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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)
These cookies were amazing and totally lived up to your description of them. I made them for Christmas gifts this year. I followed your instructions exactly. No harder than any other chocolate chip cookie recipe I’ve ever used, but way better! I loved them. I never had heard of the step about slapping the pan on the counter, and was amazed at the result!! Thank you so much.
You fixed the 3x butter amount but didn’t change the cup and tablespoons ratio in parenthesis. It still says “1/2c +6 tablespoons).
I wasted a whole 3x batch of cookies because of this error. Please fix entirely before someone else makes the same mistake. Thank you
I am sorry for the confusion. I have edited the line to read (7/8 cups = 1/2 cup + 6 tablespoons). Hopefully this clears things up.
This recipe wasted a lot of money $$$, time and energy. I used the 3x converter and it changed everything but the butter. I didn’t realize it until way too late. I trusted it to convert ALL INGREDIENTS. NEVER AGAIN.
Looking for another recipe.
Hello, 48 cookies is too much for me. Do you have this recipe for 24 cookies? Thank you.
You can half the recipe! You can also make up the dough and freeze half for later. See our guide on freezing cookie dough: https://www.favfamilyrecipes.com/how-to-freeze-cookie-dough/
Is that 299 calories for one cookie? I want to make these but wanted to tell people how many cookies equal how many calories.
Thank you
Sorry the nutrition facts were a little off for that recipe. I have fixed it now! They are 115 calories each.
Easy and delicious. It’s a keeper.
Did the original recipe offer measurements in weight?
It has been so long now I honestly can’t remember!
Excited to try! What size cookie scoop do you use?
A #30 or #40 works best for these cookies! That is a medium size that holds between 1-2 tablespoons.
I think I may try this one. Any tweaks for baking at over 5000 feet? Thank you.
We live a little under 5,000 ft, so I can’t say from experience. However I did find this article that looks helpful! https://www.dougheyed.com/baking-cookies-at-high-altitude/
Delicious!! I’ve tried many chocolate chip cookies being a baker and these are so yummy! I’m gonna boost up the temp a little because mine were a little to light for me
Hey, I see you re-published this recipe using 1/2 the original ingredients. I think you missed the baking powder. Your original recipe called for a Tablespoon. I think this one should read 1 1/2 teaspoons. Thanks for ALL the amazing recipes. We absolutely love your website ❤️.
Oh my goodness thank you so much for catching that! You are the best! We have changed it in the recipe.
Bro I love these recipes. It’s the one thing that puts me to ease, ( Baking your delicious Recipes!) Thank you.
Do i have to bake these on parchment paper? I always just bake them right on my cookie sheets,
You don’t have to use parchment paper, but I would recommend greasing the cookie sheets first!
These really are the best cookies ever. So soft and chewy!
I could eat these cookies everyday!! They are so soft & chocolatey. I love having them ready for my kids when they get home from school.
❤️❤️❤️
There’s nothing better than a bakery-style chocolate chip cookie!! They are my weakness & I can’t resist them!
best recipy ever
This is the BEST Chocolate chip cookie recipe I have EVER made!!! It will be the only one I use for chocolate chip cookies from now on and these are perfect for ice cream sandwiches!!!
Are these good if I use a cup-for-cup GF flour? Or is there one you’d recommend?
I would do a browser search on how to adapt gf flour for regular recipes. May need extra xanthan gum and possibly almond flour. Good luck, I’m gf and sugar free meself.
Can this recipe be halved or would it cause it not to work? Thank you.
Yes you can halve it! It will still turn out wonderfully!