Bakery Style Chocolate Chip Cookie Recipe

Introduction

These bakery style chocolate chip cookies deliver that perfect balance of chewy and crispy textures, just like the ones you find in your favorite bakery. With rich buttery flavor and plenty of melty chocolate chips, they’re sure to satisfy any cookie craving.

Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 2 cups (340 grams) semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
3. Step 3: In a large bowl, beat the butter, granulated sugar, and brown sugar together until creamy and well combined.
4. Step 4: Add the vanilla and eggs one at a time, mixing well after each addition.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
6. Step 6: Fold in the chocolate chips evenly throughout the dough.
7. Step 7: Scoop dough balls about 2 tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10–12 minutes until the edges are golden but the centers still look soft.
9. Step 9: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewy cookies, use bread flour instead of all-purpose flour.
• Chill the dough for 30 minutes before baking to help control spreading.
• Swap semisweet chocolate chips for dark or milk chocolate depending on your preference.
• Add a sprinkle of flaky sea salt on top of each cookie before baking for a sweet-salty twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Reheat gently in a warm oven or microwave for a few seconds to regain softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added sea salt in the recipe to avoid overly salty cookies.

How do I keep cookies soft longer?

Store cookies in an airtight container with a slice of bread; the bread helps maintain moisture and keeps cookies soft.

Bakery Style Chocolate Chip Cookie Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

This Bakery Style Chocolate Chip Cookie recipe produces soft, chewy cookies with a perfect balance of buttery richness and sweet chocolate chunks. Using simple pantry ingredients, these classic cookies deliver a delightful texture reminiscent of your favorite bakery treats and are ideal for sharing or indulging in a comforting homemade dessert.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt

Wet Ingredients

• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature

Mix-ins

• 2 cups (340 grams) semisweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with the granulated sugar and light brown sugar using an electric mixer or by hand until the mixture is light and fluffy, approximately 3 to 5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract until smooth.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir or mix on low speed until just combined; avoid overmixing to maintain cookie tenderness.
6. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough until evenly distributed throughout.
7. Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown but the centers still appear slightly soft.
9. Cool and Enjoy: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely for best texture.

Notes

• For best flavor and texture, use butter at cool room temperature (around 67°F), not melted or too soft.
• Do not overmix the dough after adding flour to prevent tough cookies.
• If you prefer crispier cookies, bake for an additional 1-2 minutes, watching closely to avoid burning.
• Feel free to substitute semisweet chocolate chips with chunks or any preferred chocolate variety.
• Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.

Keywords: chocolate chip cookies, bakery style cookies, homemade cookies, classic cookie recipe, chewy chocolate chip cookie