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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)
Can you substitute butter for margarine?
Sure!
I made these cookies for the first time today. They are absolutely delicious, one of the best cookies that I’ve tried!
Using the mini chips was a great idea! Even though the amount of chocolate chips is the same, it feels like you are getting more chocolate in every bite. And more chocolate is always a win in my book!
So soft & chocolate-y!! My favorite! My kids love when they have some waiting for them after school!
These cookies are awesome !! I have been making chocolate chip cookies for 45 years or more, and these are the best!!
Can you freeze the cookies or dough? If so how long will it stay good for?
Yes! Frozen cookies or frozen dough will be good for about 3 months.
I have a chocolate chip cookie recipe I have used for years. This weekend I decided to try yours, as I have had it saved in my Pinterest account for a while…well, they were a hit…now my family won’t let me go back to the other recipe… and I agree with them! These absolutely are the best chocolate chip cookies I’ve ever made or eaten!
So glad you loved them! My kids won’t eat any other chocolate chip cookies either!
Can you use half whole wheat flour?
We haven’t tried it that way so I can’t say. But let us know how it turns out if you do try it!
Hi,
I don’t have small chocolate chips, but I have regular-sized semisweet chocolate chips. Could I use those instead?
Thank you!
Yep!
I have made these with both light and dark brown sugar and it is my belief that the dark adds a bit richer flavor than the light brown
I would love to make this recipe, but i like my cookies crisp. Is there any way to crisp them up.
You can try cooking them for a bit longer!
How many tablespoons would you say are in a small ice cream scoop?
I think its about 2 tablespoons.
Thank you for sharing the recipe! should I use dark brown or light brown sugar or does it not matter which one I use?
also does the butter and sugar need to be creamed until
really light and fluffy (like when youre making a cake),
or just until it starts to lighten in colour
or until they are just combined?
Thanks!
I usually use light brown sugar, but you can use either. I also cream the butter and sugar until it is light and fluffy!
These cookies are perfect! I was actually given one of those commercial mixers and have never had a chance to use it. I wish I had your full size recipe to finally try it out! We have a big family but I might still have to give cookies to everyone I know-I’m sure they wouldnt mind.
Most anything from Hawaii is ono.
I’m horrible at baking so this question is meant to assure me that my cookies will turn out like a true bakery Ü Do the eggs and the butter need to be at room temperature?
Thanks so much!
The butter should definitely be at room temperature! As for the eggs, I usually just put them in straight from the fridge. Happy Baking!
Awesome! Thanks so much for the speedy reply *Ü*
Came back to declare these were the best cookies I’ve ever made in my life. No self-titling here, this honor came directly from my cookie snob Husband ❤️ I was beyond excited! My scooper broke after the first dozen but I powered through and have a lovely stash in the freezer for him. Thank you so very much!
How many cookies should this make? Any one use air bake sheets? Sometimes they take longer to bake and cool.
Tracy, Thank you for sharing the recipe, I can’t wait to try it.! Do you bake these on parchment paper, or grease the cookie sheet pan?
Thanks,
Pam
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 . Only thing that was off for me was cooking time but not surprised as my oven cooks uneven it took 16 min to get a light gold color.
So glad you liked the cookies. Definitely our go-to chocolate chip cookie recipe 🙂
I am looking for your Super Soft chocolate chip cookie recipe with vanilla pudding mix in it??
I don’t think we have a recipe like that, but the bakery chocolate chip cookie recipe in this post is hands down my favorite cookie recipe ever!
For choc chip recipe w/ instant vanilla pudding mix, try http://www.averiecooks.com
Love the recipe. Now I use A lot of random recipes online all of the time. I came across yours, and just saw the usual butter sugar etc. so I proceeded to just go for it. Let me just ask why I made Enough cookie dough for a wedding! It didn’t even fit in my kitchen aid! I am laughing, and am thankful I had enough of everything to finish! My family will be happy to have cookies for a month.
Hi there,
little confused about recipe , you didn’t use any flour in recipe or there is any printing mistake?
Flour is found in the ingredients list. In the instructions it is considered one of the “dry” ingredients. Hope this helps!
You mention this being a “small batch,” however it’s not listed how many cookies this makes? Thanks.
It depends on how big of cookies you make… typically we get about 3 dozen.
Can you add pecans? If so how much?
Sure! You can probably add 1-2 c.
This recipe looks great! Back to the butter issue, recipe calls for 3 1/2 sticks but in parenthesis it says 2 3/4 cups? Thinking it should be 1 3/4 ????. Trying them today.
Whoops! My bad! I fixed it 🙂
Love this recipe! Was just wondering if it can be made into bars (9×13)?
Thanks for the recipe ????????
We haven’t made it in bars before but I am sure they would be great! Just keep checking them for doneness– you will probably have to cook longer