Bakery Style Chocolate Chip Cookies (No Chill!)

Why You'll Love These Bakery-Style Chocolate Chip Cookies

• No chilling required. Mix, scoop, and bake!
• No freezing the dough. You can have fresh cookies in about 30 minutes.
• Basic ingredients. Everything you need is probably already in your pantry.
• Soft and gooey. They're wonderfully soft while warm and develop a fudgy texture as they cool.
• Stay soft for days. Store them in an airtight container and enjoy them throughout the week.
• Lots of chocolate chips. Every bite is loaded with chocolate.
• Two sizes. Make generous 3-tablespoon cookies or go big with ¼-cup bakery-style cookies.

What Others Are Saying

Absolutely the best chocolate chip cookie I have ever had, exactly like I love my cookies! I don't like flat crunchy cookies and these are neither. Thank you so much!!!---Denise

I just made a batch of these cookies and OMG they are amazing!!!! It’s been marked as a favourite in my recipe app because I will be making them a lot.---Judy

What Makes These Cookies So Good?

I've always loved those oversized bakery cookies with soft centers and lots of chocolate chips, but you don't need to pay bakery prices to get that texture at home.

These cookies are thick, buttery, soft, and incredibly chocolatey, but the recipe is surprisingly simple. There's no need to brown the butter, chill the dough overnight, freeze individual dough balls, or use any unusual ingredients.

The secret is in the combination of brown sugar, plenty of chocolate chips, and baking the cookies just until they're done. They continue to set as they cool on the baking sheet, leaving you with that soft, gooey center you want from a bakery-style cookie.

Tips for the Best Bakery-Style Chocolate Chip Cookies

• Use a light-colored baking sheet. Light-colored baking sheets help the cookies bake more evenly. Dark baking sheets can cause the bottoms to brown too quickly.
• Don't overbake them. This is one of the most important tips for getting that soft bakery-style texture. The centers should still look slightly underdone when you remove the cookies from the oven. They'll continue baking on the hot baking sheet as they cool.
• Add extra chocolate chips before baking. Press a few extra chocolate chips into the tops of the dough balls before they go into the oven for that beautiful bakery appearance.
• Let them cool on the baking sheet. Don't transfer the cookies to a cooling rack immediately. Letting them rest on the hot baking sheet allows the centers to finish setting while keeping them soft.
• Shape them while they're hot. If your cookies spread unevenly, use a spatula or the back of a spoon to gently push the edges into a round shape while they're still hot.

Bakery-Style Chocolate Chip Cookie Ingredients

• Butter: I use salted butter, but unsalted butter works, too. The butter should be softened but doesn't need to be completely room temperature.
• Brown sugar and granulated sugar: A generous amount of brown sugar gives these cookies their rich flavor and soft texture, while granulated sugar helps with browning.
• Eggs: Two large eggs add moisture and help create the soft, thick texture.
• Vanilla extract: Adds classic chocolate chip cookie flavor.
• Baking soda and baking powder: Using both gives the cookies the right amount of lift and spread.
• Kosher salt: Enhances the chocolate flavor and balances the sweetness.
• All-purpose flour: No specialty flour is needed for these cookies.
• Chocolate chips: I like using milk chocolate chips for this recipe, but semi-sweet, dark, or even white chocolate chips work beautifully.

See the recipe card for full information on ingredients and quantities.

How to Make Bakery-Style Chocolate Chip Cookies

1. Make the cookie dough. Preheat the oven to 375°F and line light-colored baking sheets with parchment paper.

Cream the softened butter, brown sugar, and granulated sugar using an electric hand or stand mixer until light and fluffy.

Add the eggs and vanilla extract and mix until well combined.

Add the flour, baking soda, baking powder, and kosher salt. Mix just until the dry ingredients are incorporated. Don't overmix.

Stir in the chocolate chips.

2. Scoop the cookies. For regular bakery-style cookies, scoop the dough using a 3-tablespoon cookie scoop and place the dough balls onto parchment-lined baking sheets. I usually bake 6 cookies per sheet.

For extra-large ¼-cup cookies, scoop ¼ cup of dough per cookie and place 6 cookies on a baking sheet. If you don't have a ¼-cup scoop, you can combine two 2-tablespoon scoops and roll them together.

Add a few extra chocolate chips to the top of each dough ball before baking. This gives the finished cookies that bakery-style appearance and makes sure every cookie has plenty of chocolate on top.

3. Bake. Bake 3-tablespoon cookies for 10–11 minutes.

For ¼-cup cookies, bake for 11–12 minutes.

The cookies should look set around the edges but still be soft in the centers. Don't wait for them to look completely baked in the middle—they will continue to cook as they cool on the baking sheet.

4. Let them cool. Leave the cookies on the baking sheets for at least 10 minutes. This allows the centers to finish baking while they cool.

The cookies will be soft and gooey while warm and will develop a soft, fudgy texture as they cool.

More Chocolate Chip Cookie REcipes To Make

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