Everyone needs a go-to Bakery Style Chocolate Chip Cookies recipe, and trust me, this is it! You can bring Chocolate Chip Cookies to anyone, on pretty much any occasion. Whether it's a potluck with friends, someone's birthday, a baby shower, housewarming or a welcome to the neighborhood treat, chocolate chip cookies always fit the bill. I'm biased, but I believe these are the Best Bakery Style Chocolate Chip Cookies out there!
These bakery-inspired cookies are a chocolate lover’s dream: they’re giant, chewy, and packed with gooey chocolate in every bite. Forget the typical store-bought or slice-and-bake versions; these cookies are a cut above, with a texture that’s a little crisp on the outside and perfectly soft in the middle.
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Loosely inspired by Levain Bakery’s famous cookies, they have a unique twist that’s all mine, and they always get rave reviews! Whether for an after-school treat, a coffee break, or a sweet addition to a dinner with friends, these cookies are guaranteed to disappear fast. So, be ready to bake another batch!
Make sure to check out one of our other favorite cookie recipe, our Chewy Gooey Delicious White Chocolate Chip Snickerdoodle Cookie. If brownies are more of our then, then check out one of my favorites: our Chewy Gluten-Free Flourless Brownies!
🍪 The Best Chocolate Chip Cookies
These Bakery Style Chocolate Chip Cookies not your mother's chocolate chip cookies. Unless, your mom made giant, chewy, chocolate loaded, melt in your mouth cookies. If so, please tell me her recipe, I'm always happy to learn from others!
This chocolate chip cookie recipe is more than your average store bought or slice and bake cookie, though. Master this recipe and everyone you make them for will think you are some sort of master baker. This is a a take on Levain Bakery Chocolate Chip Cookie, though mine are a bit different in size and texture and taste. Everyone I've ever made these for raves about them.
Chocolate Chip Cookies are the classic after school treat. But they also make a great snack over coffee, or after dinner with friends. Serve them to your kids, friends, family or co-workers and be prepared to make more! If you are looking for even more great cookie recipes, check out one of my favorites - our The Best No Bake Cookies recipe.
🍪 Use More Chips and Mix the Types
The Easiest Way to Make Bakery Style Cookies at Home? Add More Chips!
Okay friends, let’s talk chocolate chip cookies. You know those bakery cookies that are golden on the edges, gooey in the middle, and absolutely packed with chocolate? There’s one ridiculously simple trick to getting that same magic in your own kitchen: more chocolate chips.
Yes, that’s it. More chips. It sounds too easy, but trust me, this one tweak transforms your cookies from everyday to unforgettable.
I like to mix semi sweet and milk chocolate chips to get the best of both worlds. The semi sweet adds that rich, classic chocolate bite while the milk chocolate melts just a bit softer and adds this dreamy, creamy sweetness. Together? Pure cookie bliss.
As they bake, the chips melt into little puddles of chocolatey goodness, helping keep the center soft and the edges just crisp enough to hold their shape. It’s the kind of cookie that makes people pause after the first bite and say, “Wait, you made these?”
So next time you're baking for a school snack, a cozy weekend treat, or just because the craving hits, grab that bag of chips and don’t hold back. More chips. A mix of both. That’s the secret.
📖 Recipe
Equipment
- 1 mixing bowl
- 1 stand mixer
- 2 cookie sheet
- parchment paper
- 1 kitchen scale
- wooden or silicon spatula
Ingredients
- 1 cup butter cold and cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 3 cups bread flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chocolate chips
Instructions
- Preheat oven to 410 degrees and line a cookie sheet with parchment paper
- Place cubed, cold butter and sugars into bowl of stand mixer and beat on medium speed until well incorporated. Increase speed to medium high and beat until light and creamy. You may need to scrape down sides and bottom of bowl once or twice to ensure everything is incorporated.
- Add eggs one at a time, beating well between each addition. Add vanilla extract or I sometimes use vanilla paste.
- In a separate bowl combine flour, cornstarch, baking soda and salt and set aside.
- Incorporate dry ingredients into wet. At this point I like to stir by hand for a few strokes to incorporate some of the flour so that it doesn't explode into a cloud of smoke when turning the mixer back on. Turn mixer to medium speed and mix just until all the flour is incorporated.
- Add the chocolate chips and stir on low until just mixed.
- Scoop large ice cream scoop size cookies onto lined baking sheet, 2 inches apart and bake in preheated oven for approximately 10 minutes. Do not over bake. Er on the side of under baked rather than over. You want to pull these from the oven when they still appear just under done and allow them to finish cooking from the residual heat.
- Allow cookies to cool for at least 15 minutes before removing from the cookie sheet to a wire rack.
- Cookies can be stored in an airtight container for several days. But after the first day they are best reheated in the microwave for approximately 20 seconds.
Nutrition
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Brittney says
Wow, these look really good. I will have to give them a try! Thank you for making this recipe! xoxo diary-life.com