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Bakery Style Chocolate Chip Cookies on a white kitchen towel
5 from 1 vote
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Bakery Style Chocolate Chip Cookies 

Melt in your mouth, Bakery Style Chocolate Chip Cookies. The perfect fusion of sweet and salty, a soft crunch on the outside and gooey on the inside. Perhaps the perfect cookie bite and disappear almost instantly after being pulled from the oven!

Category Dessert
Cuisine American
Keyword Bakery Style Chocolate Chip Cookies, Meyer Lemon White Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Overnight Chill 8 hours
Total Time 30 minutes
Servings 28 cookies approx.
Author Mean Green Chef

Ingredients

  • 3 cups + 1 Tablespoon (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Pink Himalayan sea salt or Kosher sea salt, finely ground
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (225 grams) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F/175°C and line a sheet pan with parchment paper. 

    Preheat the oven photo
  2. Mix flour, baking soda, and salt and set aside.

    Ingredients for Bakery Style Chocolate Chip Cookies in a large glass bowl.
  3. In a large bowl on medium-high cream the butter, sugar, and brown sugar until fluffy about 2-3 minutes. Then add the vanilla and beat an additional 15 seconds until combined.  

    Ingredients for Bakery Style Chocolate Chip Cookies in a large glass bowl.
  4. Add eggs one at a time blending well after each addition.

    Ingredients for Bakery Style Chocolate Chip Cookies in a large glass bowl.
  5. Combine the flour mixture in 2 separate batches, mixing well after each addition. 

    Ingredients for Bakery Style Chocolate Chip Cookies in a large glass bowl.
  6. Fold in the chocolate chips. Wrap the dough in plastic wrap and chill in the fridge overnight or at least an hour.

    Ingredients for Bakery Style Chocolate Chip Cookies in a large glass bowl.
  7. Scoop 6 rounded mounds of dough onto your lined cookie sheet, about 3 tablespoons in size. 

    Bakery Style Chocolate Chip Cookie dough ready to be baked, sitting on a sheet pan lined with parchment paper.
  8. Bake for 12-14 minutes pull the cookies out when the edges are set and the centers still look slightly underdone. Allow to cool on the baking sheet for 5 minutes and then move to a cooling rack.

    Stack of Bakery Style Chocolate Chip Cookies showing close up.

Recipe Notes

 

  • Prep time is approximate.
  • Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.