My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple and can teach us SO much about the science of baking.
Watch the video below to step into my kitchen and see exactly how to bake these delicious cookies with me. I give tons of tips and tricks for getting perfectly thick cookies with chocolate chunks, and you can see what every step of this recipe should look like!
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How to Make The Best Bakery Style Chocolate Chip Cookies
How to make soft chocolate chip cookies:
The key to the best soft cookies is to take the chocolate chip cookies out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection once you allow them to cool completely.
Also, measure your flour correctly to improve your baking forever. Too much flour will lead to dry, dense, or crumbly chocolate chip cookies that barely spread.
Why are my chocolate chip cookies flat?
When making cookies, be sure your butter is at a cool room temperature before beating with your sugar. It shouldn’t be greasy or overly soft otherwise it’ll melt and spread the cookies too much.
The warmer your chocolate chip cookie dough is when it enters the oven, the thinner and flatter your cookies will be. To prevent flat cookies, try freezing your balls of cookie dough while your oven preheats. Learn more about how to bake THICK cookies here.
Better yet, refrigerate your chocolate chip cookie dough for 24 to 48 hours. This ‘marination’ process will transform your chocolate chip cookies by making them thicker, chewier, and more flavorful! Plus, this is a perfect way to make your delicious cookies ahead of time. Read more about the magic of chilling your cookie dough here. NOTE: chilling is OPTIONAL for this recipe but using chilled dough will enhance your cookies!
How to make chewy chocolate chip cookies:
One of the keys to CHEWY chocolate chip cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.
For extra chewy cookies, try adding an extra egg yolk to this recipe. You can also replace half or all of the all-purpose flour in this recipe with bread flour for an ultra chewy bite.
How to bake chocolate chip cookies:
For the BEST chocolate chip cookies, make the recipe below keeping these top tips in mind:
- Use a kitchen scale to measure your ingredients for the BEST most consistent results.
- Make the recipe exactly as written, without substitutions, at least the first time you bake it.
Use the correct baking pan and a spring-loaded cookie scoop for bakery-quality cookies at home. More on that below!
Why use a cookie scoop?
Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!
What’s the difference between baking soda and baking powder?
Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods.
Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable – just take a look at the impact the type of leavener used had on each of the cookies below!
Find out more in my Baking Soda vs. Baking Powder article here.
Which baking pan is best for cookies?
Take a look at the chocolate chip cookies below. These cookies are all the same batch of cookie dough, baked at the same temperature of 350°F, baked for the same amount of time of 12 minutes. The only difference? The type of baking pan used!
Check out my Best (and WORST) Baking Pans article here for more details on the science of baking pans.
How to Keep Chocolate Chip Cookies Fresh
The best cookies are the freshest, there’s no magical way around that. However, here are a few tricks to keeping them fresh and soft for as long as possible!
Can you freeze chocolate chip cookies?
I love the taste of cookies straight from the oven the best. I always keep pre-scooped balls of chocolate chip cookie dough in a resealable bag in my freezer, so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already-baked cookies soft, see below for my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
How to keep cookies soft:
To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
A tortilla is a favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention, it fits into a round cookie tin pretty perfectly.
How to refresh stored cookies:
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
i made these cookies for my friends birthday and they turned out PERFECT! perfect amount of sweetness and saltiness
Too salty, use 1/2 tsp of salt instead of the suggested 1 tsp. When I put the full tsp in the recipe, my gut and experience told me it was too much, and sure enough it was. You can never have too little salt
Amazing! This recipe is absolutely the best chocolate chip cookie recipe I’ve ever found. It has the right amount of salt to balance the sweet and the cookies are big and chewy. So good! Too bad I’m making them for someone else or I’d eat them all myself! Hahaha. Thank you for this recipe!!
Ugh, my office mates are going to hate me. I’ve made this recipe 4 times within the last two months and have brought them into work. They are AMAZING. The absolute best Chocolate Chip Cookies, ever. This will forever be my go to recipe. I literally cannot stop making them.
Hi Tessa, I am a bit confuse on the All purpose Flour, is it 3 cups or 1 cup but in Grams it says 380 grams. Isn’t it 1 cup is equal to 340g? I bake the cookie but its hard. Thanks and more power.I am learning many things from you. God bless!
