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.
Absolutely amazing! Thank you a million times!
I can’t say enough about these delicious cookies. I dream about them. Perfect cookie!
I was too scared to try them because it’s my first time making cookies ever! And thank God I followed your recipe! They are soooooooooo good!!!! I made some for my nieces and They said they were the best chocolate chip cookies they’ve ever tasted!
I had to do some timer testing first to see which baking times would give me the perfect cookies and mine are 18mins w/o freezing them! They are perfect, golden brown, moistest cookies ever! And if we ever wanted to eat them warm and gooey we just pop them
In the microwave and they’re just as amazing as fresh from
The oven!
Thank u so much!
These are Killer Cookies !!!
You’ll never use a different CC recipe ever again.
The 14 min was right on…I think next time I’ll add some chopped pecans too.
OMG! I just can’t even tell you how amazing these cookies are! I had to make them gluten free for my husband, so I just switched to all purpose gluten free flour. I didn’t have any cake flour, so I googled a substitute it worked perfectly. My husband said they were the best he’s ever had and they didn’t taste like gluten free either! I used a larger cookie scoop and baked about 20 min till they were a nice golden brown and a little firm. Thank you for sharing this recipe!
Did you use Almond Flour to make them gf?
These are phenomenal! This will now be my go-to chocolate chip cookie recipe. I froze the dough and the thickness was perfect.
I actually made 12 cookies. Added some walnuts. Cook at 400 degrees for 15-17mins.
Best cookies Ive ever made!!
I live where I can only find salted butter—if I use and omit the salt,, would that get me close? Thanks in advance.
Yes, you can use salted butter.
These were REALLY GOOD! I made 6 huge cookies! The first batch I left in for 14 min and they were really gooey on the inside and they looked more like scones. The 2nd batch came out perfect! I left them in the oven for about 23 min 400 degrees. Will make these again but I will leave them in longer than 14 min!
You usually suggest using light brown sugar and milk chocolate chips. I prefer dark brown sugar and bitter-sweet chips. Any problems using your recipes?