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.
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
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.
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.
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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Bakery-Style Chocolate Chunk Cookies
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)
- ⅔ 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 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 Information
Originally published 9/18/15. Updated 6/8/19 with new tips. Updated again 12/6/21 with new photos and additional information.
Michelle
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
Thank you so much! I'm glad that you and your husband liked them! =)
Becky Gorham
So good!! I used milk chocolate and white chocolate chips! I've also made with milk chocolate chips and pecans. Both were amazing!!
Kate
Yay!! I'm so glad that you're enjoying the cookies. Your twists sound delicious. =) Thanks for commenting!
Lita Watson
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
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
These look soooo good! Thank you so much for sharing!!
Kate
Thank you so much!!
Jodee
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
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
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
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
YUM these chocolate chip cookies look heavenly! So soft and gooey, and totally packed with chocolate <3
Kate
Thank you! =)