Bakery-style chocolate chip cookies are soft, chewy, and packed with rich chocolate chunks, delivering the perfect balance of gooey centers and slightly crisp edges. Made with simple ingredients and a few baking tips, these cookies bring the irresistible taste and texture of your favorite bakery right into your kitchen.
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🍫 The Ingredients
A handful of quality ingredients like real butter, pure vanilla, and premium chocolate come together to make these cookies truly incredible. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Chocolate – We love big chunks of semi-sweet chocolate for these cookies. However, you go with semisweet chocolate chips, too. Bittersweet chocolate is a great substitute. You can also use milk chocolate chips, if desired.
- Butter – We use unsalted butter; however, salted butter will still yield delicious cookies. The better the quality of the butter, the better your cookies will be. For chewier cookies, go with a combination of shortening and butter (1 cup each).
- Sugar – Dark brown sugar has molasses, which works wonderfully for the flavor profile of these cookies. However, light brown sugar can be substituted with no problem.
- Add-ins – If desired, in addition to the chunks of chocolate, you can stir into chopped peanut butter cups (1 to 1½ cups), chopped nuts (1 cup), or even 1 cup chopped dried fruit.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Choosing the right cookie sheet makes a big difference in making bakery-style cookies. We recommend a sheet that has no more than two raised sides (preferably just one raised side). These allow for better air circulation and yield evenly baked cookies that are lightly crispy on the edges and chewy in the center.
👩🏼🍳 How To Make Bakery-Style Chocolate Chip Cookies
- Step 1: Beat the butter for 30 seconds.
- Step 2: Beat in both sugars, baking soda, and salt for 2 minutes.
- Step 3: Beat in the eggs and then the flour.
- Step 4: Stir in the chocolate.
- Step 5: Place mounds on cookie sheet(s) 3 inches apart.
- Step 6: Bake until golden (tapping the baking sheet on the counter occasionally). Cool on a rack.
🙋🏽♂️ Frequently Asked Questions
Bakery-style chocolate chip cookies are typically larger, softer, and chewier with a slightly crisp edge, achieved by using specific ingredient ratios and baking techniques.
Yes, you can freeze the dough in portions and bake fresh cookies whenever you want, preserving their fresh-baked taste.
To prevent excessive spreading, chill the dough before baking and use room-temperature butter, which helps the cookies hold their shape better.
Eating uncooked bakery-style chocolate chip cookie dough is generally not safe due to the risk of harmful bacteria in raw eggs and uncooked flour
🍪 Other Classic Cookie Recipe
Ready to make a batch of cookies that will rival your favorite bakery? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Bakery-Style Chocolate Chip Cookies
Video
Equipment
- 2 cookie sheets preferably with only 1 raised side
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¼ cups all-purpose flour
- 12 oz semi-sweet chocolate roughly chopped
Instructions
- Preheat oven to 350°F.
- In a stand mixer (or large bowl with an electric hand mixer), beat the butter on high speed for 1 minute, scraping down the sides as needed.1 cup unsalted butter
- Add both sugars, baking soda, and salt. Beat on medium for about 2 minutes, scraping the bowl occasionally.1 cup dark brown sugar, ½ cup granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt
- Beat in the eggs, one at a time. Beat in the vanilla. Beat until combined.2 large eggs, 1 tablespoon vanilla extract
- Slowly and gradually add and mix the flour, and beat on medium-low until fully incorporated.2¼ cups all-purpose flour
- Use a large wooden spoon or spatula to fold the chopped chocolate into the dough.12 oz semi-sweet chocolate
- Drop dough by ¼-cup portions 3 inches apart onto 2 un-greased cookie sheets. If you only have one pan, bake them in two batches.
- Bake for 7 minutes. Remove cookie sheets and firmly tap them on the counter (or large cutting board). Return to the oven and bake for another 2 minutes. Remove from the oven and firmly tap the cookie sheets on the counter once more. Return to the oven and continue baking until edges are slightly browned.
- Remove from the oven and let cool on the cookie sheets for about 5 minutes. Use a spatula to transfer the cookies to a rack to cool.
Susan says
Love, love! Your Chocolate Chip cookie recipe. Cause I’m a bit of a chocolate freak…added broken 70% chocolate bar pieces and extra semi-sweet! Hubby has declared this recipe to be his favourite! Thanks for sharing xx
Kris Longwell says
Hi Susan! Yay!! We are so happy you (and your hubby) are loving the chocolate chip cookies!!! And there is nothing wrong with amping up the chocolate!!! Even better!Thanks so much for sharing and the awesome review. That means the world to us! xo Kris & Wesley
Diane says
Interesting pan suggestion about not using four-sided. I’m thinking you could invert a pan and try it that way if it’s all you have.
Thank you for sharing your recipe!