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Best Easy Bakery-Style Chocolate Chip Cookies (Kid-Approved)

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These thick, chewy, bakery-style chocolate chip cookies are made with simple ingredients and no chilling required. They’re quick, easy, and absolutely delicious—perfect for family meals, bake sales, or a cozy treat any time.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter, softened
  • 1 cup (200 grams) brown sugar, packed
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups (about 340 grams) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides as needed.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla and beat for another 30 seconds until creamy and slightly glossy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring by hand just until combined. The dough will be thick and slightly sticky.
  6. Gently fold in the chocolate chips with a spatula or wooden spoon until evenly distributed. Optionally, reserve a handful to press into the tops of the cookies before baking.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time for 9-11 minutes, until the edges are golden brown and the centers still look slightly soft and underdone. For softer cookies, bake 9 minutes; for crispier edges, bake 11 minutes.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough, allowing baking sheets to cool completely between batches.

Notes

For extra thick and chewy cookies, chill the dough for 30 minutes to 1 hour before baking. The cookies taste even better the next day as flavors meld. To keep cookies soft, store with a slice of bread in an airtight container. For a saltier touch, sprinkle flaky sea salt on top after baking.

Nutrition

Keywords: chocolate chip cookies, bakery-style cookies, easy cookies, kid-approved cookies, chewy cookies, homemade cookies

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