After seeing this post, chocolate chip cookies are ALL I am craving. These look so delicious, soft but crisp on the outside and chewy – just how I like them!
me and my family loved it that we made them over and over again
me and my family loved it
Hi Tessa – I have made these cookies several times – it’s my new go to chocolate chip recipe – I have bee baking for over 50 years – this is the moist chocolaty moist & tender cookie ❤️
My family loves them & they totally agree
It’s never to late to learn new recipes & cooking techniques
Ty again
Phyl Ferrentino ❤️
I tried this recipe and am unsure where i went wrong! I folllowed this recipe exactly and for whatever reason, my cookies are bulky and look more like scones than cookies! They’re still pretty tasty, I’m just super confused at what i did to make them turn out this way
Haven’t baked my cookies yet as they “marinating”., but the dough tastes awesome! I just wanted to point out that the eggs are missing from the written step by step. I noticed that someone had dry cakey cookies which missing the eggs when creaming surely would cause this. Happy baking!
I made these cookies and they were so goood! I baked two at the same time but the bottom batch was burned ): Luckily it was the smaller batch! ^-^ Anyways, when making the cookies don’t bake them on the bottom of the oven. BTW, I’m selling these cookies to make money for our end of the year party! Everyone wants one now after i gave some people a few for free since i had to many. 6/5 stars
By far the BEST chocolate chip cookies I’ve ever made!
Re Jens complaint about using dark brown sugar and ending up with an oily taste and a stronger taste…. i think that there is more molasses in the darker sugar which might explain the difference and the overbaked taste would be the darker sugar carmelizng sooner. What you might do next time is to increase the white sugar and decrease the dark brown sugar.
i followed the recipe perfectly and the cookies came out amazing! The best recipe i have ever used. I am selling these cookies at school so i can share the joy. Can’t wait to try this recipe again!
Yummy Recipe!!! Water in Mouth Ahh
Can you tell us the Nutritional info for the chocolate chip cookies. Thank you
Hi, thanks for this recipe. It worked out beautifully for the small batch I made before refrigerating the dough. For some reason after refrigerating, they spread a lot more and were not as thick. Any ideas why? Also, any suggestions for how to not have every sheet of cookies turn out differently? For some reason that’s how mine seem to go! Thank you!
Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..
Followed the recipe exactly. Made a test batch of 6 cookies right after mixing. Baked as directed at 350 F on the convection setting of my oven. They were very tasty, but seemed more “cakey” than I expected. I put the remainder in the fridge overnight and baked the rest at 350 F but not on the convection setting this time. These were much better!! Soft, chewy, and gooey. Much less “cakey” this way. 12 minutes was the perfect baking time for my oven. Thanks for sharing!
These sound great but I’m confused a bit. I have always understood and experienced baking soda to flatten cookies and baking powder to add volume. As yours calls for 2 tsp rather than 1 for the amount of butter compared to the rest of ingredients.
I want to try these but will make half batch first to see how they turn out for me using my scale as well.
I just made these….they where great….but I added 2 packs of chocolate chips…..Yummy!
Looks so good! I want to try it now.
This recipe is the bomb! I have been trying chocolate chip cookie recipes for about a month and this one is perfection! I love the thickness, gooey center, buttery taste and the flavor is the best! I chilled them in the fridge a little over 24 hours and the difference in flavor is just so much better! I can now quit looking for the perfect recipe for I have found it! Thanks so much for sharing!
Flower or corn tortilla? Raw or cooked?
These cookies are DELICIOUS! I chilled the dough for 24 hours. Mine puffed up quite a bit, and we’re so chewy and gooey inside. My new go-to cookie recipe. Thank you!!
Best chocolate chip cookie recipe EVER! My new go to recipe… My co-workers are going to love these!
Hi Tessa. Thanks for this incredible recipe! Made the first time and had it in the fridge overnight and it turn out PERFECT! Can I freeze the dough if so for how long and also would you recommend scooping on a tray and freeze it or just freeze the whole batch of dough. TIA
made these cookies for my grandchildren very next day my grandson asked me for the recipe and made them himself he is 11 yrs old he said they were the best choc chip cookies ever he went on to say this was the best thing i ever made so happy i found you keep up the good work thank you.looking forward to more noel
Can the Bakery Style and Ultimate Chocolate Chip cookies be baked on a Silpat mat??
Yep!
