These bakery style chocolate chip cookies are the quintessential classic cookie that's chewy with crisp edges and gooey centers! Every bite is loaded with chocolate chips and buttery flavor - these classic chocolate chip cookies are dare I say - better than the bakery!
Make this easy recipe in under an hour and top with a little flaky sea salt for the best chocolate chip cookies you'll ever make!
Love these chocolate chip cookies? Be sure to check out these Chocolate Chip Sugar Cookies and Vanilla Bean Butter Pecan Cookies! Oh, and this small batch chocolate chip cookies recipe too!
Jump to:
What makes the the classic chocolate chip cookie so delicious? Is it the texture? The combination of a sweet brown sugar and dark chocolate chips? Or is the flaky salt on top? I say it's everything!
When I think of the perfect chocolate chip cookie, I think of a cookie that's slightly gooey, a little chewy, full of chocolate chips, with slightly crispy edges. Well, I brought my idea of the perfect bakery style cookies into fruition with this recipe. It's my go-to recipe for the holidays and my Husband can confirm - these bakery chocolate chip cookies are Santa's favorite cookies 🙂
I honestly, I could not be more pleased and excited to share this recipe with you!
Ingredients
Flour: you'll need both all purpose flour and bread flour for these bakery-style chocolate chip cookies. The bread flour (my secret ingredient) adds a chewy texture to the cookies while providing structure. Bread flour is a bit drier than all purpose flour, so this recipe calls for a bit more butter than the typical 1 cup of butter you're used to seeing.
Leavening agents: For this recipe, I used baking soda as it helps to provide the cookie with crisp edges along with the sugar.
Salted Butter: I know, most recipes call for unsalted butter - but I love the taste of salt, I think it makes everything better and give these delicious cookies a bit more flavor. However, if you prefer unsalted butter or want to use it instead, add an addition ½ tsp of kosher salt to the chocolate chip cookie dough. Of note: make sure to use a quality butter such as an European style butter. High butter yields the best results with these cookies!
Brown sugar: brown sugar adds sweetness to the cookies, yes, but it also adds moisture and chewiness - and most importantly, flavor!
Sugar: sugar attracts moisture, making these cookies soft and tender and allowing them to brown in the oven. This ingredient is responsible for those nice crispy edges!
Eggs: for structure and flavor.
Vanilla Extract: for even more flavor!
Chocolate chips: here's where you can get creative! I used dark chocolate chips but you can use dark chocolate chunks, milk chocolate chips, semi-sweet chocolate chips - whatever you'd like!
Tips for the Perfect Bakery-Style Cookies
- Ensure that you always level off your ingredients when measuring. This ensures that you are using the correct amount of flour/sugar etc. What does this mean? If you add too much flour, your cookies won't spread. This prevents this from happening. It means that when you measure a cup of flour (or whatever ingredient), that you remove excess flour that doesn't fit in the measuring cup. (exact measurements in the recipe card)
- Do not use parchment paper to line your baking sheet. The parchment paper causes the cookies to spread too much and they'll be flat. Simply use a nonstick large baking sheet. Don't worry about the bottoms of your cookies burning, you're technically underbaking them and allowing them to cool to set so that they're both gooey but still have those crisp edges.
- Use room temperature butter and eggs. Cold butter butter makes thick cookies that don't spread. Cold eggs won't incorporate into the butter as easily and could cause your batter to separate. Also of note, when beating the butter, beat the butter for the full 3 minutes as listed in the recipe. This will absolutely make a difference, I promise!
- ... this is the hardest thing to do but SO worth it. Let the cookies cool. Let. The. Cookies. Cool! It gives them time to set. If you love warm cookies, you can always warm them back up, but it's SO crucial to allow them to cool when you first take them out of the oven. I cannot stress this enough. Allowing them to cool lets the cookies set and gives you that lovely texture that we know and love. Also, this gives time for the flavors to come together! You can't skip this step!
- Follow the recipe. Exactly. Measure your ingredients, follow each step, and most importantly, have fun! Happy baking!
How to make Chocolate Chip Cookies
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer using the paddle attachment, beat room temperature butter on medium speed for 3 minutes, until light and fluffy. Add brown sugar, sugar, and vanilla extract. Continue to mix for another 2 minutes. Scrape down the sides of the bowl and add one egg. Mix for one minute. Scrape down the sides of the bowl again and add the second egg. Mix for another minute.
- In a large mixing bowl, whisk together the dry ingredients - bread flour, flour, baking soda, and salt. Add to stand mixer and mix with the wet ingredients until fully incorporated, about 30 seconds. Fold in chocolate chips with a rubber spatula.
- Use a large cookie scoop or roughly 2-2.5 tbsps of dough and roll into a ball. Place 4-5 cookie dough balls on a large cookie sheet, giving cookies about 3 inches of space. Pro tip: Press any extra chocolate chips into the cookie dough balls to get the chocolate chips on top of the cookies (like in the picture).
- Bake cookies for 13-14 minutes, until the edges are golden brown. Allow cookies to cool on baking sheet for 2-3 minutes then transfer to a cooling rack or wire rack or plate to cool. Dip the whole cookie in a glass of milk and you've got one of the best chocolate chip cookie recipes you'll ever!
