These Bakery Style Chocolate Chip Cookies are perfection! They’re big, thick, and chewy and loaded with milk and semisweet chocolate chips!
So, I’m not really sure how it happened, but I’ve been sharing the pieces of my life with you here on the blog for over four years now and somehow, I’ve never shared my Bakery Style Chocolate Chip Cookies recipe with all of you.
I mean, it’s pretty much the king of desserts next to the chocolate cake.
I guess, technically, I have shared my Chocolate Chip Cookie Sticks recipe with you in December and my Double Chocolate Chip Pudding Cookies have been a hit for years.
Both super delicious, but today, I’m giving you this glorious recipe for Bakery Style Chocolate Chip Cookies and I promise you, you want to go make them RIGHT NOW!
Now chocolate chip cookies might not be everyone’s all-time favorite, but I think we all have a soft spot in our hearts for them, don’t we?
And there are so many ways to make them.
And while there are plenty of variations that I love, there’s nothing I enjoy more than perfectly simple bakery-style chocolate chip cookies.
When I say bakery style, I’m talking big, thick, and chewy cookies loaded with both milk and semisweet chocolate chips.
They’ve got that crisp bottom and edges with a perfectly soft center, and if you grab one right out of the oven you’ll find loads of gooey chocolate chips awaiting you!
Now, while the recipe and process are very simple, it’s important that you don’t skip any of the steps or you won’t get perfect cookies like these.
Important Recipe Notes:
- Follow the directions 😉
- Melted butter, not softened, and make sure it’s unsalted!
- Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
- A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I’ll forgive you 😉
- 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
More Delicious Cookie Recipes!
- Peanut Butter No Bake Cookies
- Birthday Cake Pudding Cookies
- Chocolate Chip Cookie Bars
- Butterbeer Pudding Cookies
- Christmas Sugar Cookies
- Irish Cream No Bake Cookies
Bakery Style Chocolate Chip Cookies
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Bakery Style Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter melted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 additional egg yolk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips1
- 1 cup semisweet chocolate chips
Instructions
- Cream together melted butter and sugars in a large bowl or stand mixer fitted with a paddle attachment.
- Add in the vanilla, egg, and egg yolk and beat until light and creamy.
- In a separate, medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients a little at a time, mixing between each addition.
- Fold in chocolate chips with a wooden spoon.
- Cover and chill in the fridge for 1 hour.2
- Preheat oven to 325°F and measure dough into 1/4 cup-sized balls, place balls on an ungreased cookie sheet at least 3 inches apart.3 Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.4
Video
Notes
- A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I’ll forgive you 😉
- Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
- 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Talita Robinson says
Not sure what I did wrong but my batter came out very runny:(
Rebecca Hubbell says
Hi Talita, I’m not sure as this cookie dough should be the opposite of runny, do you maybe not add enough flour?
Tracy L. says
My sister made these for me and added pecans. It was amazing! Crisp at first bite and then chewy on the inside. Refrigeration is the key for this texture. Not too sweet and the chocolate chip ratio was perfect. She used a cookie scoop so the cookies were thicker vs. larger. It was perfect! I’m not the baker in the family but I know a good cookie. So many chocolate chip recipes out there and I’m always disappointed. This is a keeper for sure!
Rebecca Hubbell says
I’m so glad you enjoyed the cookies, Tracy and your sister made them for you! Pecans sound like a great addition!
Anna says
I have baked so many different recipes of chocolate chip cookies and they were either good or better. This so far is the best which made me write a comment, more like a thank you Rebecca 🙂 . Only change I made is the light brown sugar to brown because I don’t have light brown. And you are correct they are thick and chewy! Thank you Rebecca! Mabuhay, Anna from the Philippines
Rebecca Hubbell says
Yay, I’m so glad you enjoyed them, Anna!
Anita M. Peters says
I made these, but I changed it up just a tad, I put Milk, Dark chocolate chips in it, but also added peanut butter and pecans.! They are excellent!!!!!
Christina says
Can I ball the dough prior to cooling the dough?
Rebecca says
I don’t think it should be an issue ?
Denise says
Hello!
O would like to know if I can let the dough chill for longer than 1hr?
And also, would you recommend I get all the dough baked or I can store it in my fridge for any time I want ?
Rebecca says
Hi Denise, Yes, you can definitely chill it for longer, but it might be a little harder to scoop and roll so I’d let it soften just a bit out of the fridge if it’s hard. I would bake within a few days.
Holly says
The most perfect cookie. Ever. I followed the recipe to a t and it was amazing! Professional grade! Thank you for sharing! ❤️?❤️
Rebecca says
Yay, Holly! So glad you loved them!
helen says
HI REBECCA! YOUR CHOC. CHIP COOKIES SOUND GREAT! YOU DON’T SEE THAT OLD TECHNIQUE OF USING MELTED BUTTER, AT ALL ANYMORE. CAN’T WAIT TO MAKE THEM. – QUES.- CAN I OMIT THE SALT. CANNOT STAND SALTY/SWEET SENSATION IN MY MOUTH. UGH!!! IT’S A GREEK THING! LOL!
Rebecca says
Hi Helen, the salt in this recipe isn’t for making them salty, not like fleur de sel. It just helps give balance to the sugar and bring the butter flavor to life. However, omitting the salt will not change the chemistry of the cookie and you are free to leave it out if you prefer. 🙂
Mercedes says
1/4 cup sized balls? Is that correct? Or is it a typo? 😀
Rebecca says
Hi Mercedes, yes, it is correct, I know it seems like a weird measurement but it’s the best way to describe it. Basically you want your balls to be made with about a 1/4 cup of dough. Of course, you can make them smaller if desired, but just ensure that you reduce the baking time.