Here’s a full, bakery-style recipe for Anna’s Chocolate Chip Cookies—soft in the center, crisp on the edges, and loaded with chocolate:
🍪 Anna’s Chocolate Chip Cookies
🧾 Ingredients
Dry
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¾ cup (150 g) brown sugar (packed)
- 1 large egg
- 1 egg yolk (for extra softness)
- 2 tsp vanilla extract
Mix-ins
- 1 ½–2 cups (250–300 g) chocolate chips or chunks
- Optional: ½ cup chopped walnuts or pecans
🍳 Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Line baking trays with parchment paper
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, and salt
3. Cream Butter & Sugar
- In another bowl, beat butter, granulated sugar, and brown sugar
- Mix until light, creamy, and fluffy (about 2–3 minutes)
4. Add Eggs & Vanilla
- Beat in the egg + egg yolk
- Add vanilla extract and mix well
5. Combine
- Gradually add dry ingredients to wet mixture
- Mix just until combined (do not overmix)
6. Add Chocolate
- Fold in chocolate chips (and nuts if using)
7. Chill (Important!)
- Chill dough for 30–60 minutes
👉 This improves flavor and texture
8. Shape
- Scoop 2 tbsp dough per cookie
- Place on tray with space between them
9. Bake
- Bake for 10–12 minutes
- Edges should be golden, centers slightly soft
10. Cool
- Let cookies rest on tray for 5 minutes
- Transfer to rack to cool completely
🔥 Pro Tips (for PERFECT cookies)
- Slightly underbake for gooey centers
- Sprinkle a little sea salt on top after baking
- Use chopped chocolate chunks for melty pockets
- Chill overnight for even better flavor
🍫 Variations
- Extra gooey: add 1 tbsp cornstarch
- Crispy style: use only white sugar (less brown sugar)
- Thick bakery cookies: chill dough overnight + bake taller scoops