These cookies strike the ideal balance between crispy and chewy, with a luxurious bakery-style texture. You’ll love the way the edges turn perfectly golden while the center stays soft and rich. They’re easy to make, freeze well, and are customizable to your chocolate and nut preferences. Whether you’re baking for a crowd or a cozy night in, these cookies are a guaranteed hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter (softened) brown sugar granulated sugar eggs vanilla extract all-purpose flour baking soda salt chocolate chips (semi-sweet, dark, or a mix) optional: chopped walnuts or pecans
Directions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until just combined—do not overmix.
Fold in chocolate chips and optional nuts.
Scoop dough into large balls (about 3 tablespoons each) and place on prepared baking sheets, spacing 2 inches apart.
Chill the dough balls in the refrigerator for 15–30 minutes for thicker cookies (optional but recommended).
Bake for 10–12 minutes or until edges are golden and centers are slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 large cookies. Prep time: 15 minutes Chill time: 15–30 minutes (optional) Bake time: 10–12 minutes Total time: 40–60 minutes
Variations
Triple chocolate: Add white chocolate and milk chocolate chips alongside semi-sweet or dark.
Nutty twist: Stir in chopped pecans, walnuts, or macadamia nuts for crunch.
Salted top: Sprinkle each dough ball with flaky sea salt before baking for a gourmet touch.
Espresso kick: Add 1 teaspoon of instant espresso powder to deepen the chocolate flavor.
Gluten-free: Use a 1:1 gluten-free flour blend suitable for baking.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To reheat, microwave a cookie for 10–15 seconds to restore that just-baked warmth and gooey texture. Freeze baked cookies for up to 2 months or freeze dough balls and bake from frozen (add 1–2 minutes to bake time).
FAQs
Why are bakery-style cookies thicker?
They use more flour, have a higher dough-to-fat ratio, and are often chilled before baking to reduce spreading.
Do I have to chill the dough?
Chilling is optional but helps create a thicker cookie with more concentrated flavor.
Can I make these smaller?
Yes, just reduce the scoop size and bake time by 2–3 minutes.
What kind of chocolate chips should I use?
Use high-quality semi-sweet or dark chocolate chips, or chop a chocolate bar for larger pools of melted chocolate.
Can I make the dough ahead of time?
Absolutely. Keep dough in the fridge for up to 3 days or freeze for later use.
Why did my cookies spread too much?
This can happen if the butter was too soft or melted, or if the dough wasn’t chilled. Also, check your flour measurements.
How do I get those gooey centers?
Slightly underbake the cookies—they’ll continue to cook on the baking sheet after being removed from the oven.
Can I add oatmeal or other mix-ins?
Yes, up to 1 cup of add-ins like oats, coconut, or dried fruit can be folded in.
How do I know when they’re done?
The edges should be golden brown while the centers still look soft and slightly underbaked.
Can I double the recipe?
Yes, this recipe scales well for larger batches. Just make sure not to overcrowd your baking sheets.
Conclusion
Bakery-Style Chocolate Chip Cookies are the ultimate homemade treat with their thick, chewy texture and gooey chocolate richness. They’re easy to whip up, endlessly customizable, and every bit as good as the ones behind the bakery glass. Whether you’re baking for a special occasion or just because, this cookie recipe delivers big flavor and big comfort in every bite.
Bakery-Style Chocolate Chip Cookies are thick, chewy, and golden on the edges with irresistibly gooey centers. Packed with rich chocolate chips and buttery flavor, they deliver that perfect bakery-quality taste and texture right from your own kitchen.
Ingredients
1 cup (225 g) unsalted butter, softened
3/4 cup (150 g) brown sugar, packed
1/2 cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 3/4 cups (345 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (340 g) chocolate chips (semi-sweet, dark, or mixed)
Optional: 1/2 cup chopped walnuts or pecans
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chocolate chips and optional nuts.
Scoop the dough into large balls (about 3 tablespoons each) and place them on the prepared baking sheets, spacing 2 inches apart.
For thicker cookies, chill the dough balls in the refrigerator for 15–30 minutes before baking.
Bake for 10–12 minutes, until the edges are golden but the centers are still soft and slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough helps prevent spreading and creates a thicker, chewier texture.Use high-quality chocolate chips or chopped chocolate bars for the best flavor and melt.For extra indulgence, sprinkle flaky sea salt on top before baking.To make smaller cookies, reduce scoop size and bake for 8–9 minutes.Cookies continue baking on the sheet after removal—don’t overbake!
