Bakery-Style Chocolate Chip Cookie Recipe

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.

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.
• Baking soda
• 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.
• 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.
• Granulated sugar
• Large eggs
• 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

First, beat the butter and shortening together until combined with a hand mixer or a stand mixer. 

Then, cream the sugars until well-combined.

Next the eggs are mixed in, and then the dry ingredients are mixed in until just combined.

Finally, stir in the chocolate chips. Cover and chill the dough in the fridge.

>>TOP 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.

When you’re ready to bake the dough. Preheat the oven, and line baking sheet with a silicone baking mat or parchment paper.

Drop dough by medium scoops (1.5 tablespoons) onto prepared cookie sheets. Bake until very lightly browned at the edges.

Remove from oven, and let cool on baking sheet. Then remove to wire racks.

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 raw 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.

Can I freeze the cookies?

You can freeze the dough or the 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. They will keep for up to 4 days when properly stored.

More chocolate chip cookie recipes!

• Easiest Chocolate Chip Cookie Recipe
• Chewy Brown Sugar Chocolate Chip Cookie Recipe
• Easy Chocolate Chocolate Chip Cookies
• Brown Butter 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!

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