Bakery Style Chocolate Chip Cookies

A close up of a spatula lifting a chocolate chip cookie.

Bakery Style Chocolate Chip Cookies

These homemade chocolate chip cookies are chewy and soft, just like the kind you might buy at your local bakery!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies

Prep Time 10

Cook Time 8

Servings cookies

Calories 238kcal

Author Wendie Williams

Equipment

Ingredients

10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar
1 egg
2 teaspoons vanilla
2 1/8 cups all-purpose flour Scoop and level, see notes
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips plus extra for topping

Instructions

Preheat oven to 375 degrees line a baking sheet with parchment paper or a baking mat.
In a large bowl using a hand mixer beat together the softened butter, granulated sugar, and brown sugar until creamy. Then add in the egg and vanilla and mix.
Add in the flour, baking soda, baking powder, and salt and beat on low just until combined.
Fold in the chocolate chips.
Using a 2 tbl cookie scoop place dough balls (stacked high for thicker cookies) on a baking sheet lined with parchment paper or a baking mat.
Place a few extra chocolate chips on top of each cookie ball. this is optional but makes a very pretty cookie.
Bake for 8-10 minutes (I pull mine at 8 minutes) they will look slightly underdone but will continue to cook as they cool a bit.
Remove from the oven and let cool 5 minutes then remove to a cooling rack.

Video

Notes

Scoop your flour into the measuring cups and level off with a knife to prevent too much flour being used.

To get that perfect circle cookie when they come out of the oven, use a glass or biscuit cutter that's bigger than the cookie. Place it over each cookie and rotate it in a circle. It will shape the cookie to be a perfect circle, but it needs to be done when they are just out of the oven and hot. Then, place a few extra chocolate chips into the cookie top.

To Freeze: Place dough balls on a baking sheet lined with parchment paper and freeze for 2 hours then place dough in a large ziplock freezer bag and freeze for up to 3 months. I like to let the cookies thaw just a bit before baking or else they won't spread, you can also gently press them down a bit before baking.

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