocolate Chip Cookies
These Easy Bakery Style Chocolate Chip Cookies are absolute perfection! Crispy golden edges give way to soft, chewy centers loaded with melty chocolate. With simple ingredients and the essential trick of chilling the dough, you'll get bakery-quality results right from your own oven. For another classic cookie favorite, try our Heart-Shaped Chocolate Chip Cookies.
Servings: 30 cookies
Calories: 210kcal
Equipment
- Electric Mixer For creaming butter and sugars to the perfect fluffy consistency.
- Baking Sheets Heavy-duty sheets work best for even baking.
- Wire Cooling Rack Essential for cooling cookies without soggy bottoms.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 2 cups chocolate chips (semi-sweet, milk, or a mix)
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low just until combined. Do not overmix.
- Fold in the chocolate chips with a spatula until evenly distributed. Cover and refrigerate dough for at least 30 minutes, or up to 24 hours.
- Preheat oven to 375°F. Line baking sheets with parchment paper. Drop rounded tablespoons of dough (or use a 2-tbsp scoop) onto sheets, 2 inches apart.
- Bake for 9-12 minutes until edges are golden and centers are still soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pro Tips: The #1 secret to bakery-style cookies is chilling the dough for at least 30 minutes (up to 24 hours). This prevents spreading and deepens the flavor. Do not overmix after adding the flour—mix just until combined for tender cookies. For the chewiest cookies, slightly underbake them; they'll continue to set on the hot baking sheet. Always use real butter for the best flavor and texture. Measure your flour correctly by spooning it into the cup and leveling it off.