There’s something truly special about biting into a warm, chewy chocolate chip cookie straight from the oven. It’s like a little slice of heaven in every bite! Today, I’m excited to share with you my secret recipe for making bakery-style chocolate chip cookies right in the comfort of your own home. These cookies are soft, flavorful, and perfectly thick—just like the ones you’d find at your local bakery. So, grab your apron and let’s get baking!

Why You’ll Love This Recipe

These cookies have a perfectly chewy center and crispy edges.
The dough is easy to prepare and requires minimal ingredients.
A 24-hour chill time ensures the cookies are thick and flavorful.
You can make the dough ahead of time for a quick weeknight dessert.

Ingredients

To make these bakery-style chocolate chip cookies, you’ll need the following ingredients:

3 cups (380 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed light brown sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups (340 grams) semisweet chocolate chips

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make these delicious cookies:

Preheat the oven: Start by preheating your oven to 350°F. Line your baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set this aside until later.
Beat the butter and sugars: In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl to ensure everything is well incorporated.
Add eggs and vanilla: Add the vanilla and eggs, beating until combined. Scrape the bowl down as needed to make sure everything is fully incorporated.
Gradually add flour mixture: With the mixer on low speed, gradually beat in the flour mixture until just combined. Be careful not to overmix at this stage.
Stir in chocolate chips: Stir in the chocolate chips to distribute them evenly throughout the dough.
Chill the dough: If time permits, wrap the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This step is crucial for developing the flavor and texture of the cookies.
Scoop the dough: When you’re ready to bake, let the dough sit at room temperature just until it’s soft enough to scoop. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake: Bake for 11-13 minutes, or until the edges are golden brown. Avoid overbaking; the cookies should still look slightly undercooked in the center when you take them out of the oven.
Cool and enjoy: Let the cookies cool on the baking sheets for 5 minutes before removing them to wire racks to cool completely. Enjoy your delicious homemade cookies!

Pro Tips for Making the Recipe

Here are a few tips to ensure your cookies turn out perfectly every time:

Use room temperature ingredients: This ensures the butter and eggs mix smoothly and evenly.
Don’t skip the chill time: Chilling the dough allows the flavors to develop and the cookies to bake up thicker and chewier.
Use a cookie scoop: A large cookie scoop helps portion the dough evenly, ensuring consistent baking times.
Don’t overbake: Take the cookies out of the oven when they’re lightly golden and still soft in the center. They’ll continue to cook a bit after being removed from the oven.

How to Serve

These bakery-style chocolate chip cookies are perfect on their own, but here are a few ideas for serving:

With a glass of cold milk for a classic treat.
As the base for ice cream sandwiches.
Warmed up in the microwave for a few seconds to get that fresh-baked taste.

Make Ahead and Storage

These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days. For longer storage, you can freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months. Simply bake frozen dough balls for an additional 1-2 minutes when you’re ready for fresh cookies.

And there you have it—my secret recipe for bakery-style chocolate chip cookies that are sure to become a family favorite! If you’re looking for more delicious baked goods, be sure to check out my recipes for Incredibly Moist Pumpkin Bread, Pumpkin Bread with Brown Sugar Pecan Topping, and Cream Cheese Filled Pumpkin Bread. Happy baking!

Bakery Style Chocolate Chip Cookies

Thick, chewy, and flavorful bakery-style chocolate chip cookies with a perfect balance of crisp edges and soft centers.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 13

Total Time 43

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

3 cups all-purpose flour **
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks unsalted butter (at cool room temperature (67°F))
0.5 cup granulated sugar
1.25 cups lightly packed light brown sugar
2 teaspoons vanilla
2 large eggs (at room temperature)
2 cups semisweet chocolate chips

Method

Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
Beat the butter, granulated sugar, and brown sugar until creamy. Add vanilla and eggs, then gradually beat in the flour mixture. Stir in chocolate chips.
Refrigerate dough for 24-72 hours. Let dough sit at room temperature until soft enough to scoop.
Divide dough into 3-tablespoon balls and drop onto prepared baking sheets.
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks.

Notes

For best results, refrigerate the dough for at least 24 hours to enhance flavor and texture. Cookies can be stored in an airtight container for up to 3 days.