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Bakery Soft Chocolate Chip Cookies

An oversized, fresh from the bakery taste and appearance!
Course Dessert


  • 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.


Yields 3 dozen bakery sized cookies.  This is a large family recipe.  Cut measurements in half for a smaller batch.