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.
Just made my second batch since Friday! My lot love them. My first batch were about half inch thick so have used a little less flour this time. Still amazing! I’ve also subbed the white sugar for light brown caster sugar and there is a subtle caramel flavour. Just for all you other Brits out there 2 sticks of butter is one cup! Thanks Jessica Erin for sharing your recipe and tips?
Yeah!! So glad you like them Sarah!
These are the flattest cookies I’ve ever made. I don’t understand what I did wrong. I followed the recipe exactly, chilled the dough in the fridge for an hour and a half, and they come out as thin as a crepe! The flavor is delicious but I really need help with this height.
Hi Shannon! Oh no! Are you sure you you put the right amount of baking soda and baking powder or could they have been expired? What temp did you use? I would suggest 375 if they turned out flat. You could also try to chill the dough even longer – overnight even. Hope this helps!
I had the exact opposite problem! I don’t know what happened but this was the driest cookie dough I’ve ever worked with. I managed to get the dough into balls and popped them in the oven praying for a miracle and they didn’t even spread out a little bit. They came out as golden brown balls of dry dough. some of them even crumbled in the oven! It was a disaster! Totally not blaming the recipe, I’m sure I must have screwed up somewhere… I will have to try again some time.
Darn! Perhaps you measured incorrectly? Hopefully they turn out better the next time.
Helloo, I’m planning on making these cookies and I have a quick question, I only have brown sugar,so can I use that alone to replace the white sugar? And how would it affect the cookies?
Hi! I’ve never just used brown sugar but I am assuming it will give the cookies a more caramel taste as well as make them chewier. I don’t think it should affect them too much. Let me know how they turn out!
I think I found this recipe sometime around Christmas last year and I had to come back just to leave a comment and say it is by far my favorite I even tweak it with things like peanut butter or white chocolate chips, etc. Thanks for this recipe!!
You’re so welcome! Glad you enjoy them so much!
Wow! These look incredible! I can’t wait to give them a try! 🙂
Tried the recipe. And looooved it! I would go for less chocolate chips next time. Btw, I am a super newbie in baking, this is my 3rd time baking cookies. And I just want to thank you for an easy and helpful tips. Thank you!!!
You are so welcome!!
Made these cookies and they turned out better than the toll house cookie recipe that I usually make. These cookies came out perfect.
Wonderful! SO glad you love them!
Thank you thank you thank you! I have been looking for the right cookie recipe for a while and I finally found it. I absolutely adore the outcome I get with these. Much love!
You’re so welcome Megan!
Hi Jessica, Thanks for the recipe. It is great. Also love your name. I named by baby born in ’87 Jessica Erin, too! Blessings!
aww thank you for the kind comments!
Could I make them less sweet? But I don’t know how many cups of sugar should I put
Yes you can definitely make them less sweet. I would reduce the amount of chocolate chips by about 1/4 or a 1/2 and reduce the amount of granulated sugar by 1/4. Enjoy!
Thank you 🙂