Bakery-style chocolate chip cookies that rival any you’d find at a fancy cookie shop: giant, buttery, gooey, and loaded with chocolate chips.
You might also like copycat Chick‑fil‑A chocolate chunk cookies, irresistible peanut butter chocolate chip cookies, or M&M cookies.
Watch our step by step video!
I have a love-hate relationship with cookie shops: I love the jumbo, gooey cookies they sell but I don’t love the price. These bakery-style chocolate chip cookies are easy to make at home, cost a fraction of a shop cookie, and taste even better. They’re large, soft in the center, slightly crisp at the edges, and packed with chocolate chips.
Bakery Style Chocolate Chip Cookies
These cookies are intentionally large—each is about 1/4 cup of dough, roughly the size of two standard cookies. I underbake them slightly and allow them to finish cooking on the warm baking sheet; that step is essential for a soft, gooey center with a nicely set exterior. You can use milk chocolate chips, semi-sweet, white chocolate, or any combination you prefer.
This recipe yields about 24 jumbo cookies, perfect for sharing. They’re delicious warm, and they also keep well at room temperature. Reheat briefly in the microwave to revive that just-baked softness.
Ingredients
- Butter: 1 1/2 cups butter, softened. I use salted butter, but unsalted is fine if you prefer.
- Brown sugar: 1 1/2 cups packed brown sugar (gives chewiness and depth).
- Granulated sugar: 3/4 cup granulated sugar.
- Eggs: 2 large eggs.
- Vanilla extract: 2 teaspoons vanilla for flavor.
- Baking soda & baking powder: 2 teaspoons each for lift.
- Salt: 3/4 teaspoon kosher salt (or use table salt if preferred).
- Flour: 4 cups all-purpose flour.
- Chocolate chips: 4 cups total (about 3 cups mixed into the dough and 1 cup reserved to press on top of cookies after baking, if desired).
Tips for Perfect Bakery Chocolate Chip Cookies
- Use plenty of chocolate chips. Fold most into the dough and reserve some to press on the tops of the warm cookies for an attractive, indulgent finish.
- Bake at 375°F. The higher temperature sets the edges quickly and helps prevent excessive spreading.
- Let the cookies cool on the baking sheet for at least 10 minutes. This allows the centers to finish cooking gently while retaining softness.
- Use light-colored baking sheets. They distribute heat more evenly than dark pans, helping the cookies bake uniformly.
- Shape cookies immediately after they come out of the oven. Use a spatula or the back of a spoon to form a round, bakery-style shape while the cookies are still hot.
How to Make These Cookies
Preheat the oven to 375°F.
Cream the softened butter with the brown and granulated sugars until light and fluffy using a hand or stand mixer.
Add the eggs and vanilla and mix until combined.
Whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until just combined—do not overmix.
Fold in about 3 cups of the chocolate chips, reserving 1 cup for topping if desired.
Scoop the dough into 1/4-cup portions and place on parchment-lined baking sheets, spacing them well. I bake six cookies per sheet.
Bake for 10–12 minutes, until the edges are set but the centers still look slightly underdone. Remove the cookies from the oven and quickly shape them into rounds with a spatula or the back of a spoon. Press extra chocolate chips into the warm tops if you like.
Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring to a cooling rack. This step is what ensures a soft, gooey center.
Storage and Serving
Store leftovers in an airtight container at room temperature for up to three days. These cookies freeze well; thaw and reheat briefly in the microwave for a warm, fresh-baked feel.
Recipe Summary
- Prep time: 10 minutes
- Cook time: 11 minutes
- Cooling time: 15 minutes
- Total time: about 36 minutes
- Yields: approximately 24 large cookies
- Calories: about 260 kcal per cookie
Ingredients (Quick List)
- 1 1/2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 cups all-purpose flour
- 4 cups chocolate chips (3 cups in dough, 1 cup for topping)
Instructions (Quick Steps)
- Preheat oven to 375°F.
- Cream butter and sugars until light. Add eggs and vanilla.
- Whisk dry ingredients and add to wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop 1/4-cup portions onto parchment-lined sheets. Bake 10–12 minutes.
- Shape cookies immediately after baking and press extra chips on top if desired. Cool on the baking sheet for at least 10 minutes.
Enjoy warm with a glass of milk or store for later—these bakery-style cookies are a crowd-pleaser that are simple to make at home.