This bakery-style chocolate chip cookie recipe makes delicious, buttery chocolate chip cookies like you’d find at your favorite bakery or restaurant!
This Bakery-Style Chocolate Chip Cookie recipe makes the kind of cookies that taste great! They are buttery 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 café. Bake up a batch, and they may just become your new go-to cookies, too.
“Best recipe I’ve found. Its the best of both worlds. I like soft and chewy my husband likes crispy. We’re both happy.” – Michelle
Ingredients and substitutions
- All-purpose flour – It’s important to properly measure the flour. To do so, either weigh the flour or sift/stir it to break it up. Then lightly spoon it into a measuring cup and level.
- Kosher salt – Sea salt makes a good substitute. You can use table salt if you prefer. If using table salt, use 1/2 teaspoon.
- Butter – I use salted butter in this recipe. If you’d like to use unsalted butter, add an extra pinch or two of salt.
- Vegetable shortening – I recommend using regular, not butter-flavored, shortening. The artificial butter flavor can overwhelm the flavor of the butter in the recipe.
- Brown sugar – Light brown sugar or dark brown sugar will work. Dark brown sugar will give you more caramel flavor. As an FYI – I used light brown sugar in the video and dark brown in the photos.
- Vanilla extract – Feel free to use less vanilla extract if you prefer. You can cut the vanilla down to 1 teaspoon.
- Chocolate chips – Milk chocolate, semi sweet chocolate chips, dark chocolate, or bittersweet chocolate chips will work. You can also use chocolate chunks if you would like.
How to make bakery-style chocolate chip cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Beat the butter and shortening together until combined with a hand mixer or a stand mixer.
Step 2: Cream the sugars until well-combined.
Step 3: The eggs are mixed in, and then the dry ingredients are mixed in until just combined.
Step 4: Stir in the chocolate chips.
Step 5: Cover and chill the dough in the fridge.
>>Tip: It’s important to chill the dough. The cookies will be flat and won’t have the thicker texture if you skip chilling the dough.
Step 6: When you’re ready to bake the dough. Preheat the oven, and line baking sheet with a silicone baking mat or parchment paper.
Step 7: Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets.
Step 8: Bake until very lightly browned at the edges. These cookies should look a little a little pale and underbaked in the middle. The edges should just light golden brown.
>>Tip: Baking the cookies so that the middles are just a little underdone helps the cookies to stay soft.
Step 9: Remove from oven, and let cool on baking sheet. Then remove to wire racks.
Recipe Tips!
- Using butter and shortening: 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.
- Chilling the dough: It’s important to chill the dough. The cookies will be flat and won’t have the thicker texture if you skip chilling the dough.
- Soft cookies: Slightly underbaking the cookies so that the edges are just beginning to turn light golden brown and the centers still look soft and slightly underdone will help to keep the cookies soft.
How to freeze
You can freeze either the unbaked dough or the baked cookies.
>>Dough: To freeze the dough, place scoops of dough on a rimmed baking sheet or pan in a single layer. There’s no need to space the cookie dough balls out.
Place the pan in the freeze and freeze until frozen-through. Place the frozen scoops of dough in a single-layer in a freezer bag or container.
>>Cookies: To freeze the baked cookies, let them cool to room temperature. Place the cookies in a single layer a freezer bag or container.
Storage
I store these cookies in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
More chocolate chip cookie recipes!
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Bakery-Style Chocolate Chip 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
- All-purpose flour – It’s important to properly measure the flour. To do so, either weigh the flour or sift/stir it to break it up. Then lightly spoon it into a measuring cup and level.
- Kosher salt – Sea salt makes a good substitute. You can use table salt if you prefer. If using table salt, use 1/2 teaspoon.
- Butter – I use salted butter in this recipe.
- Vegetable shortening – I recommend using regular, not butter-flavored, shortening.
- Brown sugar – Light or dark brown sugar will work. Dark brown sugar will give you more caramel flavor.
- Vanilla extract – Feel free to use less vanilla extract if you prefer. You can cut the vanilla down to 1 teaspoon.
- Nutrition values are estimates.
Nutrition
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Originally published 9/18/15.
Reader Interactions
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Comments & Reviews
Lynn says
I love oatmeal raisin. So you have a recipe
Lynn says
Great recipe
Do you have one for oatmeal raisin?
Kate says
Hi! Thanks! I do. You can find my oatmeal raisin cookie recipe here – https://www.ihearteating.com/oatmeal-raisin-cookies/.
Jared says
I only had one egg, but it was extra large so I thought it’d be more or less okay. But the cookies didn’t flatten at all and just remained balls.
They still taste good, but I didn’t expect a little less egg to make such a huge difference to the texture.
Kate says
Hi! The egg shortages are sure making it hard to bake! Unfortunately, an extra large egg and a large egg are basically the same for a cookie recipe like this. If you only have one egg, you can halve the recipe, or you can try using another liquid, like milk or cream, as a substitute. The milk or cream isn’t going to be an exact substie, but it does help to add fat and liquid to the recipe.
Trina says
These are perfect! Crispy, chewy, chocolatey. My teenagers inhaled them! The recipe was also very easy to follow. Thank you!
Kate says
Thank you!
D’Marie says
The texture of this cookie is perfect. It bakes up slightly crispy on the edges with a chewy center. However, because it is made with some lard (Crisco) in place of some of the butter the overall cookie taste is just not as flavorful (and I used dark brown sugar in order to get that more intense flavor) That is why I am giving this 4 stars. My search for THE perfect chocolate chip
Cookie continues.
Kate says
The texture of the cookie that you’re describing comes from the combination of the butter and shortening. If you wanted stronger butter flavor with this texture, you could try using brown butter.
Julie says
I just took these out of the oven. An excellent cookie! I haven’t made chocolate chip cookies in a very long time, love the simplicity of your recipe. Had a cold glass of milk after tasting one and thoroughly enjoyed it. Thanks. 😊
Kate says
Thank you! I’m glad that you enjoyed the cookies!
Hazel says
The only bad thing about these is that I can’t stop eating them.. I did sprinkle a bit of flaky salt on them.
Kate says
Haha! Thanks!
Brad says
Made them exactly as you showed. I even used a scoop rather than grabbing and rolling. They turned out great. My wife bought some to her classroom and they loved them. Thanks!
Kate says
Yay! I’m so glad that they turned out well for you!
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! =)