Bakery-Style Chocolate Chip Cookies are the ultimate treat. Nothing beats a warm, fresh-out-of-the-oven cookie with golden brown edges and gooey centers. These cookies are packed with chocolate chips and topped with flaky sea salt for an elevated flavor.

These cookies are perfect for satisfying cravings or impressing friends. The recipe is simple yet delivers big bakery vibes. Let’s dive in and bake some magic!

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Why You’ll Love Bakery-Style Cookies with Chocolate Chips

Easy but Impressive: Big, bakery-style cookies without complicated steps.
Pantry Staples: Most ingredients are already in your kitchen.
Sweet and Salty: The sea salt sprinkle changed the game.
Rich and Buttery: These cookies are comfort food at its best.

Ingredients for Bakery-Style Cookies with Chocolate Chips

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips
Flaky sea salt for sprinkling

Step-by-Step Instructions for Bakery-Style Cookies

Preheat your oven: Set it to 375F. Line two baking sheets with parchment paper.
Mix Dry Ingredients: Whisk the flour, baking soda, baking powder, and salt in a bowl.
Cream utter and Sugars: Use a mixer to blend the butter, brown sugar and granulated sugar until fluffy. This takes about 2-3 minutes.
Add eggs and vanilla: Beat in the eggs, one at a time. Then mix in the vanilla extract.
Combine everything: Slowly add the eggs, one at a time. Then mix in the vanilla extract.
Fold in Chocolate Chips: Stir in the chocolate chips with a spatula. Be generous!
Shape the dough: Scoop about 3 tablespoons of dough per cookie. Place them on the baking sheets, leaving room for spreading. Flatten slightly.
Sprinkle Sea Salt: Add a pinch of flaky sea salt on top of each cookie.
Bake: Bake for 12-14 minutes. The edges should turn golden while the centers stay soft.
Cool and Enjoy: Let them cool for 5 minutes before transferring to a rack. Enjoy warm for the best experience.

Tips for Baking the Best Bakery-Style Cookies

Use quality Chocolate: Better chocolate equals better cookies.
Don’t skip the Salt: It enhances the flavor and adds a gourmet touch.
Chill the dough: Refrigerate for 30 minutes if you want thicker cookies.
Store Properly: Keep them in an airtight container. They freeze well too.

Pairing Suggestions

Milk (classic choice)
Coffee ( for the adults)
Vanilla ice cream (for an indulgent treat)

Frequently Asked Questions

Can I make these cookies ahead of time? Yes! Chill the dough for up to 48 hours or freeze for up to 3 months. Bake directly from frozen with 1-2 extra minutes.

What’s the secret to gooey cookies? Unberbake slightly. They set perfectly as they cool

Can I substitute butter? Yes, but butter gives the best flavor. Use margarine or plant-base butter if needed.

Final Thoughts on Bakery-Style Cookies

These Bakery-Style Chocolate Chip Cookies are more than a dessert-they’re a hug in foog form. Rich, buttery, and perfectly chewy, they’re sure to impress. Bake them to treat yourself or share with loved ones. If you try this recipe, send me a photo-I’d love to see your creations.

For warm desserts for the winter season: CLICK HERE!

Bakery-Style Cookies with Chocolate Chips Recipe

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Course Dessert

Calories 220 kcal

Ingredients

2 1/4 cups 280g all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup 226g unsalted butter softened
1 cup 200g light brown sugar packed
1/2 cup 100g granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 cups 340g semi-sweet chocolate chips
Flaky sea salt for sprinkling

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula.
Shape the Cookies: Scoop about 3 tablespoons of dough per cookie (or use a large cookie scoop) onto the prepared baking sheets, spacing them 3 inches apart. Slightly flatten the tops of the cookie dough balls.
Add Sea Salt: Sprinkle a pinch of flaky sea salt on top of each cookie dough ball.
Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown, and the centers look slightly underbaked.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey chocolate goodness!

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Optional Chill: For thicker cookies, chill the dough for 30 minutes before baking.
Pairing Suggestions: Serve with a cold glass of milk, hot coffee, or a scoop of vanilla ice cream for an extra treat.

Keyword Bakery-Style, Cookies

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