Bakery Style Chocolate Chip Cookies

There’s something magical about the smell of freshly baked cookies wafting through the kitchen. This Bakery Style Chocolate Chip Cookie recipe brings that magic into your home, offering a deliciously soft and chewy treat that is perfect for any occasion. Whether you’re satisfying a sweet craving, hosting a gathering, or simply looking for a comforting bite, these cookies deliver that warm, homemade goodness everyone loves.

What sets these cookies apart is not just their rich chocolatey flavor but also their perfectly balanced texture. The combination of softened butter and a hint of brown sugar creates a delightful chewiness that holds up beautifully, even after they cool. The sprinkle of sea salt on top adds a sophisticated touch that elevates each bite, making these cookies a favorite for both kids and adults alike.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips (milk, semi-sweet, or a mix)

This image shows the key ingredients ready for preparation.

Directions

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
2. Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next, then stir in the vanilla extract.
3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in the chocolate chips until they are evenly distributed throughout the dough.
6. Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. (Chilling the dough helps prevent spreading and improves flavor.)
7. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Ingredient Substitutions: If you’re out of unsalted butter, you can use salted butter—just omit the added salt in the recipe. For a dairy-free version, substitute the butter with coconut oil.
• Optional Variations: Add nuts like walnuts or pecans for extra crunch, or try using white chocolate chips for a different flavor. You can also mix in dried fruits for a chewy contrast.
• Storage or Reheating Tips: Store baked cookies in an airtight container for up to a week. To reheat, pop them in the microwave for a few seconds to restore their softness.

Recipe Information

• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 45 minutes (including chilling)
• Servings: About 24 cookies
• Difficulty level: Easy