Thick and decadent Bakery Style Chocolate Chip Cookies with soft, chewy, buttery centers and slightly crispy edges, plus plenty of gooey melted chocolate chips. Make these cookies in less than 30 minutes!
Course Dessert
Cuisine American
Keyword Bakery Chocolate Chip Cookies, Bakery Style Chocolate Chip Cookies
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 36cookies
Calories 176kcal
Author Michelle
Ingredients
3cupsall-purpose flour
1teaspoonbaking soda
½teaspoonsalt
1cupbutterroom temperature
1¼cupsfirmly packed brown sugar
¼cupwhite granulated sugar
2teaspoonvanilla
2large eggs
12ouncessemi-sweet chocolate chips
Instructions
In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate large mixing bowl, beat butter and sugars until light and fluffy.
Add vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture and beat slowly until fully combined.
Fold in chocolate chips.
Scoop about 2 tablespoons of cookie dough with a cookie scoop and drop onto a cookie sheet lined with parchment paper or silicone mat, making sure cookies are at least 2 inches apart
Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Video
Notes
Pro Tip: Press some extra chocolate chips into the tops of the unbaked cookie balls to make them look professional quality.
Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 7.
Storage: Cookies stay fresh covered at room temperature for up to 1 week.
Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.