Perfect Bakery Style Chocolate Chip Cookies
These cookies combine a crispy edge with a soft, chewy center, filled with semi-sweet chocolate chips, creating a classic bakery experience at home.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened to room temperature High-quality butter such as Kerrygold recommended.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Light or dark, for preference.
- 1 teaspoon vanilla extract Real vanilla makes all the difference.
- 2 large eggs
- 2 1/4 cups all-purpose flour Measure correctly for the best results.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips Ghirardelli recommended for richer chocolate flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing until incorporated, then blend in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the chocolate chips using a spatula.
- Scoop generous portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 10-12 minutes until golden around the edges but still soft in the middle.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies. Chilling the dough prior to baking can yield better texture.