If you've been searching for bakery-style chocolate chip cookie recipes that are big, thick, and packed with gooey chocolate, this is the recipe for you. These cookies have a soft, tender center with crispy edges and a rich, buttery flavor that makes them the best chocolate chip cookies you’ll ever bake.
What Are Bakery-Style Chocolate Chip Cookies?
Bakery style chocolate chip cookies are known for their size, texture, and structure. They are thicker than classic chocolate chip cookies, with soft centers and edges that bake up golden brown without becoming dry or crunchy.
I have recently updated this recipe so you can make it without an extra shopping trip for special ingredients.
The new version is one of the best chocolate chip cookie recipes for bakers who want a go-to recipe that turns out perfectly every time.
One reader messaged me to say that she uses all my cookie recipes on her menu.
⭐⭐⭐⭐⭐ I have made your chocolate chip cookies!!!! Awsome !!!l Also made your snickerdoodles and ginger snaps, all so good! Thank you so much!!!!!!!!!!!!!
One of the Best Chocolate Chip Cookie Recipes
When you bake cookies at home, you want to know they’re going to turn out without wasting time and money testing recipes that spreads too much, bake up dry, or never quite hits the mark.
These cookies are thick without being cakey. The centers stay soft and chewy and the edges turn lightly crisp and golden. The flavor improves even more the next day, which is exactly what you want from great cookies.
How to Customize This Recipe
One of my favorite things about this recipe is how flexible it is. Once you have the base dough down, you can easily make it your own.
I personally love a mix of semisweet chocolate and milk chocolate because it gives the cookies balance.
That said, you can go all dark chocolate if you prefer a deeper flavor, or use chopped chocolate chunks from a chocolate bar for melty pockets throughout the cookie.
These small changes let you customize the cookies so they taste exactly the way you want, without affecting the structure of the dough.
The Secret to Baking Perfect Chocolate Chip Cookies
Measure Flour the Right Way
One of the most important steps in cookie baking is how you measure flour. Scooping flour directly from the container can pack too much into the measuring cup, which often leads to dry cookies. I always recommend spooning flour into the cup and leveling it off, or weighing it if you have a kitchen scale. Too much flour is one of the most common reasons cookies don’t turn out the way you expect.
Why Melted Butter Makes Better Cookies
Melted butter is a key choice in this recipe. Unlike room temperature butter that is creamed with sugar, melted butter creates a denser dough with less trapped air. This leads to chewier cookies and more consistent spread, which is why this version bakes more predictably than earlier versions.
Don’t Skip Chilling the Dough
Chilling the dough is essential for bakery-style results. Resting the chocolate chip cookie dough allows the flour to fully hydrate and the butter to firm up, which helps control spread and improves texture. Skipping this step often results in flat cookies, even when the recipe itself is solid.
The Best Baking Temperature for Chocolate Chip Cookies
Baking these chocolate chip cookies at 350°F helps them set quickly before they have a chance to spread too much. The temperature promotes better browning and flavor development, giving you cookies that are golden brown on the outside with tender, gooey centers inside.
Tools That Help You Bake Better Cookies
You don’t need a lot of equipment to bake great cookies, but these are the tools I reach for every time when I want consistent, bakery-style results.
Wire cooling rack
I always transfer cookies to a wire rack once they’ve set. This allows air to circulate underneath so the bottoms don’t become soggy as the cookies cool.
Cookie dough scoop
I use this scoop for making 2.5 oz bakery-sized chocolate chip cookies, and this scoop for making 1 oz regular sized cookies that I sell by the dozen.
Parchment paper
This is the parchment paper I use for cookies. It helps the cookies set properly on the bottom and promotes better browning than silicone baking mats, which can sometimes cause spreading or pale bottoms.
Large baking sheet or cookie pan
A large baking sheet gives the cookies enough room to spread without crowding. This helps create crisp edges while keeping the centers soft and chewy.
How to Make Bakery Style Chocolate Chip Cookies
Step 1. Mix the Dry Ingredients
First, add the flour, baking soda, and salt to a medium bowl. Whisk until evenly combined so the cookies bake consistently.
Step 2. Combine the Butter, Sugars, and Eggs
Next, in a large mixing bowl, whisk together the melted butter and sugars until smooth and glossy. Add the egg, egg yolk, and vanilla extract, mixing until the dough looks thick and cohesive.
Step 3. Bring the Dough Together
Then, add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently just until no dry flour remains. Avoid overmixing, which can lead to tougher cookies.
Step 4. Add the Chocolate and Chill
Fold in the chocolate chips or chocolate chunks until evenly distributed. Cover the bowl with plastic wrap and chill the dough for at least two hours, or overnight for the best flavor and texture.
Step 5. Scoop and Bake
When ready to bake, preheat the oven to 350 degrees and line a baking tray with parchment paper. Use a cookie dough scoop to portion the dough into tall balls, about two tablespoons each. Place them on the baking sheet with plenty of space and bake until the edges are set and lightly golden brown, while the centers still look soft.
