These bakery style chocolate chip cookies are an essential staple in my house. They’re fantastically delicious and everyone goes crazy for them – they never stick around for long. The dough can also be made in advance, scooped and frozen so I always have a supply in the freezer. I just pop them in the oven when I need a sweet treat for last minute guests or for an after school snack for my girls.
There are many, many recipes and variations for chocolate chip cookies, but if you have been searching for the ultimate bakery style chocolate chip cookie, then this is THE recipe. These are everything a chocolate chip cookie should be. Thick, chewy, soft, buttery, caramel-ly and full of ooey-gooey chocolate chips. Use good quality chocolate chips here as it makes all the difference in flavor. Make these super indulgent by using chunks of chopped up semi-sweet or bittersweet chocolate instead of chips. Melty chocolate puddles are life.
This recipe is similar to many other chocolate chip cookie recipes but with a few differences that take these over the top and make them bakery style chocolate chip cookies. Melted butter is used here, instead of softened butter, which results in chewier cookies and less spreading when baked (think thick and chewy!). It has both granulated and brown sugar but has more brown sugar which adds to the chewiness and contributes to more of a complex caramel flavor. I use high quality pure vanilla extract in all my baked goods, and if you can, use it here as the flavor is far more intense and complex than imitation extracts. You can use any size ice cream scoop to portion your dough (I used a standard size in these photos) but to get large bakery size cookies, use a large (quarter cup) ice cream scoop.
This dough does not need to be chilled before baking, BUT, I will say that you should. Refrigerating your dough allows the flavors to meld together and some of the water content to evaporate, concentrating that caramel flavor, as well as re-solidifying the butter for less spread. Less spread=thicker, gooey-er cookies. Even an hour in the refrigerator can make a difference, overnight is even better. I have baked these cookies right after mixing and they’re still amazing, but if you have some time to optimize the flavor and refrigerate, you’ll be happy you did so.
Bakery Style Chocolate Chip Cookies
- 3/4 cup (170g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2/3 cup (146g) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp pure vanilla extract
- 2 cups (240g) unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups (262g) high quality semi-sweet chocolate chips - I use Guittard
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Melt the butter and let cool for a bit. You don’t want the butter to be too hot otherwise the eggs will scramble when added.
- Combine the flour, baking soda and salt in a medium bowl and whisk to combine.
- Combine both sugars to the bowl of a mixer followed by the melted butter and beat together on medium low until well blended.
- Beat in the vanilla extract followed by the egg and the egg yolk until light and creamy.
- Slowly add in the flour mixture and mix on low until just combined.
- Remove bowl from the mixer and fold in the chocolate chips.
- Using an ice cream scoop (or ¼ cup measuring cup for larger cookies), scoop out the dough onto the cookie sheets leaving two inches or so between each cookie.
- Bake for 14-16 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool slightly.
Serve warm with a cold glass of milk for the ultimate indulgence.