Bakery style chocolate chip cookies recipe

These chocolate chip cookies look like they came from a restaurant. They are really thick, soft, and tasty! They are also very simple to make—no machine needed!

– 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)


Massive silicone or parchment baking sheet. Mix cake flour, baking soda, and salt in a large bowl. Slowly combine melted butter, brown sugar, and granulated sugar in a large bowl. 

Tilted Green Blob


Tilted Green Blob


Egg-yolked vanilla. Mix cookie dough dry ingredients and chocolate chips carefully. Use a ⅓ cup measuring cup or big ice cream scoop to place 3-ounce (85-90 grams) cookie dough balls on the baking sheet.

Tilted Green Blob


Under plastic wrap, refrigerate cookie dough balls for 3 hours or 3 days. Heat oven to 350°F (180°C). Remove cookie dough baking sheet from fridge. 

Tilted Green Blob


Set up two or three more silicone or parchment baking sheets. On each baking sheet, place 5–6 cookie dough balls with plenty of space.

Tilted Green Blob


The cookies' tops and edges set after 14–17 minutes of baking. Let the cookies cool on the baking pans for 15 minutes before carefully moving them to a wire rack.

Also See: 

How to soften cream cheese