Bakery Style Chocolate Chip Cookies
Yield: about 26 cookies
Prep Time: 15 minutes
Cook: 15 minutes
Tessa's Recipe Rundown...
Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste!
Texture: Thick and chock full of gooey chocolate with slightly crisp edges.
Ease: No special ingredients, equipment, or skills needed!
Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one.
Cons: None.
Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.
My Ultimate Guide to Chocolate Chip Cookies is still one of my most popular posts. It’s been visited by over half a million people!
That post actually inspired the creation of my eBook: The Ultimate Cookie Handbook. And almost 2,000 of you have purchased that book. So I think it’s clear that we’re all obsessed with cookies here.
That’s why I’m SO thrilled to be sharing this recipe with you today. In my opinion it’s the perfect easy everyday chocolate chip cookie recipe. They’re simple to make, and yield thick beautiful cookies that are golden brown and crisp at the edges, while remaining gooey at the center.
Watch the video below to step into my kitchen and see exactly how to make this recipe. I give tons of tips and tricks for getting perfectly thick cookies, and you can see what every step should look like!
There’s actually a time-lapse video shot of these cookies cooling right after I took them out of the oven. You can see that they hardly shrink or deflate as they cool. If you only beat the butter and sugar for 2 to 3 minutes max, your cookies shouldn’t deflate!
How to Make Thick Chocolate Chip Cookies
The key to thick cookies is to use enough flour in the dough so there’s not too much moisture, but also to make sure the dough isn’t too warm.
That’s why you want to make sure to use butter at a COOL room temperature. If your dough is too warm when it enters the oven the cookies will spread out and become thin.
Bonus tip: Pop your balls of cookie dough in the freezer while your oven preheats to make ultra thick cookies.
I talk about the benefits of “marinading” your cookie dough for at least 24 hours in the video above. Not only can you refrigerate cookie dough for up to 72 hours to make it ahead of time, but you can also think of this like marinading a steak.
The butterscotch flavor of the cookies will intensify. The flour will also absorb more of the moisture in the dough during this time. The resulting cookies are more flavorful AND thicker and chewier. So if time permits I’d definitely give this a try!
Another trick is to use a large cookie scoop to get nice and thick cookies.
How to Keep Cookies Fresh
The best cookies are the freshest, there’s no magical way around that. However, here’s a few tricks to keeping them fresh and soft for as long as possible!
I love cookies straight from the oven the best. I always keep pre-scooped balls of cookie dough in a Ziploc bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already baked cookies soft, there are my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
To keep them soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or cookie will migrate to your cookies, making them soft and chewy again.
A tortilla is a new favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention it fits into a round cookie tin pretty perfectly.
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
I always have cookie dough in my freezer. This recipe in particular freezes beautifully! Check out all of my tips for freezing cookie dough here.
More Chocolate Chip Cookie Recipes
- Ultimate Chocolate Chip Cookies (these are CHEWIER than this recipe)
- Coconut Oil Chocolate Chip Cookies (dairy free)
- Browned Butter Toffee Chocolate Chip Cookies (ultra flavorful!)
- Giant Reese’s Pieces Chocolate Chip Cookies (for serious PB lovers only!)
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups (340 grams) semi sweet chocolate chips
Directions
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.
Recipe Notes
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see! 
Photos by Jess Larson.
86 Responses to “Bakery Style Chocolate Chip Cookies”
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Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these!
🙂 🙂 🙂
Hi Tessa! How many days will these cookies stay tasting fresh for?
How long will these cookies stay fresh? I want to make about 100 of them to take on a 5 day trip!
