Bakery Style Chocolate Chip Cookies

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Bakery Style Chocolate Chip Cookies are big, thick, and soft cookies that are super gooey and loaded with chocolate chips. Make them homemade instead of heading to the bakery.

These epic cookies are inspired by my recipe for Easy Chocolate Chip Cookies and if you’re craving a cookie with the perfect combination of salty and sweet, then try making a batch of Chocolate Chip Pretzel Cookies.

If you have ever made a trip to a bakery to grab yourself something sweet, then you know there are many options to choose from. Everything from cakes and pies to fancy pastries and of course cookies.

There is something amazing about bakery cookies. They are fresh, big, soft, and chewy. Loaded with chocolate chips and melt in your mouth flavor. However, there is also a simple way that you can make them and home yourself and I’m going to share the recipe with you today.

Jump to:

• Ingredients
• Instructions
• Tips
• Equipment
• Storage
• Bakery Style Chocolate Chip Cookies
• More cookie recipes

Ingredients

1. All-purpose flour – Make sure you have plain all-purpose flour to make this cookie recipe.
2. Baking soda – Be sure to check the date to make sure it has not expired. This gives the cookie some much needed acid and provides the magically rise during baking.
3. Salt – I prefer to use kosher salt to balance out the sweetness. If you choose to use salted butter, then be sure to omit this ingredient.
4. Butter – May use unsalted or salted butter. Allow the butter to soften at room temperature a bit before making the cookies to help make mixing easier.
5. Brown sugar – Use light brown sugar for an extra bit of sweetness.
6. Granulate sugar – Also called white sugar or you may also use cane sugar.
7. Egg – A large egg will help to bind the cookie dough together. You may use a egg substitute instead.
8. Vanilla Extract – Use pure vanilla extract instead of imitation for flavor.
9. Semi-sweet chocolate chips – Regular size chips work best and will resemble bakery cookies the best.

See the recipe card below for exact quantities.

Instructions

Begin the recipe by grabbing a small bowl, add the all-purpose flour, baking soda, salt, and lightly whisk together until combined. Set aside.

In a separate medium-size bowl, with an electric mixer or by hand, mix together the softened butter, brown sugar, and granulated sugar until combined. Then mix in the egg and pure 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 do not 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 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, use a food scale to make sure they are even. Roll into equal size balls and place into a container in the refrigerator and all them to chill 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.

Tips

Need a few tips to make sure that you have the best cookies? Then be sure to check out these:

• Use parchment paper or a nonstick mat to line the baking sheet to prevent sticking. This also prevents over baking the bottom of the cookies and makes for easier cleanup.
• Use a kitchen scale to evenly measure out the cookie dough to ensure perfectly even cookies. For even bigger cookies, divide into 3 even cookies instead of 4.
• Space out the cookies at least 2-inches each. They will spread while baking.
• Do not over mix the dough! Mix until combined and then stop. Over mixing will give you tough cookies.

Equipment

Use a large baking sheet and nonstick mat to make the best cookies. If you do not have a nonstick mat, then use parchment paper instead.

For evenly size cookies, try measuring out the cookie dough with a kitchen scale.

Storage

Store any leftover cookies in an airtight container at room temperature for up to 4 days. These cookies taste great warm. Try placing them on a microwave-safe plate into the microwave for 10 to 15 seconds at a time until soft and chewy again.

More cookie recipes

• Chocolate Chip Pretzel Cookies 
• Snickerdoodle Cookies
• Coffee Cookies
• Freezing Cookie Dough

Have any comments, questions, or other delicious ways to use these Bakery Style Chocolate Chip Cookies? Please share them in the comments below!