Best Bakery Style Chocolate Chip Cookies Recipe

Baking these ultra thick chocolate chip cookies feels like a love letter to my taste buds. The blend of creamy butter, sugars, eggs, and vanilla gives the perfect base for rich semisweet chocolate chips. With perfectly golden edges and soft chewy centers, every bite promises a cozy, irresistibly nostalgic delight.

I love trying new cookie recipes, and my Best Bakery Style Chocolate Chip Cookies recipe never disappoints. I think the secret is how I use 1 cup unsalted butter, softened, along with 1 cup light brown sugar and 1/2 cup granulated sugar to create a good base.

With 2 large eggs and 2 teaspoons vanilla extract, the dough really comes together and gets that unique homemade taste that reminds me of soft baked chocolate chip cookies. Mixing in 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt gives the dough the perfect structure.

When I fold in 2 cups semisweet chocolate chips, it feels like the best ever chocolate chip cookies from a cozy bakery. I know these ultra thick treats with golden brown edges and soft, chewy centers are a little indulgent, but they’re also an excellent source of energy and a delight to enjoy any time.

Why I Like this Recipe

1. I love how the cookies turn out super thick and soft in the middle, yet have these perfect golden brown edges that give them a crunch when you bite in.
2. I really dig how the semisweet chocolate chips are evenly spread throughout – they make every bite deliciously chocolaty without being too overwhelming.
3. I appreciate how easy and quick the recipe is to make – it’s like 30 minutes from start to finish, which makes it my go-to when I want to whip up something tasty fast.
4. Honestly, there’s something about the whole process that just feels homey and comforting; the way the dough mixes together and even bakes up warm from the oven reminds me of relaxing afternoons with a good snack and my favorite drink.

Ingredients

• Unsalted butter: gives cookies a rich, creamy texture and plenty of healthy fats for flavor.
• Light brown sugar: provides moisture and a mild caramel taste with a few trace minerals.
• Granulated sugar: makes cookies sweet, helps in browning, and adds a great texture.
• Eggs: add protein and help bind all the ingredients together for delicious chewy cookies.
• Vanilla extract: boosts the overall flavor, giving a warm, inviting taste to the treat.
• All-purpose flour: creates structure and offers carbohydrates for energy in each bite.
• Semisweet chocolate chips: the star ingredient, satisfying your sweet tooth with a touch of bitter contrast.
• Baking soda and salt: help the cookies rise and balance flavors, key for the perfect texture.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

How to Make this

1. preheat your oven to 350°F and line a baking sheet with parchment paper

2. in a large bowl, beat together 1 cup unsalted butter, 1 cup of light brown sugar, and 1/2 cup granulated sugar until the mixture looks creamed and light

3. add in the 2 large eggs (make sure they are at room temperature) and 2 teaspoons vanilla extract; beat until they are fully incorporated

4. in a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt

5. gradually mix the dry ingredients into the butter and sugar mixture, stirring until just combined

6. fold in the 2 cups semisweet chocolate chips until they are evenly distributed through the dough

7. using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet leaving enough room between each cookie

8. bake in the preheated oven for about 12 to 15 minutes, or until you see golden brown edges but the centers still are soft and chewy

9. remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

10. enjoy these ultra thick bakery style cookies, warm and fresh from the oven, with your favorite drink!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl for the wet ingredients
5. Medium bowl for the dry ingredients
6. Electric mixer or hand whisk for creaming the butter and sugars
7. Measuring cups and spoons
8. Cookie scoop or a regular tablespoon spoon
9. Rubber spatula for folding in the chocolate chips
10. Wire cooling rack for the cookies to cool off

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: It’s best to use unsalted butter because it gives you control over the added salt amount. Using salted butter may make your cookies too salty.
• Q: How can I make my cookies chewier or crispier?
  A: If you want chewier cookies, try baking them for a shorter period and letting them cool on the tray. For crispier cookies, bake them a little longer. Experiment a bit until you find your perfect texture.
• Q: Can I freeze the cookie dough for later use?
  A: Yup, you can freeze the dough. Just scoop portions onto a tray, freeze ’em until solid and then transfer to a freezer bag. When you’re ready to bake, let them thaw a bit before popping them in the oven.
• Q: What’s the ideal oven temperature for these cookies?
  A: You should preheat your oven to 350°F. This temperature usually gives great results for even baking and perfect cookie texture.
• Q: How do I store leftover cookies?
  A: Store your cookies in an airtight container at room temperature. They’ll stay fresh for about 3 days. If you want them longer, you could freeze them.

Best Bakery Style Chocolate Chip Cookies Recipe Substitutions and Variations

• If you don’t have unsalted butter, try using salted butter instead but remember to cut down the added salt in the recipe by about 1/4 teaspoon.
• You can swap light brown sugar with dark brown sugar or even mix granulated sugar with a teaspoon of molasses to give that rich flavor.
• Instead of granulated sugar you might use coconut sugar – it works well, though it may make the texture a bit different.
• If you’re out of vanilla extract, almond extract or even a splash of maple syrup can be used, but the flavor will be slightly off.
• You can substitute all-purpose flour with whole wheat pastry flour, but use a tad less since its a bit denser than the regular flour.

Pro Tips

1. Make sure your butter and eggs are really at room temp before you start mixing cuz that helps everything blend together smoother and can give ya a better rise in the dough.

2. When you’re adding the dry ingredients to the wet stuff, try not to overmix it. A few lumps are okay and they help keep the cookies tender instead of making them tough.

3. Use a cookie scoop or even a rounded tablespoon so all your cookies are about the same size. If they’re uneven, some might get burnt while others stay undercooked.

4. Keep a close watch on ’em in the oven. The cookies should be golden on the edges while staying soft in the middle, so check a minute or two early to make sure they dont overbake.