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To make bakery-style chocolate chip cookies, you need the right ingredients. Here’s what you’ll need: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup light brown sugar, packed - 3/4 cup granulated sugar - 1 tablespoon vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) - Flaky sea salt for topping Each ingredient plays a role in making the cookies delicious. The all-purpose flour gives structure. Baking soda helps them rise. Salt balances the sweetness. Softened butter adds creaminess. Light brown sugar makes them chewy. Granulated sugar helps with crispiness. Vanilla extract gives a warm flavor. Eggs bind everything together. Chocolate chips add richness. Nuts give crunch and flavor. Lastly, flaky sea salt enhances the taste. Gather these ingredients to start your cookie adventure! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the cookies bake evenly. Line two baking sheets with parchment paper. This will stop the cookies from sticking. Grab a medium bowl. In it, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This mix helps the cookies rise. Set this bowl aside for now. Take a large mixing bowl. Add 1 cup of softened unsalted butter, 3/4 cup of light brown sugar, and 3/4 cup of granulated sugar. Use a mixer to cream these together until light and fluffy. This should take about 2-3 minutes. Next, mix in 1 tablespoon of vanilla extract. Then, add 2 large eggs one at a time. Beat well after each egg. Now, gradually add the dry mix from earlier. Stir until just combined. Be careful not to overmix. Now it’s time for the fun part! Fold in 2 cups of semi-sweet chocolate chips. If you like nuts, add 1/2 cup of chopped walnuts or pecans. Mix gently until everything is evenly spread in the dough. Use a cookie scoop or a spoon to drop about 2-3 tablespoons of dough onto the lined sheets. Leave space between each cookie. Sprinkle a pinch of flaky sea salt on each dough ball. This adds great flavor. Bake for 10-12 minutes. Look for golden edges and soft centers. Once baked, allow the cookies to cool on the baking sheet for 5 minutes. This helps them set. After that, transfer them to a wire rack to cool completely. Enjoy your delicious bakery-style chocolate chip cookies! To get that soft, chewy center, use room temperature butter. It mixes better with sugars. Cream the butter and sugars until fluffy, around 2-3 minutes. This step adds air into the dough. For a thicker cookie, chill the dough for 30 minutes before baking. This lets the flavors blend and helps cookies hold their shape. Add depth by using high-quality vanilla extract. You can also mix in different chocolate chips, like dark or white chocolate. For a nutty twist, fold in chopped walnuts or pecans. A sprinkle of flaky sea salt on top boosts the sweetness and balances flavors. It makes each bite even tastier. Don’t overmix the dough; this can make cookies tough. Mix until just combined to keep them soft. Also, avoid using cold butter straight from the fridge. It won’t cream well with the sugars. Lastly, don’t skip the sea salt on top. It’s a game changer for flavor! Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and yields a chewier texture. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. Consider mixing in some dark chocolate for added depth. Don’t Overbake: Keep an eye on your cookies while they bake. Remove them from the oven when the edges are golden brown but the centers still look slightly underbaked. Experiment with Nuts: If you like a bit of crunch, try adding different nuts like pecans or macadamia nuts. They can enhance the texture and flavor of your cookies. {{image_2}} You can make these cookies gluten-free. Use a gluten-free flour blend. Look for one that measures cup-for-cup with regular flour. This keeps the taste and texture similar. Add a bit of xanthan gum if your blend does not contain it. This will help bind the ingredients. To make these cookies vegan, swap the butter for a plant-based version. You can use coconut oil or a vegan butter stick. Replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can change up the chocolate types for fun flavors. Try dark chocolate chips for a rich taste. White chocolate chips add sweetness and creaminess. You can even use a mix of chocolates. For a unique twist, add peanut butter or butterscotch chips. This gives your cookies a whole new flavor profile. To keep your bakery-style chocolate chip cookies fresh, store them in an airtight container. This method traps moisture and keeps cookies soft. You can layer them with parchment paper to prevent sticking. If you prefer a crispy edge, leave the lid slightly open. Store cookies at room temperature for up to one week. For longer storage, consider freezing them. You can freeze cookie dough for later use. First, scoop the dough into balls, placing them on a baking sheet. Freeze the dough balls for about an hour. Once frozen, transfer them to a zip-top bag. Label the bag with the date, and they will last up to three months. When ready to bake, no need to thaw. Just add a couple of extra minutes to the baking time. Serve these cookies warm for the best taste. Pair them with a glass of milk or your favorite coffee. For a fun twist, try adding a scoop of ice cream on top to create a cookie sundae. You can also sprinkle extra flaky sea salt on top just before serving for a sweet and salty contrast. Enjoy these treats with friends or keep them all for yourself! Bakery-style chocolate chip cookies can last up to one week. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, freeze them. They can last for up to three months in the freezer. Yes, you can substitute some ingredients. You can use coconut oil instead of butter. You can also swap light brown sugar with dark brown sugar for a richer flavor. If you need gluten-free cookies, use a gluten-free flour blend. To soften butter quickly, cut it into small cubes. Place the cubes in a warm spot in your kitchen. You can also microwave it for about 10 seconds on low power. Just be careful not to melt it! Cookies are done when the edges turn golden brown. The center should look slightly underbaked. They will firm up as they cool. Set a timer for 10-12 minutes to start checking. Yes, you can make egg-free cookies. Use unsweetened applesauce or mashed bananas as substitutes. One egg equals 1/4 cup of applesauce. This will keep the cookies moist and tasty. Light brown sugar has molasses, which gives it a soft texture and a rich flavor. Granulated sugar is white and has a crisp texture. Using light brown sugar in cookies makes them chewy and adds depth to the flavor. You now have everything to bake delicious chocolate chip cookies. We covered all the key ingredients, detailed step-by-step instructions, and offered special tips. Don’t forget about tasty variations to meet dietary needs. Remember to store your cookies well for lasting freshness. With these guidelines, you can bake with confidence. Enjoy your time in the kitchen! You’ll create sweet memories with every batch.

Bakery-Style Chocolate Chip Cookies

Indulge in the taste of homemade bakery-style chocolate chip cookies that are sure to impress! This soft chocolate chip cookie recipe featuring rich semi-sweet chocolate chips and optional walnuts is perfect for any occasion. Enjoy our easy chocolate chip cookies recipe that results in warm, gooey cookies with a delightful sea salt finish. Click to discover the secret to baking the perfect batch and ensure you save this must-try recipe! #ChocolateChipCookies #Baking #CookieRecipe #YummyCookies
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Ingredients
  

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, softened

3/4 cup light brown sugar, packed

3/4 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

1/2 cup chopped walnuts or pecans (optional)

Flaky sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

        Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition until fully incorporated.

          Gradually add in the dry ingredient mixture, stirring until just combined. Do not overmix.

            Fold in the chocolate chips and optional nuts until evenly distributed throughout the dough.

              Use a cookie scoop or spoon to drop generous portions of dough (about 2-3 tablespoons) onto the prepared baking sheets, leaving enough space between each cookie.

                Sprinkle a pinch of flaky sea salt onto the top of each cookie dough ball for a flavor boost.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while centers remain soft.

                    Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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