Finally, the perfect Bakery Style Chocolate Chip Cookies, with a thick chewy texture, soft center, and golden brown edges. This kitchen-tested, easy recipe can be made in 30 minutes. Now with gluten-free and egg-free options!
1 1/4 cups (247 grams) lightly packed light brown sugar
2 teaspoons vanilla
2 large eggs, (at room temperature)
2 cups (340 grams) semisweet chocolate chips
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and eggs and beat until combined, scraping the bowl down as needed. Gradually beat in the flour mixture. Stir in the chocolate chips.
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
If time permits, place the dough scoops into an airtight container and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Bake from the fridge.
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.
Reviews
Karen on 2025-11-10 (5 stars): I absolutely love this recipe! I make them for the holidays each year, and always get so many compliments.
I’m not going to have as much time closer to the holidays this year, so I was wondering if the dough could be put in the freezer? If so, what’s the best way to thaw it when ready to bake?
Thanks
Gabrielle on 2025-11-09 (5 stars): These cookies and the dough itself are absolutely delicious! I substituted 1/2 a cup of chocolate chips for M&Ms. the only thing is that my cookies didn’t really flatten and maintained the shape of the cookies scoop. What did I do wrong? Thank you!!
Michelle Brake on 2025-10-29 (5 stars): This my absolute favorite chocolate chip cookie! I’ve been making it for years, and it always turns out awesome even without refrigerating the batter. I don’t need another recipe. Thank you!!
Linda on 2025-10-27 (5 stars): Just had to add my five stars! This recipe consistently turns out the best chocolate chip cookies that we've ever eaten. My husband is the baker in the family and our grandchildren just adore these cookies, too. It's well known that their Papa makes the best cookies. Thank you ever so much!
Malak on 2025-10-27 (5 stars): I’ve been making these cookies for YEARS! Everyone raves about them and its the most highly requested item people ask for whenever I go to gatherings, outings, etc. Truly a household staple now!!! Just made a batch and it was great.
Just wondering, could I sub about about 30-45 grams of the flour for cocoa powder and convert this into a double chocolate chip cookie recipe?
Fatima on 2025-10-25 (5 stars): The best one
Juliana on 2025-10-23 (5 stars): Absolutely delightful cookies. First time baking this recipe today and they turned out perfect. I did only a 5hr chill as I was too eager for cookies to eat today after a tough day. I halved the recipe as well as my husband and I did not need 26 cookies to ourselves lol. It made 13 perfectly though and they were so flavorful ~ I can only imagine how much better the full 24 hour chill would make it. These are definitely going in the frequent baking book we have though and I recommend everyone give them a try.
P.S. my Nordic ware pan cooked them perfect as always :-)
Heather on 2025-10-23 (5 stars): I have added pecans, and walnuts in the past and both were delicious 😋
Derrick on 2025-10-21 (5 stars): This is my Fav CC recipe.i have a question will the recipe still work if a melt the butter instead of using softened butter?
