Bakery Style Chocolate Chip Cookies (+ Video)

Bakery style chocolate chip cookies that rival any you'd find at a fancy cookie shop. Giant, buttery, gooey, and loaded with chocolate chips!

You might also like our copycat Chick-fil-A chocolate chunk cookies, our irresistible peanut butter chocolate chip cookies, or our M&M cookies!

Watch our step by step video!

I have a love-hate relationship with cookie shops. I love eating the jumbo-sized, gooey cookies but hate paying $4 for a cookie when I could easily make them at home for a fraction of the price. My bakery style cookies are better than any from Barnes and Noble and easily rival Crumbl's chocolate chip cookies.

Bakery Style Chocolate Chip Cookies

My bakery style chocolate chip cookies are big, gooey, and loaded with milk chocolate chips. You can use semi-sweet chips, white chocolate chips, or anything you'd like. Each cookie is made from ¼ cup of cookie dough so it's the size of two regular cookies. I under-bake them slightly and then let them finish baking while cooling on the cookie sheet. This is KEY. Perfectly cooked all the way through, while still being soft and gooey.

This recipe makes 2 dozen jumbo cookies, perfect to share with friends. They are delicious warm or at room temperature, although I think I prefer them served warm with a glass of cold milk. You can easily reheat the cookies for a few seconds in the microwave!

Bakery Style Chocolate Chip Cookie Ingredients

• Butter: I always bake with salted butter, but you can use unsalted butter if you’d like. I use softened butter (which can still be slightly chilled) for this recipe.
• Sugar: I use a combination of brown sugar and white sugar (with a bigger ratio of brown sugar).
• Eggs: You’ll need 2 eggs to add enough moisture to this big batch of cookie dough.
• Vanilla Extract: For flavoring. Try our homemade vanilla extract!
• Baking Soda, Baking Powder, and Kosher Salt: For leavening and flavor. You can use regular table salt if you’d like, but I use kosher salt for my baking and cooking.
• All-Purpose Flour: I use bread and all-purpose flour interchangeably and don’t typically notice a difference. So use what you have on hand.
• Chocolate Chips: I used 4 cups (about 2 bags), but if you don’t plan on adding extra chocolate chips to the tops of the cookies you can get away with 3 cups.

TIPS FOR MAKING Bakery Chocolate Chip Cookies

1. Use lots of chocolate chips. Not only do I mix them into the dough, but I also save extra to add before and after baking. This gives them a professional look and definitely tastes good too.
2. Cook at 375 degrees. The higher heat will cook the outside quickly, preventing the cookie from spreading too much.
3. Let cookies stand on cookie sheets to cool for at least 10 minutes. Instead of quickly removing the cookies after baking, let them sit on the cookie sheets as they cool to allow the soft centers to finish baking.
4. Bake cookies on LIGHT baking sheets. These bake more evenly than dark cookie sheets.
5. Shape baked cookies with a spatula or the back of a spoon. As soon as the hot cookies come out of the oven, quickly shape the cookies into a perfectly round circle. Watch my video to see how I do that! It isn't essential, but makes them the perfect shape---again, looking professional.

How To Make Chocolate Chip Cookies

Preheat oven to 375 degrees.

Cream softened butter and sugars using an electric hand or stand mixer.

Mix in eggs and vanilla.

Add dry ingredients and mix until just combined.

Stir in chocolate chips.

Scoop cookies in ¼ cup portions onto parchment paper-lined baking sheets. I bake 6 cookies on a sheet.

Bake the cookies for 10-11 minutes. As soon as the hot cookies come out of the oven, quickly shape the cookies into a perfectly round circle using a spatula or the back of a spoon.

Add extra chocolate chips to the top of the hot cookies, if desired.

Let cookies cool ON the baking sheets.

Store leftover cookies in an airtight container. This recipe makes 2 dozen large cookies.

Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies

Bakery-style chocolate chip cookies that rival any you'd find at a fancy cookie shop. Giant, buttery, gooey, and loaded with chocolate chips!

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

cooling: 15 minutes minutes

Total Time: 36 minutes minutes

Servings: 24 cookies

Calories: 260kcal

Ingredients

• 1 ½ cup butter softened
• 1 ½ cups brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs chilled eggs are fine
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 4 cups all-purpose flour
• 4 cups chocolate chips 3 cups for the dough, 1 cup extra to add to the tops of the cookies (if desired)

Instructions

• Preheat oven to 375 degrees.
• Cream softened butter and sugars using an electric hand or stand mixer.
• Mix in eggs and vanilla thoroughly.
• Add dry ingredients and mix until just combined.
• Stir in chocolate chips.
• Scoop cookies in ¼ cup portions onto parchment paper-lined baking sheets. I typically bake 6 cookies on each baking sheet.

  Note: if you have a medium cookie scoop (2 tablespoon sized) you can scoop two cookie dough balls and then roll them together for a large ¼ cup-sized ball.
• Bake the cookies for 10-12 minutes. Let cookies stand on a baking sheet until cooled.

  As soon as the hot cookies come out of the oven, quickly shape the cookies into a perfectly round circle using a spatula or the back of a spoon.
• Add extra chocolate chips to the top of the hot cookies, if desired.

  Let cookies cool ON the baking sheets.

Notes

Store cookies in an airtight container on the counter for up to 3 days. Cookies freeze and reheat well. 

TIPS FOR MAKING Bakery Chocolate Chip Cookies

1. Use lots of chocolate chips. Not only do I mix them into the dough, but I also save extra to add before and after baking. This gives them a professional look and definitely tastes good too.
2. Cook at 375 degrees. The higher heat will cook the outside quickly, preventing the cookie from spreading too much.
3. Let cookies stand on cookie sheets to cool for at least 10 minutes. Instead of quickly removing the cookies after baking, let them sit on the cookie sheets for 10 minutes to allow the soft centers to finish baking.
4. Bake cookies on LIGHT baking sheets. These bake more evenly than dark cookie sheets.
5. Shape baked cookies with a spatula or the back of a spoon. As soon as the hot cookies come out of the oven, quickly shape the cookies into a perfectly round circle. Watch my video to see how I do that! It isn't essential, but makes them the perfect shape---again, looking professional.

Nutrition

Calories: 260kcal