This is the only recipe for chocolate chip cookies you will ever need. They are to this day my favorite cookies ever! Perfectly soft and chewy every time.
When I say this recipe came from an actual bakery, I mean it. It wasn’t one of those recipes that came from an aunt’s cousin’s in-laws who used to work at a bakery. This recipe came from a bakery that I, myself, worked at.
In fact, this is the EXACT recipe from the bakery I worked at the BYU-Hawaii campus. Side note: I seriously had like 10 jobs when I lived there and I am not even exaggerating. If you are going to live in Hawaii as a college student you pretty much have to work 10 jobs just to survive. Baker, florist, waitress, cartoonist (yes, cartoonist)… you get the picture. I did it ALL.
Anyway, I am getting way off topic here. Back to the cookies. The best chocolate chip cookies ever.
How to Make Bakery-Style Chocolate Chip Cookies
I LOVED the chocolate chip cookies that we made at the bakery. Not many things sound great at 4 am…but bakery chocolate chip cookies always did (and still do).
They are so soft, chewy and DELICIOUS! You are going to love them. One of my favorite ways to eat them is chilled. At the bakery, sometimes the cookies would be chilled in the walk-in refrigerator and then given to employees the next day. You had better believe I was back in the fridge at 4 am gobbling these up. I never got sick of chocolate chip cookies.
At the bakery, we would make HUGE batches of these.. like MOUNDS of dough in massive mixers. Obviously I don’t have a bear-sized mixer in my home so I had to figure out the correct measurements for a small batch. It took some time but I figured it out and it is PERFECT. So here is my recipe for perfect bakery chocolate chip cookies… I know you are going to love them!
How to Get Your Chocolate Chip Cookies the Same Size
Ever wonder how bakeries have stacks of cookies that are all the same size? It isn’t by accident! The trick to getting bakery chocolate chip cookies all perfectly formed at the same size is using a cookie dough scoop.
I bought mine at a local restaurant supply store, but you can find them online. At the bakery, we would put on gloves, grab a big chunk of dough and scoop from our hand. I STILL like to do it this way, glove and all.
I like using the glove because when I do scoops I scrape the scooper along the palm of my hand to round off the dough and it protects my hands. Maybe that is my OCD coming out, but it is so satisfying seeing dozens of chocolate chip cookies, all the same size in perfectly straight rows coming out of the oven.
What Our Readers Say
Over the years, we’ve had hundreds, if not thousands of people make this recipe. Here’s what a few of them had to say.
“These cookies have a great look to them, just like bakery cookies. They came out perfectly round with soft crackly tops, and they stay nice and soft. My family really enjoyed these.” – Nicole
“Great cookies! Made for the first time the other night and the family was super pleased thank you so much! After 3 days the cookies are still soft and taste great .” – Michelle
“I found this recipe around 2 years ago, I made it for the first time and fell in love – and have been using it ever since!” – Katie
Other Cookie Recipes to Try
- Reese’s Peanut Butter Cup Cookie
- Chocolate Marshmallow Cookies
- Peanut Butter Cookies
- Pumpkin Chocolate Chip Cookies
- Homemade Oreo Cookies
- Turtle Cookies
- Snickerdoodle Cookies
- Grandma’s Soft Sugar Cookie Recipe
Want to change it up a bit? Use this recipe to make “Skookies”…. YUM!
How to Make Chocolate Chip Cookies
Ingredients
- 1 3/4 c butter
- 1 1/2 c. sugar
- 2 1/4 c. brown sugar packed
- 4 eggs
- 2 Tbsp. vanilla
- 6 c. flour
- 2 tsp. baking soda
- 1 Tbsp. baking powder
- 1 1/2 tsp salt
- 1 lb small chocolate chips (1 lb.)
Instructions
- Cream butter and sugar, add eggs and vanilla, mix well.
- Mix dry ingredients and add to sugar mixture.
- Add chocolate chips.
- Scoop with small ice cream scoop.
- Bake at 325 for 8-9 minutes. Do not over bake!
Anonymous says
I WANT TO MAKE THIS COOKIE. WHAT DO YOU MEAN BY 3 1/2 CUBES OF REAL BUTTER. DO YOU MEAN 3 1/2 CUPS OF REAL BUTTER.