Step 6. Finishing Tips for Perfect Cookies
When the cookies are fresh out of the oven, let them sit on the baking tray for about ten minutes. This allows the centers to finish setting without overbaking.
For perfectly round cookies, use a small glass bowl or a ring cutter to gently scoot around the edges while the cookies are still warm. You can also tap the baking pan lightly on the counter as soon as it comes out of the oven to create that crinkled, bakery-style top.
How to Store and Freeze Chocolate Chip Cookies
Store baked cookies in an airtight container at room temperature for up to four days. The flavor and texture often improve the next day.
To freeze, scoop the dough into cookie dough balls and freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding one to two minutes to the bake time.
The Best Cookie Sheet for Bakery Style Cookies
The best cookie sheet for baking bakery-style chocolate chip cookies is a heavy-duty cookie sheet.
In this blog post, I break down the differences between rimmed pans and cookie sheets to help you choose the right one for perfect cookies every time!
FAQ
Q: My cookies are too thin!
A: Make sure to chill the dough before baking.
Q: They’re raw in the middle. What should I do?
A: Let them rest on the baking tray for 5 minutes before transferring to a cooling rack.
Q: Why are my cookies burning on the edges?
A: Reduce baking time by 1-2 minutes or lower the oven temp by 10°F.
Bakery Style Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour 250 g
- ¾ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup unsalted butter melted and cooled until warm, not hot (226 g)
- ⅔ cup dark brown sugar packed (145 g)
- ⅓ cup granulated sugar 67 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups chocolate chips or chocolate chunks 340 g milk chocolate, dark chocolate, or any combination
- Flaky sea salt for finishing Optional
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract. Mix until fully combined and the mixture looks thick and cohesive.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently just until no dry flour remains. Do not overmix.
- Fold in the chocolate chips or chocolate chunks until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight for best flavor and texture.
- When ready to bake, preheat the oven to 350°F . Line a baking sheet with parchment paper.
- Use a cookie dough scoop to portion the dough into tall balls, about 2 tablespoons of dough each. Space cookies at least 2 to 3 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and lightly golden brown while the centers still look soft.
- Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Measure the flour correctly. Spoon flour into the measuring cup and level it off, or weigh it if possible. Scooping directly from the container can add too much flour and lead to dry cookies.
- Let the butter cool slightly before mixing. The butter should be warm, not hot. Hot butter can affect the texture of the dough and melt the sugars unevenly.
- Do not skip chilling the dough. Chilling the cookie dough for at least 2 hours allows the flour to hydrate and the butter to firm up, which controls spread and improves texture. Overnight chilling produces the best cookies.
- Watch the bake time closely. The cookies should look slightly underbaked in the center when you remove them from the oven. They will continue to set as they cool.
- For perfectly round cookies. While the cookies are still warm, use a small glass bowl or ring cutter to gently shape the edges. You can also tap the baking pan lightly on the counter right after baking to create a crinkled top.
- Storage and Freezing Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the bake time.
Let’s Connect!
Tried this recipe? Leave a comment below! I’d love to hear from you.
Paula Kaye says
The first part of your recipe says measure out 1/4 cup of dough and the last part of your instructions say 1/2 cup of dough.
Better Baker says
Thanks so much for catching that! You’re absolutely right—the instructions didn’t match. After several test bakes, I found that 1/3 cup of dough gives the perfect size I was going for, and I’ve updated the recipe to reflect that. You can really bake these any size you like.
Brenda says
Thank you so much for sharing your recipe, I’m going to make these for my cookie boxes. Please continue to share I’m willing to try any tried and true recipes 👍
Marybel Guevara says
Love this recipe thank you so much for sharing. You inspired me to open my own business. Thank you.
Kristi says
Wanting to make these… dark brown sugar or light brown sugar?
Better Baker says
Either will work, but I recommend dark brown sugar for a richer, deeper flavor.
Better Baker says
That means so much. Thank you! I’m cheering you on as you start your business. You've got this!
Better Baker says
Thank you! That means so much.
Krislynn Paisley says
Cookies came out burnt 😭 I put 350 degrees for 15 minutes for 12 cookies. What’s not burnt taste delicious going to try less time more like 11-12 minutes
Debbie says
I want to try vanilla bean paste, do I use the same amount as vanilla extract? I was lifted some and would like to try it. Thank you.
Debbie Potter says
Best ever Bakery Style Cookies! Excellent Texture. I drizzled melted chocolate over the top of a few cookies and they were decadent and Gourmet. look and taste.
Teresa says
Best I have made <3 Thank You so much <3
K says
The update on this recipe makes me soooo sad. The original was absolutely perfect 🙁
Shelby says
Why did this recipe change?? The original was perfect
Noelle says
Please, could you share with me the original recipe? I had screenshots and I’ve lost them!
Veronica says
These are my favorite chocolate chip cookies! They remind me of Entenmenn’s.