Thick Bakery-Style Chocolate Chip Cookies
There's something undeniably comforting about the smell of fresh cookies wafting through your home. Thick bakery-style chocolate chip cookies remind us of lazy afternoons spent in cozy kitchens, where sweet treats come to life. Whether you are indulging alone or sharing with loved ones, this recipe is not just easy and quick, but also a memory-maker.
Equipment
- Oven
- Mixing bowls
- Baking sheets
- Mixer
- Whisk
Ingredients
For the Cookie Dough
- 2.25 cups all-purpose flour
- 0.5 tsp baking soda
- 1 cup unsalted butter at room temperature
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a small bowl, whisk together the flour and baking soda; set aside.
- Step 3: In a large bowl, using a mixer, cream the butter, granulated sugar, brown sugar, and salt until light and fluffy.
- Step 4: Beat in the vanilla extract and eggs, one at a time, mixing until well combined.
- Step 5: Gradually add the flour mixture, mixing just until incorporated.
- Step 6: Fold in the chocolate chips and nuts, if using.
- Step 7: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
These cookies are best enjoyed fresh, but if you have leftovers, place them in an airtight container at room temperature for up to a week. You can freeze the cookies for up to three months.