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Home » Recipes » Dessert » Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies

By: Rebecca  |  Published: April 29, 2017  |  Updated: July 10, 2020  |   View Our Affiliate Disclosure Policy

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These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips! via @sugarandsoulco

These Bakery Style Chocolate Chip Cookies are perfection! They’re big, thick, and chewy and loaded with milk and semisweet chocolate chips!

Close up photo of a stack of chocolate chip cookies.

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.

These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

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!

These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

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.

These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

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!

These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

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:

  1. Follow the directions 😉
  2. Melted butter, not softened, and make sure it’s unsalted!
  3. Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
  4. 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 😉
  5. 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
  6. Let cool on the pan for at least a few minutes before transferring to a cooling rack.
These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

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
These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

Bakery Style Chocolate Chip Cookies

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Close up photo of a stack of chocolate chip cookies.

Bakery Style Chocolate Chip Cookies

Rebecca Hubbell
These Bakery Style Chocolate Chip Cookies are perfection! They’re big, thick, and chewy and loaded with milk and semisweet chocolate chips!
4.67 from 6 votes
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Prep Time 1 hr 10 mins
Cook Time 17 mins
Total Time 1 hr 27 mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 303

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

  1. 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 😉
  2. Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
  3. 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
  4. Let cool on the pan for at least a few minutes before transferring to a cooling rack.

Nutrition

Calories: 303kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 42mgSodium: 111mgPotassium: 93mgFiber: 1gSugar: 27gVitamin A: 290IUVitamin C: 0.1mgCalcium: 35mgIron: 1.5mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

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Comments

  1. Tracy L. says

    December 15, 2018 at 11:49 am

    5 stars
    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!

    Reply
    • Rebecca Hubbell says

      December 15, 2018 at 9:15 pm

      I’m so glad you enjoyed the cookies, Tracy and your sister made them for you! Pecans sound like a great addition!

      Reply
  2. Anna says

    January 12, 2018 at 4:15 am

    5 stars
    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

    Reply
    • Rebecca Hubbell says

      January 12, 2018 at 11:15 am

      Yay, I’m so glad you enjoyed them, Anna!

      Reply
  3. Anita M. Peters says

    October 10, 2017 at 10:02 am

    5 stars
    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!!!!!

    Reply
  4. Christina says

    July 22, 2017 at 1:25 pm

    Can I ball the dough prior to cooling the dough?

    Reply
    • Rebecca says

      July 22, 2017 at 1:32 pm

      I don’t think it should be an issue ?

      Reply
  5. Denise says

    June 16, 2017 at 7:21 am

    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 ?

    Reply
    • Rebecca says

      June 18, 2017 at 3:55 am

      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.

      Reply
  6. Holly says

    May 7, 2017 at 10:45 pm

    5 stars
    The most perfect cookie. Ever. I followed the recipe to a t and it was amazing! Professional grade! Thank you for sharing! ❤️?❤️

    Reply
    • Rebecca says

      May 8, 2017 at 9:55 pm

      Yay, Holly! So glad you loved them!

      Reply
  7. helen says

    April 30, 2017 at 10:59 pm

    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!

    Reply
    • Rebecca says

      May 1, 2017 at 2:35 pm

      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. 🙂

      Reply
  8. Mercedes says

    April 30, 2017 at 11:22 am

    1/4 cup sized balls? Is that correct? Or is it a typo? 😀

    Reply
    • Rebecca says

      April 30, 2017 at 1:02 pm

      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.

      Reply

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