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This is the ultimate bakery chocolate chip cookie recipe. Soft, chewy, loaded with chocolate chips and packed with flavor!
Table of Contents
- The Softest, Chewiest Chocolate Chip Cookies You’ll Ever Make
- Ingredients in Bakery Chocolate Chip Cookies
- Equipment You’ll Need
- How to Make Bakery Chocolate Chip Cookies
- The Bakery Secret for Perfectly Sized Cookies
- Fun Mix-In Ideas
- Tips and Tricks for Perfect Cookies Every Time
- Reviews From Our Readers
- Questions About Bakery Chocolate Chip Cookies
- Other Cookie Recipes to Try
- Bakery Chocolate Chip Cookies Recipe
The Softest, Chewiest Chocolate Chip Cookies You’ll Ever Make
If you’re looking for the perfect chocolate chip cookie recipe, stop right here. This is the one. Perfectly soft, chewy, and packed with chocolate chips, these cookies taste just like the ones you’d buy from a bakery—because they are bakery cookies.
I didn’t get this recipe from my aunt’s cousin’s neighbor’s in-laws who once worked at a bakery. Nope. I actually worked at a bakery, making these very cookies at 4 AM when the world was still asleep. And let me tell you—nothing smells better in the early hours than warm, freshly baked chocolate chip cookies. And the taste? They are so soft, chewy and DELICIOUS! These cookies are the real deal!
At the bakery, we would make HUGE batches of these 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.
Ingredients in Bakery Chocolate Chip Cookies
- Unsalted Butter – Room temperature is key! Think soft, not melted. Let it sit out for about 30 minutes before using.
- Granulated White Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda & Baking Powder
- Kosher Salt or Sea Salt
- Mini Semi-Sweet Chocolate Chips – I swear by minis! But hey, you do you. (More on mix-ins later!)
Equipment You’ll Need
- Stand mixer with paddle attachment (or a hand mixer)
- Mixing bowls
- Cookie scoop (trust me, it’s a game changer! This helps get that bakery-perfect size!)
- Large baking sheet
- Wire rack
- Parchment paper
How to Make Bakery Chocolate Chip Cookies
- Cream the butter and sugars – This is what gives the cookies their soft texture. Mix until light and fluffy.
- Add eggs and vanilla – One at a time, so everything gets evenly combined.
- Mix dry ingredients separately – Whisk together flour, baking soda, baking powder, and salt before slowly adding to the wet ingredients.
- Add chocolate chips – Be generous! No one ever complained about too many chocolate chips.
- Scoop (and chill) the dough – Scoop with a cookie dough scoop or small ice cream scoop. For extra thick cookies, chill the dough for at least 30 minutes before baking.
- Bake at 325°F for 8-9 minutes – Don’t over-bake! Take them out when they still look slightly underbaked! They’ll set perfectly as they cool.
The Bakery Secret for Perfectly Sized Cookies
Ever wonder how bakeries get those perfectly uniform cookies? The trick is a cookie scoop. I bought mine at a local restaurant supply store, but you can find them online too.
At the bakery, we’d put on gloves, grab a big chunk of dough, and use the scoop to create even-sized balls. If you want to be extra precise, roll them in your hands to smooth them out before baking. The result? Perfect, Instagram-worthy cookies every time.
Fun Mix-In Ideas
Want to mix things up? Try swapping out the chocolate chips for:
- Peanut butter chips, butterscotch chips, or white chocolate chips
- Mini M&Ms
- Raisins
- Chopped nuts (walnuts or pecans are great!)
- Chopped candy bars (think Snickers, Twix, or Reese’s)
- Pretzels (for a sweet and salty combo)
- Sprinkles (because why not!?)
- Cherry chips (these can be hard to find but they were my favorite from the bakery where we grew up)
Tips and Tricks for Perfect Cookies Every Time
Don’t overbake – 8-9 minutes is usually the right amount of time for perfectly chewy cookies, but experiment with your cookies and oven and note the amount of time that works best for you. Pull the cookies out when they still look slightly underdone. They’ll set up as they cool, keeping them soft and chewy.
Use quality chocolate – Semi-sweet or dark chocolate works best since the dough itself is sweet enough.
Chill the dough – This helps the flavors meld together and gives the cookies that rich, bakery-style texture.
Drop the pan trick – Right after pulling them from the oven, lift the baking sheet a few inches and let it drop onto the counter (this works best on a granite countertop). This flattens the cookies slightly and creates that signature bakery-style look.
Reviews From Our Readers
Over the years, we’ve had 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
Questions About Bakery Chocolate Chip Cookies
Absolutely! It’s so easy to do. You can freeze it in scoops, as a log, or in pre-shaped cookie dough balls. I’ve laid out how to freeze cookie dough in a separate post so you can learn all about it and how to bake after storing in the freezer!
Mini semi-sweet chocolate chips are my go-to. That is what we used at the bakery and it’s what I still prefer because you get the perfect amount of chocolate in each bite. Of course, if you don’t have mini chips, you can always use regular-sized. Because the dough, itself, is plenty sweet, you will want to stick to semi-sweet or dark chocolate chips.
Room temperature ingredients and no overbaking!
Read Next: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
Other Cookie Recipes to Try
These Chocolate Chip Cookies are so classic. It is one of those must-have family-favorite cookie recipes, much like our cut-out sugar cookies, easy no-bake cookies, or our classic peanut butter cookies. If you are a cookie fanatic like me, you should also 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
And there you have it—the ultimate bakery chocolate chip cookie recipe. Whether you’re baking for a crowd or just treating yourself, these cookies will not disappoint!
