Bakery Style Chocolate Chip Cookies

The ultimate comfort food, these Bakery-Style Chocolate Chip Cookies are everything you want in a classic treat: thick, golden brown edges and irresistibly gooey centers. Made with simple ingredients, they’re easy enough for a weeknight bake and indulgent enough for a special occasion.

Chilling the dough overnight deepens the flavor and ensures each bite is soft, chewy, and packed with melty chocolate chips. Whether you’re baking a batch for friends or stashing dough balls in the freezer for future cravings, this is your go-to recipe for perfect cookies every time.

Full recipe:

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 extract

• 2 large eggs, at room temperature

• 2 cups (340 grams) semisweet chocolate chips

Directions:

1. Preheat oven to 350ºF (175ºC) and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. 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 bowl.

4. Add vanilla and eggs, beating until combined. Scrape down as needed.

5. Gradually add the dry ingredients, mixing until just combined.

6. Stir in the chocolate chips.

7. If time allows, wrap dough in plastic wrap and refrigerate for 24–72 hours to enhance flavor and texture.

8. Let chilled dough sit at room temperature just until scoopable.

9. Using a large (3-tablespoon) cookie scoop, portion dough onto prepared baking sheets.

10. Bake for 11–13 minutes, until golden at the edges and still soft in the center.

11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 13 minutes | Total Time: 28 minutes
Kcal: 320 kcal per cookie | Servings: 18 cookies

The Story Behind Bakery-Style Chocolate Chip Cookies

Chocolate chip cookies are arguably the most iconic American dessert, beloved by generations and found in nearly every bakery, school cafeteria, and home kitchen across the country. But there’s something truly special about the bakery-style version. These cookies aren’t your average weeknight treat—they’re ultra-thick, chewy yet soft in the center, with golden-brown edges and pockets of melty chocolate that feel luxurious with every bite.

This specific recipe for Bakery Style Chocolate Chip Cookies is the product of years of baking experience and countless test batches. Developed and perfected by cookie expert and author Tessa Arias of Handle the Heat, it’s become a go-to for home bakers wanting to replicate that fresh-from-the-bakery magic in their own kitchen.

What makes this recipe truly stand out is the science behind it. Every ingredient and method was chosen with purpose: to create cookies that are chewy, thick, flavorful, and never dry or flat. From the butter temperature to the type of sugar used, each step is designed to elevate the home-baked cookie to professional bakery standards.

Why This Recipe Works So Well

Several smart baking strategies come together in this recipe to deliver exceptional results every time.

1. Butter at Cool Room Temperature:
Unlike many recipes that call for softened or melted butter, this one starts with butter at cool room temperature (around 67°F). This creates just enough aeration when creamed with the sugars to help the cookies rise, but keeps them from spreading too thin during baking. The result? Thick, substantial cookies with crispy edges.

2. Higher Ratio of Brown Sugar:
The use of more light brown sugar than white granulated sugar is a key feature. Brown sugar contains molasses, which attracts moisture. This helps the cookies stay soft and chewy days after baking. It also adds a deeper, slightly caramel-like flavor that elevates the taste far above your average cookie.

3. A Touch of Science:
Tessa’s recipe is rooted in baking science. She encourages using a digital kitchen scale for accuracy and stresses the importance of ingredient temperature. For instance, adding room temperature eggs to creamed butter helps everything emulsify smoothly, while measuring flour properly (ideally by weight) prevents dry, cakey cookies.

The Power of Chilling Your Dough

While this recipe can be made quickly (baked in about 30 minutes), it includes an optional but highly recommended step: chilling the dough for 24 to 72 hours. This resting period gives the flour time to fully hydrate, allowing flavors to develop deeply and textures to become even better.

Chilled dough also results in less spreading in the oven, leading to thicker cookies with a richer, almost toffee-like flavor. If you’ve ever wondered how bakeries get that nutty, complex flavor in their chocolate chip cookies, it’s likely thanks to this aging process.

Pro tip: If you’re short on time, even 1 hour of refrigeration makes a noticeable difference.

Perfectly Portioned Dough for Even Baking

Using a large 3-tablespoon cookie scoop isn’t just a suggestion—it’s a method that ensures consistency. When each dough ball is the same size, your cookies bake evenly, meaning no underbaked centers or burnt edges. This is a small step that makes your batch look polished and professional.

