Filed Under: Chocolate | Cookies | Dessert | Videos

Bakery Style Chocolate Chip Cookies

By Tessa Arias
December 16th, 2021
4.92 from 539 votes
4.92 from 539 votes

Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!

Yield: 26 cookies

Prep Time: 15 minutes

Cook: 15 minutes

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.

My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple but they can teach us SO much about the science of baking.

My Ultimate Guide to Chocolate Chip Cookies is still one of my most popular posts. It’s been visited by over half a million people!

Overhead shot of easy chocolate chip cookie recipe

That post actually inspired the creation of The Ultimate Cookie Handbook. And THOUSANDS of you have purchased that book. So I think it’s clear that we’re all obsessed with cookies here.

That’s why I’m SO thrilled to be sharing this recipe for Bakery Style Chocolate Chip Cookies 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 cookies that are golden brown, 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!

Bakery Style Chocolate Chip Cookies ingredients and cookie dough

Best ooey gooey bakery style chocolate chip cookies stacked

How to Make The Best Bakery Style Chocolate Chip Cookies

How to make soft chocolate chip cookies:

The key to the best soft 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, be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly chocolate chip cookies that barely spread. Check out my article on How to Measure Flour here, it’ll forever improve your baking!

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!

comparison of chocolate chip cookies baked immediately vs chilled

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 chocolate chip cookies, make the recipe below keeping these top tips in mind:

  1. Use a kitchen scale to measure your ingredients for the BEST most consistent results
  2. 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 or even an ice cream scoop for bakery quality cookies at home.

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!

comparison of chocolate chip cookies made with baking powder vs baking soda

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.

Side-by-side testing to find the best baking pans! Including nonstick vs. aluminum, and which pans specifically you should NEVER use!

How to Keep Chocolate Chip Cookies Fresh

The best cookies are the freshest, there’s no magical way around that. However, here’s 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, these are 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 new 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!

Bite taken out of thick bakery style chocolate chip cookies

More Chocolate Chip Cookie Recipes

See ALL of my types of cookies recipes & cookie baking tips here!

4.92 from 539 votes

How to make
Bakery Style Chocolate Chip Cookies

Yield: 26 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!


  • 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


  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, and salt.
  3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
  4. 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.

  5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
  6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

  7. 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 Video

YouTube video
Course : Dessert
Cuisine : American
Keyword : chocolate chip cookies, chocolate chips, chocolate cookies, cookies

Photos by Jess Larson.


Tag @handletheheat and use the hashtag #handletheheat for a chance to be featured!

photos of reader's bakery style chocolate chip cookies

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Paula — April 27, 2022 at 7:45 am

    I have been making chocolate chip cookie for decades, always striving to make a better cookie. This recipe is the one I will stick with. I have made this recipe many, many times and everyone loves it. The cookies look amazing and taste wonderful. Sometimes I use only semi sweet chips and sometimes I add mini chips, but I have learned that you get a really good looking cookie by pressing a few chips on top before baking. I like larger cookies, so I actually weigh them and at around 1.85 ounces each, they bake up large and lovely!!! Thank you, Tessa!

    • #
      Haley Wehner — April 27, 2022 at 1:20 pm

      This just made our whole week! Thanks for such a kind comment Paula, we’re so glad you love these cookies as much as we do.

  2. #
    Elizabeth — April 26, 2022 at 8:12 am

    A new family favorite! These are so much fluffier and more delicious than the dense cookies. This is going in the recipe book. All of the tips are so helpful, too!

  3. #
    Marie — April 21, 2022 at 12:15 pm

    Do you have a recipe for raspberry and white chocolate cookies? Thanks

    • #
      Emily — April 26, 2022 at 7:14 am

      We don’t, but great idea for a future recipe!

  4. #
    Marie — April 21, 2022 at 12:13 pm

    Hi, which chocolate chips/chocolate do you recommend to use?

