Bakery Style Chocolate Chip Cookies

Yield: about 26 cookies

Prep Time: 15 minutes

Cook: 15 minutes

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!

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 favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple but they can teach us SO much about the science of baking.

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!

Ingredients for chocolate chip cookie baking

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!

Best ooey gooey chocolate chip cookies

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!

Thick chocolate chip cookies

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

HOW TO MAKE
Bakery Style Chocolate Chip Cookies

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!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

Instructions

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, and salt.
  3. 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.
  4. 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.
  5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
  6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
  7. 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

 


Photos by Jess Larson.

43 Responses to “Bakery Style Chocolate Chip Cookies”

  1. #
    Jenny from jennyisbaking.com — February 19, 2018 at 11:11 am

    Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these!

    • #
      Tessa — February 20, 2018 at 9:42 am

      🙂 🙂 🙂

  2. #
    Alyssa — February 19, 2018 at 11:27 am

    Hi Tessa! How many days will these cookies stay tasting fresh for?

  3. #
    Deborah Pannell — February 19, 2018 at 6:27 pm

    How long will these cookies stay fresh? I want to make about 100 of them to take on a 5 day trip!

    • #
      Tessa — February 20, 2018 at 9:39 am

      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 🙂

  4. #
    Joanne Denise Bachman — February 19, 2018 at 8:05 pm

    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

  5. #
    Sandy Mac — February 20, 2018 at 1:00 pm

    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

  6. #
    Karen — February 22, 2018 at 9:18 pm

    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!

    • #
      Tessa — February 26, 2018 at 1:29 pm

      Haha!! This makes me so happy. I’m curious – did you find the cookies improved after refrigerating the dough?

  7. #
    Ginny — February 23, 2018 at 5:48 pm

    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 🙁

    • #
      Tessa — February 26, 2018 at 1:28 pm

      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 🙂

  8. #
    Jen — February 24, 2018 at 2:10 pm

    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?

    • #
      Tessa — February 26, 2018 at 1:28 pm

      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 🙁

  9. #
    Cheyenne — February 25, 2018 at 5:09 pm

    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!

    • #
      Tessa — February 26, 2018 at 1:27 pm

      Haha! This is the best comment ever! Thanks so much, Cheyenne 🙂 🙂

  10. #
    Renee — February 26, 2018 at 6:58 pm

    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.

  11. #
    Theresa — February 28, 2018 at 9:39 am

    These are my new GO TO chocolate chip cookie recipe. Will be making these for my grandkids!!

    5.0 rating

  12. #
    Sayaka — March 1, 2018 at 12:01 am

    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

    5.0 rating

  13. #
    Julie — March 3, 2018 at 7:22 pm

    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!

    5.0 rating

  14. #
    Carly — March 4, 2018 at 3:10 pm

    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.

    5.0 rating

  15. #
    @mismanosaliw@gmail.com — March 4, 2018 at 4:25 pm

    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!

    5.0 rating

  16. #
    Lisa — March 5, 2018 at 2:50 pm

    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!!!

    5.0 rating

  17. #
    Rachel — March 6, 2018 at 9:51 am

    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!

    5.0 rating

  18. #
    Cheryl Ludden — March 7, 2018 at 11:10 am

    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.

    5.0 rating

  19. #
    Mia — March 8, 2018 at 2:39 am

    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 !

  20. #
    Cindy — March 15, 2018 at 2:03 pm

    I just made your cookies and they are awesome!! Thank you so very much.

    5.0 rating

  21. #
    Samina — March 22, 2018 at 2:50 am

    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

    5.0 rating

  22. #
    Wen — March 29, 2018 at 7:04 pm

    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

    5.0 rating

  23. #
    Pam — March 31, 2018 at 12:08 am

    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.

  24. #
    Sharon — April 2, 2018 at 10:31 pm

    how would I make this in a 12″ pizza pan?

    5.0 rating

  25. #
    yasmine — April 3, 2018 at 10:43 am

    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!

  26. #
    yasmine — April 3, 2018 at 10:44 am

    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

  27. #
    Hafsa — April 6, 2018 at 4:49 am

    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.

    5.0 rating

    • #
      Tessa — April 9, 2018 at 9:13 am

      Try reducing the flour by 2 tablespoons!

  28. #
    Barbarainnc — April 9, 2018 at 10:56 am

    Can the Bakery Style and Ultimate Chocolate Chip cookies be baked on a Silpat mat??

    • #
      Tessa — April 11, 2018 at 12:20 pm

      Yep!

  29. #
    noel — April 11, 2018 at 3:30 am

    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

    5.0 rating

  30. #
    Tharif — April 12, 2018 at 7:44 pm

    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

  31. #
    Marie — April 15, 2018 at 8:49 am

    Best chocolate chip cookie recipe EVER! My new go to recipe… My co-workers are going to love these!

    5.0 rating

  32. #
    Alison — April 16, 2018 at 6:24 pm

    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!!

    5.0 rating

  33. #
    Denisse — April 18, 2018 at 8:04 am

    Flower or corn tortilla? Raw or cooked?

  34. #
    Kelly — April 23, 2018 at 6:11 pm

    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!

    5.0 rating

  35. #
    hotmail sign in — May 2, 2018 at 9:47 pm

    Looks so good! I want to try it now.

    5.0 rating

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