Bakery-Style Chocolate Chip Cookies 🍪

Name: Bakery-Style Chocolate Chip Cookies 🍪
Total time: 3600 s
Yield: 2 dozen
Cuisine: American
Ingredients: 3 cups (380 g) All-purpose flour; 1 tsp Baking soda (Alternatively you can do 1 tsp of Baking powder however they will be more puffy than flat and chewy); 1 tsp Salt (sea, table, or kosher); 227 g (2 sticks) Unsalted butter, at room temperature (67°F); 1/2 cup (100 g) Granulated sugar; 1 1/4 cups (247 g) Light brown sugar, lightly packed; 2 tsp Vanilla extract; 2 Large eggs, at room temperature; 2 cups (340 g) Semisweet chocolate chips (1 bag of Nestle chocolate chips preferred)

Mad Cook @Madcooks

Washington State, USA

Looking for a no-fail chocolate chip cookie recipe that’s simple to make and tastes like it came straight from a bakery? This one delivers every time - easy, reliable, and consistently delicious. #march2027 #cookies #chocolatechip

Mad Cook @Madcooks

Washington State, USA

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Ingredients

1hr

2 dozen

3 cups (380 g)All-purpose flour
1 tspBaking soda (Alternatively you can do 1 tsp of Baking powder however they will be more puffy than flat and chewy)
1 tspSalt (sea, table, or kosher)
227 g (2 sticks)Unsalted butter, at room temperature (67°F)
1/2 cup (100 g)Granulated sugar
1 1/4 cups (247 g)Light brown sugar, lightly packed
2 tspVanilla extract
2Large eggs, at room temperature
2 cups (340 g)Semisweet chocolate chips (1 bag of Nestle chocolate chips preferred)

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Steps

1hr

1

Whisk flour, baking soda, and salt in a bowl.
2

Beat butter, granulated sugar, and brown sugar until creamy. (I used a stand-mixer for this.)
3

Add eggs and vanilla, mixing until combined.
4

Gradually add dry ingredients to wet mixture.
5

Stir in chocolate chips.
6

Let dough rest for 1–2 hours.
7

Preheat oven to 350°F (180°C).
8

Scoop dough onto baking sheet.
9

Bake for 10–12 minutes until golden at edges.

Tips

Let the dough rest 1–2 hours for best texture and flavor, or refrigerate overnight. If chilled, let sit 5-10 minutes to soften before baking. Use room temperature butter for a smooth dough. Dough can also be frozen, scoop first, then bake from frozen, adding 1–2 extra minutes.

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