Hi, This recipe was soooooo delicious, I absolutely love the taste. The outside is crunchy and the inside is nice and chewy. However, my cookies did not spread as much as I would have like them to and I did make sure to use baking soda. So I am not sure why my cookies didn’t spread overall the taste was great so absolutely loved them.
Try reducing the flour by 2 tablespoons!
hi
I’m in 6th grade and I want to be a kids baking champion. I tried this recipe and my little brother loved it I also want to open up a bakery when I made this recipe and saw that everybody LOVED it it made me feel good about myself and made me feel empowered;that I can accomplish my goals! Thanks for everything!I love your recipes
hi
I’m in 6th grade and I want to be a kids baking champion. I tried this recipe and my little brother loved it I also want to open up a bakery when I made this recipe and saw that everybody LOVED it it made me feel good about myself and made me feel empowered;that I can accomplish my goals! Thanks for everything!
how would I make this in a 12″ pizza pan?
This cookies are amazing. My husband likes crispier cookies. I’ve ready your cookie guide and thought of inverting the sugar measurements. Would I need to tweak anything else? Thanks for all your baking experiments so we don’t have to go through it.
Because I have young grandchildren I made half of recipe tablespoon size. They are delicious. I live in Hawaii and sometimes the humidity can wreck havoc on baked goods. Home. Bakers you must give these a try. I’m freezing the 3 tablespoon size for now. Will comment after I bake and eat them. Wen
Hii..it’s just awesome am baking few ..Am a baking maniac too..i simply enjoy dping so..soon will be posting the picture pf my baked cookie….hurray
I just made your cookies and they are awesome!! Thank you so very much.
Hi!
I just noticed that your video says a splash of vanilla extract while the recipe has vanilla written on it. Which one do we use?
I don’t have fine sea salt, can table salt or kosher salt work? Thanks!
What an amazing looking recipe <3 Just wondering, is there any way I could simply replace butter with olive oil? Or canola or coconut oil? Thanks !
I found this recipe after I followed another chocolate chip cookie recipe that ended up being flatter than a pancake with chocolate chip bumps. I have tried several chocolate chip recipes over the years & stopped trying because they never come out how I want them. My niece is home from college for spring beak & asked for chocolate chip cookies – of all the cookies I make well, she had to pick the one I cant make if my life depended on it. Until now….. I made this recipe exactly as written – weighing the ingredients instead of measuring – & they came out AMAZING!! My sister & niece said these are the best chocolate chip cookies they have ever had. They are still raving about them days later. Thank you for sharing such an amazing recipe.
These are hands down the best chocolate chip cookies I’ve ever made! They are super easy to make and my entire family loves them! Thank you Tessa for the magnificent recipe!
I made these….I thought I followed it to a “tee”. But I must have done something wrong. They taste good but they came out completely flat. And they all ran into each other on the baking sheet. Not sure what I did wrong. Thank you, Tessa, for your wonderful website and delicious recipes. I use TONS of your recipes!!!
What kind of fine sea salt do you use? Do you use the type that comes in a grinder?
I bought my own oven at taobao and i will take it today from 4PX! I am soooo excited to try this! It will be my first cookie baked on my new 30L oven from TAOBAO! I hope we three (me, oven and your recipe of Bakery Style Choc Chip Cookie)can be good friends the first time haha!
So so good. I put a batch in the freezer while my oven heated, like you recommended. Nice and plump cookies, crispy on the outside, soft on the inside. I’m freezing the rest.
Made the dough last night and stuck it in the fridge. Baked a batch of cookies for an after-dinner treat tonight. After taking one bite, my husband looked at me and said, “from now on, don’t make chocolate chip cookies using any other recipe.” Thanks so much for the recipe! It was a hit in our house!
Hi
I made these cookies today.
They tasted amazing, but spread a little bit too much even though I followed your recipe exactly, using kitchen scale. What did I do wrong?
Thanks
Followed the recipe to the T but have spread and turned into one giant sheet pan cookie!? Tastes fantastic but disappointed because they don’t look very appetizing.
These are my new GO TO chocolate chip cookie recipe. Will be making these for my grandkids!!
These are the best chocolate chip cookies that I have ever made! I wasn’t a fan of chocolate chip cookies but now I am! I used vegan butter, egg subtitute and sucanat sugar (after grinding). I broke off a piece of the dough and put it in the fridge for about six minutes and about 10 minutes in the freezer. The rest I kept in the fridge for 24 hours. The freezer batch did not fall. I’ll find out about the rest of the dough in two days. But, yes I will keep this recipe and make over and over again.
