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Bakery-style chocolate chip cookies cooling after baking
Isaac blogger

Homemade Chocolate Chip Cookies (Soft, Chewy & Bakery-Style)

Soft and chewy homemade chocolate chip cookies with lightly crisp edges, made with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • Wet Ingredients:
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Add-ins:
  • 2 cups chocolate chips or chunks semi-sweet or milk chocolate

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Mix Dry Ingredients
  6. Whisk flour, baking soda, and salt together in a bowl.
  7. Cream Butter and Sugar
  8. Beat butter, granulated sugar, and brown sugar until light and creamy.
  9. Add Eggs and Vanilla
  10. Mix in eggs one at a time, then add vanilla. Mix until combined.
  11. Combine Mixtures
  12. Gradually add dry ingredients to wet ingredients and mix until a soft dough forms. Do not overmix.
  13. Add Chocolate
  14. Fold chocolate chips evenly into the dough.
  15. Scoop
  16. Drop rounded tablespoons of dough onto baking sheets, spacing cookies about 2 inches apart.
  17. Bake
  18. Bake 10–12 minutes, or until:
  19. edges are lightly golden
  20. centers look soft but set
  21. Baking times may vary depending on oven performance.
  22. Cool
  23. Allow cookies to rest on baking sheet for 2–3 minutes, then transfer to a rack to cool completely.

Notes

    • Measure ingredients accurately for consistent results.
    • Chilling dough helps improve texture and shape.
    • Dough temperature can affect baking spread and thickness.
    • Store baked cookies in an airtight container up to 5 days or freeze up to 2 months.
    • Warm briefly before serving if a softer texture is desired.