    • #
      Emily — April 26, 2022 at 7:15 am

      Hi Marie! Tessa’s favorite brands of semisweet chocolate chips are Ghirardelli and Nestle 🙂

  5. #
    Ness jones — April 20, 2022 at 8:10 pm

    My new favorite chocolate chip cookie recipe. This is the one! A perfect cookie

  6. #
    Danielle — April 18, 2022 at 5:00 pm

    I’ve made a lot of chocolate chip cookie recipes, and I did not love these. I followed the recipe to a T, I weighed the ingredients, and used all fresh ingredients.

    The flavor of these cookies was kind of bland, and they were not thick or chewy (rather, they were crispy outsides and soft insides). They also dried out quickly.

    I noticed that the cookies spread out quite a bit when baked on a light metal baking sheet, and held their shape better on a dark metal baking sheet.

    Of the dozens of recipes I’ve tried, I still prefer the Brown Eyed Baker Chocolate chip cookies.

  7. #
    Jeanne — April 12, 2022 at 12:49 pm

    This really is the best chocolate chip cookie recipe ! I bake at 375 degrees for 13-14 minutes – maybe its my oven which is old but this makes the best cookie for me. Also I use dark brown sugar -more flavor then light brown sugar.
    Left them scooped out into balls on a silpat cookie sheet for 24 hours. Thank you for this wonderful recipe.

    • #
      Emily — April 13, 2022 at 7:49 am

      So happy you love this recipe, Jeanne!

  8. #
    Fausaga — April 12, 2022 at 2:31 am

    Thank you for this recipe! I made these for my little nieces and the they loved it so much. This will be my go-to cookie recipe from now on.

    • #
      Emily — April 12, 2022 at 9:25 am

      So happy to hear they were such a hit with your nieces and that it’s now your go-to recipe! Thanks for taking the time to comment, we appreciate hearing from you 🙂

  9. #
    Michelle Clark — April 10, 2022 at 7:40 am

    How long do you let them cool on the cookie sheet before removing?

    • #
      Emily — April 12, 2022 at 8:51 am

      Hi Michelle! In the instructions, it mentions to cool for 5 minutes before removing to wire racks to cool completely 🙂 Let me know if you have any other questions!

  10. #
    Rhonda — April 2, 2022 at 3:25 pm

    If I add walnuts do I have to change anything else? Thank you.

    • #
      Emily — April 4, 2022 at 3:52 pm

      Hi Rhonda! You’ll want to replace 1 cup of chocolate chips with 1 cup nuts 🙂 Enjoy your cookies!

  11. #
    bj — March 30, 2022 at 12:10 pm


  12. #
    Lauren Miller — March 29, 2022 at 4:46 pm

    This is my go to recipe for chocolate chip cookies so delicious. I “marinated” my cookies for 48 hours and then baked and they were beautifully raised. However after i marinated them I scooped them into balls then put them into the freezer so I could enjoy whenever. Now after baking, they get flat? Why is this? Should I be putting them out for a little to thaw? Please help!

    • #
      Emily — March 31, 2022 at 9:21 am

      Hi Lauren! What temperature are you baking your frozen cookie dough at? Baking as the original recipe instructs will result in cookies that spread and crisp too much at the edges. Try reducing your oven temperature by 20 degrees lower than the original recipe temperature, and then bake for 2-5 minutes longer than instructed. I hope that helps!

  13. #
    Rachel — March 24, 2022 at 6:19 pm

    I made these cookies and they were absolutely fabulous! I now make a double batch and freeze the dough in ice cream scoop size. Anytime I have people over or just feel like I need a cookie, I set my oven to 350, pop them in and 20 minutes later I have fresh, delicious cookies 🙂

    My friends who have tried them say they are the best they’ve had. Thanks for the great recipe!

  14. #
    Nik Wiles — March 24, 2022 at 10:03 am

    I’d like to preface this review by noting that this recipe is the one I used for my FIRST EVER foray into baking from scratch. I’ve cooked for most of my life, but I can honest to goodness say that in all that time, I’ve never baked anything that didn’t come – at least partly – from a box or bag or refrigerated package. With that said, I admit my review is tinged by inexperience.

