Why Make This Recipe
Let’s be real: who doesn’t love a good chocolate chip cookie? These are not just any cookies; we’re talking about Bakery Style Chunky Chocolate Chip Cookies that will make your taste buds dance with joy. Soft, chewy, and loaded with chocolate chips, they taste like they’ve just come from your favorite bakery. Plus, they’re super easy to whip up at home—no professional baking skills required!
How to Make Bakery Style Chunky Chocolate Chip Cookies
Creating these cookies at home is a fun and satisfying endeavor. With just a bit of prep, you’ll have a batch of delightful cookies that might just disappear within minutes. Follow these simple steps to delight your friends and family (or just yourself, no judgment here!).
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the flour and baking soda; set aside.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and salt until creamy—like a dreamy butter cloud.
- Add the vanilla extract and eggs, one at a time, beating well after each addition (imagine you’re Gordon Ramsay here).
- Gradually, add the flour mixture until just combined; don’t overdo it, people!
- Stir in the chocolate chips and nuts if you’re feeling nutty.
- Drop rounded tablespoons of dough onto ungreased baking sheets like you’re plopping happy little dough blobs.
- Bake for 10-12 minutes or until golden brown. Your kitchen will smell heavenly!
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Patience, my friend!
How to Serve Bakery Style Chunky Chocolate Chip Cookies
Want to take it up a notch? Serve these cookies warm with a side of milk or ice cream. You might as well get a cookie bowl going. Trust me, it’s a game-changer. 🥛🍦
How to Store Bakery Style Chunky Chocolate Chip Cookies
Got leftovers? (Good luck with that!) Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them around longer, freeze them for up to three months. Just remember to thaw them a bit before digging in!
Tips to Make Bakery Style Chunky Chocolate Chip Cookies
- Use high-quality chocolate chips for the best flavor. Trust me, your taste buds will thank you. 🍫
- Let the dough chill in the fridge for at least 30 minutes to enhance the flavor and consistency.
- Make sure your butter is at room temperature for the best creamy texture.
Variation
If you’re feeling adventurous, you can substitute white chocolate chips or add in some dried fruit like cranberries for a zesty twist. The possibilities are endless!
FAQs
1. Can I use half whole wheat flour?
Absolutely! Just remember that it might change the texture a bit—could be a healthier option!
2. What if my dough is too sticky?
No worries! Just sprinkle a little more flour into the mix until it feels manageable.
3. How can I make these cookies chewier?
Try adding an extra egg yolk to the recipe. It’s an old baker’s trick! 🥚
Enjoy making these chunky delights, and don’t forget to share… or don’t. No judgment here! 😉
Bakery Style Chunky Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the flour and baking soda; set aside.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and salt until creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually, add the flour mixture until just combined; do not overmix.
- Stir in the chocolate chips and nuts if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until golden brown.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.