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To make the best bakery-style chocolate chip cookies, you need simple yet key ingredients. Each one plays a role in creating that perfect, soft, and chewy texture. Here’s what you’ll need: - 2 ¼ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened to room temperature - ¾ cup granulated sugar - ¾ cup packed brown sugar - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 2 cups semi-sweet chocolate chips - ½ cup chopped walnuts or pecans (optional) - Flaky sea salt for finishing Each ingredient has its purpose. The flour gives structure, while the baking soda helps the cookies rise. The butter adds moisture, and the sugars create sweetness and depth. Using room temperature eggs helps blend everything smoothly. I often use high-quality chocolate chips for a richer taste. If you love nuts, throw in some walnuts or pecans for a nice crunch. Finally, don’t forget that flaky sea salt on top. It enhances the chocolate’s sweetness and creates a delightful contrast. Now you have all you need for these delicious cookies! Let's get baking! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line baking sheets with parchment paper. Start by warming your oven. This step ensures your cookies bake evenly and rise nicely. The parchment paper keeps the cookies from sticking. It also makes cleanup a breeze. - Whisk together flour, baking soda, and salt. In a small bowl, mix the flour, baking soda, and salt. Make sure these dry ingredients blend well. This step is key for even rising and flavor in your cookies. - Combine butter, granulated sugar, and brown sugar. - Beat until light and fluffy. In a big bowl, add the softened butter, granulated sugar, and brown sugar. Use a mixer to beat them together. You want this mixture to be light and fluffy. This texture adds air, helping your cookies rise perfectly. - Add vanilla extract and eggs. - Mix until incorporated. Now, add the vanilla extract and eggs one at a time. Mix thoroughly after each egg. This step is crucial for flavor and moisture in your cookies. - Gradually add dry ingredients to wet. - Carefully mix and avoid overmixing. With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix just until combined. Avoid overmixing, as this can make the cookies tough. - Add chocolate chips and optional nuts. - Ensure even distribution. Using a spatula, gently fold in the chocolate chips and nuts if you choose to use them. Make sure they are evenly spread throughout the dough. This step ensures every bite is packed with flavor. - Drop cookie dough onto baking sheets. - Sprinkle with flaky sea salt. - Bake for 10-12 minutes. Scoop generous amounts of dough onto the lined baking sheets, leaving space between each. Lightly sprinkle the tops with flaky sea salt. Bake them for 10 to 12 minutes. Look for golden edges and soft centers. - Allow cookies to cool before transferring to wire rack. Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling time helps them set up nicely. To get that perfect bakery style texture, start with room temperature ingredients. This helps the butter mix well with the sugars. When your butter is soft, it blends easily, creating a light cookie. Next, measure your flour correctly. Too much flour makes cookies dry. Use the spoon and level method. Spoon flour into your measuring cup, then level it off with a knife. This gives you precise measurements for a perfect cookie. Using quality chocolate makes a big difference. Choose semi-sweet chocolate chips with a rich taste. They melt nicely and add a wonderful flavor. You can also enhance flavor with espresso powder. Just a tiny bit boosts the chocolate taste. It won't make the cookies taste like coffee but adds depth. Adjust the baking time for your desired chewiness. If you like soft cookies, bake them for 10 minutes. For a firmer cookie, wait until 12 minutes. Watch the edges; they should be golden brown but the center can look soft. Knowing when cookies are done takes practice. Look for a golden edge and a soft middle. They will continue to bake on the sheet after you take them out. Let them cool for 5 minutes before moving them. This helps them set. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother dough and better incorporation of ingredients. Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps to prevent spreading and enhances the flavor. Don’t Overbake: Take the cookies out of the oven when they are slightly underbaked in the center. They will continue to firm up as they cool on the baking sheet. Experiment with Mix-Ins: Feel free to swap in your favorite chocolate types or add dried fruits for a different flavor profile. Get creative! {{image_4}} Adding nuts makes cookies more exciting. You can use walnuts or pecans. Both add a nice crunch and rich flavor. Just chop them up and fold them into your dough with the chocolate chips. You’ll love the extra texture they bring! If you crave more chocolate, try double chocolate chip cookies. Simply mix in cocoa powder with your dry ingredients. This will give your cookies a deeper, richer taste. For a fun twist, use dark chocolate chips instead of semi-sweet ones. These cookies will be a true chocolate lover's dream! Want a gluten-free cookie? You can use almond or oat flour instead of all-purpose flour. Both flours work well and create a soft texture. Just replace the all-purpose flour with the same amount of almond or oat flour. You won’t miss the gluten at all. Enjoy your tasty treat! To keep your cookies fresh, use a few smart tips. First, let them cool completely on a wire rack. This helps prevent sogginess. Once they cool, store them in an airtight container. This keeps them soft and chewy. You can also add a slice of bread to the container. It helps maintain moisture. Enjoy your cookies for up to a week. Want to save some cookies for later? You can freeze both the dough and baked cookies. For dough, scoop it onto a baking sheet lined with parchment. Freeze the scoops for about an hour. Once frozen, transfer them to a zip-top bag. Label the bag with the date. You can freeze dough for up to three months. To thaw frozen cookie dough, take it out and let it sit at room temperature for about 30 minutes. Bake as usual. For baked cookies, place them in an airtight container. You can freeze them for up to three months as well. To enjoy, just let them thaw at room temperature. For a warm treat, pop them in the oven for a few minutes. If you want a vegan option, you can use a few things. Try using ¼ cup of unsweetened applesauce per egg. You can also use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Another choice is using ¼ cup of silken tofu blended until smooth. These substitutes will help bind your cookies just like eggs would. Flat cookies can be frustrating! Here are some common causes and solutions: - Too much butter: If your butter is too soft, it can cause cookies to spread. Use room temperature butter but not melted. - Not enough flour: Make sure to measure your flour correctly. Too little flour can lead to flat cookies. Use the spoon and level method for accuracy. - Baking soda issues: Old or expired baking soda can also affect rise. Always check the freshness of your baking soda. - Oven temperature: If your oven runs hot, cookies may spread too much. Use an oven thermometer to check the temperature. Yes, you can chill the dough, and I highly recommend it! Chilling helps the flavors meld and improves the texture. It also makes the dough easier to scoop. When you chill the dough for at least 30 minutes, your cookies will bake up thicker and chewier. This step can make a big difference in your final product. To achieve a chewy cookie texture, consider these tips: - Use more brown sugar: Brown sugar adds moisture and chewiness. You can increase the amount of brown sugar in your recipe. - Don’t overbake: Take the cookies out when they are slightly underbaked. They will continue to firm up as they cool. - Add an extra egg yolk: An extra yolk can add richness and moisture, leading to a chewier texture. - Use bread flour: If you want to experiment, try substituting some all-purpose flour with bread flour. This can enhance chewiness due to its higher protein content. Now you know how to make great chocolate chip cookies. We discussed key ingredients and how to mix them. I shared steps to bake cookies with the right texture and flavor. You can try different variations and storage tips too. Remember, each tip helps improve your cookie game. Enjoy baking. You’ll impress everyone with your tasty treats. Happy baking!

