Bakery Style Chocolate Chip Cookies


I don’t bake much. But, once in a while we need to have some sweets in the house. I love bakery cookies but is seems like when I try to make them at home they either spread out too much and get really thin and crispy or they just stay blobs of dough on the pan as they bake.  So, began the search for the cookie that is large, thick, soft, and has a nice flavor.

Verdict:

In my mind these are really close to bakery style cookies. They were huge! Larger than palm sized and soft when you bit into them. This recipe makes 32-36 cookies. With 5 cups of flour you know they are big!

I may tweak the dough just a bit in the future to add dark brown sugar and a bit more vanilla but it was pretty close to exactly what I was trying to get to.

Bakery Style Chocolate Chip Cookies

  • Servings: 32-36
  • Difficulty: easy
  • Print

A large soft cookie just like from the bakery.

Ingredients:

  • 5 cups all-purpose flour (add an additional ¼ cup if dough seems too sticky)
  • 2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon salt
  • 2 cups butter, room temperature
  • 1 cup granulated sugar
  • 2 cups packed brown sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, room temperature
  • 4 cups chocolate chips (semi-sweet or milk chocolate – or a combination)
Directions:
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
  3. With a mixer cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary.
  4. With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly. You do not want to over mix the dough, otherwise the cookies can flatten when baked.
  5. Lastly, mix in chocolate chips. Place dough in refrigerator for 30 minutes – 1 hour to firm up.
  6. Drop dough onto prepared cookie sheets in 1/4 cup mounds about 2-3″ apart.
  7. Bake for 9-12 minutes until golden. Do not over bake because they will be very crispy. I prefer them a bit underdone so that they are soft and chewy.
  8. Remove cookies from pan to cool on racks.

11 Comments Add yours

  1. mistimaan says:

    So tasty

    Like

  2. Yummy once again, your post always make me so hungry. These cookies look good, I will have to try this recipe later, thanks for sharing.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I hope you like them.

      Like

  3. This looks like a great recipe, Marci. I also had to experiment to find a choc chip cookie recipe that didn’t spread and become thin.

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! I found hot pans and not refrigerating the dough lead to more spreading than I wanted. Love thicker cookies.

      Liked by 1 person

  4. Erika Kind says:

    Cookies!!!! Great how you got them done!

    Liked by 1 person

    1. koolaidmoms says:

      Thanks!

      Liked by 1 person

      1. Erika Kind says:

        You are welcome, Marci 😊

        Like

  5. Okay, now that’s a cookie!! 🤤

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! They were good too!

      Like

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