These bakery style chocolate chip cookies are super thick, soft, and delicious! They’re incredibly easy to make too – no mixer required!

A large bakery style chocolate chip cookie leaning against a tall glass of milk. More cookies are surrounding it.

Over the last 10 years I’ve shared a lot of chocolate chip cookie recipes, like chocolate chip pudding cookies, eggless chocolate chip cookies, and brown butter cookies too.

Today’s recipe is probably one of my favorite chocolate chip cookie recipes to date though. These cookies are super thick (each one is 1/3 cup of cookie dough!), incredibly soft, and full of melted chocolate chips in every single bite.

After multiple rounds of recipe testing, I can confidently say these cookies are better than anything you could ever buy at a bakery or cookie store. An added bonus – you don’t even need a mixer to make them!

An overhead view of the ingredients needed to make these chocolate chip cookies in various bowls and measuring cups.

What You Will Need

This cookie recipe is based off of my classic chocolate chip cookies, but with a few modifications to get them thicker, softer, and chewier:

  • Flour: In my recipe testing I found that a mix of all-purpose flour and cake flour was the best combination. All-purpose flour helps to provide structure while the lower protein content in the cake flour helps to keep the cookies ultra soft. If you don’t have cake flour, you can use my cake flour substitute or weigh out 400 grams (a little over 3 cups) of all-purpose flour. Keep in mind that if you only use all-purpose flour, the cookies won’t stay quite as soft over time.
  • Egg Yolk: The extra fat in the egg yolk adds more richness to the cookies and keeps them soft as well. Don’t skip it!
  • Butter: For most of my cookie recipes, I use softened butter. To simplify these cookies and make them a little chewier, I opted to use melted butter instead. Just make sure to let your butter cool slightly before mixing in the sugar.
  • Chocolate: I personally prefer to use half regular and half mini chocolate chips so that there’s more chocolate in every single bite of these cookies. If you want to make these cookies even more decadent, feel free to chop semi-sweet or dark chocolate bars and use that in place of the chocolate chips.
  • Vanilla Extract: In my classic cookies, I only use 2 teaspoons of vanilla. For this recipe we’re amping up that flavor with 1 tablespoon. I highly recommend sticking with pure vanilla extract – avoid using imitation vanilla.

How To Make Bakery Style Chocolate Chip Cookies

  1. Whisk together your dry ingredients: Add the cake flour, all-purpose flour, baking soda, and salt to a large mixing bowl and whisk until well combined.
  2. Whisk together the wet ingredients: Allow your melted butter to cool slightly, about 15 minutes. Then, whisk in the brown sugar and granulated sugar followed by the eggs, egg yolk, and vanilla extract.
  1. Add the dry ingredients and chocolate chips: Make sure to mix in the dry ingredients until just combined, then gently fold in the chocolate chips. You don’t want to overwork the dough!
  2. Scoop & chill the cookie dough: Use a large ice cream scoop or 1/3 cup measuring cup to scoop the cookie dough onto a parchment paper-lined baking sheet. Cover tightly and chill the dough for at least 3 hours.
  3. Bake: I typically bake my cookies for about 15 minutes. You’ll know the cookies are done when the edges are lightly browned and the tops look set.
A stack of three bakery style chocolate chips cookies on a piece of brown parchment paper. More cookies are surrounding the stack of cookies.

Recipe Variations

I personally love to just use chocolate chips in these cookies, but you can easily customize them to really make them your own! Here are a few different ideas to try:

  • Butterscotch: Use an equal amount of butterscotch chips.
  • White Chocolate Macadamia Nut: Use 1 cup of white chocolate chips and 1 and 1/2 cups of chopped macadamia nuts.
  • M&M: Use 1 and 1/2 cups of chocolate chips and 1 cup of M&M candies.
  • White Chocolate Cranberry: Use 1 and 1/2 cups of chocolate chips and 1 cup of sweetened dried cranberries.
An overhead view of several chocolate chip cookies on a piece of brown parchment paper. Three of the cookies are broken in half to show the texture.

Baking Tips

  • Once you melt the butter, make sure to let it cool for at least 15 minutes. This will ensure that it doesn’t melt the sugars in your cookie dough.
  • I love to use this ice cream scoop for measuring out my cookie dough. If you don’t have a large scoop, a 1/3 cup measuring cup works too.
  • Make sure to use room temperature eggs. If your eggs are cold, just place them in a bowl of warm water for 5 to 10 minutes.
  • Don’t skip chilling your cookie dough! This will allow the flavors of the cookies to come together and give the melted butter time to firm back up so your cookies don’t spread too much in the oven.

More Chocolate Chip Cookie Recipes To Try!

Three thick bakery style chocolate chip cookies stacked on top of each other.

Bakery Style Chocolate Chip Cookies

5 from 3 ratings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
These bakery style chocolate chip cookies are super thick, soft, and delicious! They're incredibly easy to make too – no mixer required!


Servings: 16 cookies
  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 1 ⅓ cups cake flour spooned & leveled (150 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter melted and cooled for 15 to 20 minutes (2 sticks; 230 grams)
  • 1 cup packed light brown sugar (200 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon vanilla extract
  • 12 ounces semi-sweet chocolate chips (340 grams; I use half regular and half mini chocolate chips)


  • Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the flour, cake flour, baking soda, and salt until well combined. Set aside.
  • In a separate large mixing bowl, gently stir together the cooled melted butter, brown sugar, and granulated sugar. Then, mix in the eggs, egg yolk, and vanilla extract.
  • Mix in the dry ingredients until just combined, then gently fold in the chocolate chips until fully incorporated into the cookie dough.
  • Using a ⅓ cup measuring cup or a large ice cream scoop, measure out 3-ounce balls (85 to 90 grams) of cookie dough onto the prepared baking sheet.
  • Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C).
  • Remove the baking sheet with the cookie dough from the refrigerator. Line two to three more baking sheets with parchment paper or silicone baking mats. Place 5 to 6 balls of cookie dough onto each baking sheet, making sure to leave a good amount of room between each one.
  • Bake for 14 to 17 minutes or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to one week.


Storage Instructions: Cookies may be covered tightly and stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving.
Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 2 to 3 minutes.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.