Hi Deborah! You can store them in an airtight container for up to 5 days, if you add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies. The moisture from the bread or wedge will migrate to your cookies, keeping them soft and chewy 🙂
I’m always looking for chocolate chip cookie recipes, my cookies are always flat ,I’ll try these and see how they turn out I hope yummy
Hi I love cookies but now have to have glutin free ones and natural unrefined sugars or sweeteners (honey, Stevia, coconut sugar or monk fruit). So can I use almond flour and coconut palm sugar or ones I mentioned above? What do you suggest? Thanks
Regards, I miss my cookies…..Sandy
Thank you so much for this recipe! I have searched for a great chocolate chip cookie recipe and this is it!!! I just made a batch and feel sick from eating too many. 🙂 I baked them straight away but am looking forward to refrigerating or “marinating” the dough the next time. Thanks again for ending my search!
Haha!! This makes me so happy. I’m curious – did you find the cookies improved after refrigerating the dough?
So disappointed! Baked these cookies today after following the recipe exactly & refrigerated the cookie dough for two days. Made chocolate chip “rocks” that were so dry & cakey 🙁
Oh no! It sounds like you may have accidentally added in too much flour, Ginny! It’s a common issue. I’d definitely recommend using a kitchen scale to weigh your flour when baking 🙂
So I made these and followed the recipe exactly and they came out AMAZING! I made another batch but used dark brown sugar instead as I had no light brown sugar, refrigerated them for about 16 or so hours, took them out and baked them about 30 min after they came out of the fridge ( still hard to scoop at first) and they are so so oily! I used parchment paper ( no spray at all), not sure what happened this time around, they seemed to have to cook longer but now have that weird over cooked taste but wet look, any suggestions?
Hmmm how strange… I’m wondering if something else went awry?! I can’t think of any reason why dark brown sugar would yield oily dough 🙁
I made this dough last night and baked them this morning. They are SO GOOD! I have tried so many chocolate chip cookie recipes looking for the perfect one and these might just be it! I used half semisweet chips and half bittersweet chunks and they were perfect. These are thick, soft in the middle, crisp around the edges and absolutely delicious. I would definitely recommend baking these bakery style chocolate chip cookies as soon as possible. Wishing I had not given them all away now as I drool on my keyboard. Haha. Thanks Tessa for another great recipe!
Haha! This is the best comment ever! Thanks so much, Cheyenne 🙂 🙂
These are the best chocolate chip cookies that I have ever made! I wasn’t a fan of chocolate chip cookies but now I am! I used vegan butter, egg subtitute and sucanat sugar (after grinding). I broke off a piece of the dough and put it in the fridge for about six minutes and about 10 minutes in the freezer. The rest I kept in the fridge for 24 hours. The freezer batch did not fall. I’ll find out about the rest of the dough in two days. But, yes I will keep this recipe and make over and over again.
These are my new GO TO chocolate chip cookie recipe. Will be making these for my grandkids!!
Hi
I made these cookies today.
They tasted amazing, but spread a little bit too much even though I followed your recipe exactly, using kitchen scale. What did I do wrong?
Thanks
Made the dough last night and stuck it in the fridge. Baked a batch of cookies for an after-dinner treat tonight. After taking one bite, my husband looked at me and said, “from now on, don’t make chocolate chip cookies using any other recipe.” Thanks so much for the recipe! It was a hit in our house!
So so good. I put a batch in the freezer while my oven heated, like you recommended. Nice and plump cookies, crispy on the outside, soft on the inside. I’m freezing the rest.
I bought my own oven at taobao and i will take it today from 4PX! I am soooo excited to try this! It will be my first cookie baked on my new 30L oven from TAOBAO! I hope we three (me, oven and your recipe of Bakery Style Choc Chip Cookie)can be good friends the first time haha!
I made these….I thought I followed it to a “tee”. But I must have done something wrong. They taste good but they came out completely flat. And they all ran into each other on the baking sheet. Not sure what I did wrong. Thank you, Tessa, for your wonderful website and delicious recipes. I use TONS of your recipes!!!
These are hands down the best chocolate chip cookies I’ve ever made! They are super easy to make and my entire family loves them! Thank you Tessa for the magnificent recipe!
