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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 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories:
Ingredients Method

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. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven
  4. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Combine dry ingredients
  6. Whisk together flour, baking soda, and salt in a bowl. Set aside.
  7. Cream butter and sugars
  8. Beat softened butter, granulated sugar, and brown sugar until creamy and well blended.
  9. Add eggs and vanilla
  10. Mix in the eggs one at a time. Stir in vanilla extract until combined.
  11. Add dry ingredients
  12. Add the flour mixture gradually and stir just until a soft dough forms. Avoid overmixing.
  13. Fold in chocolate
  14. Stir in chocolate chips or chunks until distributed evenly.
  15. Scoop and bake
  16. Scoop rounded tablespoons of dough onto baking sheets, leaving space between cookies.
  17. Bake for 10–12 minutes, or until the edges turn light golden. The centers will appear soft and will set as they cool.
  18. Cool cookies
  19. Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to finish cooling.