BAKERY STYLE CHOCOLATE CHIP COOKIES — Big, soft and chewy, these amazing chocolate chip cookies are just like the ones you get at local bakeries, grocery stores and coffee shops.
If you love those big, chewy chocolate chip cookies from your local bakery or coffee shop, then you’re really going to love making your own Bakery Style Chocolate Chip Cookies at home.
I’ve tried a lot of chocolate chip cookie recipes in my life, and I have to say, this version is my new favorite!
And I’m super picky about what I consider the perfect chocolate chip cookie, so that’s really saying something. But I do believe these cookies are just about perfect.
I’m of the opinion that when it comes to indulging in sweets, you just can’t go wrong with a good chocolate chip cookie. Especially with a tall glass of ice cold milk.
These cookies are a little crispy on the outside and soft and chewy in the middle, and they stay soft and chewy for days. That is, if they last that long.
There are a few things that make these chocolate chip cookies extra special and delicious. The first is the butter–it’s melted and then cooled, which results in an extra tender, chewy texture.
And instead of just one kind of chocolate chip, these cookies feature chocolate chunks and mini chocolate chips. I don’t know why, but the contrast of two kinds of chips makes these cookies taste even better!
I do recommend making these cookies big. I use a 1/4 cup ice cream scoop for mine, and it’s the perfect size. Bakery style cookies are always big, after all.
You can always share your cookie if it’s too big, but the size is part of the fun! And definitely don’t skip refrigerating the dough. It’s hard to be patient, but it’s worth it!
These cookies didn’t last long at my house (not even 48 hours). Next time I’ll double the batch and be sure to stow some away in the freezer for later.
Be sure to save this recipe for Bakery Style Chocolate Chip Cookies to your favorite Pinterest board for later.
Here’s what you’ll need to make Bakery Style Chocolate Chip Cookies
- Brown sugar
- Granulated sugar
- Baking soda
- Baking powder
- Chocolate chunks
- Mini chocolate chips
- 1 cup unsalted butter, melted and cooled
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 3 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (12 oz.) bag semisweet or dark chocolate chunks
- 1 cup mini chocolate chips
- With an electric mixer, beat melted butter and sugars at medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, salt, baking soda and baking powder. Gradually add the flour mixture to the butter mixture, beating on low speed until combined. Stir in chocolate chunks and mini chocolate chips.
- Refrigerate dough for at least 2 hours. Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Using a 1/4 cup scoop or measuring cup, drop dough 2 inches apart onto prepared baking sheets.
- Bake for about 12 minutes, or until edges are just starting to brown. Cool on pans for 2-3 minutes before transferring to wire racks to cool completely.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 242 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 173mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 3g
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Who Dished It Up First: Adapted from Paula Deen