BAKERY STYLE CHOCOLATE CHIP COOKIES

These Bakery Style Chocolate Chip Cookies are big, bold, and everything a perfect cookie should be—crispy on the edges, soft in the center, and packed with melty chocolate chips. This is the chocolate chip cookie recipe you’ve been waiting for.

After years of trying all the “best” cookie recipes, this one finally nailed it. Even my kids, who’ve grown up with great cookies, couldn’t stop talking about how these were somehow on a whole new level.

⭐️⭐️⭐️⭐️⭐️See these 5-star reviews from our readers!

Why You’ll Love This Recipe

• That bakery-style texture – Cold butter, cornstarch, and a high baking temp create those thick, golden edges with soft centers that stay gooey even after cooling.
• Simple, classic ingredients – No fancy steps or chill time—just a couple of small tweaks that make a huge difference.
• Crowd-pleasing flavor – Semi-sweet chocolate chips (or mix it up with milk or dark!), and a hint of salt in every bite. Optional walnuts give extra crunch if that’s your thing!

Ingredients in Bakery Style Chocolate Chip Cookies

Butter – You will need 1 cup (2 sticks) of butter, cold and diced into small pieces. Real butter definitely works best!

Brown Sugar – For best results, make sure your brown sugar is fresh.

Sugar – You will need 1/2 cup of granulated sugar to add the rest of the sweetness to the cookies.

Eggs – 2 large eggs are needed for the recipe.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Cornstarch – Just a teaspoon of cornstarch helps to attain that perfect soft and chewy consistency in these cookies.

Baking soda – 3/4 teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Salt – Just a little bit of salt helps to bring out all of the other flavors in the cookies.

Chocolate chips – I prefer semi-sweet chocolate chips in cookies, but you can use milk chocolate chips or even dark chocolate chips!

Walnuts (optional) – I don’t love nuts in cookies, but if you do, throw them in! Just a cup of chopped walnuts add a lot of crunch and flavor!

Tips and Tricks for Making Bakery Style Chocolate Chip Cookies

Full instructions for the recipe can be found on the recipe card below, but here are a few helpful tips.

• Cold butter is the secret. Dice it up small so it blends well without warming. I stick mine in the freezer for 20 minutes before starting.
• Don’t skip the creaming step. Mixing the butter and sugars for a few extra minutes makes a big difference in texture.
• Preheat that oven. That blast of heat helps form crispy edges while the center stays soft.
• Use a cookie scoop. For uniform, perfectly round cookies.
• Silicone baking mats or parchment paper help the cookies bake evenly and lift cleanly off the tray.
• Underdone is perfect. They’ll finish setting on the pan as they cool—trust the process.

Storage Instructions

• Room Temperature: Store cooled cookies in an airtight container at room temp for up to 4–5 days. Slip a slice of bread in the container to help keep them soft!
• Refrigerator: Not necessary for baked cookies, but the dough can be stored in the fridge for up to 3 days before baking.
• Freezer (Baked Cookies): Once cooled, you can freeze the cookies in a freezer-safe bag for up to 3 months. Let thaw at room temp or microwave for a warm treat.
• Freezer (Cookie Dough): Scoop dough into balls and freeze on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 extra minutes to the bake time.

FAQs

Can I make these gluten-free?
Yes! Just substitute your favorite gluten-free all-purpose flour blend. No other changes needed.

Why is the butter cold?
Cold butter helps prevent spreading and keeps the cookies thick. It also gives that perfect crisp edge with a soft, chewy middle.

Do I need to chill the dough?
Nope! These cookies are made to be baked right away—no chilling needed, which means faster cookies.

Can I use different types of chocolate?
Absolutely. Swap in dark chocolate chunks, milk chocolate chips, or even a mix. Just keep the total chocolate amount the same.

Can I make these smaller?
You can, but keep a close eye on bake time—smaller cookies will bake faster, usually around 7–8 minutes.

MORE OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

• Peanut butter and chocolate are one of my favorite flavor combinations. Peanut Butter Chocolate Chip Cookies and Peanut Butter Oatmeal Chocolate Chip Cookies are both delicious.
• Fruit pairs well with chocolate as well. Raspberry Chocolate Chip Cookies have fresh raspberries in them, and Cherry Chocolate Chip Cookies are made with maraschino cherries. And Banana Chocolate Chip Cookies are amazing too!
• Want something a little more unique? Mint Chocolate Chip Cookies are a favorite (for us AND our readers), and Avocado Chocolate Chip Cookies are slightly healthier (and a little more green) than your typical chocolate chip cookie recipe.

Whether you’re baking for a crowd or just craving something extra special, these Bakery Style Chocolate Chip Cookies deliver every time—crispy, chewy, chocolatey perfection in every bite.