Bakery Style Chocolate Chip Cookies
Prep time
Cook time
Total time
Perfectly baked chocolate chip cookies that are slightly crispy and chewy with the perfect amount of chocolate chips.
Recipe type: Cookie
Cuisine: Dessert
Serves: 18-20
  • 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)
  1. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat.
  2. In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
It's common for chocolate chip cookies to turn out flat. Here are a few helpful tips. Do not over mix 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. Recipe has been updated from 2¼ cups all purpose flour to 2½ cups all purpose flour.
Recipe by Stuck On Sweet at