Get ready to bake the ultimate treat with our Bakery Style Chocolate Chip Cookies recipe, designed to give you that perfect thick, chewy, and gooey result every time. Prepare yourself for a batch of cookies that taste like they came straight from your favorite bakery.
While you might love exploring other favorites like Levain Chocolate Chip Cookies, Inside Out Chocolate Chip Cookies, or copycat Crumbl style Churro Cookies, this recipe focuses on classic perfection.
Why You'll Love This Recipe
This chocolate chip cookies recipe creates cookies that are truly exceptional. They boast that perfect balance of chewy centers, slightly crispy edges, and gooey pockets of melted chocolate. It's a reliable recipe that consistently yields professional-looking and tasting results, making every batch a special treat.
- Perfect Chewy & Gooey Texture: These cookies consistently turn out with that sought-after soft, chewy center and slightly crisp edges, just like your favorite bakery.
- Rich, Deep Flavor: Thanks to key techniques (like chilling the dough!), the flavors of butter and brown sugar meld beautifully, creating a more complex and satisfying taste.
- Impressive Results, Approachable Process: You'll achieve professional-looking and tasting cookies without needing specialized equipment or overly complicated steps.
Ingredients Overview
To make these cookies, you'll need basic pantry staples. All-purpose flour, butter, and brown sugar form the base. Of course, plenty of chocolate chips are essential.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Bakery Style Chocolate Chip Cookies
Bakery style chocolate chip cookies are the perfect treat for any occasion. With this easy recipe, you'll be able to bake up delicious, chewy cookies that will rival anything you can buy at the bakery. I've included baking notes so you can make one dozen 6 oz jumbo size bakery cookies, or two dozen 3 oz large bakery cookies!
Step 1: Preheat the oven to 350F, and line rimmed baking pans with parchment paper, or spray with non stick cooking spray.
Step 2: In a medium mixing bowl, mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs.
Step 3: In a separate mixing bowl, whisk all the dry ingredients together to combine.
Pro Tip
Mix the brown sugar, granulated sugar, and butter for only 2 - 3 minutes before adding in the vanilla extract and eggs so you don't beat air into the mixture. Continue to mix just until the eggs are incorporated.
Step 4: Add the dry ingredients in two portions, mixing in with each addition.
Step 5: Stir in the chocolate chips, and if you are adding nuts, stir them in also at this time.
Pro Tip - Use More Chocolate Chips
One of the secrets to these BIG Bakery Style Chocolate Chip Cookies is to use 50% more chocolate chips. Since the cookies are so big, they need more chocolate.
Step 6: For the chewiest cookies, chill the cookie dough for at least one hour, or over night. This allows the fats to be absorbed better by the dry ingredients, prevents spread, and makes for thicker, chewier cookie centers.
- For 3 oz Bakery Cookies: Use a large cookie scoop (about 3 tablespoon size scoop), and place 6 balls of cookie dough 2 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 3 oz, for a total of 24 cookies.
- For 6 oz Bakery Cookies: Use a large cookie scoop (about 6 tablespoon size scoop), and place 3 balls of cookie dough 3 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 6 oz, for a total of 12 cookies.
Note on Chilling: You will have the BEST bakery style cookies if you chill the dough for one hour, or put in the freezer for 30 minutes. You don't have to of course, you can bake immediately, but giving the butter time to soak up the flour give thicker cookies.
Pro Tip - Slightly Underbake the Cookies
The secret to bakery style cookies is to not bake them fully in the oven! They may not look firmed up, but the heat on the baking sheet will continue to cook the cookies for an additional 5 to 10 minutes.
Step 7: Bake according to these instructions based on the size of the cookie balls you make:
- For 3 oz Cookie Dough Balls: Bake the pan of six 3 oz cookie balls in the preheated oven for 11 - 12 minutes. Remove them from the oven, even though you are worried they might not be quite done.
- For 6 oz Cookie Dough Balls: Bake the pan of three 6 oz cookie balls in the preheated over for 14 - 16 minutes. Remove them from the oven, even if you are worried they might not be quite done.
Step 8: Cool for 5 to 10 minutes before transferring the cookies to a cooling rack. Enjoy!
