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chocolate chip cookies

Bakery Style Chocolate Chip Cookies

  • Author: Rosana
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Cuisine: American


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!


  • 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


  1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper
  2. 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.
  3. Add in eggs and vanilla extract, beat until combined.
  4. In a separate bowl, whisk the flour, baking soda, and salt. Fold into the butter-sugar mixture. Fold in the chocolate chips.
  5. For even cookies, weigh the dough out into to 2 ounces. Roll into balls. Place 6 balls per baking sheet.
  6. 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.
  7. 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.
  8. Store in an airtight container for up to 5 days.

Keywords: bakery style chocolate chip cookies, old fashioned chocolate chip cookies