Why do my chocolate chip cookies go flat?

Flat cookies are often caused by butter that’s too warm or not measuring flour correctly. Use softened—not melted—butter and make sure to scoop and level your flour. Also, stacking the dough balls taller rather than wider before baking helps create that signature thick bakery look.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend . Look for blends that contain xanthan gum to help mimic the texture of regular flour. The cookies will still bake up beautifully with the same gooey center and crisp edges.

How do I know when the cookies are done baking?

The key to perfect Bakery Style Chocolate Chip Cookies is removing them just before they look fully baked . The edges should be lightly golden while the centers still look soft. They will continue to cook as they cool on the baking sheet, creating that irresistible chewy texture.

Bakery Style Chocolate Chip Cookies – Best Ever Recipe

Name: Bakery Style Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-490744H44M58S
Total time: 20 min
Cuisine: American
Ingredients: 10 tablespoons unsalted butter, softened; 1/2 cup granulated sugar; 3/4 cup brown sugar; 1 large egg; 2 teaspoons vanilla extract; 2 1/8 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)

Description

These Bakery Style Chocolate Chip Cookies are thick, soft, and gooey in the center with golden crispy edges. Made with pantry staples, they’re quick to bake and deliver a classic, professional-quality cookie experience right at home.

Ingredients

Scale

10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (plus extra for topping)

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, beat together softened butter, granulated sugar, and brown sugar until creamy and fluffy.
Add the egg and vanilla extract, then mix until fully combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in chocolate chips, reserving some for topping.
Using a 2-tablespoon cookie scoop, form dough into tall balls and place on the prepared baking sheet.
Press a few extra chocolate chips into the tops of the dough balls for presentation.
Bake for 8–10 minutes. Cookies will appear slightly underdone but will set as they cool.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature butter, not melted, for best texture.
For evenly shaped cookies, use a round cutter immediately after baking while cookies are still warm.
Scoop flour into the measuring cup and level off to avoid dry cookies.
Freeze cookie dough balls for up to 3 months; bake directly from frozen with 1–2 extra minutes of bake time.
Store baked cookies in an airtight container with a slice of bread to keep them soft longer.

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 238 kcal
Sugar: 21 g
Sodium: 238 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 1.2 g
Trans Fat: 0.2 g
Carbohydrates: 35 g
Fiber: 0.5 g
Protein: 0.04 g
Cholesterol: 11 mg