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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
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- 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
These cookies were amazing and totally lived up to your description of them. I made them for Christmas gifts this year. I followed your instructions exactly. No harder than any other chocolate chip cookie recipe I’ve ever used, but way better! I loved them. I never had heard of the step about slapping the pan on the counter, and was amazed at the result!! Thank you so much.
You fixed the 3x butter amount but didn’t change the cup and tablespoons ratio in parenthesis. It still says “1/2c +6 tablespoons).
I wasted a whole 3x batch of cookies because of this error. Please fix entirely before someone else makes the same mistake. Thank you
I am sorry for the confusion. I have edited the line to read (7/8 cups = 1/2 cup + 6 tablespoons). Hopefully this clears things up.
This recipe wasted a lot of money $$$, time and energy. I used the 3x converter and it changed everything but the butter. I didn’t realize it until way too late. I trusted it to convert ALL INGREDIENTS. NEVER AGAIN.
Looking for another recipe.
Hello, 48 cookies is too much for me. Do you have this recipe for 24 cookies? Thank you.
You can half the recipe! You can also make up the dough and freeze half for later. See our guide on freezing cookie dough: https://www.favfamilyrecipes.com/how-to-freeze-cookie-dough/
Is that 299 calories for one cookie? I want to make these but wanted to tell people how many cookies equal how many calories.
Thank you
Sorry the nutrition facts were a little off for that recipe. I have fixed it now! They are 115 calories each.
Easy and delicious. It’s a keeper.
Did the original recipe offer measurements in weight?
It has been so long now I honestly can’t remember!
Excited to try! What size cookie scoop do you use?
A #30 or #40 works best for these cookies! That is a medium size that holds between 1-2 tablespoons.
I think I may try this one. Any tweaks for baking at over 5000 feet? Thank you.
We live a little under 5,000 ft, so I can’t say from experience. However I did find this article that looks helpful! https://www.dougheyed.com/baking-cookies-at-high-altitude/
Delicious!! I’ve tried many chocolate chip cookies being a baker and these are so yummy! I’m gonna boost up the temp a little because mine were a little to light for me
Hey, I see you re-published this recipe using 1/2 the original ingredients. I think you missed the baking powder. Your original recipe called for a Tablespoon. I think this one should read 1 1/2 teaspoons. Thanks for ALL the amazing recipes. We absolutely love your website ❤️.
Oh my goodness thank you so much for catching that! You are the best! We have changed it in the recipe.
Bro I love these recipes. It’s the one thing that puts me to ease, ( Baking your delicious Recipes!) Thank you.
Do i have to bake these on parchment paper? I always just bake them right on my cookie sheets,
You don’t have to use parchment paper, but I would recommend greasing the cookie sheets first!
These really are the best cookies ever. So soft and chewy!
I could eat these cookies everyday!! They are so soft & chocolatey. I love having them ready for my kids when they get home from school.
❤️❤️❤️
There’s nothing better than a bakery-style chocolate chip cookie!! They are my weakness & I can’t resist them!
best recipy ever
This is the BEST Chocolate chip cookie recipe I have EVER made!!! It will be the only one I use for chocolate chip cookies from now on and these are perfect for ice cream sandwiches!!!
Are these good if I use a cup-for-cup GF flour? Or is there one you’d recommend?
I would do a browser search on how to adapt gf flour for regular recipes. May need extra xanthan gum and possibly almond flour. Good luck, I’m gf and sugar free meself.
Can this recipe be halved or would it cause it not to work? Thank you.
Yes you can halve it! It will still turn out wonderfully!