Julie Clark
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Bakery Style Chocolate Chip Cookies
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The search is over. Introducing the all around best Bakery Style Chocolate Chip Cookies Recipe. Slightly crisp on the outside, soft and chewy on the inside.
It’s cookie time! This is the first of many bakery-style cookies that we’ve posted over the years. I’ve got bakery style snickerdoodles and the best sugar cookies , with hints from what ingredients to buy to just how long to bake them in the oven to get that bakery perfect taste and texture.
And now it’s time for Bakery Style Chocolate Chip Cookies. 😋
Bakery Soft Chocolate Chip Cookies
What makes a bakery style chocolate chip cookie? For me, to get the “perfect” cookie it must be:
- soft on the inside
- slight crunch on the edges
- melted chocolate scattered throughout the cookie, greeting you with every bite.
- sweet and salty flavors
We can’t claim credit for creating this recipe. It’s actually the NY Times Chocolate Chip Cookie recipe that took the world by storm many years ago. We spent years testing various cookie recipes and we landed on this as the best one.
We’ll take you through the steps of making the a chocolate chip cookie that rivals any you’d find in a corner bakery store.
Plan ahead and follow the steps carefully. Don’t skip steps like chilling the dough and adding the various chocolate. It’s all what makes this cookie the best!
Make the Cookie Dough
Not-So Secret Ingredients
You’ll notice that this recipe calls for a unique blend of cake flour and bread flour. It’s important that you stick with these special flours in order to get the bakery style texture. This is what makes the cookie slightly crisp, yet still chewy and soft.
Plan Ahead! This cookie dough needs to chill for 24-36 hours before baking. Don’t skip it! (Try this 30-minute chocolate chip cookie recipe if you need something quick!)
- Sift together the flours, soda, baking powder and salt into a bowl. Set aside.
- Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Gently stir in the chocolate.
- Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
- When it is time to bake, preheat the oven to 350ºF. Use an ice cream scoop to scoop large 1 ½ – 2″ dough balls. Bakery cookies are large cookies! Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper.
- Take a glass cup, get the base of the cup wet with water, then dip the cup in the white sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
- Bake for 13 minutes in the preheated oven. Sprinkle lightly with sea salt or kosher salt right when they come out of the oven. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.
Freezing Cookie Dough
Since the bakery style cookie dough needs refrigerated, this cookie recipe is an excellent option for freezer cookies for those “Give-Me-All-The-Cookies” days.
- Make the cookie dough and press it down, just like I described before, and stack them in an airtight container or bag (with wax paper between layers) and store them in the freezer.
- Whenever you need them, you can take them out, put them in the fridge to thaw overnight, and bake them. The dough should be cold and not at room temperature.
Keeping Bakery Style Chocolate Chip Cookies Fresh
Keeping chocolate chip cookies fresh is all about proper storage. Here are 5 tips to help you enjoy your cookies for as long as possible:
- Cool Completely: Make sure your cookies are completely cooled before storing them. Storing warm cookies can create condensation, making them soggy.
- Airtight Container: Store your cookies in an airtight container at room temperature. This prevents them from drying out and helps maintain their soft texture.
- Layer with Parchment Paper: If you have multiple layers of cookies, place a sheet of parchment paper or wax paper between each layer. This prevents them from sticking together.
- Add a Slice of Bread: Place a slice of bread in the container with your cookies. The bread will help keep the cookies soft by absorbing any excess moisture.
- Freeze for Long-Term Storage: If you need to store your cookies for an extended period, consider freezing them. Place the cookies in a single layer on a baking sheet to freeze them individually first, then transfer them to a freezer-safe container or bag. Thaw them at room temperature when you’re ready to enjoy them.
You may also love our cowboy cookie recipe, lemon sugar cookies, chocolate chip pie and apple butter streusel muffins!
Bakery Style Chocolate Chip Cookies
The search is over. Introducing the all around best Bakery Style Chocolate Chip Cookies Recipe. Slightly crisp on the outside, soft and chewy on the inside.
