There's just something magical about biting into a thick, gooey chocolate chip cookie with crisp edges and a soft, melty center loaded with chocolate chips. These Bakery Style Chocolate Chip Cookies deliver exactly that, oversized cookies made with simple pantry ingredients that taste as if they came straight from your favorite bakery.
Updated January 12, 2026: Improved recipe clarity with detailed measurements, added step-by-step process photos to the recipe card, included new expert baking tips for achieving perfect bakery-style texture, and expanded storage and freezing instructions based on reader feedback. Originally posted September 2021.
I'm LaKita, and I've been perfecting chocolate chip cookies since I was a kid baking in my family's kitchen. This recipe is inspired by my Easy Chocolate Chip Cookies but upgraded to give you that coveted bakery-fresh look and thick, gooey texture. Learn more about my baking journey here.
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Here's what some readers are saying about this recipe:
One reader, Marisa, commented: "I love homemade Chocolate chip cookies. They taste so good and the house smells amazing. I thought I had the best recipe and until I made this recipe. Love the tips and tricks. This will be my go-to recipe from now on. ★★★★★"
Another reader, Kim, says: "So yummy! I love big, soft cookies and these are always a hit when I make them. ★★★★★"
Why You'll Love This Bakery Cookie Recipe
- Bakery-Style Look and Flavor - Thick, golden brown edges with soft, gooey centers and visible chocolate chips on top, just like your favorite local bakery.
- Simple Pantry Ingredients - No specialty flours or hard-to-find ingredients. Just butter, sugar, eggs, flour, and plenty of chocolate chips.
- Foolproof Results - Clear instructions and expert tips ensure perfect cookies every single time, even for beginner bakers.
- Make-Ahead Friendly - Chill the dough for later, or freeze portioned balls for fresh-baked cookies whenever a craving strikes.
- Customizable Size - Create 3 extra-large cookies, 4 large bakery-style cookies, or 6-8 regular-sized cookies from a single batch of dough.
Key Ingredients
Use pantry basics to get pro-level cookies:
- All-Purpose Flour - For structure and chew.
- Baking Soda - Gives the perfect lift.
- Salt - Balances sweetness and enhances flavor.
- Butter - Use unsalted and softened.
- Brown & Granulated Sugars - For chewy centers and crisp edges.
- Egg & Vanilla Extract - Binds and flavors.
- Semi-Sweet Chocolate Chips - Be generous! Love chocolate? Try my Chocolate Chip Pretzel Cookies for a sweet and salty twist.
👉🏾 See the recipe card below for exact quantities and full instructions.
Things to Know Before You Bake
- Cookie Size Options - This recipe makes 4 large bakery-style cookies. Want even bigger cookies? Divide the dough into 3 portions instead. For smaller cookies, divide into 6-8 portions and reduce baking time by 3-5 minutes.
- Make-Ahead Magic - Cookie dough can be portioned, wrapped tightly, and refrigerated for up to 48 hours before baking. Let it sit at room temperature for 5-10 minutes before baking if very firm.
- Oven Temperature Accuracy - Every oven bakes differently. If your cookies spread too much, your oven may run hot. Try reducing the temperature by 25°F. If they don't spread enough, increase by 25°F.
- Chocolate Chip Selection - Semi-sweet chocolate chips provide classic flavor, but you can use milk chocolate for sweeter cookies or dark chocolate (60-70% cacao) for a more sophisticated taste. A mix of regular and mini chips ensures chocolate in every bite.
- The Freezer Cookie Hack - Freeze portioned cookie dough balls for up to 3 months. Bake directly from frozen, adding just 2 extra minutes to the baking time.
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📖 Recipe
Bakery Style Chocolate Chip Cookies Recipe
Equipment
- 1 Large baking sheet
- parchment paper or nonstick liner
- kitchen scale
Ingredients
- 1 ⅛ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick) room temperature
- 6 tablespoons light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- extra semi-sweet chocolate chips (for topping)
Instructions
- Begin the recipe by grabbing a small bowl, add the 1 ⅛ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and lightly whisk together until combined. Set aside.
