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Perfect Soft Chewy Chocolate Chip Cookies – Best Bakery Recipe

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After years of trying to recreate that bakery-style chocolate chip cookie experience at home, this recipe finally cracked the code. These cookies have golden, slightly crisp edges, a center so soft and chewy it practically bends before it breaks, and pools of melted chocolate that stay soft even after the cookie has cooled completely.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk the dry ingredients together: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugars: In the bowl of a stand mixer (or large bowl with hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light, fluffy, and pale-colored. Scrape down the sides and bottom of the bowl halfway through.
  4. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined. The mixture should look smooth and glossy. Scrape the bowl again.
  5. Combine wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture. Mix just until no streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips: Remove the bowl from the mixer and use a rubber spatula to gently fold in the chocolate chips until evenly distributed.
  7. Chill the dough (optional but recommended): Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 72 hours for best texture.
  8. Scoop the dough: Use a cookie scoop to portion out rounded tablespoons of dough (about 2 tablespoons each). Place on prepared baking sheets, spacing about 2 inches apart. Press a few extra chocolate chips onto the tops if desired.
  9. Bake one sheet at a time: Place one baking sheet on the center rack. Bake for 9-11 minutes, rotating the sheet halfway through. Cookies are done when edges are golden brown and centers still look slightly underdone and puffy.
  10. Cool on the baking sheet: Let cookies rest on the baking sheet for 5 minutes. If using flaky sea salt, sprinkle on top immediately after pulling from the oven. Then transfer to a wire cooling rack to cool completely.
  11. Repeat with remaining dough: Let the baking sheet cool completely between batches.

Notes

Butter temperature is crucial – softened but not melted. Chilling dough for at least 30 minutes produces thicker, chewier cookies. For softer cookies, bake at 9 minutes; for crisper edges, bake at 11 minutes. Let cookies rest on baking sheet for 5 minutes before moving. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: chocolate chip cookies, soft chewy cookies, bakery style cookies, homemade cookies, easy cookie recipe

Find it online: https://livelybite.com/perfect-soft-chewy-chocolate-chip-cookies-best-bakery-recipe/