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This is the only recipe for chocolate chip cookies you will ever need. They are to this day my favorite cookies ever! Perfectly soft and chewy every time.
Featured with this Recipe
- Ingredients in Bakery Chocolate Chip Cookies
- Equipment
- Bakery-Style Chocolate Chip Cookies
- How to Get Your Chocolate Chip Cookies the Same Size
- Mix-In Ideas
- The Secret To Perfect Chocolate Chip Cookies
- What Our Readers Say
- Frequently Asked Questions
- Other Cookie Recipes to Try
- How to Make Chocolate Chip Cookies
- Bakery Chocolate Chip Cookies Recipe
When I say this recipe came from an actual bakery, I mean it. It wasn’t one of those recipes that came from an aunt’s cousin’s in-laws who used to work at a bakery. This recipe came from a bakery that I, myself, worked at. They are the best, most perfect, chocolate chip cookies ever!
Ingredients in Bakery Chocolate Chip Cookies
- Unsalted Butter – make sure your butter is room temperature before using. Set it out on the counter for about 30 minutes before mixing.
- 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 – you can use different flavors of chocolate chips if desired. See also our list of suggest mix ins below.
Equipment
- Stand mixer with a paddle attachment
- Small bowl for flour mixture
- Cookie scoop
- Large baking sheet
- Wire rack
- Parchment paper
Bakery-Style Chocolate Chip Cookies
I loved the chocolate chip cookies that we made at the bakery. Not many things sound great at 4 am…but bakery chocolate chip cookies always did. They are so soft, chewy and DELICIOUS! You are going to love them. One of my favorite ways to eat them is chilled. At the bakery, sometimes the cookies would be chilling in the walk-in refrigerator and then given to employees the next day. You had better believe I was back in the fridge at 4 am gobbling these up.
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.
How to Get Your Chocolate Chip Cookies the Same Size
Ever wonder how bakeries have stacks of cookies that are all the same size? The trick to getting bakery chocolate chip cookies all perfectly formed at the same size is using a cookie dough scoop. I bought mine at a local restaurant supply store, but you can find them online. At the bakery, we would put on gloves, then grab a big chunk of dough and scoop from our hand. I still like to do it this way, glove and all. I like using the glove because when I do scoops I scrape the scooper along the palm of my hand to round off the dough and it protects my hands. It is so satisfying seeing dozens of chocolate chip cookies, all the same size in perfectly straight rows coming out of the oven.
Mix-In Ideas
If you want to venture out of the box and try some different mix-ins, then you can swap out the chocolate chips for any (or any combination) of these:
- 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)
The Secret To Perfect Chocolate Chip Cookies
Want to know the secret to getting those cookies perfect every time? Do. Not. Over. Bake. When you pull these out of the oven they might not seem like they are quite done or the right texture. That’s ok! 8-9 minutes is the perfect amount of time for perfectly chewy cookies. While they are piping hot, they may break apart but as they cool, they will be chewy and stack-able. It is also important to not that not all ovens and elevations are the same. Experiment with your cookies and note the amount of time that works best for you.
If you prefer you chocolate chip cookies to be more crisp, then just bake them a bit longer. I like to take my cookies out before the edges turn golden brown. If you want lightly crisp edges, keep a close eye on them and remove them once you start seeing the edges start to turn golden-brown (another minute or two tops). If you like the whole cookie crisp, wait an additional minute or two until the whole cookie is a light golden-brown color.
Bakery Tip: When your cookies are still warm and on the pan, lift the pan a few inches and drop it flat on the counter (this works best on a granite countertop). You don’t want to do it so hard that you break anything. Just smack it hard enough so the cookies sink into themselves instead of puffing up. They will flatten and look like the cookies on the left.
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
Frequently Asked Questions
Yes! It’s so easy to do. That way you can make this recipe (it makes 4 dozen) and freeze whatever you don’t use. There are actually several different ways that you can freeze chocolate chip cookie dough. You can freeze it in a loaf, in scoops, or in cookie dough balls. I have 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!
I always like using mini chocolate chips. That is what we used at the bakery and it’s what I prefer today 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.
For the very best chocolate chip cookies ever, bring all the ingredients to room temperature before mixing and don’t over bake even by a minute!
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.
- 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
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)
Cubes are actually 1/4 stick of butter(2 tablespoon) so that measurement messed me up. I had made the cookie dough and realized it was not enough butter, so I had to add more at the end. They came out very small and rose too much, looked absolutely nothing like this. Would burn at the edges and not get cooked all the way through. Had an after taste to them. I will try next time to make these properly now I know you meant STICKS and NOT CUBES. Please change it! Thank you!
Fixed it. 🙂 Sorry for the misunderstanding. Hopefully it is very clear on the post now!
What size would you say a small ice cream scoop is? 1/4 cup?
I guess technically the “ice cream” scoop I use is a actually a “cookie dough” scoop. Think bigger than a walnut, smaller than a golfball.. hope that helps!
BYU-Hawaii!!! I loved my time spent there!
i am still not sure about the butter measurement. Is it 1 and 3/4 cups? They sound yummy!
Yes, it is 1 3/4 cups
Fantastic recipe – and simple, too! My other favorite recipe is much more complicated and requires refrigeration, so this will be my new favorite! I would add that the bake time is increased when cooking with Silpat sheets, but perfect every time!