Serving Suggestions
These big bakery style chocolate chip cookies are best enjoyed warm from the oven. You can also eat them cold, or you can reheat them in the oven for a few minutes. For more decadent cookies, see our Raspberry Linzer Cookies, and Lemon Curd Thumbprint Cookies.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Coconut Chocolate Chip Cookies - Add 1 cup of sweetened, flaked or shredded coconut to your cookie mixture.
- Walnut Chocolate Chip Cookies - If you are a walnut lover, than you will really like our crispy Walnut Chocolate Chip Cookies.
- Double Chocolate Chip Cookies - Reduce the all purpose flour by ⅓ cup and add back ¼ cup of unsweetened cocoa powder. Cocoa powder absorbs more than flour, hence the slightly smaller substitution ratio.
Tips for Success
Here are a few tips for making this recipe:
- Chill Your Dough: This is perhaps the most crucial step for bakery-style cookies. Chilling the dough for at least 24 hours (or even up to 72 hours) allows the flavors to meld and mature, and the fats to solidify. This prevents the cookies from spreading too much in the oven, resulting in thicker, chewier cookies with a richer taste.
- Use High-Quality Ingredients (Especially Chocolate and Butter): For truly exceptional cookies, the quality of your ingredients matters. Opt for good quality butter (it's the backbone of the flavor), and use a mix of chopped chocolate bars (dark, semi-sweet) and good quality chocolate chips. Chopped chocolate creates those beautiful melty puddles in the finished cookie.
- Don't Overmix the Dough (Once Flour is Added): Mix the wet ingredients and sugar thoroughly, but once you add the flour, mix just until combined. Overmixing develops the gluten too much, leading to tougher, less tender cookies.
- Portion Evenly & Use a Scoop: For uniform baking and a professional appearance, use a cookie scoop to portion your dough. This ensures all cookies are roughly the same size, cooking at the same rate and giving you a consistent batch.
- Slightly Underbake for Chewy Centers: Bakery-style cookies are often soft and chewy in the center with slightly crisp edges. Pull them from the oven when the edges are set and golden brown, but the centers still look a little underdone and puffy. They will continue to cook and set as they cool on the baking sheet.
Storage Options
- Refrigeration (Baked Cookies): Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For slightly longer freshness, you can refrigerate them for up to a week, though their texture might become a bit firmer.
- Freezing (Baked Cookies): Once completely cooled, baked cookies freeze exceptionally well. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. Freeze for up to 3 months.
- Reheating (Microwave): For a single cookie, place it on a microwave-safe plate. Microwave for 5-15 seconds on low to medium power. Be careful not to overdo it, as microwaved cookies can become tough quickly. This method is best for softening a cookie and melting the chocolate slightly.
Pro Tip - Freeze Cookie Dough Balls
You can use a cookie scoop and fill a baking tray with cookie dough balls. Freeze, and store in a plastic bag. To bake 'cookies on the fly' simply remove the number of frozen cookie balls from the bag in the freezer. Let them defrost for 20 minutes, then bake!
Related Recipes
- Chocolate Chip Shortbread Cookies
- Butterscotch Chocolate Chip Cookies
- Gluten Free Chocolate Chip Muffins
- Chewy Red Velvet Chocolate Chip Cookies
Frequently Asked Questions
There is a higher ratio of brown sugar in the recipe, giving a chewy, butterscotch flavor profile. They are also higher in chocolate chip content, which makes them super ooey gooey.
Chill the dough. Let the fat be absorbed by the dry ingredients. Also, don't over mix the butter, sugar, and eggs mixture. You are not creaming them, simply incorporating until mixed.
Yes, I have both a stand KitchenAid and a KitchenAid hand mixer. I only use a hand mixer when making most of my cookies. You only need the mixer to combine the sugar, butter, and eggs. The rest of the mixing can be done with a wooden spoon and spatula.
Yes, but to maintain that buttery flavor I recommend using half shortening and half butter.
More Cookie Recipes
Get The Recipe!