    So, with some hilarity at times, I tackled this recipe as my first attempt to bake entirely from the ground up, and I enjoyed it, but even better: I enjoyed the cookies a lot, and I bet they get even better and better as I become more experienced. I so appreciate the tips interwoven throughout the article and the recipe itself, and I can safely promote using the digital kitchen scale for measuring as Tessa instructs. It was easier (in my opinion), I felt more confident given I was already in no-man’s land, and I feel the chocolate chip to dough ratio was especially good, so I am glad I followed the recipe to the letter and measured with Tessa’s advice in mind.

    I had some trouble with some of my cookies (I baked them in several batches) pooling too quickly in the oven and, as a result, being flatter than some of the tastier ones; however, I know that is likely because some of the cookie dough was too warm when it went into the oven. I did not chill my dough overnight, but I did chill my dough once it was balled and put on the cookie sheet for 10 – 15 minutes before baking. My best cookies were the ones that went straight from chilling to the oven itself. However, I only have so much space on my shelves, so other cookies from this batch weren’t lucky enough to go straight from chilling to baking (and those were the flatter ones I mentioned earlier).

    I thank you so much for posting your article and this recipe. I can’t wait to try it again and continue to improve!

    • #
      Emily — March 25, 2022 at 2:13 pm

      Hi Nik! So happy you love this recipe, I enjoyed reading through your experience! I’m so glad to see that you’re using a digital scale to measure your ingredients. I think the reason why your cookies are spreading in the oven is due to your butter being too warm in the beginning. For best results, you want to use cool room temperature butter, which is about 67°F. We have a great photo showing what your butter should actually look like at that temp in THIS ARTICLE HERE, about 1/3 of the way down the page. Making that adjustment should make a huge difference in the outcome of your cookies 🙂 I’d also highly recommend “marinating” your dough overnight with your next batch as it improves the texture and flavor even more! I hope that helps, please let me know if you have any questions, I’m happy to help!

  15. #
    M C — March 22, 2022 at 9:31 am

    I want to try these today…would it be okay to cut the ingredients in half to make half a batch?

    • #
      Emily — March 22, 2022 at 9:51 am

      Sure, that’ll be fine! Just as a tip, you’re welcome to make the full recipe, complete the “marinating” process, then freeze half the batch to bake at a later time! More details are included in the pink tip box above the recipe if you’re interested

  16. #
    Sam — March 18, 2022 at 5:31 pm

    I make this recipe with only one sub. Gluten free flour… and it’s incredible! Even folks who can eat gluten love it!

  17. #
    Karen — March 16, 2022 at 12:58 pm

    Best Chocolate Chip Cookie I’ve made. My husband & kids LOVED them (as did I)!

  18. #
    Andrea Schmidt — March 13, 2022 at 5:38 am

    I used mini chocolate chips because they are so cute and I added an 1/8 tsp of cinnamon for the antioxidants. They are so good. It wasn’t difficult at all. These are my go-to ccc. Absolutely love these and I highly recommend.

  19. #
    Sarah — March 12, 2022 at 7:17 pm

    These cookies look so good my mouth is watering and I dont know how i can wait 72 hours to eat them! I liked the idea of adding some oats to this recipe that another person used. How would I do that? Do i just add 1/2 cup to the flour mixture? or do i need to substitute a half cup of flour for the oats?
    I will comment again after I make these.

    • #
      Emily — March 15, 2022 at 8:26 am

      We haven’t tried adding oats to these cookies, so I can’t say for sure! Keep in mind that if you do add oats, you won’t want to refrigerate the dough more than 48 hours as oats are a very drying ingredient. Also, feel free to bake up a few right away to enjoy and refrigerate the rest of the dough, we can’t wait that long either 🙂 If you’d rather use a tested cookie recipe using oats, check out our Oatmeal Chocolate Chip Cookies. I hope that helps!

