These chocolate chip cookies are just like the ones you buy at your favorite bakery – huge, chewy, and full of gooey chocolate chips!
For years I had one chocolate chip cookie recipe – the one I learned to make in high school Home Ec class. Everyone loved these cookies. They were gooey and delicious. In fact, every time we moved, I made a huge batch and fed all the workers these wonderful cookies. I honestly think that’s why we always had so many helpers when we moved!
After years of making these cookies myself, I passed the job onto my oldest daughter, who would often find 2 sticks of butter laying out on the kitchen counter as a hint from her older brother that it was time to make cookies!
Well, Megan went off to college this year, and I found myself craving chocolate chip cookies, but I also found myself craving something else…
The chocolate chip cookies from my favorite bakery! Their recipe is chewy and gooey and soft and HUGE, and I wanted to learn how to make cookies JUST LIKE THAT!
So, I found myself on a quest for a NEW chocolate chip cookie recipe!
Now, don’t get me wrong – I won’t be giving up my old tried and true recipe, BUT, sometimes you need to mix things up, and sometimes you just NEED a huge bakery-style cookie!
I searched the internet and landed on a recipe that seemed about right – or rather the photos of the cookies seemed right. I tried it and it was close, but it definitely wasn’t quite right.
They were the right size, but they weren’t quite the right look and texture. And I totally messed them up by putting milk chocolate chips in them (at my husband’s request). Ty hates semi-sweet chocolate chips, but the milk chocolate chips totally threw off the bakery taste and I knew my next try needed semi-sweets.
I looked through the comments on the recipe, made notes and decided to try again…a week or so later…because it is DANGEROUS for me to have chocolate chip cookies in the house too often.
(Did I ever tell you I once requested chocolate chip cookies as my “cake” for my birthday? yeah, totally dangerous…)
My second attempt was SPOT ON!
I ate one fresh out of the oven and then tried another once it was cooled so I could be certain it tasted just like my bakery. It was perfect, and now I can stop spending money buying cookies at the shop!
Of course, my husband immediately detected the semi-sweet chocolate chips, but I assured him they were required for that bakery taste and he’d have to wait until I make my original recipe if he wants milk chocolate chips. He sighed.
But hey…more cookies for me!
One very important note:
Make sure you melt the butter and don’t miss the egg yolks – these ingredients help to create that bakery texture.
Also, this recipe is for my LARGE family, so you might want to cut it in half. Just sayin’.
Get more Large Family Recipes >>
So, if you’ve been looking for a wonderful, fresh from the bakery chocolate chip cookie recipe, here it is! Better yet, come on over to my house and bring some milk!
Bakery Soft Chocolate Chip Cookies
- 1½ cups unsalted butter, melted
- 2 cups brown sugar
- 1 cup white sugar
- 2 tbsp vanilla
- 2 eggs
- 2 egg yolks
- 4 cups unbleached flour
- 1 tsp baking soda
- 1 tsp salt
- 4 cups semisweet chocolate chips
- Preheat oven to 325°. Grease cookie sheets or line with parchment paper.
- In a mixer or large bowl, cream together melted butter, brown sugar and white sugar until thoroughly blended and creamy.
- Beat in vanilla, eggs, and egg yolks until light and creamy.
- Mix in flour, soda, and salt, just until blended.
- Gently, stir in chocolate chips.
- Using a ¼ measuring cup as a size guide, gently roll cookie dough balls and place on prepared cookie sheet about 3" apart.
- Bake 20-22 minutes in preheated oven, or until edges are lightly browned and tops are barely shiny. Don't overcook!
- Cool on cookie sheet for a few minutes and then transfer to wire cooling racks. Cool completely and store in an airtight container.