Bakery Style Chocolate Chip Cookies

5 from 1 vote

Bakery Style Chocolate Chip Cookies

The best chocolate chip cookie recipe! These thick, bakery-style cookies have a chewy texture, crisp edges, and tons of chocolate chips—ready in 20 minutes with no chill time.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 244kcal

Author: Cara Lanz

Equipment

Large cookie scoop about 3 tablespoons, or a #20 scoop
parchment paper

Ingredients

1 cup unsalted butter, room temperature
1 cup brown sugar, dark or light
½ cup granulated sugar
2 eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups chocolate chips plus more for topping, optional

Instructions

Preheat the oven to 375. Line baking sheets with parchment paper.
In a large mixing bowl, cream the butter and both sugars. Start on low speed until it starts to come together, then increase to medium speed until fluffy. Mix in the eggs, then the vanilla until completely combined.
Sift in the flour, baking soda, and salt (or whisk together in a separate bowl). Mix on low speed until just combined. Add the chocolate chips and mix on low to incorporate them throughout the dough. Do not overmix.
Bake immediately or chill the dough for 30-60 minutes for thicker cookies.
Scoop cookie dough into 3-tablespoon portions and form it into a "tall" mound. For thick cookies with craggy tops, rip the dough ball in half and place the two pieces together, torn side out.
Place on the parchment-lined baking sheet, 2 inches apart. If desired, press a few extra chocolate chips on top of each cookie dough ball.
Bake 9-10 minutes until the tops and edges are light golden brown and the centers are soft and appear underbaked. Cool on the pan for 5 minutes, then on a wire cooling rack.

Notes

I used a large cookie scoop (about 3 tablespoons) for evenly sized cookies. Adjust baking time slightly if you make them smaller or larger.
For thicker cookies, shape the dough into "tall" mounds instead of perfect balls—this helps prevent spreading.
Chilling the dough is optional. It makes the dough easier to handle and gives you cookies that are thicker, chewier, and more flavorful. Even 30 minutes helps!
For soft, gooey centers, bake just until the edges are golden and the centers still look slightly underdone—they’ll set as they cool. The internal temp on a digital thermometer should be around 175–185°F for that perfect texture.

Nutrition