Tessa’s Recipe Rundown
Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste!
Texture: Thick and chock full of gooey chocolate with slightly crisp edges.
Ease: No special ingredients, equipment, or skills needed!
Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one.
Cons: None.
Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.
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My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple and can teach us SO much about the science of baking.
The Ultimate Guide to Chocolate Chip Cookies is still one of my most popular posts, visited by over two million people.
That post inspired the creation of my second cookbook, The Ultimate Cookie Handbook. And since THOUSANDS of you have purchased that cookbook, I think it’s clear that we’re all obsessed with cookies here.
That’s why I’m SO thrilled to share this Bakery Style Chocolate Chip Cookie recipe with you today. In my opinion, it’s the perfect easy everyday chocolate chip cookie recipe. This homemade recipe is simple to make and yields thick, beautiful golden brown cookies, crisp at the edges and gooey at the center.
Watch the video below to step into my kitchen and see exactly how to bake these delicious cookies with me. I give tons of tips and tricks for getting perfectly thick cookies with chocolate chunks, and you can see what every step of this recipe should look like!
There’s actually a time-lapse video shot of these cookies cooling right after I took them out of the oven. You can see that they hardly shrink or deflate as they cool. If you only beat the butter and sugar for 2 to 3 minutes max, your cookies shouldn’t deflate!
Sprinkle of Science
How to Make The Best Bakery Style Chocolate Chip Cookies
How to Make Soft Chocolate Chip Cookies
The key to the best soft, Bakery Style Chocolate Chip Cookies is to take the chocolate chip cookies out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection once you allow them to cool completely.
Also, measure your flour correctly to improve your baking forever. Too much flour will lead to dry, dense, or crumbly chocolate chip cookies that barely spread.
Why Are My Chocolate Chip Cookies Flat?
When making cookies, be sure your butter is at a cool room temperature before beating with your sugar. It shouldn’t be greasy or overly soft otherwise it’ll melt and spread the cookies too much.
The warmer your chocolate chip cookie dough is when it enters the oven, the thinner and flatter your cookies will be. To prevent flat cookies, try freezing your balls of cookie dough while your oven preheats. Learn more about how to bake THICK cookies here.
Better yet, refrigerate your chocolate chip cookie dough for 24 to 48 hours. This ‘marination’ process will transform your chocolate chip cookies by making them thicker, chewier, and more flavorful! Plus, this is a perfect way to make your delicious cookies ahead of time. Read more about the magic of chilling your cookie dough here. NOTE: chilling is OPTIONAL for this recipe but using chilled dough will enhance your cookies!
How to Make CHEWY Chocolate Chip Cookies
One of the keys to CHEWY chocolate chip cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.
For extra chewy cookies, try adding an extra egg yolk to this recipe. You can also replace half or all of the all-purpose flour in this recipe with bread flour for an ultra-chewy bite.
How to Bake Chocolate Chip Cookies
For the BEST Bakery Style Chocolate Chip Cookies, make the recipe below keeping these top tips in mind:
- Use a kitchen scale to measure your ingredients for the BEST most consistent results.
- Make the recipe exactly as written, without substitutions, at least the first time you bake it.
Use the correct baking pan and a spring-loaded cookie scoop for bakery-quality cookies at home. More on that below!
Why Use a Cookie Scoop?
Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautifully uniform, evenly-shaped, evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!
What’s the Difference Between Baking Soda and Baking Powder?
Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods.
Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable – just take a look at the impact the type of leavener used had on each of the cookies below, and find out more in my Baking Soda vs. Baking Powder article here.
Which Baking Pan is Best for Cookies?
Take a look at the chocolate chip cookies below. These cookies are all the same batch of cookie dough, baked at the same temperature of 350°F, baked for the same amount of time of 12 minutes. The only difference? The type of baking pan used!
Check out my Best (and WORST) Baking Pans article here for more details on the science of baking pans.
How to Keep Chocolate Chip Cookies Fresh
The best cookies are the freshest, there’s no magical way around that. However, here are a few tricks to keeping them fresh and soft for as long as possible!
Can You Freeze Chocolate Chip Cookies?
I love the taste of cookies straight from the oven the best. I always keep pre-scooped balls of chocolate chip cookie dough in a resealable bag in my freezer, so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already-baked cookies soft, see below for my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
How to Keep Cookies Soft
To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
A tortilla is a favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention, it fits into a round cookie tin pretty perfectly.
How to Refresh Stored Cookies
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
Tessa’s Favorite Tools for This Recipe:
- Large 3-tablespoon size cookie scoop for that bakery-style texture
- Or use a medium 1.5-tablespoon size cookie scoop and bake only for about 10-12 minutes instead
- Nordic Ware Natural Aluminum Baker’s Half Sheet won our side-by-side comparison of the best baking pans
- 12″x16″ non-stick parchment paper for the best bake and easiest cleanup!