This also means you can pre-portion and freeze dough balls. Just bake straight from frozen (add 1-2 minutes to the baking time), and you can have fresh-baked cookies whenever the craving hits.

The Role of Semisweet Chocolate Chips

This recipe calls for semisweet chocolate chips, which are a classic choice for good reason. They strike the perfect balance between sweet and bitter, offering deep chocolate flavor without overpowering the cookie’s other notes.

Of course, you can experiment here: try mixing in dark chocolate chunks or even chopped chocolate bars for varied texture. Some bakers also like to add a sprinkle of flaky sea salt on top just before baking to contrast the sweetness and add a gourmet touch.

Common Cookie Baking Mistakes to Avoid

Even the best recipe can turn out poorly if certain baking fundamentals are overlooked. Here are a few tips to avoid common pitfalls:

• Don’t overmix the dough once the flour is added. Overmixing activates the gluten, which can make cookies tough. Mix just until the flour disappears.

• Measure your flour properly. Too much flour can make your cookies dry and thick. Use the spoon-and-level method or a scale.

• Avoid hot baking sheets. If you’re baking multiple batches, let the baking sheet cool between rounds. A hot sheet can cause the dough to start melting too soon.

• Don’t overbake! Pull your cookies when the centers still look slightly underdone. They’ll continue to bake from residual heat and will remain soft.

Make It Your Own: Variations to Try

While this cookie is near perfection as is, it’s also incredibly adaptable. Here are a few delicious variations you can explore:

• Nutty Crunch: Add 1/2 cup chopped walnuts or pecans for texture and flavor contrast.

• Double Chocolate: Replace 1/4 cup flour with cocoa powder for a rich, chocolatey twist.

• Espresso Boost: Add 1 teaspoon instant espresso powder to the dry ingredients to enhance the chocolate flavor.

• Sea Salt Finish: Sprinkle cookies with flaky sea salt just before baking for a sweet-salty combo that’s hard to resist.

• Stuffed Center: For a fun surprise, wrap dough around a piece of caramel, Nutella, or a mini peanut butter cup before baking.

These tweaks allow you to keep the base structure of the recipe intact while tailoring the cookies to your personal tastes or seasonal inspiration.

Healthier Baking Tips (Without Sacrificing Taste)

Chocolate chip cookies are an indulgent treat, but a few simple substitutions can make them slightly healthier without losing their bakery-quality feel:

• Use white whole wheat flour for added fiber while maintaining a tender crumb.

• Substitute some of the butter with coconut oil or avocado oil for a different fat profile.

• Try reducing sugar slightly (by about 10–15%) without major texture loss.

• Add rolled oats for added fiber and chewiness.

Keep in mind, any major ingredient swaps may affect texture and flavor, so start with small changes and test the results.

Storage & Shelf Life

One of the best things about this cookie recipe is that it’s perfect for make-ahead baking. Once baked, the cookies stay soft and fresh for up to 3 days when stored in an airtight container.

To refresh them, simply pop a cookie in the microwave for 10 seconds or warm in a 350°F oven for 3–5 minutes. You’ll bring back that just-baked gooey center in no time.

Alternatively, keep pre-scooped dough balls in the freezer for up to 3 months. Bake from frozen for a quick treat without any mess.

Tools That Make a Difference

While this recipe doesn’t require fancy equipment, a few reliable kitchen tools can enhance your experience:

• Kitchen scale: For accurate flour and sugar measurements.

• 3-tablespoon cookie scoop: For uniform cookies that bake evenly.

• Silicone baking mats or parchment paper: Prevent sticking and promote even browning.

• Stand mixer or hand mixer: Creaming butter and sugar properly is key.

Using the right tools gives you bakery-level results with minimal frustration.

Conclusion

Bakery Style Chocolate Chip Cookies are a timeless classic, and this particular recipe is the gold standard for home bakers. With its combination of thoughtful ingredients, smart techniques, and simple steps, it delivers thick, chewy cookies with gooey centers and crispy edges—every single time.

Whether you’re baking for a party, a cozy night in, or just need a pick-me-up treat, these cookies are the ultimate comfort food. They freeze beautifully, adapt well to your personal style, and best of all—taste like they came straight from a professional bakery.

So next time you’re craving cookies, skip the store-bought dough and bake a batch of these unforgettable treats. Your kitchen (and your tastebuds) will thank you.