Nothing beats a freshly baked Bakery Style Chocolate Chip Cookie with a crispy edge and a soft gooey center. Baked to perfection in less than 30 minutes!

Does the world need another chocolate chip cookie recipe? Hell yeah.

These aren’t just any CCCs, these are my famous cookies that I’ve been perfecting for 5 years. And lemme tell you, they are AMAZING!

Buttery soft with crispy edges and soft centers with tons of chocolate and a sprinkle of sea salt. Basic? Sure. Just wait until you try them.

Ingredients for Bakery Style Chocolate Chip Cookies

For this simple recipe you’re going to need the following pantry ingredients:

Butter
Sugar
Light brown sugar
Eggs
Vanilla extract
Flour
Salt
Baking soda

Tips for making the best Bakery Style Chocolate Chip Cookies

Use room temperature ingredients, especially the butter.
Weigh the ingredients so you don’t accidentally add more by using cups instead.
Don’t over mix! Simply mix until the ingredients are fully incorporated.
For even cookies: weigh the dough out into to 2 ounces, using a kitchen scale. Roll into balls.
For a chewier cookie: cover in plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let the dough sit at room temperature for about 15 minutes before scooping.
Don’t overcrowd the pan, place 6 cookie balls per sheet.

How to store Chocolate Chip Cookies

Store leftover cookies in an airtight container for up to 5 days.

Make the cookie dough following the recipe instructions, scoop into a baking sheet and freeze for up to 6 hours. Transfer cookie scoops into a freezer bag.

To bake, add a minute or 2 to the total baking time. Freeze for up to 2 months.

If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! x

Bakery Style Chocolate Chip Cookies

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Author: Rosana
Total Time: 20 minutes
Yield: 16 cookies

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Description

Nothing beats a freshly baked Bakery Style Chocolate Chip Cookie with a crispy edge and a soft gooey center. Baked to perfection in less than 30 minutes!

Ingredients

1 1/2 sticks (170 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar
1 1/4 (275 grams) cup light brown sugar
2 eggs, room temperature
1/2 tsp vanilla extract
2 cups (256 grams) all purpose flour
1/4 tsp baking soda
1/2 tsp salt
2 cups (320 grams) semisweet chocolate chips
Sea salt, optional

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Instructions

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper
In the bowl of a stand mixer with the paddle attachment, beat the softened butter, sugar and brown sugar, on medium-low, until soft and creamy.
Add in eggs and vanilla extract, beat until combined.
In a separate bowl, whisk the flour, baking soda, and salt. Fold into the butter-sugar mixture. Fold in the chocolate chips.
For even cookies, weigh the dough out into to 2 ounces. Roll into balls. Place 6 balls per baking sheet.
For a chewier cookie: cover in plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let the dough sit at room temperature for about 20 minutes before scooping.
Bake for 13-15 minutes, until edges are golden brown but the center is soft and gooey. Cool for 5 minutes, sprinkle sea salt on top (optional but highly recommended) and transfer to cooling rack.
Store in an airtight container for up to 5 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American