These Bakery Style Chocolate Chip Cookies are buttery, have crispy edges, and have a soft, chewy center with melty little puddles of chocolate chips. Plus, you don’t need to chill the cookie dough to make these classic cookies.
These bakery style cookies are easy to make, and you don’t need to chill the dough to make them. Once the cookie dough is made, just scoop and bake. It’s that simple. Plus, they are soft and chewy inside, holding a circular cookie shape when baked. The cookie dough is even irresistible. These cookies are similar to our Christmas Chocolate Chip Cookies but are made with all-purpose flour.
You will need staple cookie ingredients and one secret ingredient, dry milk powder, to make these homemade chocolate chip cookies. This ingredient adds a delicious caramel flavor without having to brown the butter.
Here are some of our recommendations/tips/substitutions with the ingredients for the recipe:
See the recipe card for full ingredient information and quantities.
These chewy chocolate chip cookies are easy to make, plus you don’t need to chill the dough. Because we add dry milk powder, the flavor will be more pronounced if you chill the dough; but it’s unnecessary.
Mix Wet Ingredients.
In a medium or large mixing bowl, beat the room temperature butter with light brown sugar and granulated sugar using a hand mixer or stand mixer until creamy and pale in color, about 1-2 minutes. Add the egg and egg yolk and vanilla extract and mix to combine.
Mix in Dry Ingredients.
Add the flour, baking soda, salt, and dry milk powder to the same bowl. Mix again with the electric mixer until combined.
Add in the chocolate chips and fold them into the cookie dough.
Scoop and Bake.
Line a cookie sheet with parchment paper and preheat the oven to 350°F.
Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart as these cookies spread.
Bake cookies for about 10 – 12 minutes. The baking time will differ depending on how big you make these cookies. These cookies will start to brown on the edges when they are done.
Cool & Enjoy.
Remove parchment paper and the cookies to a cooling rack to cool for about 2-3 minutes. If you don’t allow the cookies to cool, they will easily break apart, so don’t skip this step. Once cooled, add flaked sea salt on top, and enjoy!
You can store the leftover dough in the refrigerator for up to 5 days or in the freezer for three months. Before storing the cookie dough, I recommend scooping the dough out and rolling the dough into balls. Put the cookie dough balls in a zip lock bag when storing them in the fridge or a freezer bag or freezer-safe container when storing them in the freezer.
Store the cooled cookies in an airtight container or cookie jar with a lid for a week.
Bakery-style cookies have lots of salt, and the butter is creamed with sugar for a while; melted butter may be used, or milk powder may also be used to add a creamy, buttery flavor. That’s why we recommend always adding dry milk powder to cookies at home to taste as if they came from the bakery.
For more cookie recipes, check out our favorites before you go!
These delicious bakery-style cookies have crispy golden brown edges and a soft, chewy center. They are easy to make and buttery, and delicious. Enjoy! ♡
Did you try our Bakery Style Chocolate Chip Cookies recipe? Please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you! ♡
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