We are so glad you like this recipe! We love it too!
Hi there! I was just wondering about how many cookies does this make? Looks fabulous by the way!!
This recipe makes a big batch of cookies. If you make large cookies, it makes about 6 dozen or so. If you make an average size cookie – a heaping tablespoon of dough per cookie – it makes 8-10 dozen cookies.
I can’t see the recipe at all. Sad 🙁
I’m sorry! We had some issues with our site this afternoon. It is back up now. Don’t miss the recipe – it’s a great one! 🙂
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. I liked them also but felt that maybe an additional bit of salt could be added to balance out the sweetness, these do have a lot of sugar. I might try adding just a bit more of salt next time and see if that helps. Overall, these have the best look, texture, and chewiness than any other chocolate chip cookie I have made. Thanks for sharing!
Also I halved the recipe and ended it up with over 3 dozen cookies, more than I need sitting in front of me 🙂
So glad you like them!! They are the ONLY chocolate chip cookies we make around here! 🙂
I am so happy I came across this recipe on Pinterest!!! I have been on a search for the best chocolate chip cookies that don’t go flat on me!!! These are it!! They came out great, not flat, have a slight crisp to the edge but are chewy! The recipe made a TON of cookies and would have been a cinch had my Kitchen Aid mixer not died on me last week. I used my hand mixer and it was a bit of a chore.
I had to play around with the time. I baked them at 350 and needed about 13 minutes but my scoop might have been a bit bigger than others.
Thanks again for sharing!!
Yay! I am so glad that you like them! They are seriously my go-to chocolate chip cookie recipe. They always come out perfect and I always end up eating WAYYY too many. Hopefully you can get another stand-mixer soon so you can make them again and not have to do it all by hand!
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! Chocolate chip cookies are my favorite dessert- and my hubby’s, too (well, the dough). I usually bake at 350 for 10 minutes, but every oven is different! But thank you for posting this recipe! It is already a family favorite, and the cookie my kids will grow up loving!!!
ps – I freeze the cookies and eat them as a snack – so I always have my favorite dessert on hand! Sounds weird, but you should try it. It only takes a few minutes for it to defrost.. and I actually prefer them frozen now instead of “fresh-baked”. I think it helps you savor every bite!
Katie, I have not made this recipe yet, but I definitely plan to because chocolate chip cookies are a must for that go to sweet snack after dinner. I noticed that you said something about freezing them and eating them as a snack. Do you mean you literally eat them frozen? If so, what about the raw egg? Aren’t you worried about that making you sick? BTW… I love cookie dough…????
You cook them first!!
Hey… I too worked in the BYU Hawaii Bakery. Oh… how i love that little place. And the chocolate chip cookies
Made these cookies tonight… DELISH! Thanks so much for this blog… I use TONZ of your recipes. And I cooked mine on 325 for 8 minutes and they were no more than PERFECTO! They didn't look exactly like yours but so close… just not as cracky… more smooth 🙂 Is cracky a word? HAHA! YUMMO!
mine did not come out with a cracked top either and I did the banging method!
These made good dough too 🙂 Love dough! Mine turned out a little crispy on the outside edge and bottom with the middle gooey. I probably have bad cookie sheets. What is your suggestion on cookie sheets? Where do you get them… Light, Dark, Specialty etc? THX!!! Oh, and they are still delicious! Maybe once they sit for a bit (like tomorrow) they will be divine!
Sam’s Club sells a set of 1 half-sheets for a very reasonable price. They have edges so you can actually bake cookie bars/sheet brownies in them too. They rock! They are a light aluminum and you can find them with other kitchen supplies.
Your problem, though, can be solved by refrigerating the dough for 20-30 min (or as long as you want – it just increases the cooking time a bit, but they turn out great!)
Try USA pans! Amazon sells them. Made in PA and are the BEST cookie sheets ever!
I second the USA cookie sheets. Cooks Illustrated recommended them and I love mine.
These cooks are so good! Mine also took longer to cook, but I just might set my oven to 350. No big deal since they are so delicious…🍪
I cooked them on convection @ 300 for 10 minutes..perfection.
made these, divine.
I'm trying your recipe tonight. Is the oven temp really 325? Because after 9 minutes the cookies were definitely not done. Should it be 375?
Everyone’s oven is different!
These sound fantastic. When you say “small chocolate chips” are those the mini ones?
No, the small ones are just the normal sized ones. We just wanted to clarify because we have seen a lot of brands like Ghirardelli selling large chocolate chips that don’t work as well in this recipe.
These have become my family’s favorite chocolate chip cookie recipe. (I’ve received requests to make these for my childrens’ friends in the lunchroom.) The only alteration I made was to add a bit of instant coffee granules (I always do this when I bake with chocolate as it intensifies the chocolatey taste). Thanks so much for the recipe
Hi, how much instant coffee do you add?
THANKYOU VERY MUCH. WE ARE GOING TO MAKE IT TODAY.
You will love these cookies! It is actually 3 1/2 cubes… so about 1 3/4 cups.
I WANT TO MAKE THIS COOKIE. WHAT DO YOU MEAN BY 3 1/2 CUBES OF REAL BUTTER. DO YOU MEAN 3 1/2 CUPS OF REAL BUTTER.