Bakery Style Chocolate Chip Cookies Recipe (Thick, Gooey & Loaded with Chocolate Chips)

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There's just something magical about biting into a thick, gooey chocolate chip cookie that tastes like it came from your favorite bakery. These Bakery Style Chocolate Chip Cookies are soft in the center, crisp around the edges, and packed with melty chocolate chips. No fancy tools needed, just simple pantry ingredients and a few tips for success.
If you love bakery-quality cookies made at home, you're going to be obsessed with this recipe.

I originally published this recipe in September 2021 and have since updated it in June 2025 to improve recipe clarity, add baking tips, and move photos to the recipe card.

Close up view of white plate of cookies on marble surface.

This is the cookie recipe I reach for when I want to impress or indulge. Inspired by my Easy Chocolate Chip Cookies and perfected over years of baking, this version gives you that oversized, bakery-fresh look and feel with simple pantry ingredients.

Hi, I'm LaKita! I've been baking chocolate chip cookies since I was a kid, and this bakery-inspired version is the one I make again and again. (Learn more about me here.)

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Why You'll Love This Bakery Cookie Recipe
Key Ingredients
Before You Bake: LaKita's Tips for Cookie Success
📖 Recipe
Storage & Freezing
LaKita's Expert Variations
Frequently Asked Questions
🍪 More Cookie Recipes to Try
Craving More?

Bakery-style look and flavor - Big, soft, golden brown, and gooey.
Simple ingredients - Just pantry staples.
Freezer-friendly - Chill or freeze the dough for later.
Scalable - Make a small batch or double it for gifting.

Overhead view of large white plate with cookies on it by cloth napkin.

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. ★★★★★"

Key Ingredients

Use pantry basics to get pro-level cookies:

Overhead view of ingredients to make cookies in separate bowls on marble surface.

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!

👉🏾 See the recipe card below for exact quantities and full instructions.

Chill the dough - Even 30 minutes helps prevent spreading.
Weigh your dough - Use a kitchen scale for bakery-size results.
Top with extra chips - For that picture-perfect finish.
Use parchment paper - Even baking + easy cleanup.

Cookie dough balls in square white baking dish.

Overhead view of cookie dough on silpat lined baking sheet.

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📖 Recipe

Close up view of cookies on white plate.

Bakery Style Chocolate Chip Cookies Recipe

LaKita Anderson

Make big, soft, gooey Bakery Style Chocolate Chip Cookies at home! This easy recipe delivers thick cookies packed with chocolate chips, just like your favorite bakery.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Resting Time 10

Total Time 50

Course Dessert

Cuisine American

Servings

Calories 750 kcal

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

Chill the dough to prevent spreading and create a thicker cookie.
Want even bigger cookies? Divide into 3 balls instead of 4.
Use a scale to ensure equal size portions for even baking.
Top each cookie dough ball with a few extra chips before baking for that bakery-worthy finish.

Calories: 750kcalCarbohydrates: 86gProtein: 8gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 596mgPotassium: 343mgFiber: 5gSugar: 52gVitamin A: 799IUCalcium: 62mgIron: 5mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword bakery style chocolate chip cookies, bakery style cookies, chocolate chip cookies

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Storage & Freezing

Store baked cookies in an airtight container at room temperature for up to 4 days.
Freeze cookie dough in portioned balls for up to 3 months. Bake from frozen, just add 2 minutes.
Reheat in the microwave for 10-15 seconds for gooey centers.

LaKita's Expert Variations

Use chocolate chunks or a mix of milk & dark chocolate.
Sprinkle flaky sea salt on top before baking.
Chill dough overnight for ultra-thick cookies.
Add ½ cup chopped walnuts or pecans for crunch.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! Chill for up to 48 hours before baking.

Can I use salted butter?

Yes, just skip the added salt in the recipe.

How do I keep cookies soft?

Don't overbake. Store with a slice of bread or marshmallows in the container to maintain softness.

Close up side view of single cookie broke in half on marble surface.

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!

Comments

5 from 9 votes (1 rating without comment)

Bakery Style Chocolate Chip Cookies Recipe (Thick, Gooey & Loaded with Chocolate Chips)