Bakery Style Chocolate Chip Cookies

5 from 6 votes

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

Course Dessert

Cuisine American

Keyword bakery style, barnes and noble chocolate chip, crumbl, jumbo, milk chocolate, soft

Prep Time 10

Cook Time 11

cooling 15

Total Time 36

Servings cookies

Calories 260kcal

1 1/2 cup butter softened
1 1/2 cups brown sugar packed
3/4 cup granulated sugar
2 large eggs chilled eggs are fine
2 teaspoons vanilla extract
2 teaspoons baking soda
2 teaspoons baking powder
3/4 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)

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 1/4 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 Tbsp sized) you can scoop two cookie dough balls and then roll them together for a large 1/4 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.

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

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.
Cook at 375 degrees. The higher heat will cook the outside quickly, preventing the cookie from spreading too much.
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.
Bake cookies on LIGHT baking sheets. These bake more evenly than dark cookie sheets.
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.

Calories: 260kcal