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.
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
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!)
- Marbled Chocolate Chip Cookies (classic and double chocolate chip cookie dough in one cookie!)
- Peanut Butter Chocolate Chip Cookies (for serious PB lovers only!)
See ALL of my types of cookie recipes & cookie baking tips here!
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.
I make these cookies so much! My family can’t get enough of them. Any time I have guests over they always say how amazing the cookies turned out and ask about a recipe.
I love this recipe! I was wondering if this could be used to make a cookie cake?
If so, could I freeze it first like I do my normal cookies? I typically chill cookie dough then make balls and freeze! Would you freeze in a huge ball or put into a pan and freeze dough?
Thank you
Hi Ashley! We haven’t made this recipe into a cookie cake, but I’d imagine it’d work! You could totally put the dough into the pan, cover and chill overnight (don’t forget that marinating period for best texture and flavor!), and then freeze. As a reference (or an alternative recipe), feel free to check out our Chocolate Chip Cookie Cake! 🙂
Hands down BEST recipe I have ever baked. Perfect every time and the instructions easily to follow. Important to note, the refrigerator the dough part makes all the difference absolutely and your ingredients can’t be over room temperature. I begin using mine 40-45 min after I set up. I bake 5 dozen biweekly for a deli. I make one batter refrigerate it while I make the next. By the time I finish the 3rd batter, I take out the first one, scoop onto cookie sheets, put back in refrigerator and do the same with the rest. By the time I’m done scooping all the cookie dough, the first cookie sheet pans are ready to bake. I use a larger size cookie scoop and get 22 cookies per batter.
Great recipe! I appreciate the temperature info regarding the softened butter. I was able to tweak this recipe a little (used a cold egg since my butter was too warm, all white sugar with a tablespoon of molasses, and added flax meal and some nuts) and they worked out perfectly. I also halved the recipe and got 23 cookies using a tablespoon scoop.
This is my go to chocolate chip recipe and hasn’t failed me yet in the years I’ve been making them! I add cinnamon and toasted walnuts and let the dough sit as long as possible.
Thank you for sharing!
Ooo love your additions!
I have never baked before and these turned out perfect!
These turned out amazing! So glad I came across this recipe. It’ll be my go to from now on
Oh my gosh these are absolutely delicious had the perfect crispy outside and chewy inside 😍
Made these last week and they were devoured! Making more today ☺️ delicious. Thanks for sharing your recipe
Hi Carissa! I am so glad to hear you enjoyed this recipe!
Hello. Can I replace half or maybe a quarter of the All purpose flour for bread flour?
Hi Christine! We haven’t tried that with this recipe, but feel free to experiment with that! Alternatively, feel free to try Tessa’s Ultimate Chewy Chocolate Chip Cookie recipe here, or Tessa’s Brown Butter Chocolate Chip Cookie recipe here, both of which already include bread flour. I hope that helps! Happy baking!
I have an AMAZING chocolate chip cookie recipe that uses 1/2 bread flour and 1/2 cake flour. No AP flour. Trust me, you must try that combo with this recipe. I’m anxious to try this recipe as is, though.
I have been on a quest for the best chocolate chip cookie and this is the one! I love this recipe.
I chilled the dough for 48 hours then added more chocolate chips on top right before putting them in the oven they came out beautiful. I experimented with the time and found I like them best when using a medium scoop and 12 minutes.
1. Will adding chopped walnuts change the outcome of these cookies in any way?
2. Can the dough be scooped onto baking sheet and then chilled for the 24-72 hrs. rather than chilling before scooping?
Thank you!
Hi Nancy! Yes, feel free to add any nuts you like to these cookies – we just recommend keeping the total amount of mix-ins about the same as written in the recipe. Regarding chilling your cookie dough, you can certainly scoop it before chilling – however, I’d recommend portioning out the dough and placing it in an airtight container or inside a ziptop bag, to prevent the dough from drying out in the fridge. If you’d like more information on this, check out Tessa’s article ‘The #1 Reason You Should Chill Your Cookie Dough’ here. I hope this helps! Let us know what you think of these cookies once you have given them a try 🙂