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
- 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!