Bakery Style Chocolate Chip Cookies

There’s nothing quite like the smell of freshly baked chocolate chip cookies wafting through the house, is there? It’s a scent that instantly transports me back to childhood, rainy afternoons spent baking with my own mum. And now, after years of tweaking and perfecting, I’m finally ready to share my secret to the best bakery style chocolate chip cookies. These aren’t just any cookies; they’re soft, chewy, and packed with pools of gooey chocolate. The kind that disappears almost as quickly as they come out of the oven. Promise!

Why This Recipe Works

Honestly, I’ve tried countless chocolate chip cookie recipes over the years. Some were far too complicated, others just didn’t deliver that proper bakery-style texture. This recipe is a culmination of all my kitchen experiments, tailored for busy families who crave a simple, delicious treat. Here’s why I think it works so well:

• Straightforward Method: No complicated techniques or fancy equipment required. Just basic ingredients and a few simple steps.
• Child-Approved: My two are brutally honest critics. If they devour them, I know I’m onto a winner. And these? They adore them!
• Budget-Friendly: Uses ingredients you likely already have in your cupboard. No need to break the bank for a batch of delicious cookies.

Ingredients

• 225g unsalted butter, softened
• 150g granulated sugar
• 150g light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 300g plain flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 300g chocolate chips (milk, dark, or a mix!)

Ingredient Notes

Here are a few little things I’ve learned about the ingredients over the years:

• Butter: Softened butter is absolutely key for a chewy texture. Don’t melt it! Leave it out at room temperature for at least an hour, or until it’s soft enough to easily press with your finger.
• Sugars: The combination of granulated and brown sugar creates the perfect balance of sweetness and chewiness. Don’t skimp on the brown sugar; it adds a lovely depth of flavour.
• Chocolate Chips: I personally love using a mix of milk and dark chocolate chips, but feel free to use your favourite. I often buy supermarket own-brand chocolate chips – they work just as well and are kinder on the wallet!
• Vanilla Extract: Don’t use vanilla essence! It is best to use vanilla extract, because it provides a superior flavour.

Step-by-Step Instructions

Ready to get baking? Here’s how I make my bakery style chocolate chip cookies:

1. Step 1: Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and creamy.
2. Step 2: Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined. Don’t worry if it looks a little curdled at this stage, it’ll all come together in the end.
3. Step 3: Combine Dry Ingredients: In a separate bowl, whisk together the flour, bicarbonate of soda, and salt. This ensures that the bicarbonate of soda is evenly distributed throughout the flour.
4. Step 4: Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies.
5. Step 5: Stir in Chocolate Chips: Stir in the chocolate chips until evenly distributed throughout the dough. I sometimes reserve a handful of chocolate chips to press into the tops of the cookies before baking – it makes them look extra pretty!
6. Step 6: Chill the Dough (Optional but Recommended): Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours. This helps to prevent the cookies from spreading too much during baking and enhances the flavour. My children are always impatient, but chilling really does make a difference.
7. Step 7: Preheat Oven and Prepare Baking Sheets: Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line baking sheets with baking parchment.
8. Step 8: Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centres are still slightly soft.
9. Step 9: Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Or, if you’re anything like my family, devour them while they’re still warm and gooey!

My Kitchen Tips & Tricks

Here are a few of my go-to tips for perfect chocolate chip cookies every time:

• Don’t Overmix: Overmixing develops the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is a game-changer! It prevents spreading and enhances the flavour. If you’re short on time, even 30 minutes makes a difference.
• Use a Cookie Scoop: For uniform cookies that bake evenly, use a cookie scoop. I use a medium-sized one, which yields about 12-15 cookies per batch.
• Underbake Slightly: For soft and chewy cookies, slightly underbake them. They’ll continue to cook on the baking sheet as they cool.
• Press Extra Chocolate Chips: For extra-pretty cookies, press a few extra chocolate chips into the tops of the dough balls before baking.
• Baking Parchment is Your Friend: It prevents sticking and makes clean-up a breeze.
• Adjust Baking Time: Every oven is different, so adjust the baking time as needed. Keep a close eye on the cookies during the last few minutes of baking to prevent burning.

Storage & Meal Prep

These bakery style chocolate chip cookies are best enjoyed fresh, but they can be stored for later too:

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. They might lose a bit of their softness after the first day, but they’ll still taste delicious.
• Freezing: You can freeze the baked cookies for up to 2 months. Simply thaw them at room temperature for about 30 minutes before serving. You can also freeze the dough. Scoop the dough into balls and place them on a baking sheet lined with baking parchment. Freeze until solid, then transfer the frozen dough balls to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
• Make-Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. This is a great option for busy families who want freshly baked cookies without the fuss.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations I’ve tried:

• Gluten-Free: I’ve used a gluten-free all-purpose flour blend (one that contains xanthan gum) with success. The texture might be slightly different, but they’re still delicious.
• Dairy-Free: Use a dairy-free butter alternative and dairy-free chocolate chips. My family actually didn’t notice much of a difference!
• Nuts: Add a handful of chopped walnuts, pecans, or macadamia nuts for added crunch and flavour.
• Spices: A pinch of cinnamon or nutmeg adds a warm, cozy flavour.
• White Chocolate: Substitute some of the chocolate chips with white chocolate chips for a sweeter treat.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are still slightly soft. They’ll continue to cook on the baking sheet as they cool, so don’t overbake them.

Can I use a different type of sugar?

While I recommend using a combination of granulated and brown sugar for the best texture and flavour, you can experiment with other sugars. I’ve tried using all brown sugar, which results in chewier, more molasses-flavored cookies. Granulated sugar alone will make a crisper cookie.

What can I use instead of bicarbonate of soda?

Bicarbonate of soda helps the cookies to spread and gives them a slightly chewy texture. If you don’t have any on hand, you can use baking powder as a substitute, but the cookies might not spread as much. Use 2 teaspoons of baking powder in place of the 1 teaspoon of bicarbonate of soda.

How should I store leftover cookies?

Store leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months.

Will my children like these cookies?

In my experience, yes! My two absolutely adore these cookies. The soft, chewy texture and generous amount of chocolate chips make them a real crowd-pleaser. Of course, every child is different, but I’m pretty confident they’ll be a hit.

Can I double or triple this recipe?

Yes, you can easily double or triple this recipe to make a larger batch. Just be sure to use a large enough bowl and mix everything thoroughly. You might need to bake the cookies in multiple batches, depending on the size of your oven.

Serving Suggestions

These bakery style chocolate chip cookies are perfect on their own, but here are a few serving suggestions:

• With a Glass of Milk: The classic pairing!
• With a Cup of Tea: A proper British treat.
• As Part of an Ice Cream Sandwich: Sandwich a scoop of your favourite ice cream between two cookies for a decadent dessert.
• Drizzled with Chocolate: Melt some extra chocolate and drizzle it over the cooled cookies for an extra touch of indulgence.

My family usually devours them straight from the oven, still warm and gooey. It’s a simple pleasure that always brings us together.

So there you have it, my tried-and-true recipe for bakery style chocolate chip cookies. I hope you give it a go and experience the joy of freshly baked cookies in your own home. It’s a simple pleasure, but one that brings so much comfort and happiness. And honestly, who doesn’t need a bit of that in their life? I’d love to hear how they turn out for you – please leave a comment below with your feedback. And if you’re looking for more family-friendly recipes, be sure to check out my website FamiliesRecipes.com. Happy baking!

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