Follow this foolproof recipe to make bakery-style chocolate chip cookies at home. You get thick cookies with soft, gooey centers and perfectly crispy edges every time.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 2 dozen cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
Stir in the chocolate chips by hand using a spatula.
Scoop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart. For thicker cookies, stack two scoops together.
Bake for 9 to 12 minutes. The edges should look golden brown, but the centers should still look slightly soft and underbaked.
Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps achieve the perfect texture.
Notes
For a chewier center, slightly underbake the cookies. They will continue to set as they cool.
Use high-quality chocolate chips for the best flavor payoff.
If you have time, chilling the dough for 30 minutes before baking helps prevent spreading and results in thicker cookies.