This bakery-style chocolate chip cookie recipe makes perfect soft and chewy chocolate chip cookies that are so easy to make!
Everyone could use a great, go-to chocolate chip cookie recipe. The kind that’s easy to make and is hard to mess up – like these Bakery Style Chocolate Chip Cookies.
This Bakery-Style Chocolate Chip Cookie recipe makes the kind of cookies that are soft and full of melty chocolate. The edges are a little chewy and a little crisp.
They’re the kind of cookies that you’d find in a bakery or in a corner cafe. And if you try these, they may just become your new go-to cookies, too.
How to make bakery-style chocolate chip cookies
First, beat the butter and shortening together until combined. Then, beat in the sugars until well-combined.
Next the eggs are mixed in, and then the dry ingredients are mixed in until just combined.
Finally, the chocolate chips are stirred in, and the the dough is covered and chilled.
Why use shortening and butter?
Why use shortening and butter?Shortening and butter have different roles in this cookie recipe. The shortening helps to make the cookies soft and helps them to hold their shape as they bake.
The butter brings the flavor. Together they make cookies that are both soft and tasty.
Can I eat the cookie dough?
I don’t recommend it. The cookie dough has raw eggs and uncooked flour in it. If you want to try raw cookie dough, check out my edible cookie dough recipe instead.
How do I know when the cookies are finished baking?
These cookies should look a little a little pale and underbaked in the middle. The edges should just light golden brown.
Baking the cookies so that the middles are just a little underdone helps the cookies to stay soft.
Storing the cookies
I store these cookies in a resealable bag.
More chocolate chip cookie recipes!
More chocolate chip cookie recipes!- Easiest Chocolate Chip Cookie Recipe
- Chewy Brown Sugar Chocolate Chip Cookie Recipe
- Chocolate Chocolate Chip Cookies
If you’ve tried these bakery-style chocolate chunk cookies, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Bakery-Style Chocolate Chunk Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup butter ( at cool room temperature)
- 1/2 cup plain vegetable shortening
- 1 cup brown sugar (packed)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 10 ounce package chocolate chips*
Instructions
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together butter and shortening until well-combined.
- Add sugars, and beat for about 4-5 minutes on high, or until very well-combined.
- Add eggs, one at a time, and vanilla; beat in for 3 minutes.
- Stir in flour until just combined.
- Add chocolate chips or chunks, and stir in.
- Cover, and refrigerate dough for at least 2 hours.
- Preheat oven to 375, and line 2 baking sheets with parchment paper.
- Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.
- Bake for about 8-10 minutes, or until very lightly browned at the edges.
- Remove from oven, and let cool on baking sheet.
Video
Notes
Nutrition Information
Michelle says
Best recipe I’ve found. Its the best of both worlds. I like soft and chewy my husband likes crispy. We’re both happy.
Kate says
Thank you so much! I’m glad that you and your husband liked them! =)
Becky Gorham says
So good!! I used milk chocolate and white chocolate chips! I’ve also made with milk chocolate chips and pecans. Both were amazing!!
Kate says
Yay!! I’m so glad that you’re enjoying the cookies. Your twists sound delicious. =) Thanks for commenting!
Lita Watson says
Someones said that butter and coconut oil could be used interchangeably, So will it have any trouble if i replace butter at cool room temperature by coconut oil to make those chocolate chip cookies?
Kate says
If you want to sub coconut oil for butter, it’s a little different ratio. You would want to sub 3/4 cup coconut oil for 1 cup of butter. I think that it will work ok, but if you’d like to use a chocolate chip cookie recipe that already has coconut oil, you can check out my coconut oil chocolate chip cookie recipe or oatmeal coconut oil chocolate chip cookies.
Amanda says
These look soooo good! Thank you so much for sharing!!
Kate says
Thank you so much!!
Jodee says
These were absolutely fantastic and will be my go to chocolate chip cookie recipe from now on. I used palm shortening and put in a handful of M&M’s….yummy, melty, goodness.
Kate says
I’m so glad that you liked them! The addition of the M&M’s sounds like something that my family would love! Thanks for taking the time to come back and leave a comment! =)
niyanta says
hey Kate! I was going to make this recipe and I realised I don’t have vegetable shortening. Is there any substitute for it?
Kate says
There are substitutes (i.e. butter, oil), but the shortening is pretty key for the texture of these cookies. I would recommend a different recipe, like this one, rather than trying to substitute.
Claudia | The Brick Kitchen says
YUM these chocolate chip cookies look heavenly! So soft and gooey, and totally packed with chocolate <3
Kate says
Thank you! =)