These bakery style chocolate chip cookies are so delicious! You only need a hand whisk and a spatula to make these, making them so easy. They have perfect crispy edges and a delicious soft and chewy center. With these chocolate chip cookies you'll never need to go to the bakery to get your favorite cookies again!
These bakery style chocolate chip cookies are so quick and easy to make. What makes them amazing is that they have perfectly crispy edges and a delicious soft and chewy center. The hardest part is waiting 1 hour for them to chill in the fridge.
These cookies are also loaded with chocolate chips and they are so easy and delicious, that you'll want to make them over and over again!
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a hand mixer.
- Crispy edges and soft center: These cookies have perfectly crispy edges with the best chewy and soft center!
- Lots of chocolate chips: These cookies are filled with chocolate chips!
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Chocolate chips: I recommend using semi-sweet chocolate chips.
- Butter: The butter is melted over low heat and then cooled.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these bakery style chocolate chip cookies. This recipe doesn't need an electric mixer. Just two bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a baking tray with parchment paper.
STEP 1: Melt the butter in a small saucepan and let it cool down, while preparing the other ingredients.
STEP 2. Stir together flour, baking powder, baking soda, and salt.
STEP 3. Add the brown sugar and granulated sugar into a separate bowl with the melted butter. With a hand whisk stir it together.
STEP 4: Add the egg and vanilla extract and mix it in.
STEP 5: Add the flour mixture and fold it together, with a spatula, until just combined. Then add the chocolate chips and fold them in.
STEP 6: Scoop out 16 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
STEP 7: Place 6 cookies per baking tray and bake them for 12-14 minutes.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
Yes, use a small cookie scoop (1 tbsp/0.75 oz) and bake them for 9-10 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
Store the bakery style chocolate chip cookies in a cookie jar or an airtight container. They are best enjoyed within 1 day when baked.
Other Cookie Recipes To Try
Bakery Style Chocolate Chip Cookies
- Baking tray
Bakery Style Chocolate Chip Cookies
- 150 g butter melted and cooled
- 100 g granulated sugar
- 100 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g chocolate chips
- Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- Melt the butter in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Let it cool down, while preparing the other ingredients.150 g butter
- In a bowl, stir together flour, baking powder, baking soda, and salt.240 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the brown sugar and granulated sugar into a separate bowl with the melted butter. With a hand whisk, stir it together for about 1 minute.100 g granulated sugar, 100 g brown sugar
- Add the egg and vanilla extract and mix it in.1 large egg, 1 teaspoon vanilla extract
- Add the flour mixture and with a spatula, fold it together until just combined. Then add the chocolate chips and fold them in.200 g chocolate chips
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 16 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
- Place 6 cookies per baking tray and bake them for 12-13 minutes.
- Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.