We may earn a commission when you click on the affiliate links in this post.
This is the ultimate bakery chocolate chip cookie recipe. Soft, chewy, loaded with chocolate chips and packed with flavor!
Table of Contents
- The Softest, Chewiest Chocolate Chip Cookies You’ll Ever Make
- Ingredients in Bakery Chocolate Chip Cookies
- Equipment You’ll Need
- How to Make Bakery Chocolate Chip Cookies
- The Bakery Secret for Perfectly Sized Cookies
- Fun Mix-In Ideas
- The Secret To Perfect Chocolate Chip Cookies Every Time
- What Our Readers Say
- Questions About Bakery Chocolate Chip Cookies
- Other Cookie Recipes to Try
- How to Make Chocolate Chip Cookies
- Bakery Chocolate Chip Cookies Recipe
The Softest, Chewiest Chocolate Chip Cookies You’ll Ever Make
If you’re looking for the perfect chocolate chip cookie recipe, stop right here. This is the one. Perfectly soft, chewy, and packed with chocolate chips, these cookies taste just like the ones you’d buy from a bakery—because they are bakery cookies.
I didn’t get this recipe from my aunt’s cousin’s neighbor’s in-laws who once worked at a bakery. Nope. I actually worked at a bakery, making these very cookies at 4 AM when the world was still asleep. And let me tell you—nothing smells better in the early hours than warm, freshly baked chocolate chip cookies. And the taste? They are so soft, chewy and DELICIOUS! These cookies are the real deal!
At the bakery, we would make HUGE batches of these in massive mixers. Obviously I don’t have a bear-sized mixer in my home so I had to figure out the correct measurements for a small batch. It took some time but I figured it out and it is PERFECT. So here is my recipe for perfect bakery chocolate chip cookies.
Ingredients in Bakery Chocolate Chip Cookies
- Unsalted Butter – Room temperature is key! Think soft, not melted. Let it sit out for about 30 minutes before using.
- Granulated White Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda & Baking Powder
- Kosher Salt or Sea Salt
- Mini Semi-Sweet Chocolate Chips – I swear by minis! But hey, you do you. (More on mix-ins later!)
Equipment You’ll Need
- Stand mixer with paddle attachment (or a hand mixer)
- Mixing bowls
- Cookie scoop (trust me, it’s a game changer! This helps get that bakery-perfect size!)
- Large baking sheet
- Wire rack
- Parchment paper
How to Make Bakery Chocolate Chip Cookies
- Cream the butter and sugars – This is what gives the cookies their soft texture. Mix until light and fluffy.
- Add eggs and vanilla – One at a time, so everything gets evenly combined.
- Mix dry ingredients separately – Whisk together flour, baking soda, baking powder, and salt before slowly adding to the wet ingredients.
- Add chocolate chips – Be generous! No one ever complained about too many chocolate chips.
- Scoop (and chill) the dough – Scoop with a cookie dough scoop or small ice cream scoop. For extra thick cookies, chill the dough for at least 30 minutes before baking.
- Bake at 325°F for 8-9 minutes – Don’t over-bake! Take them out when they still look slightly underbaked! They’ll set perfectly as they cool.
The Bakery Secret for Perfectly Sized Cookies
Ever wonder how bakeries get those perfectly uniform cookies? The trick is a cookie scoop. I bought mine at a local restaurant supply store, but you can find them online too.
At the bakery, we’d put on gloves, grab a big chunk of dough, and use the scoop to create even-sized balls. If you want to be extra precise, roll them in your hands to smooth them out before baking. The result? Perfect, Instagram-worthy cookies every time.
Fun Mix-In Ideas
Want to mix things up? Try swapping out the chocolate chips for:
- Peanut butter chips, butterscotch chips, or white chocolate chips
- Mini M&Ms
- Raisins
- Chopped nuts (walnuts or pecans are great!)
