Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are soft and chewy. This recipe makes 6 – 8 cookies. Why make a small batch? Because, if you’re like me and would eat every scrumptious cookie in a large batch, this will help keep that under control!

You can substitute the chocolate chips with chocolate chunks, M&M’s, Reese’s pieces chips, or your favorite cookie ingredient.

Need a main dish? Try these Gyro Style Pitas or this Crockpot White Chicken Chili.

As an Amazon Associate, I may make a small commission, at no additional cost to you, if you make a purchase through product affiliate links in this post.

How to make Soft Batch Chocolate Chip Cookies:

Preheat the oven to 350 degrees F (180 C).

Line a baking sheet with parchment paper. Click for parchment paper.

Melt the butter a little bit, for about 30 seconds in the microwave. It won’t be completely melted but will have some liquid.

In the bowl of a stand mixer, cream the butter with granulated sugar, and brown sugar.

Add in the vanilla and the egg yolk. Continue mixing on low speed until just combined. Don’t over mix.

Then add the flour, baking soda, and salt. Mix until the dough forms.

Gently fold in the chocolate chips, or other candy of choice.

Divide the dough into 6 or 8 equal portions.

Roll the portions into balls with your hands. Place the dough balls on the baking sheet. Click for a baking sheet.

Bake for 9 – 11 minutes until the cookies are just barely golden. Don’t over bake or they won’t be soft.

Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling. Click for a wire rack.

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Yield: 6 - 8 Cookies

Bakery Style Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Cool Time: 10 minutes

Total Time: 30 minutes

These Bakery Style Chocolate Chip Cookies bake up pillowy soft and chewy.

Print

Ingredients

• 4 Tbsp butter
• 1/4 cup granulated sugar
• 1/8 cup packed light brown sugar
• 1/2 tsp vanilla
• 1 egg yolk
• 3/4 cup all purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup chocolate chips (or chocolate chunks, M&M’s, or Reese’s Pieces)

Instructions

1. Preheat the oven to 350 degrees F (180 C).
2. Line a baking sheet with parchment paper. Click for parchment paper.
3. Melt the butter a little bit, for about 30 seconds in the microwave. It won’t be completely melted but will have some liquid.
4. In the bowl of a stand mixer, cream the butter with granulated sugar, and brown sugar.
5. Add in the vanilla and the egg yolk. Continue mixing on low speed until just combined. Don’t over mix.
6. Then add the flour, baking soda, and salt. Mix until the dough forms. If the dough is too sticky or wet add tiny bits of flour until it's right.
7. Gently fold in the chocolate chips, or other candy of choice.
8. Divide the dough into 6 - 8 equal portions and roll into balls with your hands. Place the dough balls on the baking sheet. Click for a baking sheet.
9. Bake for 9 - 11 minutes until the cookies are just barely golden. Don’t over bake or they won’t be soft.
10. Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling. Click for a wire rack.

Notes

• You can substitute the chocolate chips with chocolate chunks, M&M's, Reese's pieces, or your favorite cookie ingredient.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Party Bargains Parchment Paper | Size: 12 x 50
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
• 
  Wilton Industries Perfect Results Mega Cooling Rack

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 195mgCarbohydrates: 44gFiber: 2gSugar: 29gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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This recipe is also on my other site Zona’s Lazy Recipes and makes a half dozen.