Ultimate Bakery Style Chocolate Chip Cookies (2024)

This recipe for my Ultimate Bakery Style Chocolate Chip Cookies is my all time favorite! It’s the best combination of chewy, thick, sweet, salty, and produces a huge cookie!

I like to consider myself a consistent source for recipes that are usually pretty quick and easy. Making cooking less of a chore for folks is my goal. And I pride myself on that. But sometimes, there are exceptions. While I’d never say my recipes aren’t absolutely delicious, sometimes we have to sacrifice something to make recipes quick and easy.

And then there are times when I want something to be the absolute best. This is one of those times. So while this recipe isn’t exactly complicated, I can’t really call it quick or easy – at least compared to what you normally expect from me. So what IS this recipe? Well…

This recipe is the result of weeks of testing and countless bags of chocolate chips to produce what I think is the ULTIMATE chocolate chip cookie. And for me, that was a pretty tall order.

I wanted a cookie that was thick, chewy, filled with chocolate chips, and was big! It had to be crisp on the exterior, but gooey on the inside. It had to be the perfect combo of sweet and salty, too.

These cookies are every bit of that. And at nearly 5 inches in diameter, they’re pretty dang big, too! It’s a hefty cookie for sure! Each one starts with 6-ounces of dough.

Let’s go over mechanics here for a sec…

Starting with cold butter lowers the temp of our dough, leading to a shorter rest time in the fridge. And yes, that rest time is important. Chilling the fat – in this case butter – keeps the cookies from spreading too much in the oven.

White sugar makes them crispy on the outside and the molasses in the brown sugar makes them chewy.

So let’s talk about flour. For this recipe, I highly recommend you find White Lily All-Purpose Flour. White Lily Flour is known for being super low protein because it’s made from soft winter wheat. This makes for a tender cookie and bakes up perfectly. We tested this with a host of varieties and brands and found White Lily All-Purpose to produce the best, most consistent results.

Can you use another flour? Yes. If you can’t find this brand, I’d recommend using 1 1/2 cups of another brand all-purpose flour and 1 1/2 cups of cake flour to produce a blend that will more closely resemble the protein content of White Lily.

And on to the chocolate chips – and there’s a bunch of them… I used an entire 12-ounce bag of semi-sweet chocolate chips and an entire bag of mini semi-sweet chocolate chips, too. The minis seem to be sold in 10 or 12-ounce bags, depending on brand, and either size will work. Can you use fewer chocolate chips? Well… you can do lots of things, but I wouldn’t recommend it.

Using fewer chocolate chips will cause the cookies to spread more. And while the cornstarch is in there to help hold things together, it can’t work miracles. So go ahead and splurge. Use them all. No one is going to force you to eat the entire cookie. Though I’ll admit that I’ve not had tons of luck practicing that much restraint.

Can you make smaller cookies? Sure you can. You’ll just need to adjust the bake time accordingly. Smaller cookies will require less time.

I’m normally am a big proponent of using silicone baking mats, but they serve as insulators in this case, so I prefer using parchment on a light colored baking sheet to get a crisp bottom. Darker colored baking sheets get hotter and can cause the bottoms of the cookies to burn. If you only have a dark colored baking sheet, I might recommend reducing the heat about 10 to 15 degrees.

And yes, I’m being super specific about each dough ball being 6-ounces. I know. But this is to keep things consistent and to ensure you get the exact same results as me. If you don’t have a scale, measure about 3/4 of a cup of dough and just watch them carefully to know when they’re done.

Ok! You’re all educated and set to make the best chocolate chips cookies ever. So get to baking! Seriously, though, let me know if the comments below if you have questions. Y’all enjoy!

Looking for a more traditional Chocolate Chip Cookie recipe? Try my Chocolate Chip Pecan Cookies or these Chocolate Chip Cookies from my friend Laura at In Laura’s Bakery.