Name: Bakery Style Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
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

Oh, you’re in for a treat with this one! If you’ve been hunting for that perfect chewy, thick, and irresistibly soft cookie just like the ones from your favorite bakery, then you absolutely have to try my Bakery Style Chocolate Chip Cookies Recipe. I’ve tested and tweaked this recipe until it hits that dream-cookie texture and flavor every time, and trust me, you won’t want to stop at just one.

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Why You’ll Love This Recipe

Thick and Chewy: These cookies bake up with perfect golden edges and that ooey gooey middle we all crave.
Simple Ingredients: No fancy stuff here — just pantry staples that you likely already have on hand.
Flavor Boost with Time: Letting the dough chill makes all the difference in richness and texture.
Perfect for Any Occasion: Whether it’s a quick snack or a special treat, these cookies never disappoint.

A close-up view of several chocolate chip cookies resting on a white marbled surface. The main cookie in the center is slightly broken, showing its soft inner texture filled with dark brown, shiny chocolate chips. Around this cookie, there are a few whole cookies with a light golden brown outer layer, dotted with more chocolate chips. Scattered around the cookies are loose chocolate chips, adding detail to the scene. The cookies have a slightly rough texture with some cracks visible on their surface, and the light highlights their slightly crisp edges and softer centers. photo taken with an iphone --ar 2:3 --v 7 - Bakery Style Chocolate Chip Cookies, homemade chocolate chip cookies, chewy thick chocolate chip cookies, soft cookie recipes, bakery-style cookies recipe

Ingredients You’ll Need

When you pull these ingredients together, you get a cookie dough that’s smooth, easy to handle, and bakes into chewy perfection. I like to use unsalted butter at room temperature because it combines so well, and quality chocolate chips really make these pop.

Flat lay of smooth unsalted butter sticks, light and dark brown sugar heaps, shiny semisweet chocolate chips scattered, lightly cracked large eggs, a small mound of all-purpose flour, vanilla beans with a few drops of extract, and a sprig of vanilla orchid, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Bakery Style Chocolate Chip Cookies, homemade chocolate chip cookies, chewy thick chocolate chip cookies, soft cookie recipes, bakery-style cookies recipe

All-purpose flour: The backbone of the cookie. Using all-purpose flour ensures a nice balance between soft and sturdy texture.
Baking soda: Helps the cookies rise just enough and adds slight crisp edges.
Fine sea salt: A must to balance sweetness and enhance flavor depth.
Unsalted butter: Using it at cool room temperature means it creams properly without melting.
Granulated sugar: Adds a subtle crunch and sweetness.
Light brown sugar: This brings moisture and that classic caramel-y depth we love in cookies.
Vanilla extract: A simple touch that amps up all those sweet flavors.
Large eggs: Room temperature eggs bind everything together and contribute to the cookie’s chewiness.
Semisweet chocolate chips: The star of the show — my go-to for that perfect melty chocolate bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Now, while I love the classic form of this Bakery Style Chocolate Chip Cookies Recipe, sometimes you want to shake it up a bit. I’ve tried adding nuts and swapping chocolate types, and honestly, it’s all delicious. Don’t hesitate to make this your own!

With walnuts or pecans: I tossed in some chopped nuts once, and it gave them a wonderful crunch without overpowering the chocolate—that’s a keeper for nut lovers.
Dark chocolate chips: Use them if you prefer a deeper, slightly less sweet chocolate flavor—perfect if you want a grown-up twist.
Vegan swap: I’ve experimented by replacing butter with vegan margarine and eggs with flaxseed “eggs,” and while the texture shifts a bit, the cookies remain tasty and satisfying.
Adding espresso powder: A pinch mixed into the dough brings out the chocolate flavor in a subtle but noticeable way.

How to Make Bakery Style Chocolate Chip Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350ºF and lining your baking sheets with parchment paper—that way, your cookies won’t stick and you’ll have an easier cleanup. Then whisk together the all-purpose flour, baking soda, and sea salt in a medium bowl. This mix ensures even distribution so that your cookies rise beautifully and taste perfectly balanced.

Step 2: Cream the Butter and Sugars

Using an electric mixer, beat the butter, granulated sugar, and light brown sugar together until creamy—about 2 minutes. Here’s a trick I learned: scrape down the sides and bottom of your bowl midway through so everything blends evenly. This step is crucial because the proper creaming traps air and helps make the texture just right.

Step 3: Add Eggs and Vanilla

Next, add your eggs and vanilla extract to the butter and sugar mixture and beat until everything’s combined. Again, scraping the bowl helps keep the texture smooth. Using room temperature eggs really makes mixing easier and helps with that perfect chewiness once baked.

Step 4: Combine Flour Mix and Chocolate Chips

Gradually add the flour mixture and beat on low speed just until incorporated—you don’t want to overmix here! Finally, stir in the chocolate chips with a spatula. The dough will be soft but scoopable, which is exactly what you want.

Step 5: Chill the Dough (Your Secret Weapon!)

