The BEST Bakery-Style Chocolate Chip Cookies
As you might already know by now, I was blessed with a baker mom. So naturally, my brother and I grew up around all sorts of incredibly scrumptious goodies (think brownies, banana bread, panna cotta, crepes, and MORE!) One of my all-time favorite, however, is still her classic chocolate chip cookie recipe! And so I’ve dubbed this the BEST bakery-style chocolate chip cookies! Just ask anyone who has tried it, and they’ll tell you that these are seriously out-of-this-world!
Crispy edges and chewy centers. And just the perfect blend of sweet and buttery. Just try it once, and you’ll never need another recipe again! Finally, this is a foolproof recipe you can make to replicate that ridiculously delicious chocolate chip cookies you find in bakeries!
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What You Need to Make the BEST Bakery-Style Chocolate Chip Cookies
- ½ cup granulated sugar
- ¾ cup brown sugar
- ½ cup unsalted butter
- 1 tsp salt
- 1 egg
- 1½ tsp vanilla extract
- 1⅓ cups all-purpose flour, sub gluten-free flour if GF
- ½ tsp baking soda
- ¾ cup chocolate chips/chunks (see notes below for vegan/dairy-free/sugar-free options)
How to Make the BEST Bakery-Style Chocolate Chip Cookies
- In a large bowl, cream together the sugars, salt, and butter. Whisk until well combined. Add in the egg and vanilla extract and beat until mixture is fluffy.
- In a separate bowl, sift in the flour and baking soda and whisk to combine. Add in the dry mixture into the wet and stir until just combined (do not overmix!), then fold in the chocolate chips/chunks.
- Refrigerate the cookie dough for 2 hours.
- Preheat oven to 375F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Roll 2 ½ tbsp of cookie dough into balls and place them on the prepared baking sheet. Repeat with the remaining dough and make sure the dough balls are evenly spaced.
- Bake for 8-10 minutes, or until the edges are just starting to turn brown. Cool completely. ENJOY!
Vegan, Dairy-Free, and Sugar Free Chocolate Recommendations
One of the things I love most about making these chocolate chip cookies is how I can mix up the chocolate chips with different varieties! For example, you can use white chocolate chips, milk chocolate chips, dark chocolate chips — in the regular, vegan, dairy-free, sugar-free versions, and you’ll STILL end up with a dozen of the BEST cookies ever.
For lower sugar options, there are a few stevia-based chips that have significantly less sugar than traditional chocolate chips. My favorite one, hands down, would have to be ChocZero‘s Dark Chocolate Chips! They are SO good, and taste just like the regular ones! (PS: You can use code DWELL to get 10% off your entire ChocZero order)
For vegan options, opt for dairy-free chocolate chips. A few brands that I absolutely LOVE include:
Looking for More Easy Dessert Recipes?
- The Only 4th of July M&M Cookies You Need (DF & V Options)
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- Homemade Peanut Butter Cups (Reese’s Copycat – GF, DF, Vegan-Friendly)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Cinnamon Swirl Pound Cake
- Matcha Granola Clumps (GF, DF)
- Fresh Strawberry Oat Bars (GF, DF, V)
- Best Brownies (Thick & Fudgy)
- Berries & Cream Whole Wheat Crepes
- Copycat Olive Garden Tiramisu Recipe
- Super Easy Quaker Cornbread
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If you make this Bakery-Style Chocolate Chip Cookies recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
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The BEST Bakery-Style Chocolate Chip Cookies
Ingredients
- ½ cup granulated sugar
- ¾ cup brown sugar
- ½ cup unsalted butter , softened at room temperature
- 1 tsp salt
- 1 egg
- 1 ½ tsp vanilla extract
- 1 â…“ cups all-purpose flour , sub GF flour
- ½ tsp baking soda
- ¾ cup chocolate chips/chunks
Instructions
- In a large bowl, cream together the sugars, salt, and butter. Whisk until well combined. Add in the egg and vanilla extract and beat until mixture is fluffy.
- In a separate bowl, sift in the flour and baking soda and whisk to combine. Add in the dry mixture into the wet and stir until just combined (do not overmix!), then fold in the chocolate chips/chunks.
- Refrigerate the cookie dough for 2 hours.
- Preheat oven to 375F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Roll 2 ½ tbsp of cookie dough into balls and place them on the prepared baking sheet. Repeat with the remaining dough and make sure the dough balls are evenly spaced.
- Bake for 8-10 minutes, or until the edges are just starting to turn brown. Cool completely. ENJOY!
Nutrition
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Delicious! Living in a small town, we had just one local bakery here that closed recently and I was so sad because their chocolate chip cookies were the best. But I made your recipe and it was just as good (if not better!) I plan to make another batch when my son comes in town next week.