Bakery Style Chocolate Chip Cookies are all the rage. These giant, soft, thick, warm cookies are easy to make. Why pay $4+ per cookie when you can bake them fresh at home in less than 20 minutes!
What did we do to deserve chocolate chip cookies? Our love for them started as a kid, eating them hot and fresh out of the oven as an after school snack, and that love has stayed with us well into adulthood. Now, we get to make them for our kids for an after school snack, and we love this delicious circle of life that chocolate chip cookies have given us. This recipe in particular is our absolute favorite. They are so soft and thick and full of chocolatey goodness.
Can I make Bakery Style Chocolate Chip Cookies without a stand mixer?
These cookies can be made without a stand mixer, but you will at the very minimum need a hand mixer in order to whip the butter and sugars together in the same way.
Should I use milk chocolate chips or semi-sweet?
Using milk chocolate chips vs. semi-sweet chocolate chips is a matter of personal preference. Either will work in this recipe, or you can use a combination of both. If you like your cookies on the chocolate-y side…use 4 cups of chocolate chips in this recipe. If you like a ratio of more cookie to chip, then use only 3 cups.
How can I make my cookies taller?
If you want these cookies to be extra thick and tall, shape the dough into balls and then refrigerate or freeze. This will help slow the spreading that occurs when baking. Baking the dough straight from the freezer will produce the tallest cookie.
Can I reheat these cookies?
Warm gooey cookies are a must for many people. If you do not eat all these cookies in your first sitting while they are still warming no worries. You can put these cookies in the microwave for 15-second intervals until it is the desired warmness.
Pro Tips:
Be sure to use the combination of cake flour and all-purpose flour listed in the recipe. Cake flour is more finely milled and has cornstarch cut in which gives this cookie great texture.
Bake these cookies on a baking sheet lined with parchment paper or a silicone baking mat. Lightly greasing a pan will give these cookies an unpleasant greasy bottom.
Use a kitchen scale to divide the dough evenly. Each cookie should way 6 ounces.
Once you add in the flour, don’t over mix your dough. You only want to mix it just long enough for the ingredients to get combined, nothing more.
Storage Instructions:
Store any leftover cookies in an airtight container at room temperature for up to 1 week.
If you like this recipe, you may be interested in these other delicious cookie recipes:
- Pumpkin Chocolate Chip Cookies
- 5 Ingredient Peanut butter Cookies
- 6 Ingredient Peanut Butter Kiss Cookies
- Perfectly Soft Sugar Cookie Recipe
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
These are amazing! They have nice crisp edges but the middle stays soft even when they cool completely. I put in a less chocolate chips (only 2 cups) because I like more cookie to chocolate.
These are best CCC I’ve ever made ! They are light , fluff, full of flavor. I opt to make 31/2 ” cookies which came out to 27 cookies. My husband love this size over larger ones, says it’s just enough for his sweet tooth! I know I will be making them again. Next test is my daughter who is a baker and makes excellant cookies also.
These cookies are the BEST! I have made them for years and everyone LOVES them. I make the batter, use my scoop, freeze them and store them in a ziplock bag. That way I can make a small amount whenever we want fresh cookies. It makes it easy to make a batch in a short amount of time.
Love these cookies! Made them exactly the same as the recipe the first time and they came out perfect! Subsequent batches yielded a more sticky batter (despite bring refrigerated for an hour) and they ran. Any thoughts? Thank you!
Oh MY GOSH! People always say it but I have never ever left a review but this deserve one. I wanted a bakery cookie and wasn’t expecting to much from the google search. Stumbled upon these and I won’t ever bake another chocolate chip cookie. I made mine only 3oz cookies and they were perfect at 14min. Thank you so much for sharing!
Rachel, these are the best chocolate chip cookies I’ve ever had in my life. So fudgy, but light, chewy, and I must say the texture is amazing. I really like the combination of AP and cake flour, very smart idea. Btw I dusted the chocolate chips with a heaping tablespoon of flour to avoid over mixing a bit and to make sure they can get distributed a bit easier without sinking to the bottom.
I just made these. 8 large cookies. Made two separate pans because not enough room for two pans at same time. They would have been perfect at 17 minutes IF I had flipped the pan front to back!! My bad. It’s quite a bit hotter in the back of my oven at 400! Still yummy and pretty, just very back edges scorched a wee bit on first batch.
For your own planning purposes….
–I live at 3100 ft.
–My oven runs accurate on temp
–I made them straight from room temp dough, no fridge or freezer.
GREAT recipe! Thank you so much.
I love a big bakery cookie, so I figured I would give these a try. OMG! I had assumed it would be one time for fun for the family – Nope! Definitely making them again, and next time for guests. These are SO good!
These cookies are AMAZING!! Perfect taste and texture. I add one bag of semi sweet chocolate chips and one bag of white Chocolate chips and they are So Good!