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Bakery-Style Chocolate Chip Cookie Recipe
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Bakery-Style Chocolate Chip Cookie Recipe

Bakery-style chocolate chip cookies feature a thick, chewy texture with a golden-brown crisp edge. The recipe combines butter, brown sugar, white sugar, eggs, vanilla, and plenty of chocolate chips. Chilling the dough before baking enhances flavor and ensures a perfect, oversized cookie.
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Course Dessert
Cuisine American
Keyword Bakery-Style Chocolate Chip Cookie Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 180kcal
Author Rakibul

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheets
  • Parchment paper
  • Cooling rack

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans if you like nuts in your cookies

Instructions

Preheat the Oven and Prepare the Baking Sheets

  • Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.

Mix Dry Ingredients

  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.

Cream the Butter and Sugars

  • In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat for about 2-3 minutes, or until the mixture is light and fluffy.

Add Eggs and Vanilla

  • Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is fully combined.

Combine Dry and Wet Ingredients

  • Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Be careful not to overmix, as this can result in a tough texture.

Stir in Chocolate Chips

  • Gently fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the dough.

Scoop and Bake

  • Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.

Cool and Serve

  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. This helps them set properly while keeping that chewy texture.

Notes

For the best results, be sure not to overmix the dough and avoid overbaking. Letting the dough chill for 30 minutes helps achieve thicker, chewier cookies.
Also, feel free to experiment with different types of chocolate chips or add-ins for a personalized touch!