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.
I made these cookies for my family and they were delicious. Everyone loved them! I was wondering if it would alter the recipe to add walnuts?
So glad they liked them Suzanna! Yes, you can add walnuts! That would be delicious!
Hi Jessica!
I love the puffy look of your cookies. In my opinion, puffiness adds so much personality. 8 have tried several chocolate chip recipe and all of them call for baking soda, which usually does not contribute to a full cookie. I have done recipes also with both baking soda and powder, like yours, and still haven’t achieved the look I was going for. The only time I have gotten the level of puffiness I was looking for was when I used all baking powder, but I think it may have altered the flavor of my cookie a bit. Do you have any special tips that will ensure my cookies come out puffy. (Like mixing/stirring methods, etc.)
Also, I like the way margarine makes a soft cookie bottom all the way around the cookie. Have you ever tried margarine. Is it recommended substitution for your recipe?
Thank you!
Hi Amber! Thanks for your comment and questions. If you read the notes section below, you can view some of my tips. My suggestions would be to not overmix, make sure the dough is chilled and lastly that you have enough flour. Measuring flour is difficult because everyone does it differently. If the dough seems too sticky and wet, then add 1/4-1/2 cup more flour until it clumps up nicely. Hope this helps!
I just want you to know that i made these cookies today and they came out perfect! My mom was an awesome baker. I can cook really well but baking is not my thing. My cookies always came out flat. I did everything you said, including adding extra flour and chilling the dough. Perfect! Thank you so much!
You are so welcome! Glad you liked them!
I love this so much that I just whipped up another batch and it literally took no time. I used to buy the tube at BJ’s from Tollhouse but my sons said this is so much better.
These cookies held their shape perfectly and tasted delicious!!
Wonderful! Glad you liked them!
I have a question can these be made with salted butter if I don’t have unsalted butter
Yes! Just omit the added salt if you use salted butter.
These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!
Hi! I love this recipe! I am thinking of making it again with almond flour? Do you know if I should change the measurements or keep it the same?
I am so glad! Honestly…I’m not quite sure. I would try it with keeping it the same though.
Hello,
A quick question, is the oven temp. Supposed to be 375 or 350?
Hi Rannie – 375 is correct. However, if your oven runs hot, 350 would work better. In my old oven, 375 was perfect. I have new ovens now and 350 actually works better so it’s a hit or miss. Try 375 but just watch them carefully…make sure to take them out when they look almost done – the center should still look under-bake. As they cool on the cookie sheet they will continue to bake a little more and the center will set.
Thank you so much Jessica! I made the dough yesterday and refrigerated for 24 hrs. I just baked a few to test them out. They are THE best looking chocolate chip cookies so far. I baked ones for 10 mins and the other ones for 11mins. Even though it’s only a minute difference, I can see the colour changed a lot. I’m not sure which one tastes better yet! I’m still waiting for the cookies set completely.
I tried one that was almost set but it was still too soft in the centre. Thank you so much for sharing and I’ll update you which ones I like better!
Hello, have you tried adding nuts to this recipe? If so, do I need to make any adjustments to the recipe?
go ahead! No changed needed.
Without question the BEST chocolate chip cookie recipe EVER.
Love hearing that! thanks Maryanne – so glad you like them!!
Yes they are awesome!!!
By following your recipe I’ve learned how to make my 1st cookie from scratch! Mine tweak though (added cinnamon to my mix) but still is amazingly good!!!
Love the addition of cinnamon – I will have to try that next time!
HelloIm trying this tonight YAYY ???looking forward to it I’ve made plenty ?but I’m so inconsistent I’m trying to find something that balances perfectly taste and texture ? I think I’m tweaking too much I will stick to basics
I hope you like them Tiffany! I get a lot of comments on how much everyone likes the flavor. Make sure to read the entire recipe and the notes section with tips. Enjoy!
How many cookies does this recipie make?
Depending on the size, about 18 large cookies. You could make them smaller and get quite a few cookies from this recipe, at least 24+
About 18 large cookies. You can make them smaller if you need to make more as these are considered more of a “bakery size.” If you make them smaller, I’m guessing you could get 24+ cookies. Enjoy!
This a good recipe, although you might want to add the chill time at the beginning of the recipe. That requires a much longer rep time than 22 minutes.
Thank you for the advice – I added additional time to the prep time. Enjoy!
Also, should not suggest preheating your oven before starting since you have to chill the dough. I had a hot oven and no cookies to bake for 30 minutes to an hour
Thank you for your comment Chelsea. You can test the recipe to see if this works, but I always preheat my oven, even if the cookie dough is chilled. Chilling cookie dough helps develop flavor and prevents cooking from spreading too much. let me know if you try them without preheating and let me know how they turn out!
I think Chelsea meant that you should wait to preheat, until the cookies are already in the fridge for a while.
By the way, my daughter made these and they were AMAZING! She did the same thing, though – preheated too early 🙂
Thanks for the awesome recipe!