Say hello to Bakery Style Chocolate Chip Cookies! These are the thickest, chewiest, softest, and most fabulous chocolate chip cookies ever.... and they only take 20 minutes, one bowl, and a whisk to make!
I've decided that cookies are my favorite dessert to bake, and if you take a look at my cookie section on the blog, you'd see that it is PACKED with fun and easy ideas! These Caramel Chocolate Chip Cookies are so soft and flavorful, these Reese's Pieces Peanut Butter Cookies are so thick and have the perfect crunch and flavor, and these Kit Kat Cookies might be the thickest and richest chocolate cookies ever!
Why You'll Love This Recipe
- ULTRA thick cookies with a chewy and soft texture
- quick to make in 20 minutes
- simple bake in one bowl with a whisk... no mixer needed here!
- customizable mix-ins
- easy to freeze ahead of time
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips for a bakery-style look.
STEP 6: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Yes! To freeze before baking, roll the dough into balls and push chocolate chips into the top. Place the balls on a baking tray, uncovered, in the freezer for 20 minutes before placing them in an airtight container or freezer bag. The dough Bake as instructed. To freeze after baking, place the cooled cookies on a baking tray, uncovered, in the freezer for 20 minutes before placing them in an airtight container or freezer bag. Reheat in the oven at 350 degrees Fahrenheit or in the microwave.
Expert Tips
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Mix of Chocolate Chips: For the best flavor and texture, use a mix of different types and sizes of chocolate chips in these cookies.
Decorating Dough Balls: For a true bakery-style look, push additional chocolate chips into the tops of your dough balls before baking.
Storing
These cookies should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them-
- at room temperature for up to 4 days
- in the freezer for up to 4 months
If you are baking these ahead and freezing, you can reheat them for an ooey gooey texture. To do so-
- heat in the oven at 350 for 3-5 minutes
- microwave until desired heat is reached
Related Recipes
Print
Bakery Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Cookies, Chocolate Chip, Chocolate
- Method: Bake
- Cuisine: American
Description
Bakery Style Chocolate Chip Cookies are the thickest, chewiest, softest, and most fabulous chocolate chip cookies ever…. and they only take 20 minutes, one bow, and a whisk to make!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ½ cup (120g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (270g) chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips.
- Roll the dough into ¼ cup (65-70g) sized balls.
- Push additional chocolate chips into the tops of each dough ball for a bakery-style look.
- Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Decorating Dough Balls: For a true bakery-style look, push additional chocolate chips into the tops of your dough balls before baking.
Keywords: Chocolate Chip Cookies, Bakery Cookies, Bakery Chocolate Chip Cookies
Warren says
Outstanding recipe and super easy to follow and make. Delicious!!
★★★★★
Elise says
Thank you, Warren! So glad to hear this!
Saman Fatima says
Absolutely in love with the recipe..the cookies come out perfect..definitely our family favorite!!!
★★★★★
Elise says
Yay! This is such an honor! Thank you, Saman!
Nancy C. says
Great recipe! I was looking for an easy but unique chocolate chip cookie recipe for an upcoming Christmas Cookie Swap and came across your Instagram post. I made a trial on Sunday and all my taste testers loved them (me included!) Thanks so much, Elise! Good luck with your graduation and future endeavors!
★★★★★
Elise says
This is so kind, Nancy! Thank you for giving them a try and your well wishes!
Shane says
These look absolutely stunning - do you have a similar recipe for chocolate chip peanut butter cookies or can you advise on how to adjust this recipe to include peanut butter in the dough (without compromising on the thick bakery style)? Been looking for a perfect thick chocolate chip peanut butter cookie recipe (that doesn't make massive batches) for a long time but it looks like I'll have to settle for trying to adapt a regular bakery style choc chip recipe - I'm just not knowledgeable in how to do so successfully...
Elise says
Hi Shane! This Reese's Pieces Peanut Butter Cookie recipe is what a super thick and chewy peanut butter cookie! Simply leave the candies out if you want a classic chocolate chip peanut butter cookie!
Katherine says
These cookies are so delicious and simple to bake with my kids! They loved whisking the wet ingredients and being a part of the whole process.
★★★★★
Elise says
Thank you, Katherine! This means the world!