Bakery Style Chocolate Chip Cookies
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Kitchenaid Handmixer
Ingredients
- 1 cup butter 2 sticks unsalted butter, softened
- 1¼ cup brown sugar dark brown sugar
- ½ cup granulated sugar
- 1½ teaspoon vanilla extract
- 2 large eggs room temperature
- 3 cup flour all purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoon salt reduce salt to just 1 teaspoon if using salted butter
- 12 oz milk chocolate chips
- 12 oz dark chocolate chips or semi-sweet
Instructions
- Preheat the oven to 350F, and line rimmed baking pans with parchment paper, or spray with non stick cooking spray.
- In a medium mixing bowl, mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs.PRO TIP: Mix the brown sugar, granulated sugar, and butter for only 2 - 3 minutes before adding in the vanilla extract and eggs so you don't beat air into the mixture. Continue to mix just until the eggs are incorporated.1 cup butter, 1¼ cup brown sugar, ½ cup granulated sugar, 1½ teaspoon vanilla extract, 2 large eggs
- In a separate mixing bowl, whisk all the dry ingredients together to combine.3 cup flour, 1 teaspoon baking soda, 1¼ teaspoon salt
- Add the dry ingredients to the sugar mixture in two portions, mixing in with each addition just until the flour is mixed.
- Stir in the chocolate chips with a wooden spoon or spatula, folding them in so you don't over work the cookie dough. If you are adding nuts, stir them in also at this time.PRO TIP: One of the secrets to these ooey gooey Bakery Style Chocolate Chip Cookies is to use 50% more chocolate chips. Since the cookies are so big, they need more chocolate.12 oz milk chocolate chips, 12 oz dark chocolate chips
- For the chewiest cookies, chill the cookie dough for at least one hour, or over night. This allows the fats to be absorbed better by the dry ingredients, prevents spread, and makes for thicker, chewier cookie centers.
- For 3 oz Bakery Cookies: Use a large cookie scoop (about 3 tablespoon size scoop), and place 6 balls of cookie dough 2 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 3 oz, for a total of 24 cookies.For 6 oz Bakery Cookies: Use a large cookie scoop (about 6 tablespoon size scoop), and place 3 balls of cookie dough 3 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 6 oz, for a total of 12 cookies.
- For 3 oz Cookie Dough Balls: Bake the pan of six 3 oz cookie balls in the preheated oven for 11 - 12 minutes. The secret to bakery style cookies is to remove them from the oven, even though you are worried they might not be quite done. For 6 oz Cookie Dough Balls: Bake the pan of three 6 oz cookie balls in the preheated over for 14 - 16 minutes. Again, the secret to bakery cookies is to remove them from the oven, even if you are worried they might not be quite done. They will continue to cook off the hot baking pan for another 5 minutes.
- Cool for 10 minutes before transferring the cookies to a cooling rack. Enjoy!
Notes
- Chill Your Dough: This is perhaps the most crucial step for bakery-style cookies. Chilling the dough for at least 24 hours (or even up to 72 hours) allows the flavors to meld and mature, and the fats to solidify. This prevents the cookies from spreading too much in the oven, resulting in thicker, chewier cookies with a richer taste.
- Use High-Quality Ingredients (Especially Chocolate and Butter): For truly exceptional cookies, the quality of your ingredients matters. Opt for good quality butter (it's the backbone of the flavor), and use a mix of chopped chocolate bars (dark, semi-sweet) and good quality chocolate chips. Chopped chocolate creates those beautiful melty puddles in the finished cookie.
- Don't Overmix the Dough (Once Flour is Added): Mix the wet ingredients and sugar thoroughly, but once you add the flour, mix just until combined. Overmixing develops the gluten too much, leading to tougher, less tender cookies.
- Portion Evenly & Use a Scoop: For uniform baking and a professional appearance, use a cookie scoop to portion your dough. This ensures all cookies are roughly the same size, cooking at the same rate and giving you a consistent batch.
- Slightly Underbake for Chewy Centers: Bakery-style cookies are often soft and chewy in the center with slightly crisp edges. Pull them from the oven when the edges are set and golden brown, but the centers still look a little underdone and puffy. They will continue to cook and set as they cool on the baking sheet.
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