Erica says
You will love these cookies! It is actually 3 1/2 cubes… so about 1 3/4 cups.
Anonymous says
THANKYOU VERY MUCH. WE ARE GOING TO MAKE IT TODAY.
Anonymous says
These have become my family’s favorite chocolate chip cookie recipe. (I’ve received requests to make these for my childrens’ friends in the lunchroom.) The only alteration I made was to add a bit of instant coffee granules (I always do this when I bake with chocolate as it intensifies the chocolatey taste). Thanks so much for the recipe
~Diana~ says
I'm trying your recipe tonight. Is the oven temp really 325? Because after 9 minutes the cookies were definitely not done. Should it be 375?
Sylvia Albert says
Everyone’s oven is different!
Sarah says
These sound fantastic. When you say “small chocolate chips” are those the mini ones?
Echo Blickenstaff says
No, the small ones are just the normal sized ones. We just wanted to clarify because we have seen a lot of brands like Ghirardelli selling large chocolate chips that don’t work as well in this recipe.
Lindsey says
made these, divine.
Lindsey says
I cooked them on convection @ 300 for 10 minutes..perfection.
The Goffs says
Made these cookies tonight… DELISH! Thanks so much for this blog… I use TONZ of your recipes. And I cooked mine on 325 for 8 minutes and they were no more than PERFECTO! They didn't look exactly like yours but so close… just not as cracky… more smooth 🙂 Is cracky a word? HAHA! YUMMO!
The Goffs says
These made good dough too 🙂 Love dough! Mine turned out a little crispy on the outside edge and bottom with the middle gooey. I probably have bad cookie sheets. What is your suggestion on cookie sheets? Where do you get them… Light, Dark, Specialty etc? THX!!! Oh, and they are still delicious! Maybe once they sit for a bit (like tomorrow) they will be divine!
Katie says
Sam’s Club sells a set of 1 half-sheets for a very reasonable price. They have edges so you can actually bake cookie bars/sheet brownies in them too. They rock! They are a light aluminum and you can find them with other kitchen supplies.
Your problem, though, can be solved by refrigerating the dough for 20-30 min (or as long as you want – it just increases the cooking time a bit, but they turn out great!)
Sonja says
Try USA pans! Amazon sells them. Made in PA and are the BEST cookie sheets ever!
Sonny says
I second the USA cookie sheets. Cooks Illustrated recommended them and I love mine.
Karen Hilliard says
These cooks are so good! Mine also took longer to cook, but I just might set my oven to 350. No big deal since they are so delicious…🍪
makana says
Hey… I too worked in the BYU Hawaii Bakery. Oh… how i love that little place. And the chocolate chip cookies
Katie says
I found this recipe around 2 years ago, I made it for the first time and fell in love – and have been using it ever since! Chocolate chip cookies are my favorite dessert- and my hubby’s, too (well, the dough). I usually bake at 350 for 10 minutes, but every oven is different! But thank you for posting this recipe! It is already a family favorite, and the cookie my kids will grow up loving!!!
ps – I freeze the cookies and eat them as a snack – so I always have my favorite dessert on hand! Sounds weird, but you should try it. It only takes a few minutes for it to defrost.. and I actually prefer them frozen now instead of “fresh-baked”. I think it helps you savor every bite!
Christy says
Katie, I have not made this recipe yet, but I definitely plan to because chocolate chip cookies are a must for that go to sweet snack after dinner. I noticed that you said something about freezing them and eating them as a snack. Do you mean you literally eat them frozen? If so, what about the raw egg? Aren’t you worried about that making you sick? BTW… I love cookie dough…????
Sylvie says
You cook them first!!
Danielle says
I am so happy I came across this recipe on Pinterest!!! I have been on a search for the best chocolate chip cookies that don’t go flat on me!!! These are it!! They came out great, not flat, have a slight crisp to the edge but are chewy! The recipe made a TON of cookies and would have been a cinch had my Kitchen Aid mixer not died on me last week. I used my hand mixer and it was a bit of a chore.
I had to play around with the time. I baked them at 350 and needed about 13 minutes but my scoop might have been a bit bigger than others.
