Hey y’all! Have you ever wondered how to bake bakery style chocolate chip cookies that are thick, chewy, and absolutely packed with melty chocolate pieces? These cookies have the perfect crispy edges, soft centers, and satisfying height – making them ideal for everything from family get-togethers to cozy nights in. Ready to fill your kitchen with the smell of fresh-baked goodness? Let’s get cooking!
Why You'll Love This Bakery Style Chocolate Chip Cookies Recipe
- Super thick and chewy, just like your favorite bakery cookie.
- Loaded with gooey chocolate chips in every bite.
- Easy, one-bowl prep and no fancy ingredients necessary.
- Freezer-friendly and perfect for make-ahead treats.
- Versatile for all sorts of occasions, from parties to lunchboxes!
Bakery Style Chocolate Chip Cookies Ingredients
- 2 and ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup (227g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips or chunks
- Optional: flaky sea salt for sprinkling
How to Make Bakery Style Chocolate Chip Cookies – Step by Step Directions
Prep the Oven and Baking Trays
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
Cream the Butter and Sugars
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy and pale, about 2-3 minutes. Use a handheld mixer or a stand mixer with paddle attachment.
Add Eggs and Vanilla for Richness
- Beat in the eggs one at a time, mixing well after each addition.
- Add vanilla extract and beat again until blended.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
- Gradually mix dry ingredients into the wet ingredients on low speed until just combined (dough will be thick).
Add Chocolate Chips
- Fold chocolate chips or chunks into the dough with a spatula until evenly distributed.
Shape and Bake Cookies
- Scoop dough using a large 3-tablespoon cookie scoop for authentically chunky cookies.
- Place cookies 2-3 inches apart on prepared sheets.
- Bake for 12-14 minutes, until edges are golden and centers still look slightly underbaked.
- Cool on the baking sheet for 5 minutes, sprinkle with flaky sea salt if desired, then transfer to a wire rack.
Bakery Style Chocolate Chip Cookies Notes & Baking Tips
- Chilling the dough for at least 30 minutes before baking intensifies flavor and helps cookies stay thick (learn more about dough chilling here).
- For restaurant-worthy texture, use a mix of chocolate chips and chocolate chunks.
- Use room temperature eggs and butter for even mixing and best texture (why room temp matters).
Bakery Style Chocolate Chip Cookies Variations
- Nutty Delight: Add 1 cup chopped toasted pecans or walnuts to the dough.
- Double Chocolate: Swap out ¼ cup flour for cocoa powder for an ultra-chocolatey batch.
- Salted Caramel: Mix in ½ cup caramel bits and sprinkle cookies with sea salt before baking.
Equipment Needed for Bakery Style Chocolate Chip Cookies
- Electric mixer (handheld or stand)
- Large mixing bowls
- Baking sheets
- Parchment paper
- Wire rack
- Cookie scoop (large/3-tablespoon size recommended)
Bakery Style Chocolate Chip Cookies Storage & Shelf Life
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a zip-top bag for up to 2 months – thaw at room temperature before serving.
- Unbaked cookie dough balls can also be frozen for quick baking anytime.
Serving & Pairing Suggestions for Bakery Style Chocolate Chip Cookies
- Enjoy warm with a cold glass of milk for a classic treat.
- Sandwich vanilla ice cream between two cookies for the ultimate dessert.
- Pair with hot coffee or rich hot chocolate for a comforting snack.
Bakery Style Chocolate Chip Cookies – Pro Tips
- Don’t overbake—cookies will set up as they cool for gooey centers (master the perfect bake).
- Use a kitchen scale for precise flour measurements to avoid dry cookies.
- Switch some regular chocolate chips for quality chopped chocolate bars for luscious pools of melted chocolate.
Bakery Style Chocolate Chip Cookies FAQ
- Can I use salted butter instead of unsalted?
- Yes, just reduce the added sea salt by half to balance flavors.
- Why do my cookies turn out flat?
- Be sure to chill your dough and avoid overmixing, as warm dough or extra-mixing can cause spreading.
- Can I make these gluten-free?
- Absolutely! Substitute a 1:1 gluten-free flour blend for all-purpose flour for delicious, chewy results.
Prep time: 15 minutes | Chill time: 30 minutes (optional) | Cook time: 12-14 minutes | Total time: 27-29 minutes without chilling (57-59 minutes with chilling) | Yields about 18 large cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
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3In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and light.
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4Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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5Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in chocolate chips and walnuts if using.
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6Scoop dough onto prepared baking sheets. Bake for 11–13 minutes or until edges are golden but centers are soft. Cool on baking sheets for 5 minutes, then transfer to wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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