Bakery Chocolate Chip Cookies
Ingredients
- 7/8 cup softened butter (⅞ cup = ½ cup + 6 tablespoons)
- 3/4 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 pound mini chocolate chips (½ bag)
Instructions
- In a mixing bowl, cream butter and sugar together using a paddle attachment on medium speed for 3-4 mixtures .
- Add eggs and vanilla, mix well.
- In a separate bowl, combine dry ingredients and add to sugar blending on medium speed until combined.
- Slowly mix in the chocolate chips.
- Scoop with cookie dough scoop or small ice cream scoop.
- Bake at 325 for 14-15 minutes until the edges turn golden brown. Do not over bake! Allow cookies to cool for 10 minutes on the cookie sheet then move a cooling rack.
Video
Notes
-
- Peanut butter, butterscotch, or white chocolate chips or chocolate chunks
-
- Mini M&Ms
-
- Raisins
-
- Chopped nuts
-
- Chopped candy bars
-
- Sprinkles
-
- Pretzels
-
- Cherry chips (these can be hard to find but they were my favorite from the bakery where we grew up)
Nutrition Information
Can you substitute butter for margarine?
Sure!
I made these cookies for the first time today. They are absolutely delicious, one of the best cookies that I’ve tried!
Using the mini chips was a great idea! Even though the amount of chocolate chips is the same, it feels like you are getting more chocolate in every bite. And more chocolate is always a win in my book!
So soft & chocolate-y!! My favorite! My kids love when they have some waiting for them after school!
These cookies are awesome !! I have been making chocolate chip cookies for 45 years or more, and these are the best!!
Can you freeze the cookies or dough? If so how long will it stay good for?
Yes! Frozen cookies or frozen dough will be good for about 3 months.
I have a chocolate chip cookie recipe I have used for years. This weekend I decided to try yours, as I have had it saved in my Pinterest account for a while…well, they were a hit…now my family won’t let me go back to the other recipe… and I agree with them! These absolutely are the best chocolate chip cookies I’ve ever made or eaten!
So glad you loved them! My kids won’t eat any other chocolate chip cookies either!
Can you use half whole wheat flour?
We haven’t tried it that way so I can’t say. But let us know how it turns out if you do try it!
Hi,
I don’t have small chocolate chips, but I have regular-sized semisweet chocolate chips. Could I use those instead?
Thank you!
Yep!
I have made these with both light and dark brown sugar and it is my belief that the dark adds a bit richer flavor than the light brown
I would love to make this recipe, but i like my cookies crisp. Is there any way to crisp them up.
You can try cooking them for a bit longer!
How many tablespoons would you say are in a small ice cream scoop?
I think its about 2 tablespoons.
Thank you for sharing the recipe! should I use dark brown or light brown sugar or does it not matter which one I use?
also does the butter and sugar need to be creamed until
really light and fluffy (like when youre making a cake),
or just until it starts to lighten in colour
or until they are just combined?
Thanks!
I usually use light brown sugar, but you can use either. I also cream the butter and sugar until it is light and fluffy!
These cookies are perfect! I was actually given one of those commercial mixers and have never had a chance to use it. I wish I had your full size recipe to finally try it out! We have a big family but I might still have to give cookies to everyone I know-I’m sure they wouldnt mind.
Most anything from Hawaii is ono.
I’m horrible at baking so this question is meant to assure me that my cookies will turn out like a true bakery Ü Do the eggs and the butter need to be at room temperature?
Thanks so much!
The butter should definitely be at room temperature! As for the eggs, I usually just put them in straight from the fridge. Happy Baking!
Awesome! Thanks so much for the speedy reply *Ü*
Came back to declare these were the best cookies I’ve ever made in my life. No self-titling here, this honor came directly from my cookie snob Husband ❤️ I was beyond excited! My scooper broke after the first dozen but I powered through and have a lovely stash in the freezer for him. Thank you so very much!
How many cookies should this make? Any one use air bake sheets? Sometimes they take longer to bake and cool.
Tracy, Thank you for sharing the recipe, I can’t wait to try it.! Do you bake these on parchment paper, or grease the cookie sheet pan?
Thanks,
Pam
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.
So glad you liked the cookies. Definitely our go-to chocolate chip cookie recipe 🙂
I am looking for your Super Soft chocolate chip cookie recipe with vanilla pudding mix in it??
I don’t think we have a recipe like that, but the bakery chocolate chip cookie recipe in this post is hands down my favorite cookie recipe ever!
For choc chip recipe w/ instant vanilla pudding mix, try http://www.averiecooks.com
Love the recipe. Now I use A lot of random recipes online all of the time. I came across yours, and just saw the usual butter sugar etc. so I proceeded to just go for it. Let me just ask why I made Enough cookie dough for a wedding! It didn’t even fit in my kitchen aid! I am laughing, and am thankful I had enough of everything to finish! My family will be happy to have cookies for a month.
Hi there,
little confused about recipe , you didn’t use any flour in recipe or there is any printing mistake?
Flour is found in the ingredients list. In the instructions it is considered one of the “dry” ingredients. Hope this helps!
You mention this being a “small batch,” however it’s not listed how many cookies this makes? Thanks.
It depends on how big of cookies you make… typically we get about 3 dozen.
Can you add pecans? If so how much?
Sure! You can probably add 1-2 c.
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.
Whoops! My bad! I fixed it 🙂
Love this recipe! Was just wondering if it can be made into bars (9×13)?
Thanks for the recipe ????????
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