The Best Bakery Style Chocolate Chip Cookies
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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-to recipe for cookies!
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!
SHOP THE RECIPE – HERE ARE SOME ITEMS I USED TO MAKE THIS RECIPE.
Cookie Dough Scoops (set of 3) – I use these all time when baking cookies. My cookies always turn out the same size and it saves a ton of time. They are also great for scooping muffin and cupcake batter as well as ice cream!
Non-stick baking mat – These help cookies not stick to the pan and help minimize trash!
KitchenAid Mixer Artisan Series Mixer – This one is a no brainer. I love my KitchenAid Mixer. It’s simple to use and does a wonderful job of mixing all kinds of doughs, batters, etc.
Nielsen-Masey Pure Vanilla Extract – This vanilla extract is just the best. It will take your flavor to the next level and a little goes a long way.
Silicone Spatulas – These are wonderful for all types of cooking, but I love a good spatula to scrape the bowl while mixing. It’s important to get all the dough incorporated and a strong spatula is the way to do it!
The Best Bakery Style Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies are crispy, chewy and soft. They have a ton of flavor due to adding extra vanilla, salt and brown sugar. This is my go-to recipe for cookies!
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled (may need an additional 1/4 cup if dough seems too wet).
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar (you can use light, but I prefer dark)
- 1 tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees and line a cookie sheet with parchment paper or a non-stick silicone baking mat; set aside. (The cookies do require chilling time, so when you are ready to bake, prepare the pan and preheat the oven.)
- In a medium bowl mix together dry ingredients - flour, baking soda, baking powder, and salt; set aside. To measure flour, spoon it into your measuring cup until it's mounded over then use a straight edge to level it off.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too), cream together butter, granulated sugar and brown sugar until smooth and creamy. Add vanilla extract, and eggs and mix well until dough looks smooth and pale in color, scraping down sides of the bowl as necessary.
- With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until the dough comes together. Overmixing can cause tough and flat cookies.
- Lastly, stir in the chocolate chips by hand to prevent overmixing.
- Measure 3 tablespoons of dough (a cookie dough scoop is helpful for this) and place on cookie sheet, cover and refrigerate for at least 2 hours. You can refrigerate overnight or freeze them if you want to bake them later. Chilled dough bakes better. If the dough is too warm, the cookies can flatten out.
- Place 6 chilled cookie dough balls (I do 6 at a time so they don't spread into each other) on the baking sheet and bake for 9-12 minutes (baking time will depend on your oven. Mine bake for 11-12 minutes) until edges are golden and the center is still pale in color.
- If your cookies are flat use this tip! - Place a round cookie dough cutter or glass bowl that's a little larger than the cookie over each just baked cookie and gently swirl it in a circular motion. This allows the edges to be tucked in creating a round cookie that sets up neatly. Cool on cookie sheet for 5 minutes before removing to a cooling rack to cool completely.
Notes
It’s common for chocolate chip cookies to turn out flat. Here are a few helpful tips. Do not overmix the dough, just mix enough for it to come together and stir the chocolate chips in by hand. Chill cookie dough so that’s it’s very cold – you can even put it in the freezer to chill even further – if the dough is room temperature or warm, it will spread faster when baked.
You may have under measured the flour a bit – add more if needed – the dough should not be sticky or soft but not so crumbly that you can’t form it into a ball.
Lastly, do not put cookie dough on a warm cookie sheet – make sure that the cookie sheet has cooled or use a new one for the second batch. With all this said, the flavor of the cookies will not change even if the cookies spread! I make these all the time and they don’t flatten out on me, but I follow all the tips above to prevent flat cookies.
Cookies will last 3-4 days, covered, at room temperature. Cookies and cookie dough can be frozen for up to 3 months. No need to thaw frozen cookie dough before baking. However, they may take an additional 1-2 minutes to bake.
This recipe makes about 22 cookies, give or take depending on how you measured the dough.
This recipe has been updated September of 2025.
Absolutely delicious! Best cookie recipe I’ve used in a long time. This will be my go-to moving forward!
does the recipe only make 6 cookies? can i make them smaller if i do how long do i bake them
Hi Judith – should make about 18 cookies! I typically make then larger, about 3 tablespoons of cookie dough per cookie.
Can I just say THANK YOU. Like job well done! 👏🏼👏🏼 These are my FAVORITE cookies. I haven’t made these in three years due to a strict diet and I’m about to make these…I can’t wait!
I’m excited for you!!
I love this chocolate chip cookie recipe, I’m just curious why you changed the format of the recipe I like the old way,
Hi Valery! thank you for the heads up. I fixed the issue. I recently made some updates to my recipe cards which caused some issues on some older posts. I appreciate you reaching out to me!
Absolutely delicious cookies! The best recipe ever!
I am SO glad you enjoy them!!
I would love to add nuts to this recipe. What amount would you suggest? 1/2 cup or 1 cup
1 cup!
hi, do you think you could use gluten free flour with these? they are the best cookies and wish i could share with some of my GF family!!
I would use the cup for cup brand if you do!
I’ve been using this recipe for years as well. I will say I prefer the original recipe much more. The flavor and texture of the cookie is better in my opinion. Please email me the original if you can. I feel like the flour measurements, sugar measurements, and vanilla were different. These taste good too, but again, I prefer the flavor and texture of the original.
Hi Erin – this is the original recipe. The only thing I changed was to spoon and level the flour and I increased the vanilla by a teaspoon. Sugar measurements are exactly the same!
I have a GF recipe that comes out exact texture flavor…I use this recipe for regular and compared to the GF. No one could tell a difference. If you want it let me know, the difference is using red mill GF baking flour and baking soda and powder in correct measurement combo…this is what I came up with that is identical to this recipe
WET
½ cup butter regular or dairy free
⅓ cup granulated sugar
⅓ cup light brown sugar
⅓ cup dark brown sugar
1 large egg room temperature
2 teaspoons vanilla extract
DRY:
1 ½ cups Bob’s Red Mill GF 1:1 Baking Flour Blue Bag ½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips(add more as you like)
Same instructions and refrigeration time as this except bake at 350 for 10-14min. Make sure you do the full chill time. Good luck.
Thanks for sharing!!
can you use marg instead of butter??
I haven’t tried it but let me know how they turn out!
About to make this cookies but the recipe says 3 hours for chilling time as opposed to the blog where it says 30 minutes! Could you clarify how long and if in the freezer or fridge? Thanks!!
Hello! Sorry about that. Freeze for 30 minutes. Chill for 3 hours.
Hi! I was wondering if it was okay to just use white sugar?
Unfortunately no. If you used just white sugar you would have more of a sugar cookie. The cookie probably would be a little drier as well.
You can add molasses to white sugar and it’s the same thing 🙂