- In a separate medium-size bowl, using an electric mixer or by hand, mix the ½ cup unsalted butter, 6 tablespoons light brown sugar, and 6 tablespoons granulated sugar until combined. Then mix in the 1 large egg and 1 teaspoon vanilla extract until combined.
- Slowly add in the flour mixture a little at a time until all of the flour mixture is combined into the cookie dough batter, and you don't see any more traces of flour left in the batter. Be careful not to over-mix or you will have tough cookies.
- If using the electric mixer, then set it aside and fold in the 1 cup chocolate chips using a wooden spoon or plastic spatula until they are distributed evenly throughout the entire cookie batter.
- Separate the cookie dough into 4 equal parts, and use a food scale to make sure they're even. Roll into equal-sized balls and place them into a container in the refrigerator, allowing them to chill for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and flatten each ball into a round cookie shape before adding to a large parchment-lined baking sheet. Leave at least 2 inches between each cookie as they will spread while baking.
- Top with additional chocolate chips and place the chocolate chip cookies in the oven to bake for 20 to 25 minutes or until the cookies are golden brown.
- Carefully remove the cookies from the oven and allow them to cool on the baking sheet for 10 to 15 minutes before removing them completely from the baking sheet to a cooling rack. Enjoy!
Notes
- Chilling is Essential - Chill the dough for at least 30 minutes (up to 48 hours) to prevent spreading and create thicker cookies with better texture.
- Cookie Size Flexibility - Want even bigger cookies? Divide into 3 balls (5-6 oz each) instead of 4. For smaller cookies, divide into 6-8 portions and reduce baking time by 3-5 minutes.
- Weighing for Perfection - Use a kitchen scale to ensure equal portions (approximately 3.5-4 oz or 100g per cookie) for even baking and professional results.
- The Bakery Finish - Top each dough ball with 5-6 extra chocolate chips before baking for that signature bakery look with visible chocolate on top.
- Visual Doneness Cues - Cookies are done when edges are golden brown and set, but centers still look slightly puffy and underdone. They will firm up as they cool on the baking sheet.
- Storage - Store baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to keep cookies extra soft.
- Freezing - Freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 minutes to the baking time.
Recipe Variations
- Use chocolate chunks or a mix of milk & dark chocolate.
- Sprinkle flaky sea salt on top before baking.
- Chill the dough overnight for ultra-thick cookies.
- Add ½ cup chopped walnuts or pecans for crunch.
- For a breakfast-inspired treat, you might also love my Iced Oatmeal Cookies with warm spices and sweet icing.
Expert Tips for Bakery-Perfect Cookies
- Don't Skip the Chill - Chilling the dough for at least 30 minutes prevents excessive spreading and creates that signature thick center with crisp edges. For even thicker cookies, chill for up to 2 hours.
- Weigh Your Dough for Consistency - Use a kitchen scale to portion 3.5-4 oz (about 100g) dough balls for uniform, bakery-sized cookies that bake evenly every time.
- The Extra Chip Trick - Before baking, gently press 5-6 extra chocolate chips onto the top of each dough ball. This creates that picture-perfect, chocolate-loaded look you see in bakeries.
- Watch the Edges, Not the Center - Pull the cookies from the oven when the edges are golden brown but the centers still look slightly underdone and puffy. They'll continue baking on the hot sheet and set up perfectly as they cool.
- Room Temperature Butter Matters - Softened butter should give slightly when pressed, but not be greasy or melted. The ideal temperature is around 67°F. Too-warm butter leads to flat, thin cookies.
- Use Parchment or Silicone Mats - These prevent sticking and promote even browning. Avoid greasing the pan, which can cause excess spreading.
Storage & Freezing
- Room Temperature Storage - Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread or a few marshmallows to the container.
- Refrigerator Storage - For longer freshness, refrigerate cookies in an airtight container for up to 1 week. Bring to room temperature or warm briefly before serving.
- Freezing Baked Cookies - Cool cookies completely, then layer between parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 15-20 minutes.
- Freezing Cookie Dough - Portion dough into balls and freeze on a parchment-lined baking sheet until solid (about 2 hours). Transfer frozen dough balls to a freezer bag and store for up to 3 months. See my complete guide to freezing cookie dough.
- Baking from Frozen - No need to thaw! Bake frozen dough balls at 325°F for 22-27 minutes, adding just 2 extra minutes to the original bake time.
- Reheating Tips - Microwave individual cookies for 10-15 seconds for that fresh-baked, gooey texture. Or warm several cookies in a 300°F oven for 5 minutes.
Frequently Asked Questions
Bakery cookies often use higher-quality ingredients, precise measurements, and proper chilling time. This recipe replicates those techniques at home using the same ratios of butter to flour and proper temperature control for that professional taste and texture.
I recommend unsalted butter so you can control the salt level. If using salted butter, reduce the added salt in the recipe to ¼ teaspoon.
No, melted butter will cause excessive spreading and flat cookies. Softened butter (around 67°F) creates the proper structure for thick, bakery-style cookies.
Common causes: butter too warm, dough not chilled long enough, oven temperature too low, or too much sugar. Always chill the dough for at least 30 minutes and ensure your oven is properly preheated to 325°F.
Absolutely! Double all ingredients and use a stand mixer for easier mixing. You'll get 8 large bakery-style cookies.
🍪 More Cookie Recipes to Try
- Chocolate Chip Pretzel Cookies
- Coffee Cookies
- Easy Shortbread Cookies
- Iced Oatmeal Cookies
- Icebox Cookies
Craving More?
If you try this Bakery Style Chocolate Chip Cookies recipe, let me know how it turns out! Leave a comment below, share a photo on Instagram and tag me @SimplyLaKita, or save it to Pinterest for later.
And if you love cozy, homemade recipes like this one, be sure to join my email list so you never miss a fresh batch from the blog. I'll send you my best recipes and behind-the-scenes kitchen moments straight to your inbox.
💌 From my oven to yours, happy baking!
Moop Brown says
These cookies look incredibly thick and tasty. Definitely gonna try these, I always enjoy making my own cookies.
LaKita says
Thank you so much! I love making my own cookies as well.
Katie Crenshaw says
These chocolate chip cookies turn out perfect and delicious! I can't stop at eating one! My husband loves them too.
LaKita says
Thank you so much Katie!!
Claire says
My son was adamant that he wanted to make chocolate chip cookies and then this recipe popped up on pinterest.
They were great! The right balance between crispy and chewy!
We loved them.
LaKita says
Thank you so much Claire! So happy to hear that you and your son enjoyed them!!
Adriana says
I love chocolate chip cookies and better when they are big! Making your recipe this week. I bet my co-workers will be pleased with the surprise. Because who doesn't love homemade cookies!
LaKita says
Thank you so much Adriana! Hope you and your co-workers enjoy the recipe!
Kim @ Three Olives Branch says
So yummy! I love big, soft cookies and these are always a hit when I make them
LaKita says
Thank you so much Kim, same here!
Marisa Franca says
I love homemade Chocolate chip cookies. They taste so good and the house smells amazing. I thought I had the best recipe and until I made this recipe. Love the tips and tricks. This will be my go-to recipe from now on.
LaKita says
Thank you so much Marisa! It is a new favorite of mine as well.
Allyssa says
Thank you so much for this delicious and really easy to make cookies recipe! Fam really loves it! Will have it again, well done!
LaKita says
Thank you Allyssa!!!
veenaazmanov says
Homemade cookies are always the best. These look crispy on the out and soft and gooey inside. I love the Chocolate chip toppings too.
LaKita says
Thank you!! Definitely, everything that you want in a cookie!
Megan Ellam says
These are so perfect. Better than shop bought for sure!
LaKita says
Thank you so much Megan! I agree 🙂
Petro says
They do look amazing indeed, just like the ones from the bakery! I can't wait to make a batch of these!
LaKita says
Thank you Petro! Hope you enjoy!