There’s nothing quite like biting into a thick, golden-brown chocolate chip cookie that’s crisp on the edges, chewy in the center, and packed with gooey chocolate chips. This recipe takes everything you love about your favorite bakery’s cookies and makes it accessible for your home kitchen. Whether you’re baking for a special occasion, prepping for a cozy weekend treat, or satisfying your midnight craving, these cookies are sure to impress.

The inspiration for these cookies comes from the nostalgia of visiting a local bakery as a child. The smell of warm chocolate and buttery dough wafting through the air was irresistible. Replicating that experience at home allows you to create those same memories with your loved ones, and the best part is that you can enjoy these cookies fresh out of the oven.

Why You’ll Love This Recipe:

Thick and chewy texture: Perfect balance of crispy edges and soft, melty centers.
Packed with chocolate: Every bite bursts with chocolatey goodness.
Easy to customize: Adjust the size, chocolate-to-dough ratio, or even add mix-ins like nuts or toffee bits.
Perfect for sharing: They’ll make you the most popular person at any gathering.

Ingredients You’ll Need:

3 cups (381 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (227 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups (340 grams) semisweet chocolate chips

How to Make Bakery-Style Chocolate Chip Cookies

Step-by-Step Instructions

Prepare the Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. This ensures your cookies bake evenly with no clumps of baking soda.
Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat the butter, granulated sugar, and brown sugar together until light and fluffy. This step is essential for achieving the cookie’s soft texture, so take your time—about 2-3 minutes.
Incorporate the Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Overmixing can make your cookies tough, so stop as soon as no streaks of flour remain.
Add the Chocolate Chips
Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
Chill the Dough
Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes, or up to 24 hours. This step is crucial for getting that bakery-style thickness and depth of flavor.
Shape and Bake
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop or your hands to portion the dough into large balls (about 3 tablespoons each). Place them on the baking sheets, leaving 2-3 inches of space between each cookie.
Bake to Perfection
Bake for 12-15 minutes, or until the edges are golden brown but the centers still look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

Chilling the Dough: Don’t skip this step! It helps the cookies maintain their shape and enhances their flavor.
Measuring Flour: Use the spoon-and-level method to avoid adding too much flour, which can make your cookies dense.
Customizing Size: Want smaller cookies? Reduce the baking time to 8-10 minutes for bite-sized treats.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough balls to bake fresh cookies on demand.

Recipe Details

Prep Time: 15 minutes (plus chilling time)
Cook Time: 12-15 minutes
Total Time: 45 minutes
Yield: About 24 large cookies
Category: Dessert
Method: Baking
Cuisine: American

Nutritional Information (per serving)

Calories: 210
Carbohydrates: 30g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 90mg
Sugar: 20g

Frequently Asked Questions

Q: Can I freeze the dough?
A: Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once firm, transfer them to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Q: What’s the best way to make cookies chewier?
A: Chilling the dough and using more brown sugar than granulated sugar helps create that chewy texture.

Q: Can I use other types of chocolate?
A: Yes, feel free to substitute milk chocolate, dark chocolate, or even a mix of both. You can also chop up a chocolate bar for larger chunks.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or the dough. To thaw, leave cookies at room temperature or bake frozen dough balls directly from the freezer.

Related Recipes

If you loved these Bakery-Style Chocolate Chip Cookies, you’ll adore these other sweet treats:

Conclusion

These bakery-style chocolate chip cookies are the perfect way to bring a little indulgence into your everyday life. Their rich, buttery flavor, gooey chocolate, and perfectly chewy texture will leave you reaching for another. So, preheat that oven, gather your ingredients, and get ready to enjoy the best cookies you’ve ever made at home.

Bakery-Style Chocolate Chip Cookies

Author: Dinah A.

Print Recipe

Description

Ingredients

Scale

3 cups (381 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (227 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups (340 grams) semisweet chocolate chips

Instructions

Prepare the Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. This ensures your cookies bake evenly with no clumps of baking soda.
Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat the butter, granulated sugar, and brown sugar together until light and fluffy. This step is essential for achieving the cookie’s soft texture, so take your time—about 2-3 minutes.
Incorporate the Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Overmixing can make your cookies tough, so stop as soon as no streaks of flour remain.
Add the Chocolate Chips
Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
Chill the Dough
Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes, or up to 24 hours. This step is crucial for getting that bakery-style thickness and depth of flavor.
Shape and Bake
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop or your hands to portion the dough into large balls (about 3 tablespoons each). Place them on the baking sheets, leaving 2-3 inches of space between each cookie.
Bake to Perfection
Bake for 12-15 minutes, or until the edges are golden brown but the centers still look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.