Bakery-Style Chocolate Chip Cookie Recipe (2024)

Updated on April 8, 2024|By Kate|16 Comments

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This bakery-style chocolate chip cookie recipe makes delicious, buttery chocolate chip cookies like you’d find at your favorite bakery or restaurant!

Bakery-Style Chocolate Chip Cookie Recipe (1)

ThisBakery-Style Chocolate Chip Cookie recipe makes the kind of cookies that taste great! They are buttery and full of melty chocolate. The edges are a little chewy and a little crisp.

They’re the kind of cookies that you’d find in a bakery or in a corner café. Bake up a batch, and they may just become your new go-to cookies, too.

“Best recipe I’ve found. Its the best of both worlds. I like soft and chewy my husband likes crispy. We’re both happy.” – Michelle

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Bakery-Style Chocolate Chip Cookie Recipe (2)

Ingredients and substitutions

All-purpose flour – It’s important to properly measure the flour. To do so, either weigh the flour or sift/stir it to break it up. Then lightly spoon it into a measuring cup and level.
Kosher salt – Sea salt makes a good substitute. You can use table salt if you prefer. If using table salt, use 1/2 teaspoon.
Butter – I use salted butter in this recipe. If you’d like to use unsalted butter, add an extra pinch or two of salt.
Vegetable shortening – I recommend using regular, not butter-flavored, shortening. The artificial butter flavor can overwhelm the flavor of the butter in the recipe.
Brown sugar – Light brown sugar or dark brown sugar will work. Dark brown sugar will give you more caramel flavor. As an FYI – I used light brown sugar in the video and dark brown in the photos.
Vanilla extract – Feel free to use less vanilla extract if you prefer. You can cut the vanilla down to 1 teaspoon.
Chocolate chips – Milk chocolate, semi sweet chocolate chips, dark chocolate, or bittersweet chocolate chips will work. You can also use chocolate chunks if you would like.

How to make bakery-style chocolate chip cookies

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.

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Step 1: Beat the butter and shortening together until combined with a hand mixer or a stand mixer.

Bakery-Style Chocolate Chip Cookie Recipe (4)

Step 2: Cream the sugars until well-combined.

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Step 3: The eggs are mixed in, and then the dry ingredients are mixed in until just combined.

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Step 4: Stir in the chocolate chips.

Step 5: Cover and chill the dough in the fridge.

>>Tip: It’s important to chill the dough. The cookies will be flat and won’t have the thicker texture if you skip chilling the dough.

Step 6: When you’re ready to bake the dough. Preheat the oven, and line baking sheet with a silicone baking mat or parchment paper.

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Step 7: Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.

Step 8: Bake until very lightly browned at the edges. These cookies should look a little a little pale and underbaked in the middle. The edges should just light golden brown.

>>Tip: Baking the cookies so that the middles are just a little underdone helps the cookies to stay soft.

Step 9: Remove from oven, and let cool on baking sheet. Then remove to wire racks.

Bakery-Style Chocolate Chip Cookie Recipe (8)

Recipe Tips!

Using butter and shortening: Shortening and butter have different roles in this cookie recipe. The shortening helps to make the cookies soft and helps them to hold their shape as they bake. The butter brings the flavor. Together they make cookies that are both soft and tasty.
Chilling the dough: It’s important to chill the dough. The cookies will be flat and won’t have the thicker texture if you skip chilling the dough.
Soft cookies: Slightly underbaking the cookies so that the edges are just beginning to turn light golden brown and the centers still look soft and slightly underdone will help to keep the cookies soft.

Bakery-Style Chocolate Chip Cookie Recipe (9)

How to freeze

You can freeze either the unbaked dough or the baked cookies.

>>Dough: To freeze the dough, place scoops of dough on a rimmed baking sheet or pan in a single layer. There’s no need to space the cookie dough balls out.

Place the pan in the freeze and freeze until frozen-through. Place the frozen scoops of dough in a single-layer in a freezer bag or container.

>>Cookies: To freeze the baked cookies, let them cool to room temperature. Place the cookies in a single layer a freezer bag or container.

Storage

I store these cookies in an airtight container at room temperature. They will keep for up to 4 days when properly stored.

More chocolate chip cookie recipes!

Easiest Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
Chocolate Chip Cookie Bars
Chocolate Chip Pudding Cookies

If you’ve tried this bakery-style chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 12 votes

Bakery-Style Chocolate Chip Cookies

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Buttery chocolate chip cookies with chewy centers and crispy edges.

Ingredients

▢ 3 cups all-purpose flour
▢ 1 teaspoon baking soda
▢ 1 teaspoon kosher salt
▢ 1/2 cup butter at cool room temperature
▢ 1/2 cup plain vegetable shortening
▢ 1 cup brown sugar packed
▢ 2/3 cup granulated sugar
▢ 2 large eggs
▢ 1 tablespoon vanilla extract
▢ 10 ounce package chocolate chips*

Instructions

In a small bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter and shortening until well-combined.
Add sugars, and beat for about 4-5 minutes on high, or until very well-combined.
Add eggs, one at a time, and vanilla; beat in for 3 minutes.
Stir in flour until just combined.
Add chocolate chips or chunks, and stir in.
Cover, and refrigerate dough for at least 2 hours.
See Also
Quick and Classic Chocolate Chip Cookies
Preheat oven to 375, and line 2 baking sheets with parchment paper.
Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.
Bake for about 8-10 minutes, or until very lightly browned at the edges.
Remove from oven, and let cool on baking sheet.

Video

Notes

All-purpose flour – It’s important to properly measure the flour. To do so, either weigh the flour or sift/stir it to break it up. Then lightly spoon it into a measuring cup and level.
Kosher salt – Sea salt makes a good substitute. You can use table salt if you prefer. If using table salt, use 1/2 teaspoon.
Butter – I use salted butter in this recipe.
Vegetable shortening – I recommend using regular, not butter-flavored, shortening.
Brown sugar – Light or dark brown sugar will work. Dark brown sugar will give you more caramel flavor.
Vanilla extract – Feel free to use less vanilla extract if you prefer. You can cut the vanilla down to 1 teaspoon.
Nutrition values are estimates.

Nutrition

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Originally published 9/18/15.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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