Thanks again for sharing!!
Erica says
Yay! I am so glad that you like them! They are seriously my go-to chocolate chip cookie recipe. They always come out perfect and I always end up eating WAYYY too many. Hopefully you can get another stand-mixer soon so you can make them again and not have to do it all by hand!
Nicole says
These cookies have a great look to them, just like bakery cookies. They came out perfectly round with soft crackly tops, and they stay nice and soft. My family really enjoyed these. I liked them also but felt that maybe an additional bit of salt could be added to balance out the sweetness, these do have a lot of sugar. I might try adding just a bit more of salt next time and see if that helps. Overall, these have the best look, texture, and chewiness than any other chocolate chip cookie I have made. Thanks for sharing!
Nicole says
Also I halved the recipe and ended it up with over 3 dozen cookies, more than I need sitting in front of me 🙂
Erica says
So glad you like them!! They are the ONLY chocolate chip cookies we make around here! 🙂
Krista says
I can’t see the recipe at all. Sad 🙁
Echo says
I’m sorry! We had some issues with our site this afternoon. It is back up now. Don’t miss the recipe – it’s a great one! 🙂
Megha Clyde says
Hi there! I was just wondering about how many cookies does this make? Looks fabulous by the way!!
Echo says
This recipe makes a big batch of cookies. If you make large cookies, it makes about 6 dozen or so. If you make an average size cookie – a heaping tablespoon of dough per cookie – it makes 8-10 dozen cookies.
Shelly says
Fantastic recipe – and simple, too! My other favorite recipe is much more complicated and requires refrigeration, so this will be my new favorite! I would add that the bake time is increased when cooking with Silpat sheets, but perfect every time!
Echo says
We are so glad you like this recipe! We love it too!
Kathy says
i am still not sure about the butter measurement. Is it 1 and 3/4 cups? They sound yummy!
Erica says
Yes, it is 1 3/4 cups
Michael says
BYU-Hawaii!!! I loved my time spent there!
Korey says
What size would you say a small ice cream scoop is? 1/4 cup?
Erica says
I guess technically the “ice cream” scoop I use is a actually a “cookie dough” scoop. Think bigger than a walnut, smaller than a golfball.. hope that helps!
Carly says
Cubes are actually 1/4 stick of butter(2 tablespoon) so that measurement messed me up. I had made the cookie dough and realized it was not enough butter, so I had to add more at the end. They came out very small and rose too much, looked absolutely nothing like this. Would burn at the edges and not get cooked all the way through. Had an after taste to them. I will try next time to make these properly now I know you meant STICKS and NOT CUBES. Please change it! Thank you!
Erica says
Fixed it. 🙂 Sorry for the misunderstanding. Hopefully it is very clear on the post now!
Sheila says
Love this recipe! Was just wondering if it can be made into bars (9×13)?
Thanks for the recipe ????????
Erica says
We haven’t made it in bars before but I am sure they would be great! Just keep checking them for doneness– you will probably have to cook longer
Merry says
This recipe looks great! Back to the butter issue, recipe calls for 3 1/2 sticks but in parenthesis it says 2 3/4 cups? Thinking it should be 1 3/4 ????. Trying them today.
Erica says
Whoops! My bad! I fixed it 🙂
David says
Can you add pecans? If so how much?
Erica says
Sure! You can probably add 1-2 c.
Ashley says
You mention this being a “small batch,” however it’s not listed how many cookies this makes? Thanks.
Erica says
It depends on how big of cookies you make… typically we get about 3 dozen.
Saima Khan says
Hi there,
little confused about recipe , you didn’t use any flour in recipe or there is any printing mistake?
Erica says
Flour is found in the ingredients list. In the instructions it is considered one of the “dry” ingredients. Hope this helps!
Michelle Todoverto says
Great cookies! Made for the first time the other night and the family was super pleased thank you so much! After 3 days the cookies are still soft and taste great . Only thing that was off for me was cooking time but not surprised as my oven cooks uneven it took 16 min to get a light gold color.
Favorite Family Recipes says
So glad you liked the cookies. Definitely our go-to chocolate chip cookie recipe 🙂