These bakery-style chocolate chip cookies are thick, soft in the center, and packed with rich chocolate flavor. They have crisp edges, a chewy middle, and that irresistible fresh-from-the-bakery look and taste, all made easily at home.
Why You’ll Love This Recipe
These cookies are generously sized and have a perfect balance of texture and flavor. The dough comes together quickly without chilling, making it ideal when you want impressive cookies without extra waiting time. They stay soft for days and freeze beautifully, making them perfect for gatherings, gifting, or cookie trays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour – 3 cups (375 g)
baking soda – 1 teaspoon
baking powder – ½ teaspoon
fine sea salt – 1 teaspoon
unsalted butter, melted and slightly cooled – 1 cup (226 g)
brown sugar – 1 ¼ cups (250 g)
granulated sugar – ½ cup (100 g)
large eggs – 2, room temperature
vanilla extract – 2 teaspoons
semi-sweet chocolate chips or chunks – 2 cups (340 g)
Directions
Preheat the oven to 190°C (375°F). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix just until combined. Do not overmix. Fold in the chocolate chips evenly throughout the dough.
Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing cookies about 7 cm (3 inches) apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 16 large bakery-style cookies
Preparation time: 15 minutes
Baking time: 10–12 minutes per batch
Total time: approximately 30 minutes
Variations
For extra richness, replace half of the semi-sweet chocolate with dark chocolate chunks.
Add 1 cup chopped walnuts or pecans for a classic bakery crunch.
For a sweeter cookie, use milk chocolate chips instead of semi-sweet.
Sprinkle a small pinch of flaky salt on top of each cookie before baking for a sweet-salty finish.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a small piece of bread in the container.
For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature or warm briefly in the oven at 160°C (325°F) for 4–5 minutes before serving.
FAQs
Why are my cookies flat?
Flat cookies usually result from butter that is too hot or overmixing the dough. Make sure the butter is slightly cooled before mixing.
Can I chill the dough?
Yes, chilling for 30 minutes will create slightly thicker cookies, but it is not required for this recipe.
Can I make smaller cookies?
Yes, use a 1½ tablespoon scoop and reduce baking time to 8–9 minutes.
How do I know when the cookies are done?
The edges should be set and lightly golden while the centers remain soft.
Can I freeze the dough?
Yes, scoop the dough into portions and freeze for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
What type of chocolate works best?
Semi-sweet chocolate chips or chunks give the best balance of sweetness and richness.
Why use more brown sugar than white sugar?
Brown sugar adds moisture and chewiness, keeping the cookies soft longer.
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Do these cookies stay soft the next day?
Yes, they remain soft for several days when stored properly.
Can I double the recipe?
Absolutely. This recipe doubles well for parties or large cookie trays.
Conclusion
These bakery-style chocolate chip cookies deliver everything you want in a classic cookie: size, softness, and deep chocolate flavor. Whether you’re baking for a special occasion or simply treating yourself, this recipe creates cookies that look and taste like they came straight from a professional bakery.
Thick, chewy, and loaded with chocolate, these bakery-style chocolate chip cookies have crisp edges, soft centers, and are made effortlessly at home for that fresh-from-the-oven indulgence.
Author:Sophia
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:30 minutes
Yield:16 large cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine sea salt
1 cup (226 g) unsalted butter, melted and slightly cooled
1¼ cups (250 g) brown sugar
½ cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (340 g) semi-sweet chocolate chips or chunks
Instructions
Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth and glossy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually mix in dry ingredients until just combined. Do not overmix.
Fold in chocolate chips evenly throughout the dough.
Using a 3-tablespoon scoop, portion dough onto prepared sheets, spacing cookies about 3 inches apart.
Bake for 10–12 minutes until edges are golden and centers are slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use dark chocolate or milk chocolate for different flavor profiles.
Add chopped nuts for extra texture.
Sprinkle with flaky sea salt before baking for a sweet-salty finish.
Do not overbake to keep the centers chewy.
To keep cookies soft, store with a piece of bread in the container.
