There’s a reason these Bakery Style Chocolate Chip Cookies are always a hit. They bake up thick, soft, and loaded with chocolate chips, giving you that bakery quality cookie right from your own kitchen.
What makes these cookies so special is the double scoop method, which helps create those tall, bakery style tops and thick centers. We’ve tested these cookies for years, and this one consistently delivers soft middles, crisp edges, and plenty of chocolate in every bite.
These cookies are perfect alongside other family favorites like Chocolate Chip Cookie Bars, Peanut Butter Cookies, Sugar Cookies, and Oatmeal Chocolate Chip Cookies.
Why you’ll love it + Why it works:
- Perfect for Sharing: This recipe makes large cookies that are great for parties, bake sales, and gatherings.
- Bakery Quality at Home: These cookies give you thick, bakery style results without any complicated techniques.
- Double Scoop Method: Stacking two scoops of dough creates the tall bakery style shape.
- Plenty of Chocolate: A generous amount of chocolate chips ensures chocolate in every bite.
Bakery Style Chocolate Chip Cookies Ingredients
- Unsalted Butter (1 cup): Adds rich flavor and creates a soft, tender cookie. Unsalted butter lets you control the overall salt level.
- Packed Brown Sugar (1 cup): Adds moisture and helps create soft, chewy centers. We prefer light brown sugar, but dark brown sugar works too.
- Sugar (1 cup): Sweetens the cookies and helps create lightly crisp edges.
- Eggs (2): Bind the ingredients together and provide structure while keeping the cookies soft.
- All-Purpose Flour (3 cups): Forms the base of the dough and gives the cookies their thick bakery-style texture.
- Baking Soda (1 teaspoon): Helps the cookies spread properly and contributes to browning.
- Baking Powder (1 teaspoon): Gives the cookies additional lift for a thicker, softer result.
- Salt (1 teaspoon): Enhances all of the flavors and balances the sweetness.
- Vanilla Extract (1 teaspoon): Adds warm flavor and makes the chocolate taste even better. Pure vanilla extract is our preference.
- Chocolate Chips (2 cups): Fill every bite with chocolate flavor. Use semisweet, milk chocolate, dark chocolate, or a combination for your favorite flavor profile.
How to Make Bakery Style Chocolate Chip Cookies
PREP. Preheat the oven to 350°F.
BATTER. In a stand mixer (or with a hand mixer in a large bowl), cream butter and both sugars. Add eggs and beat until fluffy.
Add flour, baking soda, baking powder, salt, and vanilla, and mix until incorporated. Fold in chocolate chips.
BAKE. Use a medium cookie scoop to scoop dough and place it onto a lightly greased cookie sheet. Make another cookie scoop and place it on top of the first scoop. Bake for 10 – 12 minutes.
Remove cookies from the oven and round them out with the bottom of a small bowl and add additional chocolate chips to the center of each cookie.
COOL. Let cookies sit on the cookie sheet for a few minutes, then remove them to a rack to cool.
Kristyn’s Recipe Tips
- Use softened butter, not melted butter, to help the cookies stay thick.
- Do not overmix after adding the flour or the cookies can become dense.
- Slightly underbake the cookies and allow them to finish setting on the baking sheet for softer centers.
- Place a few chocolate chips on top of the cookie dough balls before you put them in the oven. The chips will spread randomly and sit beckoningly on top.
- While the cookies are still warm, use a rubber spatula to smooth out the ragged edges of the cookies. Gently press the perimeter of the cookie inward to form a perfect circle.
- Use a cookie scoop or small ice cream scoop to form equal portions to ensure uniform sizes.
Bakery Style Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chocolate chips semisweet, milk, dark or a mix
Instructions
- Preheat the oven to 350°F.
- In a stand mixer (or with a hand mixer in a large bowl), cream butter and both sugars. Add eggs and beat until fluffy.
- Add flour, baking soda, baking powder, salt, and vanilla, and mix until incorporated.
- Fold in chocolate chips. Use a medium cookie scoop to scoop dough and place it onto a lightly greased cookie sheet. Make another cookie scoop and place it on top of the first scoop.
- Bake for 10 – 12 minutes.
- Remove cookies from the oven and round them out with the bottom of a small bowl and add additional chocolate chips to the center of each cookie.
- Let cookies sit on the cookie sheet for a few minutes, then remove them to a rack to cool.
Notes
- Use softened butter, not melted butter, to help the cookies stay thick.
- Do not overmix after adding the flour or the cookies can become dense.
- Slightly underbake the cookies and allow them to finish setting on the baking sheet for softer centers.
- Place a few chocolate chips on top of the cookie dough balls before you put them in the oven. The chips will spread randomly and sit beckoningly on top.
- While the cookies are still warm, use a rubber spatula to smooth out the ragged edges of the cookies. Gently press the perimeter of the cookie inward to form a perfect circle.
- Use a cookie scoop or small ice cream scoop to form equal portions to ensure uniform sizes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store cooled cookies in an airtight container on the counter for about 5 days.
Place an apple slice or piece of white bread into the container to help keep the cookies softer during storage.
Freeze baked cookies for up to 3 months.
Form cookie dough balls and place them on baking trays. No need to stack the balls.
Put the trays in the freezer. Once the dough is solid, transfer them to a freezer Ziploc for up to 3 months.
Thaw or bake from frozen. If baking them from frozen, add 2-3 minutes to the baking time.
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This recipe was first shared July, 2023.
