Bakery-Style Chocolate Chip Cookies
Crisp edges, gooey centres, puddles of dark chocolate — the everyday cookie you'll make on repeat.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups dark chocolate chunks
Equipment
- Mixer
- Baking sheets
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat oven to 190°C (375°F). Line 2 baking sheets.
- 2
Cream butter and sugars 3 minutes until fluffy. Beat in eggs and vanilla.
3 min timer - 3
Whisk flour, baking soda, and salt. Stir into butter mixture just until combined. Fold in chocolate.
- 4
Scoop generous 3-tbsp balls onto sheets, 5 cm apart.
- 5
Bake 11–13 minutes until edges are golden but centres look soft. Cool on the pan 5 minutes.
13 min timer
Notes
- Chill dough 30 minutes for extra-chewy cookies.
Substitutions
- dark chocolate chunks: semi-sweet chips
Storage
Airtight at room temperature up to 5 days.
Freezer
Freeze dough balls up to 3 months; bake from frozen, add 2 minutes.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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