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.
Do you use regular or mini chocolate chips?
Hi Jennifer! You can use either, but we typically use regular-sized chips. Let us know what you think once you’ve given these cookies a try! 🙂
Best homemade cookies I’ve ever made ! This recipe is amazing!
Very good recipe. Even my husband who doesn’t usually eat cookies LOVED them!
Notes
-I don’t have full size oven working with a deLonghi toaster oven keep this in mind
-add a dash of nutmeg brings out even more flavor ❤️
-I made this recipe 4 times 1st time I accidentally added too much brown sugar (mixed for dark and light brown) I let it rest 15hr in fridge 2nd time I did it exactly as said waiting 22 hrs in fridge they ended up cakey for me so 3 time I purposely put 275 gr brown sugar (mixed for dark and light brown) waited 13hrs in fridge and they came out sooo perfect I repeated for the 4th time with the 275gr and they are perfection
so if you are having same issue as I was try adjust I still think this is a 5 star recipe in my case just needed a slight adjustment
-butter for me tillamook unsalted has worked the best with this recipe
Has anyone made these cookies without adding salt? I’m trying to eat a lower salt diet and wondering if it’s necessary to add salt to this recipe.
Hi Tami! These cookies will work without salt, but they may be a little bland. I still suggest adding a little – half a teaspoon or so. Enjoy!
Thanks so much for the response! I ended up making them without adding the salt and we honestly didn’t feel like anything was missing. 🙂
Just made these to send to relatives tomorrow. I taste tested one and they are excellent. Thank you!
I followed the recipe exactly and these are horrible. the flavor is fine but they are poofy and under baked inside. not sure what else could be wrong since I’ve read through the reviews first and made sure to have all the correct things going for me during the process. still came out a flop.
Hi Cat! It sounds like you may have added too much flour accidentally! 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 mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe – and in this case, prevent the cookies from spreading correctly, so you end up with weird dense hockey pucks. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! The other thing could be how old your leavening agent is. If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not rise properly, fall after baking, and much more. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! I hope this helps! 🙂
Can you use dark brown sugar instead of light?
Thank you, can’t wait to try this
Hi Valerie! That should work just fine! It will give these cookies more of a butterscotchy flavor from the extra molasses in the dark brown sugar. That extra molasses also means that dark brown sugar also contains more moisture, so it may change the texture of the cookies slightly – but it should be a fun experiment 🙂 Happy baking!
Hey there! Could you please tell me the approximate weight in grams that we should be shooting for for the 3 tablespoons per cookie ? I like to weigh each scoop of dough before cooking. Thanks so much! I love your recipes!
Hi Eileen! We are so happy you enjoy Tessa’s wonderful recipes! I’m sorry, we don’t have a weight measurement for that. We just use a spring-loaded 3-Tablespoon cookie scoop to portion out all the cookies, so they’re the same size. If you wish to do it by weight instead, I recommend just measuring one cookie out with a cookie scoop (or tablespoon, if you don’t have a cookie scoop), weighing that one, and then going based off that for the rest of the batch 🙂 I hope that helps! Happy baking!
Loved these cookies, will be making more!
I’m sorry but I don’t like this recipe. My cookies are too puffy.
Hi Deborah! I’m sorry to hear that your cookies didn’t turn out as you’d hoped. There are a number of reasons why that could be. Here are a few ideas:
– 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 mis-measure ingredients, namely flour, and packing too much flour into a recipe will create a thicker, tougher cookie that doesn’t spread well. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
– How old is your leavening agent? If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not spread as they should, among other things. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
– Another thing could be how long you creamed your butter and sugars together for, and how warm your butter was at this time. Both have a huge impact on a cookie’s outcome. Have a look at this article, where Tessa discusses both and the repercussions on the resulting baked goods!
– What type of pan are you baking on? Different materials of pans conduct heat differently, so some will cook the bottom too quickly, and not leave the cookie appropriate time to spread out gently and evenly. Tessa shows the differences between a variety of baking pans in this article here!
Hopefully something here helped! Feel free to reach back out to us with any further questions or to continue to troubleshoot – we are always happy to help!! 🙂
I made this recipe over the weekend and it was amazing!! I brought a bunch of them into work the next day and y co-workers said they were some of the best chocolate chip cookies they have had. I look forward to trying some of your other delicious looking recipes. BTW you are so right about the type of pan being used yielding different results. I tried 2 pans. The first pan the cookies came out to a good size and thickness. The second pan I tried they were flatter and larger in diameter. Thanks Tessa!!
I made this recipe today and it was really good. I used a 2 tablespoon scoop and a silicone baking mat and they turned out great. It was a nice change from the tollhouse recipe that I have memorized