I found this recipe after I followed another chocolate chip cookie recipe that ended up being flatter than a pancake with chocolate chip bumps. I have tried several chocolate chip recipes over the years & stopped trying because they never come out how I want them. My niece is home from college for spring beak & asked for chocolate chip cookies – of all the cookies I make well, she had to pick the one I cant make if my life depended on it. Until now….. I made this recipe exactly as written – weighing the ingredients instead of measuring – & they came out AMAZING!! My sister & niece said these are the best chocolate chip cookies they have ever had. They are still raving about them days later. Thank you for sharing such an amazing recipe.
What an amazing looking recipe <3 Just wondering, is there any way I could simply replace butter with olive oil? Or canola or coconut oil? Thanks !
I just made your cookies and they are awesome!! Thank you so very much.
Hii..it’s just awesome am baking few ..Am a baking maniac too..i simply enjoy dping so..soon will be posting the picture pf my baked cookie….hurray
Because I have young grandchildren I made half of recipe tablespoon size. They are delicious. I live in Hawaii and sometimes the humidity can wreck havoc on baked goods. Home. Bakers you must give these a try. I’m freezing the 3 tablespoon size for now. Will comment after I bake and eat them. Wen
This cookies are amazing. My husband likes crispier cookies. I’ve ready your cookie guide and thought of inverting the sugar measurements. Would I need to tweak anything else? Thanks for all your baking experiments so we don’t have to go through it.
how would I make this in a 12″ pizza pan?
hi
I’m in 6th grade and I want to be a kids baking champion. I tried this recipe and my little brother loved it I also want to open up a bakery when I made this recipe and saw that everybody LOVED it it made me feel good about myself and made me feel empowered;that I can accomplish my goals! Thanks for everything!
hi
I’m in 6th grade and I want to be a kids baking champion. I tried this recipe and my little brother loved it I also want to open up a bakery when I made this recipe and saw that everybody LOVED it it made me feel good about myself and made me feel empowered;that I can accomplish my goals! Thanks for everything!I love your recipes
Hi, This recipe was soooooo delicious, I absolutely love the taste. The outside is crunchy and the inside is nice and chewy. However, my cookies did not spread as much as I would have like them to and I did make sure to use baking soda. So I am not sure why my cookies didn’t spread overall the taste was great so absolutely loved them.
Try reducing the flour by 2 tablespoons!
Can the Bakery Style and Ultimate Chocolate Chip cookies be baked on a Silpat mat??
Yep!
made these cookies for my grandchildren very next day my grandson asked me for the recipe and made them himself he is 11 yrs old he said they were the best choc chip cookies ever he went on to say this was the best thing i ever made so happy i found you keep up the good work thank you.looking forward to more noel
Hi Tessa. Thanks for this incredible recipe! Made the first time and had it in the fridge overnight and it turn out PERFECT! Can I freeze the dough if so for how long and also would you recommend scooping on a tray and freeze it or just freeze the whole batch of dough. TIA
Best chocolate chip cookie recipe EVER! My new go to recipe… My co-workers are going to love these!
These cookies are DELICIOUS! I chilled the dough for 24 hours. Mine puffed up quite a bit, and we’re so chewy and gooey inside. My new go-to cookie recipe. Thank you!!
Flower or corn tortilla? Raw or cooked?
This recipe is the bomb! I have been trying chocolate chip cookie recipes for about a month and this one is perfection! I love the thickness, gooey center, buttery taste and the flavor is the best! I chilled them in the fridge a little over 24 hours and the difference in flavor is just so much better! I can now quit looking for the perfect recipe for I have found it! Thanks so much for sharing!
Looks so good! I want to try it now.
I just made these….they where great….but I added 2 packs of chocolate chips…..Yummy!
These sound great but I’m confused a bit. I have always understood and experienced baking soda to flatten cookies and baking powder to add volume. As yours calls for 2 tsp rather than 1 for the amount of butter compared to the rest of ingredients.
I want to try these but will make half batch first to see how they turn out for me using my scale as well.
