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
- 2 cups all-purpose flour 260g
- 2 tablespoons malted milk powder 20g
- 2 tablespoons corn starch 18g
- ½ teaspoon baking soda 3g
- 1 teaspoon salt 6g
- 1 cup light brown sugar 225g, packed
- ¾ cup unsalted butter 170g, melted
- ½ cup granulated sugar 110g
- 1 large egg room temperature
- 1 additional egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 cup milk chocolate chips see notes
- 1 cup semisweet chocolate chips 185g, 6.5oz.
Instructions
- In a medium bowl, whisk together the 2 cups all-purpose flour, 2 tablespoons malted milk powder, 2 tablespoons corn starch, ½ teaspoon baking soda, and 1 teaspoon salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup light brown sugar, ¾ cup unsalted butter (melted), and ½ cup granulated sugar until smooth.
- Add in 1 large egg, 1 additional egg yolk, and 1 tablespoon vanilla extract and beat until light and creamy. About 5 minutes.
- Add the dry ingredients to the wet ingredients a little at a time, mixing between each addition.
- Fold in most of the 1 cup milk chocolate chips and 1 cup semisweet chocolate chips.
- Measure the dough into 1/4 cup-sized balls, or about 3 ounces each. I use a #16 cookie scoop. If desired, press additional chocolate chips into the top of the dough.
- Chill uncovered in the fridge for 2 hours.
- Preheat oven to 325°F and place balls on a parchment-lined cookie sheet at least 3 inches apart. Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.
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
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