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: Super easy 30-minute recipe.
Why You’ll Love This Recipe: Easy, delightful chocolate chip cookie recipe. I’ve made this recipe probably 100 times always 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 three 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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
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!
I love this time-lapse video 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
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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
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
Photos by Jess Larson.
About how many does 1 recipe make?
The yield is located in two different places in red, at the top of the blog post right above Tessa’s Recipe Rundown, and also below the title of the recipe in the directions 🙂 Both areas also include the prep and cook time 🙂
Great recipe – easy to make. Taken out of the oven at 12”, cooled for 5 first bite yum. Rest of dogs is in the fridge to marinate. Hope to see a difference. This will be my “go to chocolate chip” Thank you Tessa!!!
I can’t wait to hear what you think after marinating your batter! I’m so glad you love this recipe so far 🙂
These are big thick chocolate chip cookies. So easy to make! Love them!
First time I’ve made an all butter chocolate chip cookie that didn’t come out flat.
Woohoo!! I’m so happy to hear that! These are a fave of mine for sure, I’m glad you loved them!
Recipe speaks for itself. There is a reason Tessa is named the cookie queen! My favorite and go-to cookie recipe! I always freeze half of the dough so I can have a fresh, warm cookie on hand.
Aw, thank you so much! You just made my day 🙂
Can you add peanut butter to this recipe
I haven’t tried that, you’d have to experiment with it 🙂 You’re welcome to switch out the chocolate chips for peanut butter chips, which I’m sure would taste heavenly! I’d recommend trying my Peanut Butter Chocolate Chip Cookie recipe too!
My One and Only Go-To Recipe from the Cookie Goddess Herself! Thank you!!
So awesome to hear this!!
Can I chill the cookie dough for 24 hours before baking them?
Absolutely! I highly recommend it actually! You can read (and see!) what a different chilling your batter does in my article “The #1 Reason Why You Should Chill Your Cookie Dough” 🙂
I wanted to bake these right from the freezer. I thought I had read that you said to bake 20 degrees lower (330F) and I can’t remember how many minutes? Thanks.
That’s actually located in my article about How to Freeze Cookie Dough 🙂
Good morning Tessa!
I hope you are doing well.
I just want to thank you so much for your recipes and for teaching me the importance and science behind every single one of them. You are amazing, and I’m soooo glad that I found you! All the recipes that I’ve made turn out great!❤️
Thank you so much for your kindness and for these wonderful recipes and lessons you share every day! It means the world to me, since baking is my passion and I am more than grateful to learn from a Pastry Chef like you! It’s an honor!
You are incredible! Keep moving forward and I wish you the best in everything you do! What I love the most about you, is the charisma and the great vibes that you give in every single video that you make! You are special and my role model in baking! Thank you so much! Have a blessed day!
Wow, Gabrielle! Thank you so much for taking the time to write such a sweet comment, you just made my day! 🙂
Bummed! Made these cookies and they came out a little cakey and poofy, not flat like bakery cookies. Thought I followed the recipe to the T, but must have messed up somewhere.
Oh no! It sounds like you may have accidentally added in too much flour, Susanna! It’s a common issue. I’d definitely recommend using a kitchen scale to weigh your flour when baking
So delicious, definitely the best chocolate chip recipe I’ve ever made. A few tips I have for others/beginners following the recipe is:
1.**** Let the dough marinate for 24 hours in the fridge it is a game changer. I baked a couple right after mixing and although they were still delicious it did not hold a candle to the ones I left in the fridge overnight.
2. Weigh out your butter, sugars, flour on a scale to make sure you have the right amount.
3. For something different I tried putting in salted caramel chips and chocolate chips, it is so friggin good you won’t regret it (unless you hate caramel of course)
4. If you are lazy like me/love fresh baked cookies roll them into balls before putting them in a Ziploc bag in the fridge. They’ll need to be a bit cold for this so I would suggest putting the freshly mixed dough in the fridge for a bit or doing it once they’ve been in the fridge for a day (you will need to let the dough sit out as suggested for a while until it is warm enough to shape). I usually don’t bake them all right away but leave them in the bag and pop a couple in each night for fresh baked deliciousness. It also saves me from eating them all on the spot (if you have no self restraint like me I would suggest this).
All-in-all a perfect recipe, my only complaint is that every person I give them to demands these cookies whenever I see them so now I have to do double batches and may soon have to triple it lol.
Love your add-in of the salted caramel chips, yum! I’m so happy you love these cookies so much! I’d suggest not leaving the batter in the fridge for more than 72 hours as explained in this article here: https://handletheheat.com/the-1-reason-why-you-should-chill-your-cookie-dough/ I do recommend that marinating period, but after that I’d recommend putting them in the freezer for still quick and easy access 🙂 Obviously that all depends on how many cookies you’re keeping in the fridge and how quickly you’re enjoying them 😉
This is my go-to chocolate chip cookie recipe. I have made it as written and everyone loves them. When I make them for my diabetic father, I swap out the sugars with diabetic friendly sugars (Lakanto). When I make them for myself, I use the lakanto instead of white sugar and use 3/4 cup of brown sugar and use extra flour to compensate for the reduction in sugar. I also use 2 cups of whole wheat flour and 1 cup of regular flour. All versions of this recipe are a hit!
So happy your substitutions have worked well!