Chocolate Chip Cookies
These bakery-style chocolate chip cookies are soft, chewy, and loaded with chocolate chips, perfect for sharing or enjoying at home.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Measured accurately to avoid dry cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Use room temperature for best texture.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
Chocolate Chips
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients, stirring until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop dough onto the prepared baking sheet, leaving space between cookies.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best cookie texture, avoid overmixing the dough. Consider sprinkling a pinch of sea salt on top before baking for extra flavor. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.