Bakery Style Chocolate Chip Cookies

Bakery style chocolate chip cookies come out thick, chewy, and perfectly balanced with rich chocolate throughout. The dough comes together in 20 minutes and bakes into tall cookies with crisp edges and soft centers!

This particular recipe is the one I reach for when I want the best chocolate chip cookie recipe every time. There is a reason I always come back to this method. It consistently produces cookies that are thick, chewy, and balanced without being overly sweet.

It’s also the same base approach I use in my double chocolate chip cookies and pumpkin chocolate chip cookies because the structure holds up every time. If you want more options, you can browse all my cookie recipes or try something crisp like chocolate biscotti to mix it up!

Ingredients & Substitutions

• All-purpose flour: Provides structure. This is what keeps the cookies from collapsing.
• Cake flour: Softens the texture so the cookies stay tender instead of dense.
• Butter: Use unsalted butter at room temperature so it creams properly and gives the dough a smooth consistency.
• Brown sugar: Brings sweetness and molasses, which gives the cookies that deeper, more developed flavor. If you’re out of brown sugar, you can still get great results with my chocolate chip cookies without brown sugar.
• Granulated sugar: Helps create crisp edges.
• Eggs: Add structure and richness. Mix one at a time for proper incorporation.
• Vanilla extract: Rounds out the flavor and enhances the chocolate.
• Chocolate chips: Semi-sweet is classic, but you can mix in milk chocolate or combine brands like ghirardelli or guittard for different cocoa solids and flavor.
• Salt: Kosher salt balances the dough, while a sprinkle of flaky sea salt on top adds texture and flavor.

See the recipe card for full information on ingredients and quantities.

Variations on Best Chocolate Chip Cookies

• Add more chocolate. Use a mix of chips and chunks for melty pockets throughout, similar to my triple chocolate chip cookies.
• Make them nutty. For a deeper, nuttier flavor, try adding nuts or browning the butter like I do in my brown butter chocolate chip cookies. Or, if you love hazelnut, my nutella cookies use a similar base with a richer chocolate profile.
• Make jumbo cookies. Double the dough size and bake 2–3 minutes longer for oversized bakery cookies. Now, this dough creates tall cookies, but check out my thick chocolate chip cookies to take that structure to the next level.

Professional Secrets

• Use a stand mixer if you have one. This dough is thick and can strain a hand mixer.
• Do not overbake. The centers should look slightly underdone when you remove them. If the oven isn’t at the right temperature, the cookies will spread too much and bake up pale cookies instead of golden edges.
• Let them cool on the pan. This allows them to finish baking without drying out.
• Chill for best results. Even 1–2 hours makes a noticeable difference in thickness and flavor.

How to Make Bakery Style Chocolate Chip Cookies

Use these instructions to make the perfect bakery style chocolate chip cookies every time.

Step 1: Mix dry ingredients. In a bowl, whisk together the all-purpose flour, cake flour, baking soda, and baking powder until evenly combined.

Too much flour will make the cookies cakey instead of chewy, so measure carefully.

Step 2: Cream butter and sugars. In a stand mixer on medium speed, beat the butter, brown sugar, and granulated sugar for 2–3 minutes until light, creamy, and slightly fluffy.

Step 3: Add eggs and vanilla. Add eggs one at a time, mixing fully after each addition (about 30 seconds each), then mix in the vanilla until smooth.

Step 4: Incorporate dry ingredients. Slowly add the flour mixture in 5–7 additions on low speed, mixing just until combined after each addition. The dough will be very thick.

Step 5: Stir in chocolate chips. Mix in the chocolate chips until evenly distributed throughout the dough.

Step 6: Portion dough balls. Scoop large portions of dough about the size of half a lemon for bakery-style cookies.

Step 7: Chill the dough. Refrigerate for 2 hours for the best texture and flavor. You can bake immediately if needed.

Step 8: Bake cookies. Preheat the oven to 375°F and bake for 13–14 minutes until the edges are golden brown but the centers still look soft.

Bake at a higher temperature so the edges set quickly and encourage Maillard browning for the best flavor.

Step 9: Cool and set. Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Recipe FAQs

Before You Go

I hope you enjoyed this thick and chewy cookie recipe. Check out more of my cookie recipes like these New York Times chocolate chip cookies or cream cheese chocolate chip cookies for your next bake!