Bakery Style Chocolate Chip Cookies Recipe (Thick, Chewy & Soft)SearchExpandToggle MenuSearchExpandSearchToggle Menu CloseSearch

Preheat oven to 350ºF. Line baking sheets with parchment paper. In a medium bowl, combine the flour, baking sodabaking sodaDefinitionBaking soda (sodium bicarbonate) is a chemical leavener that needs an acidic ingredient (like buttermilk, yogurt, chocolate, brown sugar, or vinegar) plus liquid and heat to activate.Best SubstitutionsBaking soda is not interchangeable with baking powder. If it’s been open for a long time (over 6 months), test potency before baking (add a bit to vinegar — if it bubbles, it’s active).Read the full article, and salt. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets. If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Bake from the fridge. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.