  20. #
    Zainadii — March 7, 2022 at 7:39 pm

    The best chocolate chip cookie ever!! This is now the only chocolate chip cookie I make!

    • #
      Emily — March 8, 2022 at 10:19 am

      That’s so great to hear! Happy you love this recipe 🙂

  21. #
    Alyssa — March 5, 2022 at 9:43 pm

    I followed the recipe exactly and there was 3 entire batches and every single one was different and didn’t taste good

    • #
      Emily — March 9, 2022 at 1:02 pm

      Sorry to hear you experienced issues with your cookies, Alyssa! Do you use a digital scale to measure your ingredients? Did you substitute any ingredients? I’d love to help figure out what went wrong with your cookies so you can try them the way they’re meant to be! Please let me know if you’d like help troubleshooting further.

  22. #
    HILARY — March 4, 2022 at 10:32 am

    This is my go to chocolate chip recipe for some time now. I love to bake and always try new recipes for family favorites. I have to look no further for chocolate chip cookies since I have been making these. Thank you!

    • #
      Emily — March 8, 2022 at 11:27 am

      That’s so great to hear how much your family loves this recipe, thanks for taking the time to comment!

  23. #
    Robin Ann Bryant — March 3, 2022 at 11:31 am

    YUMMY!!! I have made these a few times now and they turn out great every time. 🙂

    • #
      Emily — March 4, 2022 at 10:02 am

      So happy you love this recipe! Thanks for the comment!

  24. #
    Paula — February 27, 2022 at 8:08 pm

    New favorite recipe!!! Posting a picture on my Instagram.

  25. #
    Danielle — February 25, 2022 at 3:32 pm

    These are quite delicious!

  26. #
    Shannon Rowe — February 24, 2022 at 2:04 pm

    Hi Tess, I love this recipe and I was wondering about changing up the vanilla and wanted to get your opinion. I recently bought some Madagascar & Mexican Pure Vanilla Extract and wasn’t sure if it would be good for this recipe. Or do you have another one in mind? Shannon

    • #
      Emily — February 25, 2022 at 9:21 am

      Hi Shannon! Tessa loves using Nielsen Massey, Simply Organic, or McCormick brands; however, she does recommend saving the expensive extracts (like Nielsen Massey) for uncooked or lightly flavored preparations like frosting, custard, or whipped cream so they can shine. Feel free to experiment with your vanilla! 🙂

  27. #
    Brittany — February 24, 2022 at 11:42 am

    I wasn’t a big fan. I baked a few batches and no matter the baking time they came out with a doughy consistency.

    • #
      Emily — February 25, 2022 at 9:08 am

      Sorry to hear you had issues, Brittany! Do you use a digital scale to measure your ingredients? I’ve not heard of these cookies having a “doughy consistency” before, how long did you bake them for? Do you have an oven thermometer to ensure that your oven is at the proper temperature?

  28. #
    Newman — February 23, 2022 at 8:32 pm

    What happens if you go over 72 hours in the fridge?

    • #
      Emily — February 24, 2022 at 9:30 am

      Hi there! Check out this article HERE for more details 🙂

  29. #
    KTO — February 23, 2022 at 5:51 pm

    Crispy on the edges, soft and chewy in the middle.

  30. #
    Amber Reynolds — February 23, 2022 at 1:01 pm

    So this is my go to cookie recipe. A client asked if I could do half red velvet and half chocolate chip
    Would you recommend subbing out a quarter cup of flour and replace with unsweetened cocoa powder if I tried turning these into red velvet?

    • #
      Emily — February 24, 2022 at 9:44 am

      We haven’t tried that, so I can’t say for sure! Please let us know how it goes if you give it a try 🙂

  31. #
    Alison — February 20, 2022 at 12:27 pm

    Ever try so sub some cake flour for the AP flour?
    Maybe 2C AP and 1C cake?

