• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Cookies » Bakery-Style Chocolate Chip Cookie Recipe

    Bakery-Style Chocolate Chip Cookie Recipe

    Published: Sep 18, 2015 · Modified: Dec 6, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This bakery-style chocolate chip cookie recipe makes delicious, buttery chocolate chip cookies like you'd find at your favorite bakery or restaurant!

    Bakery style chocolate chip cookies on a piece of parchment paper.

    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 for bakery style chocolate chip cookies in bowls.

    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 ½ 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

    Beaten butter and shortening in a white mixing bowl.

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

    Creamed butter and sugar in a white mixing bowl.

    Then, cream the sugars until well-combined.

    Chocolate chip cookie dough without chocolate chips in it.

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

    Close up photo of chocolate chip cookie dough.

    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.

    A scoop of chocolate chip cookie dough.

    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.

    A row of bakery style chocolate chip cookies on a piece of parchment paper.

    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.

    A bakery style chocolate chip cookie broken in half.

    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.

    >>Top tip: Baking the cookies so that the middles are just a little underdone helps the cookies to stay soft.

    Two bakery style chocolate chip cookies next to a glass of milk.

    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.

    A bakery style chocolate chip cookie with a bite missing.

    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!

    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 chip cookies on a piece of parchment paper.

    Bakery-Style Chocolate Chunk Cookies

    Buttery chocolate chip cookies with chewy/crisp edges. 
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Chilling: 2 hours
    Total Time: 2 hours 23 minutes
    Servings: 48 cookies
    Calories: 125kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • ½ cup butter at cool room temperature
    • ½ cup plain vegetable shortening
    • 1 cup brown sugar packed
    • â…” cup granulated sugar
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 10 ounce package chocolate chips*
    US Customary - Metric

    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 ½ 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.
    • Chocolate chips - Milk, semisweet, or bittersweet chocolate chips will work.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1cookie | Calories: 125kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 16mg | Sugar: 10g | Vitamin A: 80IU | Calcium: 13mg | Iron: 0.5mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 9/18/15. Updated 6/8/19 with new tips. Updated again 12/6/21 with new photos and additional information.

    « Birthday Cake Popcorn Recipe
    Pumpkin Pie Spice Recipe »
    10.2K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Michelle

      April 27, 2020 at 9:10 am

      5 stars
      Best recipe I've found. Its the best of both worlds. I like soft and chewy my husband likes crispy. We're both happy.

      Reply
      • Kate

        April 27, 2020 at 9:39 am

        Thank you so much! I'm glad that you and your husband liked them! =)

        Reply
    2. Becky Gorham

      August 19, 2019 at 11:18 am

      5 stars
      So good!! I used milk chocolate and white chocolate chips! I've also made with milk chocolate chips and pecans. Both were amazing!!

      Reply
      • Kate

        August 20, 2019 at 9:02 am

        Yay!! I'm so glad that you're enjoying the cookies. Your twists sound delicious. =) Thanks for commenting!

        Reply
    3. Lita Watson

      June 12, 2017 at 2:36 am

      5 stars
      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?

      Reply
      • Kate

        June 12, 2017 at 9:52 am

        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.

        Reply
    4. Amanda

      October 18, 2016 at 11:23 am

      These look soooo good! Thank you so much for sharing!!

      Reply
      • Kate

        October 18, 2016 at 6:09 pm

        Thank you so much!!

        Reply
    5. Jodee

      November 01, 2015 at 2:44 pm

      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.

      Reply
      • Kate

        November 02, 2015 at 12:40 am

        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! =)

        Reply
    6. niyanta

      October 25, 2015 at 9:22 pm

      hey Kate! I was going to make this recipe and I realised I don't have vegetable shortening. Is there any substitute for it?

      Reply
      • Kate

        October 26, 2015 at 12:06 am

        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.

        Reply
    7. Claudia | The Brick Kitchen

      September 23, 2015 at 9:24 pm

      YUM these chocolate chip cookies look heavenly! So soft and gooey, and totally packed with chocolate <3

      Reply
      • Kate

        September 23, 2015 at 10:55 pm

        Thank you! =)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    4th of July Recipes

    • Red White and Blue M&M Cookies
    • Red White and Blue Cupcakes
    • Red White & Blue Marble Cake
    • Red White and Blue Rice Krispies Treats

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad
    • Strawberry Jello Pie
    • Simple Turkey Burger Recipe

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    10.2K shares