If you have time, wrap the dough tightly in plastic wrap and pop it in the fridge for at least 24 hours (and up to 72 hours). I discovered this trick after many batches—the chilling lets the flavors mingle and the dough firm up, resulting in thicker, chewier cookies that taste way more complex.

Step 6: Bake to Golden Perfection

Once you’re ready, let your dough sit on the counter just until it’s soft enough to scoop but still chilled. Using a large cookie scoop, drop 3-tablespoon sized balls onto your prepared baking sheets, spaced well apart so they don’t merge. Bake for 11-13 minutes, or until the edges are nicely golden but the centers still look soft. That slight underbake keeps them gooey inside.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This is tough because they smell so good—you might find yourself sneaking one warm. And honestly? Fresh from the oven is when I love them most!

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Pro Tips for Making Bakery Style Chocolate Chip Cookies Recipe

Butter Temps Matter: Keep your butter at cool room temperature, not melted, for the best creaming results and cookie texture.
Chill for Flavor: Don’t skip the chilling step—it really improves the dough’s consistency and depth of flavor.
Don’t Overbake: Pull the cookies out when edges are golden but centers are still soft to keep them chewy, not cakey.
Use a Cookie Scoop: This ensures evenly sized cookies that bake uniformly—makes a huge difference!

How to Serve Bakery Style Chocolate Chip Cookies Recipe

A stack of five chocolate chip cookie halves is shown upright on a white marbled surface, with each cookie layer visible in detail. The cookies are golden brown with a soft texture and are filled with melted dark chocolate chips that spread unevenly through each layer. The top cookie is slightly rounded with gooey chocolate chunks, and the sides of each cookie reveal crumbly edges. Scattered chocolate chips lie around the base of the stack. The background is plain white, making the cookies the main focus. Photo taken with an iphone --ar 2:3 --v 7 - Bakery Style Chocolate Chip Cookies, homemade chocolate chip cookies, chewy thick chocolate chip cookies, soft cookie recipes, bakery-style cookies recipe

Garnishes

I like to dust a tiny pinch of flaky sea salt right on the warm cookies sometimes—it contrasts beautifully with the sweetness and makes them feel extra fancy. For a little flair, a drizzle of melted chocolate or a few extra chocolate chunks on top before baking can also wow your guests.

Side Dishes

These cookies are a dream alongside a tall glass of cold milk (classic, right?). I’ve also served them with a scoop of vanilla ice cream for an impromptu dessert that gets raves every time. Hot coffee or a cozy cup of tea works great for dunking too!

Creative Ways to Present

For birthday parties or holidays, I’ve arranged these cookies in a big circle on a platter with festive sprinkles tucked around. Another fun idea is to sandwich two cookies with chocolate ganache or peanut butter filling for an indulgent twist. They also make gorgeous homemade gifts wrapped in parchment and tied with twine.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft for about 3 days if eaten quickly. Adding a slice of bread inside the container keeps them moist—it’s a simple trick I swear by to avoid drying out.

Freezing

If you want to make these cookies ahead of time, scoop the dough balls onto a tray, freeze until firm, then transfer to a zip-top bag. When you’re ready to bake, just pop them on a baking sheet and add a minute or two to the bake time—super convenient and still delicious!

Reheating

I like to warm leftover cookies for 10-15 seconds in the microwave—it revives their softness and gives you that fresh-baked vibe all over again. You can also pop them in a low oven (about 300ºF) wrapped in foil to gently warm them without drying.

FAQs

Can I skip chilling the dough in the Bakery Style Chocolate Chip Cookies Recipe?

Absolutely, you can bake the dough right away if you’re short on time. However, chilling the dough for at least 24 hours really helps develop richer flavors and a thicker, chewier texture that’s more like what you’d find in a bakery cookie. So, if you can plan ahead, I highly recommend it!
Why do my cookies spread too much?

One common culprit is butter that’s too warm or melted. Make sure your butter is cool room temperature — soft but still holding shape. Also, chilling the dough reduces spreading. Using a cookie scoop helps keep the dough portions consistent so they bake uniformly without excessive spreading.
Can I use different types of chocolate chips?

Yes! Semisweet chocolate chips provide classic sweetness, but you can swap in dark, milk, or even white chocolate chips depending on your preference. Just keep total chocolate quantity the same for best results.
How do I make these cookies vegan?

Try replacing butter with vegan margarine or coconut oil, and substitute eggs with flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). The texture may vary slightly, but it still yields tasty cookies.

Final Thoughts

This Bakery Style Chocolate Chip Cookies Recipe really feels like a little love letter to your sweet tooth. I absolutely love how it produces cookies with that bakery feel—deep flavor, chewy texture, and just the right crispy edges. Whether you’re making them for family, guests, or simply to enjoy with your afternoon coffee, these cookies never fail to bring a smile. Give this recipe a try—you’ll enjoy the process and the delicious payoff. Trust me, once you taste these, they’ll become your go-to cookie recipe for all occasions.