Followed the recipe exactly. Made a test batch of 6 cookies right after mixing. Baked as directed at 350 F on the convection setting of my oven. They were very tasty, but seemed more “cakey” than I expected. I put the remainder in the fridge overnight and baked the rest at 350 F but not on the convection setting this time. These were much better!! Soft, chewy, and gooey. Much less “cakey” this way. 12 minutes was the perfect baking time for my oven. Thanks for sharing!
Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..
Hi, thanks for this recipe. It worked out beautifully for the small batch I made before refrigerating the dough. For some reason after refrigerating, they spread a lot more and were not as thick. Any ideas why? Also, any suggestions for how to not have every sheet of cookies turn out differently? For some reason that’s how mine seem to go! Thank you!
Can you tell us the Nutritional info for the chocolate chip cookies. Thank you
Yummy Recipe!!! Water in Mouth Ahh
i followed the recipe perfectly and the cookies came out amazing! The best recipe i have ever used. I am selling these cookies at school so i can share the joy. Can’t wait to try this recipe again!
Re Jens complaint about using dark brown sugar and ending up with an oily taste and a stronger taste…. i think that there is more molasses in the darker sugar which might explain the difference and the overbaked taste would be the darker sugar carmelizng sooner. What you might do next time is to increase the white sugar and decrease the dark brown sugar.
By far the BEST chocolate chip cookies I’ve ever made!
I made these cookies and they were so goood! I baked two at the same time but the bottom batch was burned ): Luckily it was the smaller batch! ^-^ Anyways, when making the cookies don’t bake them on the bottom of the oven. BTW, I’m selling these cookies to make money for our end of the year party! Everyone wants one now after i gave some people a few for free since i had to many. 6/5 stars
Haven’t baked my cookies yet as they “marinating”., but the dough tastes awesome! I just wanted to point out that the eggs are missing from the written step by step. I noticed that someone had dry cakey cookies which missing the eggs when creaming surely would cause this. Happy baking!
I tried this recipe and am unsure where i went wrong! I folllowed this recipe exactly and for whatever reason, my cookies are bulky and look more like scones than cookies! They’re still pretty tasty, I’m just super confused at what i did to make them turn out this way
Hi Tessa – I have made these cookies several times – it’s my new go to chocolate chip recipe – I have bee baking for over 50 years – this is the moist chocolaty moist & tender cookie ❤️
My family loves them & they totally agree
It’s never to late to learn new recipes & cooking techniques
Ty again
Phyl Ferrentino ❤️
me and my family loved it
me and my family loved it that we made them over and over again
After seeing this post, chocolate chip cookies are ALL I am craving. These look so delicious, soft but crisp on the outside and chewy – just how I like them!
Hi Tessa, I am a bit confuse on the All purpose Flour, is it 3 cups or 1 cup but in Grams it says 380 grams. Isn’t it 1 cup is equal to 340g? I bake the cookie but its hard. Thanks and more power.I am learning many things from you. God bless!
Ugh, my office mates are going to hate me. I’ve made this recipe 4 times within the last two months and have brought them into work. They are AMAZING. The absolute best Chocolate Chip Cookies, ever. This will forever be my go to recipe. I literally cannot stop making them.
Amazing! This recipe is absolutely the best chocolate chip cookie recipe I’ve ever found. It has the right amount of salt to balance the sweet and the cookies are big and chewy. So good! Too bad I’m making them for someone else or I’d eat them all myself! Hahaha. Thank you for this recipe!!
Too salty, use 1/2 tsp of salt instead of the suggested 1 tsp. When I put the full tsp in the recipe, my gut and experience told me it was too much, and sure enough it was. You can never have too little salt
i made these cookies for my friends birthday and they turned out PERFECT! perfect amount of sweetness and saltiness
Hi,
Can I use ground oatmeal for part of the flour? How much would you suggest? Can’t wait to try this recipe!
