A delicious recipe for bakery style chocolate chip cookies that are soft and chewy.
Author:Jessica
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips and nuts (if using) until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier cookie, chill the dough for at least 30 minutes before baking.
Experiment with different types of chocolate chips, such as dark chocolate or white chocolate, for a unique flavor twist.