Bakery Style Chocolate Chip Cookies

Why I Love This Recipe

I love this recipe because it gives me that nostalgic bakery experience right from my own kitchen. The cookies are substantial in size and perfectly textured—soft in the middle and slightly crispy on the outside. The brown sugar gives a deep caramel flavor, and I can never resist those puddles of melted chocolate chips when they’re warm from the oven. Plus, they freeze beautifully, so I can always have some on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 2 cups semi-sweet chocolate chips or chunks (I like to mix both)

• Optional: flaky sea salt for topping

Directions

1. I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.

2. In a large mixing bowl, I cream the softened butter with both sugars until light and fluffy.

3. I then add the eggs one at a time, beating well after each addition, followed by the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.

5. I gradually incorporate the dry ingredients into the wet mixture until just combined.

6. I fold in the chocolate chips or chunks until evenly distributed throughout the dough.

7. Using a large cookie scoop (about 3 tablespoons), I portion out the dough and place it on the prepared baking sheets, leaving space for spreading.

8. For an extra bakery-style touch, I sometimes press a few extra chocolate chips into the tops and sprinkle with flaky sea salt.

9. I bake the cookies for 12–14 minutes, or until the edges are golden but the centers still look slightly underbaked.

10. I let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 18–20 large cookies

• Prep Time: 15 minutes

• Cook Time: 12–14 minutes

• Total Time: 30 minutes

Variations

• Nuts: I sometimes add chopped walnuts or pecans for extra crunch.

• Triple Chocolate: I mix in white and dark chocolate chips for more decadence.

• Espresso Kick: I add 1 teaspoon of instant espresso powder for a subtle coffee flavor.

• Peanut Butter Swirl: I swirl in ¼ cup of peanut butter before scooping for a rich twist.

• Stuffed Cookies: I occasionally stuff them with a square of chocolate or caramel for a molten center.

Storage/Reheating

• I store baked cookies in an airtight container at room temperature for up to 5 days.

• To freeze, I scoop the dough and freeze it on a baking sheet. Once solid, I transfer them to a zip-top bag for up to 3 months.

• When baking from frozen, I add 1–2 extra minutes to the baking time.

• To reheat, I pop a cookie in the microwave for 10–15 seconds to bring back that just-baked texture.

FAQs

Why are my cookies spreading too much?

That usually happens when the butter is too warm. I chill the dough for 30 minutes before baking to help control spread.

Can I use all brown sugar?

Yes, I sometimes use all brown sugar for a richer, chewier cookie. Just expect a slightly denser texture.

Do I have to chill the dough?

No, but chilling enhances the flavor and helps the cookies hold their shape better.

Can I make these smaller?

Definitely. I use a smaller scoop and reduce the baking time to 9–10 minutes for mini versions.

What kind of chocolate works best?

I prefer a mix of semi-sweet chips and chopped chocolate bars for varied texture and melty pools.

Conclusion

These Bakery Style Chocolate Chip Cookies are my go-to when I want something indulgent and crowd-pleasing. They’re big, rich, and bursting with chocolate—the perfect comfort food. I love how customizable they are, and no matter how I tweak them, they never last long in my kitchen.