Recipe FAQs
Yes! I recommend freezing the cookies prior to baking. Add them to a baking sheet and cover with plastic wrap. Refrigerator for an hour then place in an airtight container/freezer bag and freeze for up to 3 months.
When cookies spread too much, it's usually because the butter was too warm. Make sure that your butter is at room temperature and not too soft.
Ruth Wakefield, the owner of Toll House, invented the chocolate chip cookie by accident when she mistakenly added chocolate pieces to cookie batter, hoping to melt the chocolate. Instead, it made chocolate chip cookies!
More Cookie Recipes!
- Snickerdoodle Whoopie Pies
- Brown Butter Chai Cookies
- Matcha Cookies
- Cookie Monster Cookies
- Brown Butter Sugar Cookies
- Chewy M&M Cookies
- Biscoff Butter Cookies
Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Classic Chocolate Chips Cookies
Equipment
- Stand Mixer
- Mixing Bowls
- 2 Nonstick Large Baking Sheets
Ingredients
- 1 ¼ cup salted butter , room temperature
- 1 ½ cups dark brown sugar
- ½ cup sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 2 ¼ cups Bread Flour
- 1 ¼ cup All-Purpose Flour
- 2 tsp Baking Soda
- 1 tsp Kosher Salt
- 2 cups dark chocolate chips , or chocolate of your choice
- Flake salt, for garnish
Directions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer using the paddle attachment, beat room temperature butter for 3 minutes, until light and fluffy. Add brown sugar, sugar, and vanilla extract. Continue to mix for another 2 minutes.
- Scrape down the sides of the bowl and add one egg. Mix for one minute. Scrape down the sides of the bowl again and add the second egg. Mix for another minute.
- In a separate bowl, whisk together bread flour, flour, baking soda, and salt. Add to stand mixer and mix together until fully incorporated, about 30 seconds. Add chocolate chips and fold into the dough.
- Use a large cookie scoop or roughly 2-2.5 tbsps of dough and roll into a ball. Place 4-5 cookie dough balls on each baking sheet, giving cookies about 3 inches of space.
- Bake cookies for 13-14 minutes. Allow cookies to cool on baking sheet for 2-3 minutes then transfer to a cooling rack or plate to cool.
- Garnish with flake salt and enjoy!
Notes
- Ensure that you always level off your ingredients when measuring. This ensures that you are using the correct amount of flour/sugar etc. What does this mean? It means that when you measure a cup of flour (or whatever ingredient), that you remove excess flour that doesn't fit in the measuring cup.
- Do not use parchment paper to line your baking sheet. The parchment paper causes the cookies to spread too much and they'll be flat. Simply use a nonstick large baking sheet. Don't worry about the bottoms of your cookies burning, you're technically underbaking them and allowing them to cool to set so that they're both gooey but still have those crisp edges.
- Use room temperature butter. When beating the butter, beat the butter for the full 3 minutes as listed in the recipe. This will absolutely make a difference, I promise! Also, be sure to add the eggs one at a time.
- ... this is the hardest thing to do but SO worth it. Let the cookies cool. Let. The. Cookies. Cool! It gives them time to set. If you love warm cookies, you can always warm them back up, but it's SO crucial to allow them to cool when you first take them out of the oven. I cannot stress this enough. Allowing them to cool lets the cookies set and gives you that lovely texture that we know and love. Also, this gives time for the flavors to come together! You can't skip this step!
- Follow the recipe. Exactly. Measure your ingredients, follow each step, and most importantly, have fun! Happy baking!
These cookies come out PERFECT! Followed all the instructions and tips and they really are the best cookies ever. THANK YOU!
So glad to hear that, thank you!
I haven't made these yet, but I had a couple of questions. Has anyone tried them with nuts-- I admit I love nuts in my chocolate chip cookies. Also, I was thinking I'd like them a bit smaller. Would that work as long as I cut the time down a bit?
Yes, these would be amazing with nuts. We love them too, I recommend pecans or walnuts. And cutting down the size won't affect taste, it'll only affect baking time. Just be sure to keep an eye on them in the oven while baking, you probably won't need to leave them in the oven for the same amount of time as the instructions if they're smaller. Please let me know how they turn out. Thanks!
These are the best chocolate chip cookies! They’re the perfect amount of chewy, which is exactly what I was hoping for. Thanks, Britney, for sharing such a great recipe!
Thank you so much for your feedback! I'm SO happy that you enjoyed these cookies, they're one of my favorite recipes!
Hi do you have the receipe in grams? Thanks!
I don't but google has a conversion table if you need to convert units! I hope that you enjoy this recipe!
This really is a PERFECT cookie! The taste is exceptional, just the right amount of sweetness with a touch of saltiness. A great combination
This recipe is spot on. My cookies came out just perfect and I'll be making them again next week!
People think I'm crazy, but I have always sworn by bread flour in my cookies. These came out so perfect. I can't wait to make them again.
These chocolate chip cookies right here! They are seriously the best I've made. They are the perfect texture and oh so chewy!
These really are the perfect cookie -- the bread flour gave them that chewy bite that is just what we wanted in our cookies!
Yummm! Nothing beats classic cookies and this recipe ticked all of the boxes. Thanks for sharing all the extra info about how different amounts of baking soda affects the cookies.