I made this dough last night and baked them this morning. They are SO GOOD! I have tried so many chocolate chip cookie recipes looking for the perfect one and these might just be it! I used half semisweet chips and half bittersweet chunks and they were perfect. These are thick, soft in the middle, crisp around the edges and absolutely delicious. I would definitely recommend baking these bakery style chocolate chip cookies as soon as possible. Wishing I had not given them all away now as I drool on my keyboard. Haha. Thanks Tessa for another great recipe!
Haha! This is the best comment ever! Thanks so much, Cheyenne 🙂 🙂
What temperature should I use if using fan assisted. I hear you reduce by 20 F
So I made these and followed the recipe exactly and they came out AMAZING! I made another batch but used dark brown sugar instead as I had no light brown sugar, refrigerated them for about 16 or so hours, took them out and baked them about 30 min after they came out of the fridge ( still hard to scoop at first) and they are so so oily! I used parchment paper ( no spray at all), not sure what happened this time around, they seemed to have to cook longer but now have that weird over cooked taste but wet look, any suggestions?
Hmmm how strange… I’m wondering if something else went awry?! I can’t think of any reason why dark brown sugar would yield oily dough 🙁
I also used dark brown sugar and they were a little oilier than a normal chocolate chip cookie but after being in the fridge over night they cooked up perfectly. I did have to bake them a bit longer than the recipe said. But over all they were still great!!
Happy to hear it worked for you and that you loved the recipe!
So disappointed! Baked these cookies today after following the recipe exactly & refrigerated the cookie dough for two days. Made chocolate chip “rocks” that were so dry & cakey 🙁
Oh no! It sounds like you may have accidentally added in too much flour, Ginny! It’s a common issue. I’d definitely recommend using a kitchen scale to weigh your flour when baking 🙂
Thank you so much for this recipe! I have searched for a great chocolate chip cookie recipe and this is it!!! I just made a batch and feel sick from eating too many. 🙂 I baked them straight away but am looking forward to refrigerating or “marinating” the dough the next time. Thanks again for ending my search!
Haha!! This makes me so happy. I’m curious – did you find the cookies improved after refrigerating the dough?
Made this recipe with the exact recipe and they turned out like flat cakes??? Literally a cake but shaped like a cookie, I’m very confused, what went wrong?
Butter from different regions contain different amounts of liquid in them Try refrigerating them. A few hours is good, overnight is better
Did you follow the directions about the butter? She mentioned if the butter is too warm they will melt.
I have made this recipe before and it AMAZING! I would love to try to make a cast iron skillet cookie with this recipe. I have a 12 inch cast iron skillet, any tips for baking time?
Hi Toni! Check out Tessa’s skillet cookie (pizookie) recipe here! This recipe was designed for a smaller 10-inch skillet, but you can just experiment with your larger skillet and shave 5-10 minutes off the bake time. Pay closer attention to the sensory indictors outlined in the recipe (bake until the edges are golden but the center is still gooey to your preference). I hope that helps 🙂
Hi I love cookies but now have to have glutin free ones and natural unrefined sugars or sweeteners (honey, Stevia, coconut sugar or monk fruit). So can I use almond flour and coconut palm sugar or ones I mentioned above? What do you suggest? Thanks
Regards, I miss my cookies…..Sandy
I’m always looking for chocolate chip cookie recipes, my cookies are always flat ,I’ll try these and see how they turn out I hope yummy
How long will these cookies stay fresh? I want to make about 100 of them to take on a 5 day trip!
Hi Deborah! You can store them in an airtight container for up to 5 days, if you add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies. The moisture from the bread or wedge will migrate to your cookies, keeping them soft and chewy 🙂
Heyy Ma’am. I just love cookies but there is a problem. I’m a pure vegetarian and I can’t have eggs..Please help me with this situation please post an eggless recipe. Thanks❤
I used bob’s red mill egg replacer twice with this recipe and it worked great. This recipe makes great cookies.
Do you mean vegan ♀️
Hi Tessa! How many days will these cookies stay tasting fresh for?
Do these cookies taste good!
Yum, I am a huge cookie monster and chocolate chip is my favorite, will definitely have to try these!
🙂 🙂 🙂