Bakery Style Chocolate Chip Cookies Recipe

A bakery style chocolate chip cookie on a lined baking sheet.

5 from 5 votes

Bakery Style Chocolate Chip Cookies Recipe

Bakery style chocolate chip cookies are thick, soft, chewy, and loaded with chocolate chips. Follow these tips for picture perfect cookies!

Prep Time10

Cook Time10

Cool Time5

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristyn Merkley

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

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.

Store. 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. Freeze baked cookies for up to 3 months.

Store cookie dough. 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.

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