Bakery Style Chocolate Chip Cookies are crispy, chewy and soft. They have a ton of delicious flavor due to adding extra vanilla, salt and brown sugar. This is my go-t0 recipe for my favorite!
I could eat all the cookies in the world.
If they’re chocolate chip. Well…I take that back. Cookies are my thang, one of my favorite sweet indulgences and one of my very favorite desserts to make. So yes. I could eat all the cookies in the world.
What’s your favorite sweet treat?
Chocolate chip cookies are easily my favorite, which is why I am so ecstatic about this bakery style chocolate chip cookie recipe!
These are one of my best cookie recipes ever and I have made quite a few!
The BEST! Why? Because they are the perfect size – on a scale from 1-10, 1 being the smallest cookie and 10 be the largest, they’re like a 6 or 7. Not too big but definitely not too small (who wants a small cookie anyway?) They’re crispy on the outside and incredibly chewy and delicious on the inside. The perfect combo for any cookie, right?
And they bake up beautifully – they don’t get flat or stay in a clump, they spread nicely and, and are perfectly chewy.
Ugh, I love these!!
See? I mean check.these.out. I did put the dough in the refrigerator for 30 minutes or so. I typically chill all of my cookie dough recipes as I find they bake up much nicer that way.
Plus. Chilled cookie dough? Yes please!
Now, if you like a crispier cookie, you could bake these a little longer than I did. I am a sucker for gooey soft cookies so I kept mine just slightly browned on the edges.
Oh what a beautiful a thing. Look at all those chocolate chips! They create mounds of delicious gooey chocolate and give the cookies that bakery style look.
I have to mention – these are amazing warm, with ice cream and FROZEN. Yes, I put some in the freezer and munch on them at night.
Those are the best nights ever.
You HAVE to make these. Please!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2½ cups all-purpose flour (add an additional ¼ cup if dough seems too sticky)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 2 cups chocolate chips (I used semi-sweet)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
- In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter, granulated sugar and brown sugar until light and fluffy - about 2 minutes. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mix until the batter is smooth.
- With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together. You do not want to over mix the dough, otherwise the cookies can flatten when baked.
- Lastly, mix in chocolate chips with a spoon. Measure 3 tablespoons of dough per cookie, place on cookie sheet, cover (if you don't cover them they will dry out) and refrigerate for at least 3 hours. You can refrigerate over night or freeze them if you want to bake later. Cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
- Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is still light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack.