🍪 Bakery-Style Chocolate Chip Cookies (Soft & Chewy)
🛒 Ingredients (Makes about 36 cookies)
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar (packed)
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½ cup granulated sugar
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2 large eggs (room temperature)
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2 tsp vanilla extract
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2 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp salt
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2 cups semi-sweet chocolate chips
🔪 Instructions
1️⃣ Cream Butter & Sugars
Beat butter, brown sugar, and granulated sugar together for 2–3 minutes until light and fluffy.
2️⃣ Add Wet Ingredients
Mix in eggs one at a time. Add vanilla and combine well.
3️⃣ Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
4️⃣ Combine
Gradually mix dry ingredients into wet ingredients. Do not overmix.
Fold in chocolate chips.
5️⃣ Chill (Important!)
Cover and refrigerate dough for 30–60 minutes (prevents spreading).
6️⃣ Bake
Preheat oven to 350°F (175°C).
Scoop 2 tbsp-sized dough balls onto lined baking sheets.
Bake for 9–12 minutes until edges are golden but centers look slightly soft.
7️⃣ Cool
Let cookies rest on the baking sheet for 5 minutes before transferring.
🔥 Pro Tips for Thick, Soft Cookies
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Slightly underbake for chewy centers.
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Use more brown sugar than white sugar for softness.
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Do not overmeasure flour (spoon & level method).
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Chill dough to prevent flat cookies.
❓ Frequently Asked Questions
Q: Why did my cookies spread too much?
A: Butter may have been too warm, dough wasn’t chilled, or flour was under-measured.
Q: Why are my cookies dry?
A: Too much flour or overbaking. Remove when centers still look soft.
Q: Can I freeze the dough?
A: Yes! Freeze dough balls up to 3 months. Bake straight from frozen — just add 1–2 minutes.
Q: Can I make these extra thick like bakery cookies?
A: Use 3 tbsp dough per cookie and chill dough at least 1 hour.
Q: How do I keep them soft for days?
A: Store in an airtight container with a slice of bread.
Q: Can I double this recipe?
A: Absolutely — perfect for party trays like in your image.