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To make bakery-style chocolate chip cookies, gather these simple ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 1 teaspoon vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) - Flaky sea salt for sprinkling You can swap some ingredients for different flavors or dietary needs: - Use coconut oil instead of butter for a dairy-free version. - Replace all-purpose flour with a gluten-free blend. - Use dark chocolate chips for a richer taste. - Maple syrup can replace granulated sugar for a unique flavor. - Omit nuts if you prefer a nut-free cookie. Using quality ingredients can make a big difference. Here are my top picks: - For flour, I recommend King Arthur Flour or Bob’s Red Mill. - Choose Plugra or Kerrygold for rich, creamy butter. - Ghirardelli or Nestlé Toll House make great chocolate chips. - Use Diamond Crystal for flaky sea salt, as it melts beautifully on cookies. {{ingredient_image_1}} Start by cleaning your kitchen. Gather all your tools and ingredients. You will need: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 1 teaspoon vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) - Flaky sea salt for sprinkling Make sure your butter is soft. It helps mix well. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This makes for easy cleanup. In a small bowl, mix the flour, baking soda, and salt. Set it aside for now. In a larger bowl, cream the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a stand mixer for this. Mix until it looks light and fluffy, about 2-3 minutes. Next, add the vanilla and eggs, one at a time. Mix well after each egg. This makes the batter smooth. Gradually add the dry mix to the wet mix. Use low speed to avoid overmixing. Just mix until you see no flour. Now, stir in the chocolate chips and nuts if you want. Use a spatula or wooden spoon for even mixing. Use a cookie scoop or a tablespoon to drop dough on the baking sheets. Space them at least 2 inches apart. For bakery-style cookies, use a larger scoop. Sprinkle a bit of flaky sea salt on each dough ball. This adds a nice touch. Bake the cookies for 10-12 minutes. Look for golden edges and slightly underbaked centers. They will firm up while cooling. After baking, let them cool on the sheets for about 5 minutes. Then, move them to a wire rack to cool completely. For the perfect cookie, watch the baking time closely. The edges should be golden brown, while the centers remain soft. This gives you that chewy, bakery-style texture. The sprinkle of sea salt enhances the flavor. It balances the sweetness. When done, the cookies should look thick and inviting. Serve them warm or store them in an airtight container. Enjoy your tasty treats! Baking can be tricky, but simple steps help. Always measure your flour properly. Use a spoon to fluff the flour, then spoon it into the measuring cup. This method prevents too much flour in your dough. Mix your ingredients in stages. Cream the butter and sugars well before adding eggs. If you add everything at once, the dough may not mix well. Lastly, don’t overmix once you add the dry ingredients. This keeps your cookies soft. To get the best cookie dough, use softened butter. This helps create a creamy texture. If your butter is cold, your cookies will be hard. Mix the butter and sugars until they are light and fluffy. This step adds air and makes the cookies rise. Chill your dough for at least 30 minutes before baking. Chilling helps the cookies keep their shape. If you skip this step, the cookies may spread too much. For a bakery-style look, use a larger cookie scoop. This gives you thick, chewy cookies. Ingredient temperatures matter a lot. Use room temperature eggs and butter for the best results. Cold ingredients can lead to uneven mixing. Accurate measurements are key. Use a kitchen scale if you have one. It ensures you add the right amounts. For example, too much flour can make your cookies dry. Always check your ingredients before you start baking. This way, you can enjoy perfect cookies every time! Pro Tips Chill the Dough: For even better flavor and texture, chill your cookie dough for at least 30 minutes before baking. This helps the flavors meld together and keeps the cookies thick. Don’t Overbake: Remove the cookies from the oven when the edges are golden brown but the centers are still soft. They will continue to cook as they cool, ensuring a chewy center. Use a Variety of Chocolate: Mix semi-sweet chocolate chips with dark or milk chocolate for a more complex flavor profile. You can also add chocolate chunks for extra texture. Experiment with Mix-ins: Feel free to customize your cookies by adding different nuts, dried fruits, or spices like cinnamon for a unique twist on the classic chocolate chip cookie. {{image_2}} You can easily customize your bakery-style chocolate chip cookies. Adding nuts brings a nice crunch. I love using chopped walnuts or pecans. They add a rich flavor. If you want more chocolate, try mixing different types. You can use dark chocolate or white chocolate chips. This gives your cookies a fun twist. Add in some chocolate chunks for extra gooeyness. To create a unique flavor, consider adding espresso powder. Just a teaspoon can deepen the chocolate taste. You can also try adding spices like cinnamon or nutmeg. These spices give warmth and depth. For a fun twist, mix in a little orange zest. This brightens the flavor and makes it special. If you need gluten-free cookies, use gluten-free flour. It works well in this recipe. Just make sure to check the mix for a good blend. For a vegan version, swap the butter with coconut oil. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. These swaps keep the cookies tasty while meeting dietary needs. To keep your bakery-style chocolate chip cookies fresh, store them in an airtight container. This helps to keep them soft and chewy. Place parchment paper between layers if you stack them. This prevents sticking. Keep the container at room temperature for the best taste. Freezing cookies is simple and smart. First, let your cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Make sure to remove as much air as possible. You can freeze the dough too. Just scoop the dough onto a baking sheet, freeze, and then store in a bag. Bakery-style chocolate chip cookies last about one week at room temperature. For frozen cookies, they can last up to three months. To keep them fresh, avoid heat and moisture. If you see any signs of drying out, enjoy them quickly! For the best taste, eat them warm after warming in the oven for a few minutes. Bakery-style cookies are larger and thicker than regular cookies. They have a soft center and crispy edges. I use a bigger scoop for the dough. This helps create a taller cookie. The flaky sea salt on top adds a great flavor contrast. The mix of brown and white sugar gives them a rich taste. The combination of chocolate chips and optional nuts also makes them special. Yes, you can make the dough ahead of time. Just mix it and store it in the fridge. Wrap it well in plastic wrap or keep it in an airtight container. It can stay fresh for up to three days. You can also freeze the dough. Scoop the dough onto a baking sheet and freeze it until firm. Then, transfer the dough balls to a freezer bag. They can last for up to three months. When you're ready to bake, just add a few extra minutes to the baking time. To check if the cookies are done, look for golden edges. The centers should look slightly underbaked. They will firm up as they cool. Bake them for about 10-12 minutes at 350°F. Keep an eye on them during the last few minutes. If you're unsure, you can always do a quick taste test. Enjoy! We covered the key parts of making great cookies. You learned about ingredients, prep steps, and tips to avoid mistakes. Variations help you add your twist. Plus, I shared how to store cookies to keep them fresh longer. Baking cookies can be fun and rewarding. With these steps, you can create treats that impress. Happy baking!

Bakery Style Chocolate Chip Cookies

Delicious and chewy chocolate chip cookies with a bakery-style touch.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)
  • to taste flaky sea salt for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
  • Add in the vanilla extract and eggs, one at a time, mixing well after each addition until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined (do not overmix).
  • Stir in the chocolate chips and nuts (if using) with a spatula or wooden spoon until evenly distributed.
  • Use a cookie scoop or tablespoon to drop dollops of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. For bakery-style cookies, use a larger scoop for thicker cookies.
  • Sprinkle lightly with flaky sea salt on top of each cookie dough ball.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked. They will continue to firm up as they cool.
  • Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a stylish platter or tiered stand and drizzle melted chocolate over the top for an extra touch. Serve warm or store in an airtight container for later enjoyment.
Keyword baking, chocolate chip, cookies