The best bakery style chocolate chip cookies ever! These scrumptious cookies are brimming with chocolate and boast an unbeatable chewy texture. I assure you, these cookies are the best.
Over the years, I've baked numerous chocolate chip cookies, ranging from thick, cake-like varieties to thin and crispy ones. However, these cookies surpass all others I've ever made. I have a weakness for an exceptional chocolate chip cookie, and this recipe meets all my criteria, making it the best.
What distinguishes these cookies as bakery style chocolate chip cookies? Firstly, their size: they are enormous, nearly double the size of a regular cookie. Secondly, their texture is unparalleled. These cookies boast a perfect chewiness, a golden-brown hue, crisp edges, and centers that are just the right degree of soft and chocolate filled.
Ingredients
This recipe includes all the classic ingredients for chocolate chip cookies, but it also features a unique secret ingredient. This special addition enhances both the flavor and texture, making it an indispensable part of the recipe.
- Flour – Use all-purpose flour for these cookies.
- Leaveners – Both baking powder and baking soda help the cookies rise.
- Salt – Enhances flavor and balances sweetness.
- Dry Milk Powder – My secret ingredient! Milk powder boosts flavor and gives the cookies a chewier texture.
- Sugars – You'll need both brown sugar (light or dark) and granulated sugar for the perfect balance of sweetness and chew.
- Butter – Unsalted butter works best. If using salted butter, omit the added salt.
- Eggs – Use 1 whole egg plus 1 egg yolk for richness and chewiness.
- Vanilla Extract – I always recommend using pure vanilla extract for the best flavor.
- Chocolate – This recipe uses a mix of dark chocolate chips and semi-sweet chocolate chunks for the best flavor. Feel free to mix it up with milk chocolate or your favorite baking chocolates.
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How To Make Bakery Style Chocolate Chip Cookies
The full recipe can be found in the recipe card below.
This cookie recipe is super easy to make and can be made with just a mixing bowl, no mixer required. Since it uses melted butter, it MUST BE refrigerated before baking. Not wanting to wait to eat your cookies, I understand. Here is my classic Chocolate Chip Cookie recipe, no chilling required.
STEP 1
In a large mixing bowl combine the flour, baking powder, baking soda, salt and dry milk powder. Whisk to fully combine.
STEP 2
In a separate bowl combine the butter, both sugars, eggs and vanilla extract. Whisk until fully combined.
STEP 3
Now combine the wet and dry ingredients just until fully incorporated. Fold in the chocolate chips.
STEP 4
Scoop onto prepared baking sheet and chill for at least 4 hours. Longer if you can wait that long. Remove from the refrigerator and bake for 15-16 minutes. Enjoy!
COOKIE TIP
To give these cookies an authentic bakery appearance, add a few chocolate chips and chocolate chunks on top of each portion of cookie dough before baking.
Frequently Asked Questions
They key to the best chewy chocolate chip cookies is to use melted butter.
In chocolate chip cookie recipes that call for melted butter, it's crucial to chill the dough before baking. This step cools the fat, contributing to the cookies' final texture.
Using just the egg yolk (for one of the eggs) helps produce chewier cookies.
Storage Tips
For optimal freshness, store your cookies in an airtight container at room temperature for up to seven days. They are best enjoyed within the first three days. Although they may begin to stale after the third day, they will still be delicious.
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Tried This Recipe?
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📖 Recipe
Bakery Style Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons dry milk powder
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups dark chocolate chips
- 1 ½ cups semi-sweet chocolate chunks
Instructions
- Start by melting the butter and letting it cool until it is room temperature. Do not refrigerate after melting.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and dry milk powder. Set aside.
- To the melted and cooled butter whisk in both sugars, eggs and vanilla extract. Whisk until fully combined.
- Combine the wet and dry ingredients, stir until fully combined. Fold in the chocolate.
- Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet, leaving about 2-inches between each cookie. Refrigerate for at least 4 hours.
- When ready to bake preheat an oven to 350°F. Once the oven has preheated place the chilled cookies in the oven and bake for 15-16 minutes. The cookies are ready when the centers look slightly under. Enjoy!
Christina says
Hands down the best chocolate chip cookie recipe I have ever tried!