Bakery Style Chocolate Chip Cookies

Indulge in the ultimate treat with this Bakery Style Chocolate Chip Cookies recipe! Discover how to make delicious homemade chocolate chip cookies that are soft, chewy, and packed with flavor. This is the best chocolate chip cookie recipe you’ll find, featuring a bakery-style texture and optional chocolate chip cookies with nuts for an extra crunch. Bake a batch today and impress your friends! Save for later! #ChocolateChipCookies #BakeryStyleCookies #BakingRecipes #CookieRecipes
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Ingredients
  

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

2 cups semi-sweet chocolate chips

½ cup chopped walnuts or pecans (optional)

Flaky sea salt for finishing

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.

    In a small mixing bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.

      In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.

        Add the vanilla extract and the eggs, one at a time, mixing thoroughly after each addition until fully incorporated and smooth.

          With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until combined; be careful not to overmix, as this can result in tougher cookies.

            Using a spatula or wooden spoon, gently fold in the chocolate chips and any nuts you chose to add, ensuring they are evenly distributed throughout the dough.

              Using a cookie scoop or a tablespoon, drop generous dollops of cookie dough onto the prepared baking sheets, spacing each dollop at least 2 inches apart. For an authentic bakery-style height, opt for a larger scoop.

                Finish by lightly sprinkling a pinch of flaky sea salt over the top of each cookie dough mound.

                  Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are a delightful golden brown, while the centers still appear slightly underbaked. They will continue to set as they cool on the baking sheets.

                    Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. After that, carefully transfer the cookies to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

                        - Presentation Tips: For an eye-catching display, arrange the cookies on a stylish platter or tiered stand. Drizzle melted chocolate over the tops for a decadent finish. Serve warm for optimal enjoyment or store in an airtight container for later indulgence.