This is by far the best cookie recipe I have EVER made. Watched the video and made exactly as how she advised, kept in the fridge for over 24 hours, portioned and put back in the fridge until I was ready to bake. They came out so delicious, thick, and gooey. I usually never write reviews, but this recipe was just SO good I wanted to do it the justice it deserves. Highly recommend making these!
Thanks so much for taking the time to share this, Cece!! I’m so glad you enjoyed the recipe 🙂
My son and I made 3 different recipes for chocolate chip cookies this week and these are by far the best……….or we just nailed this one.
Thanks for the recipe! Mine don’t spread in the oven so they came out puffed up like mini cakes. I baked them for15 mins and golden brown on top. Thanks for any advice!
These cookies didn’t taste like the ones from the bakery, they tasted like the cookies my dogs make.
This recipe makes the BEST chocolate chip cookie ever!! It is also the first chocolate chip cookie recipe that I follow and it comes out looking EXACTLY like in the video! measuring by grams truly does the magic! Until now, I made this recipe 3 times! And everyone who eats one ALWAYS compliments it!! A friend of mine said once that they taste just like the cookies from Subway!
I’ve had a problem with the cookies flattening out as they bake and the trick was to freeze them and adding 10 more grams of flour! (flour in Germany is a bit different than the flour in the US). I froze my last batch for a couple of days, which improved the taste of the cookies!
Thank you very much for taking your time and developing this devine recipe, Tessa! I wish you could see a photo of the cookies that I made following your awesome recipe.
greetings from Germay <3
Hi, Tessa! Your chocolate chip cookies look heavenly & I cannot wait to bake them this weekend! I would like to know if I may substitute all-purpose flour with wheat flour instead. Please advise.
Greetings from Malaysia 🙂
Hi, I was just wondering what is the best flour brand to use for this recipe?
Can you tell me why the cookies came out cakey….I followed the instructions exactly yet the color was too light and the cookie was cakey… is there a certain flour I should use?
I used cannabis butter for this recipe and wow its a great one!
The perfect cookie recipe!!!! Thank you so much for sharing this I blew away my family with these!
I wasn’t sure about baking a cookie for 15 minutes so I tested it. Only 4 went on the pan. OMG! They were great. My daughter loved them just as well… Thank you! I’ll be on this site quite a bit I think
Hi, I followed the recipe to the letter and the cookies turned out absolutely amazing. The kids gave their seal of approval. Pity they won’t get to eat the rest as they are for a fundraiser! I will however, be making them again as they are soooo good!
Can I use whole wheat flour for this recipe or coconut flour?
I just made a batch of these babies! They are amazingly delicious!! The sweetness is just right. The crispiness of the sides lasts long for I left it displayed on the deassert table at a party. Did everything in what the recipe said, it turned out perfect!! This is now my go to chocolatw chip cookie recipe! I was so excited to so this. Guess what? it was my ever first time ever baking cookings EVER! Thank you so much for the recipe!
This has been our family CCC recipe since the day you posted it! Perfection! I just sent a double batch to my son at college and he made quick friends sharing in his freshman dorm! Thanks for your great tortilla tip— I slipped one in each ziploc bag to stay fresh and it worked! Of course it was only needed for shipping time because once they arrived, the cookies disappeared as soon as he opened the box!! Just wanted you to know your part in sharing some love across the miles.
Hi Tessa –
What is the difference between this cookie recipe and your Ultimate Chocolate Chip cookie recipe?
Great recipe! Definitely one to keep! I made sure to follow the instructions carefully and the result was gratifying! I kept the dough in the fridge for about 14 hours and baked the cookies for 15 minutes.
Thank you for sharing the recipe!
Hi Tessa,
I made the batter, placed in the frig ovenight. Took out the next day. After 30 minutes scooped to bake. Was still a little hard. After baking for about 15 minutes, they were a little thicker than I thought they would be. I used a 2.4 inch/6 cm scoop. Why?
look bloody goergeous