    • #
      Emily — February 22, 2022 at 4:44 pm

      While we haven’t tried cake flour in this specific recipe, Tessa has experimented using cake flour in cookies before, and I don’t know if I’d recommend it, but feel free to experiment! You can find more details HERE.

  32. #
    Houda — February 18, 2022 at 4:46 pm

    Alright, so I am trying to make cookies for more than 1 year and after using more than 10 recipes I can I finally say that I found THE recipe.

    Omg Tessa you’re the best, I love you ❤️❤️❤️

    • #
      Emily — February 22, 2022 at 4:58 pm

      Yay!! So great to hear you found your go-to recipe!

  33. #
    Katie — February 17, 2022 at 7:33 pm

    Hi, I saved/pinned this recipe for the first time years ago and have loved it. I recently went to use it and noticed that it has changed/updated. I was wondering if you would be republishing the original? These are great, but I personally liked the other ones better.

    • #
      Emily — February 22, 2022 at 3:34 pm

      Hi Katie! This recipe has not been changed, except perhaps small improvements to clarify instructions. Are you thinking of our Ultimate Chewy Chocolate Chip Cookie recipe instead?

  34. #
    Ty — February 16, 2022 at 10:33 pm

    They were great, nice and chewy on the inside & crispy edges. Wish I could share a pic on here 😀

  35. #
    NayNay13 — February 16, 2022 at 8:15 am

    the best recipe by far and wide! I have made these now multiple far having the batter rest for 24 hours is the way to go!!! do not change any variations, this is the ultimate

    • #
      Emily — February 16, 2022 at 9:41 am

      So happy to hear how much you love this recipe!

  36. #
    Alicia — February 15, 2022 at 1:54 am

    Hands down the best chocolate chip cookies I’ve EVER made! Measured all ingredients – could definitely be the key! Thank you!!!

    • #
      Emily — February 15, 2022 at 9:37 am

      Wonderful! So happy to hear that!

  37. #
    Charlotte — February 11, 2022 at 2:00 pm

    SO good! Made them for a group and got rave reviews. I sprinkled a little extra sea salt on top which made them even better. Will bake again soon!!

  38. #
    Ash — February 11, 2022 at 8:21 am

    Love this recipe !!! Thank you!

    I was curious though has anyone tried this recipe as a small cookie cake? Like with an 8 inch round pan?

    • #
      Emily — February 11, 2022 at 10:07 am

      Hi Ash! I’ve heard of some of our readers creating a “sheet cake” out of this recipe using a half sheet pan, so I’m sure it’d work just fine, but know you’ll need to adjust the baking time. Also depending on if you use the full recipe, you may need to use more than one pan. I’d recommend checking out our Chocolate Chip Cookie Cake recipe instead, if you’re looking for something that we’ve tested 🙂 Let us know how it goes!

  39. #
    Nosheen — February 6, 2022 at 7:32 pm

    Best chocolate chip cookies recipe thank you so much for sharing.

  40. #
    Amy — February 3, 2022 at 5:05 pm

    Came out perfect! Will be making these again. I used 1/2 white chocolate and 1/2 semi sweet. Look forward to trying some of the other cookie recipes so I can compare them. Thanks.

    • #
      Emily — February 7, 2022 at 3:49 pm

      So happy you loved them, sounds delicious with two different types of chocolate, yum!

  41. #
    Josh — February 3, 2022 at 7:22 am

    Your recipe says 3 cups of APF, but also says 380g. Shouldn’t 3 cups of APF actually be 360g? I have a batch marinating, and split the difference by going with 370g.

    • #
      Emily — February 3, 2022 at 10:20 am

      Hi Josh! Please check out our Ingredient Measuring Guide HERE. Tessa came up with 127 grams equaling 1 cup of AP flour over time. It’s basically a combination of her Spoon & Level cup weight averaged out, what she learned in culinary school, factored with the weight of a cup of Gold Medal flour vs. King Arthur Baking by their nutrition label, alongside the averages of 1 cup from some of her go-to resources like Cooks Illustrated. It’s a bit hard to explain, but hopefully that gives you some context! Let us know what you think of your cookies 🙂

  42. #
    Kristine — January 27, 2022 at 5:15 pm

    I could swear that I made these cookies for Christmas and they had 2 eggs plus 1 egg yolk. Is that so, or am I crazy. Is that a different cookie recipe?

