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Easy Bakery-Style Chocolate Chip Cookies: Perfectly Chewy Recipe

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These easy bakery-style chocolate chip cookies have perfectly crisp edges, soft and chewy centers, and a deep, caramelized flavor. Made with browned butter and simple ingredients, this foolproof recipe delivers consistent, bakery-quality results every time.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter
  • 1/2 cup (100 grams) granulated sugar
  • 3/4 cup (150 grams) light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter foams and turns golden-amber with brown specks and a nutty aroma. Immediately remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix sugars and butter: Add 1/2 cup granulated sugar and 3/4 cup packed light brown sugar to the bowl with browned butter. Whisk vigorously for about 1 minute until mixture looks like wet sand and is well combined.
  3. Add eggs and vanilla: Crack in 1 whole egg and 1 egg yolk. Add 2 teaspoons vanilla extract. Whisk until smooth, shiny, and slightly thickened, about 30 seconds.
  4. Combine dry ingredients: In a separate small bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until no lumps remain.
  5. Mix the dough: Add dry ingredients to wet ingredients. Fold with a wooden spoon or silicone spatula just until no streaks of flour remain. Do not overmix.
  6. Add chocolate chips: Fold in 2 cups semi-sweet chocolate chips until evenly distributed. If dough is too soft, chill for 15 minutes.
  7. Portion the dough: Using a 2-tablespoon cookie scoop, scoop dough into balls and place on a parchment-lined baking sheet, spacing 2 inches apart. Press extra chocolate chips onto tops if desired.
  8. Chill the dough: Refrigerate the baking sheet with dough balls for at least 30 minutes (up to 72 hours for better flavor).
  9. Preheat oven: When ready to bake, preheat oven to 375°F (190°C) with rack in center position.
  10. Bake: Bake chilled dough balls one sheet at a time for 10-12 minutes. Edges should be golden brown and set, centers still soft and puffy.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough for at least 30 minutes is crucial to prevent spreading and develop flavor. For best results, chill up to 72 hours. Measure flour correctly by spooning into cup and leveling off. Use room temperature eggs. Bake one sheet at a time for even baking. For a chewier cookie, bake on the shorter side; for crisper, add a minute. Store in airtight container at room temperature for up to 5 days. Add a slice of bread to keep cookies soft. Freeze baked cookies for up to 3 months or freeze dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: chocolate chip cookies, bakery-style cookies, chewy cookies, easy cookie recipe, browned butter cookies, homemade cookies

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