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These bakery style chocolate chip cookies are just like you find in many of your local bakeries. Â They are big, they are chewy and they are delicious.
Whenever we travel I love to check out the local bakeries. Â It is always at the top of my to do list. No matter what the speciality may be at that bakery, if they have chocolate chip cookies, I always get one of those too. These delicious bakery style chocolate chip cookies is my version of the big, delicious chocolate chip cookies you find at bakeries. Â
Ingredients Needed
- All Purpose Flour
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Semi Sweet Chocolate Chips
How To Make Bakery Style Chocolate Chip Cookies
- Beat butter and sugars in a mixer until blended.
- Add in eggs and vanilla and mix until combined.
- Add in flour, baking soda and salt. Mix until fully incorporated.
- Stir in chocolate chips.
- Shape dough into 1/4 cup balls and flatten to 1/2 inch with the palm of your hand. Place dough into an airtight container or cover with plastic wrap and refrigerate, covered, overnight.
- Let dough sit at room temperature 30 minutes prior to baking.
- Bake at 400 degrees F for 10-12 minutes or until edges are golden brown.
Frequently Asked Questions
Do I really need to refrigerate the dough?
Refrigerating the dough keeps the cookies from spreading out during cooking. If you do not refrigerate the dough, your cookies will be thinner.
Can I add nuts to these cookies?
If you would like to add nuts or another add in, you can add up to two cups to the dough before refrigerating.
Enjoy these bakery style chocolate cookies with a tall glass of cold milk!
Check out more of my favorite cookie recipes:
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Bakery Style Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 2/3 cups all purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 12 oz. semi sweet chocolate chips
Instructions
- In a mixer, beat the butter and sugars until blended.
- Add in eggs and vanilla.
- Add in flour, baking soda and salt. Mix to combine
- Stir in chocolate chips.
- Shape dough into 1/4 cup balls and flatten to 1/2 inch with the palm of your hand. Place dough into an airtight container or cover with plastic wrap and refrigerate, covered, overnight.
- Let dough sit at room temperature 30 minutes prior to baking.
- Preheat oven to 400 degrees F.
- Bake for 10-12 minutes or until edges are golden brown.
Tips & Notes:
- The most important trick to getting the perfect bakery style chocolate chip cookie is baking it the right amount of time.
- You want the edges of the cookie to turn lightly golden brown. The center of the cookie will look slightly underbaked and puffed up. Once you have golden brown edges and a puffed center your cookie is ready to come out of the oven.
- I like to slam the pan against the rack in the oven as I’m taking them out to flatten and thin them out a bit more. Let them sit of the cookie sheet to cool and continue to cook a bit more, for about 10 minutes and then remove them to a cooling rack.
Dana Dwire says
How do they turn out if not refrigerated overnight? I really want to make them but need to prepare and bake them tonight.
Leigh Anne says
If you can at least refrigerate for an hour try that but I think they will be fine,
Elizabeth @ Confessions of a Baking Queen says
Love a huge cookie, 1/4 cup sounds good to me!