  43. #
    Brittney — January 26, 2022 at 7:32 pm

    Best, consistent chocolate chip cookie recipe. I’ve found great success with weighing our all ingredients, using a large cookie scoop, extra fine baking sugar, and even making the recipe vegan by subbing for plant based butter, egg replacer, and oat milk chocolate chips. Sprinkle a little coarse sea salt on top for some extra yum :). Oh! And maybe y’all already know this and I’m the last to figure it out, but remove the parchment as a whole off the pan to keep the cookies in a uniform shape (achieved by using cookie scoop).

    • #
      Emily — January 27, 2022 at 10:19 am

      So happy to hear your vegan substitutions worked well with this recipe, yay!

  44. #
    Darcy — January 24, 2022 at 11:36 am

    This is my go-to cookie recipe! I have made sooo many different recipes and this is by far my favorite. I’ve made it probably 20+ times now and they always turn out perfect! My only tweak is I always add oats to the dough (my grandma used to make them that way). These are so delicious, thank you!!!

    • #
      Emily — January 24, 2022 at 3:17 pm

      So happy to hear this is your go-to recipe, Darcy! Thanks so much for taking the time to comment, we appreciate you letting us know!

  45. #
    Charl — January 22, 2022 at 12:39 pm

    If I make these cookies in a cupcake pan, do I need to butter the pan first? I usually bake my cookies on a cookie sheet with parchment paper. THANK YOU.

    • #
      Emily — January 24, 2022 at 3:15 pm

      Hi Charl! We haven’t tried making these in a cupcake tin, but I’d recommend using non-stick cooking spray or buttering the pan first, just to ensure easy removal. Let us know how it goes!

      • #
        Charl — January 30, 2022 at 11:13 am

        The cookies came out looking like mini muffins as opposed to cookies. I tried baking them with and without non-stick cooking spray and non-stick cooking spray was the way to go. However, I like my cookies to look like cookies so I won’t bake them in a cupcake pan again. The cookies were delicious either way and I will make them again!

        • #
          Emily — February 1, 2022 at 9:38 am

          So glad you gave them a try! They’d be super cute with a bit of buttercream frosting piped on top, like little cookie cakes! Thanks for letting me know how it went 🙂

  46. #
    Kristi — January 21, 2022 at 1:02 pm

    Fantastic recipe!!!!!

  47. #
    Amy H — January 21, 2022 at 7:06 am

    WOW! I’ve made more CC cookies than I care to admit and I must say this recipe tops them all. I followed it exactly as written, just made them smaller and got almost 4 dozen. I baked them for 12-13 minutes and cooled for 2 minutes before moving to cooling rack. They are perfect. I’ll be making more today as we like to keep baked cookies in the freezer. Thank you!

    • #
      Emily — January 21, 2022 at 10:14 am

      Yay! So happy you love this recipe so much! Thanks for sharing your baking time, we appreciate it! To make your cookies last even longer in the freezer, we actually suggest freezing the raw cookie dough balls and baking from frozen. That way you’ll have fresh cookies at a moment’s notice, and bonus, the frozen dough balls last up to 6 weeks 🙂 Click HERE for more details if you’re interested!

  48. #
    Debi — January 19, 2022 at 10:25 am

    Cookies taste amazing! Reminds me of the cookies guests get at the Double Tree hotel. In my opinion, the needed more baking time.

  49. #
    Lucille — January 18, 2022 at 7:13 pm

    Best cookie recipe ever! Chock full of chocolate chips, with crunchy ends and a soft and chewy center . It’s everything you could want in a chocolate chip cookie. Must marinate at least 24 hours to bring out the flavor. This is my family’s most requested cookie!!

