The Best Bakery Style Chocolate Chip Cookies
These bakery-style chocolate chip cookies are loaded with gooey semi-sweet chocolate, crisp edges, and a soft chewy center. Made with extra vanilla and dark brown sugar for ultimate flavor!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 2 ½ cups all-purpose flour spooned and leveled; plus extra ¼ cup if dough is wet
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup dark brown sugar packed; light brown sugar may be used
- 1 tablespoon vanilla extract pure
- 2 eggs large, room temperature
- 2 cups semi-sweet chocolate chips
Instructions
Baking Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually mix in dry ingredients until just combined. Add extra flour if dough feels too wet.
- Fold in chocolate chips gently with a spatula.
- Scoop dough onto baking sheets about 2 inches apart. Chill dough for at least 2 hours.
- Bake for 10-12 minutes until edges are golden and centers are just set.
- Cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
For best texture, make sure to chill the cookie dough thoroughly before baking. Cookies can be frozen for up to 3 months.