Bakery-Style Chocolate Chip Cookies You Can Make at Home
These bakery-style chocolate chip cookies are soft, chewy, and have just the right amount of gooey chocolate in every bite. They’re the kind of cookies that look like they came…
Tip: save now, cook later.These bakery-style chocolate chip cookies are soft, chewy, and have just the right amount of gooey chocolate in every bite. They’re the kind of cookies that look like they came from your favorite bakery, but you can make them in your own kitchen with simple ingredients. The outside has a slight crisp while the inside stays tender and full of melt-in-your-mouth chocolate chips.
I love making these cookies whenever I need a little treat to brighten my day or to share with friends and family. One little tip I’ve found helpful is to chill the dough for at least 30 minutes before baking – it makes a big difference in the texture and flavor. These cookies always turn out perfect, and I catch myself sneaking a few warm from the oven.
When I serve these, I like to pair them with a cold glass of milk or a cup of coffee. They’re a hit at any gathering, and if you’re like me, you’ll find yourself coming up with reasons to bake them again and again. Whether you’re a cookie lover or just looking for a sweet homemade snack, these chocolate chip cookies are sure to become a favorite in your recipe box.
Key Ingredients & Substitutions
Butter: Melted butter helps create a chewy texture with crisp edges. If you want to make it dairy-free, use a plant-based butter substitute that melts well. Avoid margarine since it can change the cookie texture.
Sugars: Brown sugar adds moisture and a slight caramel flavor while granulated sugar adds crispness. For a deeper flavor, try dark brown sugar. You can substitute coconut sugar for a less processed option but expect a slight taste difference.
Eggs: Using an extra egg yolk gives the cookies softness and richness. If you’re out of eggs, you can try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) but texture will be different.
Chocolate: Semi-sweet chocolate chips or chunks provide melty pockets in each bite. I like mixing chunks and chips for varied texture. Dark or milk chocolate both work well. For a twist, try adding white chocolate or nuts.
How Can I Make My Cookies Chewy with Crispy Edges?
Getting chewy cookies with crispy edges is all about ingredient balance and baking technique. Here are the key tips:
- Melted Butter: Using melted butter promotes chewiness and helps the cookie spread evenly.
- Brown Sugar: This sugar adds moisture, which helps keep the center soft.
- Extra Egg Yolk: Adds richness and softness to the cookie interior.
- Chill the Dough: Resting the dough for at least 30 minutes prevents excessive spreading and improves flavor.
- Don’t Overbake: Cookies should come out when edges look set, and centers are slightly soft. They’ll firm up as they cool.
- Use Parchment Paper: It prevents sticking and helps cookies bake evenly.
Following these tips helps you get cookies that are crispy on the outside but soft and chewy inside—just like from a bakery!
Equipment You’ll Need
- Baking sheets – Choose heavy-duty, rimmed ones to keep cookies from spreading too much and help with even baking.
- Parchment paper or silicone baking mats – These prevent sticking and make cleanup super easy.
- Mixing bowls – Have a medium bowl for dry ingredients and a large bowl for wet; it keeps things organized.
- Whisk and spatula – A whisk for dry ingredients and a spatula for folding in chocolate chips without overmixing.
- Cookie scoop or tablespoon – Helps you portion cookies evenly so they bake uniformly.
- Cooling rack – Let cookies cool properly to keep their texture from getting soggy.
Flavor Variations & Add-Ins
- Swap half the chocolate chips for white chocolate chunks to add a creamy, sweet contrast that melts nicely.
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and a nutty flavor that balances the sweet.
- Mix in 1/2 teaspoon cinnamon to the dry ingredients for a warm spice note that pairs well with chocolate.
- Try using dark chocolate chips instead of semi-sweet for a richer, less sweet cookie if you prefer bittersweet flavors.
Bakery-Style Chocolate Chip Cookies You Can Make at Home
Ingredients You’ll Need:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (230g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips or chunks
- 1/2 teaspoon salt (omit if using salted butter)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes for chilling the dough. Baking will take another 10 to 12 minutes per batch, so plan for around 1 hour total from start to finish. Chilling the dough is key for great flavor and perfect cookie shape.
Step-by-Step Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to make clean-up easy and prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later.
3. Combine Wet Ingredients:
In a large bowl, mix the melted butter with the brown sugar and granulated sugar until smooth and creamy.
4. Add Eggs and Vanilla:
Beat in the whole egg and egg yolk until the mixture is light and creamy. Stir in the vanilla extract.
5. Bring It All Together:
Gently add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
6. Fold in Chocolate Chips:
Carefully fold the chocolate chips or chunks into the cookie dough for lots of melty chocolate in every bite.
7. Chill the Dough:
Cover and chill the cookie dough in the fridge for at least 30 minutes. This helps the cookies hold their shape and develop better flavor.
8. Portion and Bake:
Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheet, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10 to 12 minutes, until the edges are set and golden but the centers still look a little soft.
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Enjoy them warm or store leftovers in an airtight container for up to 5 days.
Can I Use Cold Butter Instead of Melted Butter?
It’s best to use melted and slightly cooled butter for this recipe to achieve that chewy texture and even spreading. Using cold butter will give a different texture, often resulting in thicker, cakier cookies.
How Long Can I Store the Cookie Dough?
You can refrigerate the cookie dough for up to 3 days. Just cover it tightly with plastic wrap. If you want to store it longer, freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months.
Can I Substitute All-Purpose Flour with Whole Wheat Flour?
Yes, but keep in mind whole wheat flour will make the cookies denser and give a nuttier flavor. Try substituting half the flour first for a balance of texture and taste.
How Do I Prevent My Cookies from Spreading Too Much?
Chilling the dough for at least 30 minutes is key to preventing excessive spreading. You can also try using a slightly cooler oven or baking on a chilled baking sheet.