    • #
      Emily — January 19, 2022 at 9:39 am

      So happy it’s a family favorite!

  50. #
    Leslie — January 18, 2022 at 6:57 pm

    I love to bake, but never really make cookies. This is actually my first time making chocolate chip cookies and they were PERFECT!

    • #
      Emily — January 19, 2022 at 9:41 am

      Amazing!! So happy to hear how much you loved this recipe, thanks so much for letting us know 🙂

  51. #
    Shannon Dopko — January 18, 2022 at 11:48 am

    I have made these a few times now, they are delicious and a big hit with the family!
    Definitely my go to chocolate chip cookie recipe now.
    I have let them “marinate” in the fridge for up to 48 hours and the flavours intensify.

    • #
      Emily — January 18, 2022 at 12:04 pm

      Marinating the dough does wonders, doesn’t it?! So happy this is your go-to recipe! Thanks so much for taking the time to comment, we appreciate it 🙂

  52. #
    Carmen — January 17, 2022 at 12:15 pm

    These. Are. So. Good. Just a great go-to when you want a standard, but REALLY good CCC. I’ve made 2 batches 🙂

    • #
      Emily — January 18, 2022 at 11:25 am

      So happy you love them! They’re my favorite as well 🙂

  53. #
    Lorissa — January 16, 2022 at 5:57 pm

    Best cookies ever! This will forever be my go-to recipe for chocolate chip cookies! Everyone who’s had these cookies when I make them, LOVES them!

    • #
      Emily — January 18, 2022 at 10:58 am

      Yay! So happy to hear how much this recipe is loved, thanks for the comment!

  54. #
    Shea Mask — January 16, 2022 at 3:57 pm

    This is the perfect recipe for Chocolate Chip Cookies. I have been making them with melted butter and they always turn out ok, but the cool room temperature butter is a game changer. They turned out absolutely perfect.

    • #
      Emily — January 18, 2022 at 10:59 am

      So happy you experimented with the difference in butter temp, it really is a game changer! Thanks for sharing 🙂

  55. #
    Esther Chow — January 16, 2022 at 3:48 pm

    These cookies were so yummy! They were nice and thick and chewy.

  56. #
    Terri Cuomo — January 16, 2022 at 10:01 am

    I’ve searched for years for the perfect chocolate chip cookie. These cookies far exceeded my expectations. They are perfect in texture and taste every time I make them! I am done searching and have found the perfect cookie! Thank you Tessa!!!!

    • #
      Emily — January 18, 2022 at 10:56 am

      Wonderful to hear this! So happy you’ve found your favorite, thanks so much for letting us know!

  57. #
    Jane — January 16, 2022 at 5:33 am

    This is my go-to chocolate chip cookie recipe. I can’t say enough about how well this recipe works! Everyone raves when I make them. Thanks to Tessa, baking these make me a Cookie Queen!

    • #
      Emily — January 18, 2022 at 11:08 am

      So happy to hear this, Jane! Thanks for taking the time to comment, we appreciate it 🙂

  58. #
    Debbi Srp — January 16, 2022 at 12:32 am

    This is my favorite Chocolate Chip Cookie recipe. No need to look for another!! The texture is soft and chewy with the brown sugar. I change up what I add in from white chocolate chips and Reese’s Pieces, Dark Chocolate chips and dried cherries. Perfect every time!

    • #
      Emily — January 18, 2022 at 11:09 am

      Your add-ins sound absolutely delicious, yum!

  59. #
    Cristina — January 15, 2022 at 10:47 pm

    The best recipe ever! I’m doing it all the time.

  60. #
    Becky Rudella — January 15, 2022 at 10:31 pm

    The Bakery Style Cookies are sooooo good! If you haven’t tried this recipe, you need to do it and share the cookies with others. You will be everyone’s favorite baker! The crispy edges, slightly gooey chocolate center, and all of the flavors from the perfect combination of ingredients make these the best!

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