- Chopped candy bars (think Snickers, Twix, or Reese’s)
- Pretzels (for a sweet and salty combo)
- Sprinkles (because why not!?)
- Cherry chips (these can be hard to find but they were my favorite from the bakery where we grew up)
The Secret To Perfect Chocolate Chip Cookies Every Time
Don’t overbake – 8-9 minutes is usually the right amount of time for perfectly chewy cookies, but experiment with your cookies and oven and note the amount of time that works best for you. Pull the cookies out when they still look slightly underdone. They’ll set up as they cool, keeping them soft and chewy.
Use quality chocolate – Semi-sweet or dark chocolate works best since the dough itself is sweet enough.
Chill the dough – This helps the flavors meld together and gives the cookies that rich, bakery-style texture.
Drop the pan trick – Right after pulling them from the oven, lift the baking sheet a few inches and let it drop onto the counter (this works best on a granite countertop). This flattens the cookies slightly and creates that signature bakery-style look.
What Our Readers Say
Over the years, we’ve had thousands of people make this recipe. Here’s what a few of them had to say.
“These cookies have a great look to them, just like bakery cookies. They came out perfectly round with soft crackly tops, and they stay nice and soft. My family really enjoyed these.” – Nicole
“Great cookies! Made for the first time the other night and the family was super pleased thank you so much! After 3 days the cookies are still soft and taste great .” – Michelle
“I found this recipe around 2 years ago, I made it for the first time and fell in love – and have been using it ever since!” – Katie
Questions About Bakery Chocolate Chip Cookies
Absolutely! It’s so easy to do. You can freeze it in scoops, as a log, or in pre-shaped cookie dough balls. I’ve laid out how to freeze cookie dough in a separate post so you can learn all about it and how to bake after storing in the freezer!
Mini semi-sweet chocolate chips are my go-to. That is what we used at the bakery and it’s what I still prefer because you get the perfect amount of chocolate in each bite. Of course, if you don’t have mini chips, you can always use regular-sized. Because the dough, itself, is plenty sweet, you will want to stick to semi-sweet or dark chocolate chips.
Room temperature ingredients and no overbaking!
Read Next: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
Other Cookie Recipes to Try
These Chocolate Chip Cookies are so classic. It is one of those must-have family-favorite cookie recipes, much like our cut-out sugar cookies, easy no-bake cookies, or our classic peanut butter cookies. If you are a cookie fanatic like me, you should also try:
- Reese’s Peanut Butter Cup Cookie
- Chocolate Marshmallow Cookies
- Peanut Butter Cookies
- Pumpkin Chocolate Chip Cookies
- Homemade Oreo Cookies
- Turtle Cookies
- Snickerdoodle Cookies
- Grandma’s Soft Sugar Cookie Recipe
And there you have it—the ultimate bakery chocolate chip cookie recipe. Whether you’re baking for a crowd or just treating yourself, these cookies will not disappoint!
How to Make Chocolate Chip Cookies
Bakery Chocolate Chip Cookies
Video
Ingredients
- 7/8 cup softened butter (⅞ cup = ½ cup + 6 tablespoons)
- 3/4 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 pound mini chocolate chips (½ bag)
Instructions
- Cream butter and sugar, add eggs and vanilla, mix well.
- Mix dry ingredients and add to sugar mixture.
- Add chocolate chips.
- Scoop with cookie dough scoop or small ice cream scoop.
- Bake at 325 for 8-9 minutes. Do not over bake!
Notes
- Peanut butter, butterscotch, or white chocolate chips or chocolate chunks
- Mini M&Ms
- Raisins
- Chopped nuts
- Chopped candy bars
- Sprinkles
- Pretzels
- Cherry chips (these can be hard to find but they were my favorite from the bakery where we grew up)
These are the best!!!! I’ve been searching for a recipe like this for years and I’m so happy I found yours! I’ve made these at least 10 times now and they’re perfect everytime!