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Bakery-Style Chocolate Cookies

Bakery-Style Chocolate Cookies are thick, chewy, and loaded with chocolate flavor—perfect for anyone craving a decadent, bakery-worthy treat right at home.
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Ingredients Equipment Method

Ingredients
  

  • - 1 cup 2 sticks unsalted butter, softened
  • - 1 cup granulated sugar
  • - 1 cup packed brown sugar light or dark
  • - 2 large eggs room temperature
  • - 2 teaspoons vanilla extract
  • - 2 1/4 cups all-purpose flour
  • - 1/2 cup unsweetened cocoa powder preferably Dutch-processed
  • - 1 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 2 cups semisweet or bittersweet chocolate chips reserve some for topping

Equipment

  • Mixing bowls
  • - Hand mixer or stand mixer
  • Measuring cups and spoons
  • - Rubber spatula
  • - Baking sheets
  • - Parchment paper or silicone baking mats

Method
 

  1. **Preheat the oven**
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  3. **Cream butter and sugars**
  4. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
  5. **Add eggs and vanilla**
  6. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
  7. **Combine dry ingredients**
  8. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar, mixing on low speed just until combined.
  9. **Fold in chocolate chips**
  10. Stir in the chocolate chips, reserving a small handful to press on top of each cookie before baking for a bakery-style look.
  11. **Shape and bake**
  12. Scoop the dough into 2-tablespoon portions (or larger if you prefer jumbo cookies). Place them on the prepared baking sheets about 2 inches apart. Press a few reserved chips on top of each dough ball. Bake for 10–12 minutes, or until the edges are set but the centers still appear slightly soft. Avoid overbaking.
  13. **Cool**
  14. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.