Bakery Style Chocolate Chip Cookies are thick, chewy cookies with crisp edges and tons of chocolate and mini chocolate chips. Each cookie is extra big, just like your favorite bakery ones! Top these off with flaky sea salt and dig in while they’re warm and gooey from the oven.
Why you’ll love these Bakery-Style Chocolate Chip Cookies:
- Giant Chocolate Chip Cookies – These cookies are extra huge! Each one is 140 grams or almost 5 ounces in size!
- Extra Chocolate Chips – We’re using plenty of regular semi-sweet chocolate chips AND mini chocolate chips for extra chocolate in each bitel
- Soft Cookies – We are 100% team soft cookie – these are perfectly soft and chewy, with a crisp edge.
- Simple Ingredients – Some bakery-style cookie recipes call for cake flour or bread flour, but these just use regular all-purpose flour to keep our favorite cookies super simple!
There’s nothing better than classic chocolate chip cookies – except for giant bakery-style chocolate chip cookies! Let’s learn how to make ’em.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- Chocolate Chips – We’re using a mix of mini and regular sized chocolate chips for added texture and plenty of melty chocolate in each bite!
- Vanilla extract – Use real vanilla extract for best results.
- Dairy-free – Swap in your favorite dairy-free butter and chocolate chips to make this recipe dairy-free.
- Chocolate Chips – Feel free to use a mix of semi-sweet, dark, and or milk chocolate chips to fit your preferences. I used all semi-sweet here but will sometimes mix in other types.
How to Make this Bakery Style Chocolate Chip Cookie Recipe Step-by-Step:
Step 1: Make the Dough. Cream together butter and sugar with a hand mixer, then mix in eggs and vanilla until it looks like the below left photo. Add the dry ingredients and mix until you have a dough.
Step 2: Add the Chocolate! Mix in your chocolate and mini chocolate chips until evenly distributed – you can do this with your electric mixer or with a rubber spatula.
Step 3: Portion the Dough Balls and Chill. Divide the dough into 10 equal balls, about 135-140 grams each. Press a few extra chocolate chips into any bare spots. Chill the dough for at least 2 hours in the fridge or 1 hour in the freezer. (See more make-ahead tips below.)
Step 4: Bake the Cookies. Bake the cookies with plenty of space in between on a parchment paper lined baking sheet. They may not look bakery worthy when they come out – see my expert tips below on how to take them from the photo on the left to the perfectly round bakery-worthy cookies on the right. Bake cookies as directed in the recipe card below for best results.
The cookies will look a tad underdone when they’re done, but they will set up as they cool. Don’t over bake them! Enjoy them while they’re warm and gooey from the oven, with a glass of cold milk. These are truly the best chocolate chip cookies!
Expert Success Tips:
- Bakery Worthy Looking Cookies – As you can see in the above left hand photo, cookies don’t bake into perfect circles. Use a round cutter to round them out as soon as they’re out of the oven – don’t cut off the edges, but use a cutter big enough to surround the whole cookie, then swirl the cookie around inside it to round it out. Pop a few extra chocolate chips on top, too.
- Chill the Dough – Don’t skip this step! You’ll have puddles if you don’t chill the dough.
- Don’t Over Bake – Don’t over bake the cookies! Follow the indicators in the recipe card for bake time and doneness. They should look like they might need 1-2 more minutes in the center, while the edges will appear just set. This is the perfect stage – they will be hard and dry the next day if you bake them longer from that point.
These cookies are bakery-style because they’re thick & large – just like a cookie you’d purchase in a bakery. They’re a bit larger than you might typically make cookies at home, & are closer in size to what you might purchase from a bakery.
Yes! Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw – simply bake from frozen for the same time & temp as directed.
- Other Mix-Ins – Have fun with your mix ins! Feel free to add chopped nuts or different types of chocolate – milk, or dark chocolate chips are a great addition. You can even use chopped chocolate chunks.
- Smaller Cookies – You can portion the dough into smaller balls if desired. Portion into 50 gram balls for small cookies and bake for 8-9 minutes. You’ll get 28 cookies. you can portion anywhere between 50 and 140 grams as well, just be sure to check for doneness as indicated in the recipe card.
Serving + Storing this Recipe:
These cookies are sheer perfection while they’re warm and gooey from the oven. Leftovers can be cooled on a wire rack and stored in an airtight container for 4-5 days. Reheat in the oven or microwave gently to revive that fresh-baked texture – it makes for the best cookies!
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
More Chocolate Chip Cookie Recipes to Love:
- Brown Butter Chocolate Chip Cookie Bars
- Salted Caramel Chocolate Chip Cookies
- One-Bowl Chocolate Chip Cookies
- Healthy Cookie Dough Energy Bites
- No-Bake Chocolate Chip Cookie Dough Cups
- Chocolate Chip Cookie Cups with Nutella
- No-Bake Cookie Dough Bites
Did you make this recipe? Snap a photo and leave a comment!
Jumbo Bakery-Style Chocolate Chip Cookies
- 1 cup salted butter, softened at room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 2 and 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 and 1/2 cups semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips
- flaky sea salt, for topping
- Make the Cookie Dough: In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the sugars and mix until well creamed together with the butter, about 1-2 minutes. Add the vanilla and eggs and mix until combined and smooth. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix until distributed through the dough.
- Chill: Scoop the dough into 10 balls, about 140 grams each. Press a few extra chocolate chips into any bare spots in the dough balls. Pop into an airtight container and chill in the fridge at least 2 hours or up to 3 days, or in the freezer at least 1 hour.
- Bake the Cookies: Preheat your oven to 350 degrees F. Line a few cookie sheets with parchment paper or silicone baking mats. Place 3-4 cookies on a sheet, leaving plenty of room since they're large. Bake for 11-12 minutes. The centers of the cookies will look a bit underdone when you take them out, but the edges will feel set when gently tapped. They'll set up to the perfect soft-baked texture as they cool. Let cookies cool on the baking sheet for about 5 minutes, then dig in!
- Serve + Store: Sprinkle with flaky sea salt, if desired, and enjoy while they're warm and gooey. Store cooled cookies in an airtight container at room temp for 4-5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!