Servings 30
Prep Time 20 minutes
Cook Time 13 minutes
Chill time 1 day
Total Time 1 day 33 minutes
Ingredients
- 2 cups minus 2 tablespoons cake flour 228 grams
- 1 2/3 cups bread flour 217 grams
- 1 1/4 teaspoons baking soda 5 grams
- 1 1/2 teaspoons baking powder 6 grams
- 1 teaspoon salt 6 grams
- 1 1/4 cups salted butter softened 10 ounces
- 1 1/4 cups light brown sugar 275 grams
- 1 cup plus 2 tablespoons white granulated sugar 226 grams
- 2 large eggs
- 2 teaspoons vanilla extract 10 grams
- 1 cup shaved or finely chopped dark chocolate or mini chocolate chips – at least 60% cacao 146 grams
- 1 1/2 cups dark chocolate chips or semi-sweet if preferred 267 grams
- 1/4 cup white granulated sugar
- sea salt for sprinkling on top
Instructions
- *Plan ahead! This cookie dough needs to sit in the refrigerator at least 24 hours before baking.
- Sift together the flours, soda, baking powder and salt into a bowl. Set aside. 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 ¼ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt
- Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined. 1 ¼ cups salted butter, 1 ¼ cups light brown sugar, 1 cup plus 2 tablespoons white granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients and mix just until combined. Gently stir in the chocolate. 1 cup shaved or finely chopped dark chocolate, 1 ½ cups dark chocolate chips
- Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
- When it is time to bake, preheat the oven to 350ºF. Use an ice cream scoop to scoop large 1 ½ – 2" dough balls. Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper. ¼ cup white granulated sugar
- Take a glass cup, get the base of the cup wet with water, then dip the cup in granulated sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
- Bake for 13 minutes in the preheated oven. Sprinkle lightly with sea salt right when they come out of the oven. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.
Notes
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 153mg | Fiber: 1g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.1mg
I have a question! What if you don’t have plastic wrap. Can I use anything else?
Can i use less sugar? I dont want to make it too sweet, on diet ><
Hi. Would like to know the conversion of cups into gram please for the flour, butter and sugar. Thanks for sharing!
If I plan to freeze the dough so I still need to refrigerate it for 24 hours? Or can I just make the dough, shape the cookies and then freeze? I want to try this recipe soon.
I tried making this but they came out a little flat, what do you think could cause this?
I can’t wait to try your recipe but, just have one question. Tall house recipe calls for butter and also salt, if your butter is sealed do you still use as much salt as the recipe calls for. I have used Tall House cookies but am looking for a better recipe and your recipe sounds great. Thanks for your reply.
Hello,
Could you give the measurements in grams please? 🙂
These are absolutely the best chocolate chip cookies I have ever made, or tasted!! I followed the recipe as written and they were perfect. Made these last Christmas and packaged as gifts. I’ll tell ya I received sooo many compliments (with varied descriptions of how delicious they were!) I won’t even think about using another chocolate chip recipe. By the way this dough freezes very well also!
How long do they have to be out of fridge before baking them?
Just in case it helps with more experienenting… As a pro baker that has tested chocolate chip cookie recipes more ways than I can count, I want to add a few thoughts… every single bakery I’ve worked for, and at home has had the best results with pre-portioned frozen dough going straight into the oven to bake without thaw time. (Never flattened always domed) There are several good reasons for that technique… The mix of two differing flours is very noticeable with chocolate chip cookies, I’ve found a ratio of 30/70 or less to work best with flour mixing on… Read more »
Hi
To freeze this dough do we need to roll them in balls, flatten with sugar and then freeze or freeze before flattening with sugar?
Thanks
These look amazing! i have been hunting for a bakery style cookie dough recipe and cant wait to give this recipe a shot. Do you believing freezing the dough would effect the results of the cookie after baked?
Did you use European style butter?
Can I use all purpose flour?
oh damn, very nice choco chips cookies