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Close up photo of a stack of chocolate chip cookies.
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4.72 from 7 votes

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!
Prep Time1 hr 10 mins
Cook Time17 mins
Total Time1 hr 27 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 303kcal



  • 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



  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.


Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 111mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.5mg