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.