- The Ultimate Cookie Handbook: Your Guide to Baking Perfect Cookies Every Time by Tessa Arias
More Chocolate Chip Cookie Recipes:
- Ultimate Chocolate Chip Cookies (these are CHEWIER than this recipe)
- Coconut Oil Chocolate Chip Cookies (dairy-free)
- Browned Butter Toffee Chocolate Chip Cookies (ultra flavorful!)
- Giant Reese’s Pieces Chocolate Chip Cookies (thick and delicious!)
- Peanut Butter Chocolate Chip Cookies (for serious PB lovers only!)
See ALL of my types of cookie recipes & cookie baking tips here!
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Bakery Style Chocolate Chip Cookies
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
- 2 large eggs, at room temperature
- 2 cups (340 grams) semisweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.
Recipe Notes
Photos by Jess Larson.
Previous Baking Challenge
This recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!
Hi, in your article on chocolate chip cookies, you mention using both baking soda and baking powder but this recipe only uses baking soda. Why the difference?
Hi Ellen! Tessa created this recipe to yield specific results. You can learn more about baking soda vs. baking powder here. 🙂
Can you make these without eggs?
Hi Lacey! I wouldn’t recommend leaving out the eggs in this recipe. Eggs contribute structure, moisture, color, flavor, tenderization, and more to baked goods, and we haven’t found any substitutes that can quite replicate all that eggs bring to a cookie. That being said, feel free to experiment with alternatives and see what works for you. Good luck and Happy Baking!
You can try using flax seeds with water as a vegan replacement for eggs 1 tbsp Flaxseed and 3 tbsp water equivalent to one egg
Good information Question – Can I use more white sugar and less brown sugar? I think the brown sugar makes the cookie to sweet
Hi Julie! You are more than welcome to experiment with using more granulated sugar than brown sugar in this recipe. However, one of the keys to chewy chocolate chip cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier. Therefore, changing the ratios will give you a different taste and texture in your final product. For more information on this, check out The Ultimate Guide to Chocolate Chip Cookies here. I hope this helps! Happy baking 🙂
Hey, great recipe! I just wondered whether I could make a big batch and then shape the dough and freeze it to have another day? TIA
Hi Emel! Absolutely, you can! We recommend letting the dough chill in the fridge for 24-72 hours before transferring it to the freezer. This will result in a more flavorful and better-textured cookie even after they are frozen. For more tips on freezing and chilling your cookie dough, check out Tessa’s ‘How to Freeze Cookie Dough’ article here. Hope you enjoy! Happy Baking!
They are amazing and easy to make,I believe that putting the dough in the frig.is the key.😊💚
Mine came out awful, I have no idea where I went wrong. They were all puffed up rather than flat and didn’t even look like cookies:(
Hi Charmaine! I’m sorry to hear that these cookies didn’t turn out as they should! Without having baked alongside you, it’s difficult to say exactly what went wrong here – but here are a few of the possible culprits:
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mismeasure ingredients (particularly flour) and throw off the entire chemistry of a recipe – resulting in dry cookies that don’t spread as they should. Check out Tessa’s article here, where she talks about how to measure ingredients correctly to ensure accuracy every time.
– How old are your leavening agents? If your baking soda/powder are not fresh, they won’t do their jobs and your cookies can fail to spread. Baking powder and baking soda can also lose their effectiveness long before the expiration date on the packaging. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here.
I hope something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
Hi Ms Kristen these were the best cookies i loved each and last bite
Hi Ms. Kiersten! I have a question, when I bake the chocolate chips cookies accordingly with your recipe, I usually double the recipe. I want to make them again doubles but I need 4 sticks of Unsalted butter but I only have 2 sticks of butter, so can I use I Can’t Believe it’s not Butter Light to add? Thank you God Bless.
Hi there! So glad to hear that you enjoy this recipe so much! We have only tested this recipe using real butter. The product you’re referring to, I believe, is an oil-based substitute, so I wouldn’t recommend using that – but feel free to experiment if you wish and let us know how it goes 🙂
One of the most delicious cookies. I didn’t have vanilla flavoring but still tasted SO good
These cookies are so good I have struggled with making cookies the right way and your article talking about how to make non flat cookies helped so much!
So glad to hear that, Heather!
This is THE BEST chocolate chip cookies I’ve ever baked in my ENTIRE LIFE!
Hi Kathleen! So glad to hear that you loved these cookies! Thanks so much for the comment 🙂
Hello,
I’ve been looking for the right recipe for me for a while now.
I just want to get sure before I bake it.
is this the right Recipe for:
1.Super soft cookies, especially on the inside.
2.Cookies should not be hard at all, but should be thick and chewy when you bite into them.
3. Extremely delicious!
Thanks for your answer!
Hi Noah! I think Tessa’s Soft Chocolate Chip Cookies recipe here may be exactly what you’re looking for. I would also recommend reading Tessa’s article on How to Bake THICK Cookies here for more insight into making thick cookies. Let us know what you think of those cookies once you have given them a try!