Bakery Style Chocolate Chip Cookies Recipe – Lila Cooks
There’s something wildly comforting about pulling a tray of warm chocolate chip cookies out of the oven. I’m not talking about the kind that comes from a tub of dough you grabbed on a whim at the store. I mean the real deal – made from scratch, with your kitchen filling up with that rich, sweet smell that makes you forget about whatever else you had planned for the day.
This recipe brings you the bakery-style chocolate chip cookies that look like they belong in a glass display case. Big, golden edges. Soft centers that feel just a little underdone in the best way. Pockets of melty chocolate that make you pause mid-bite just to appreciate the moment.
Whether you’ve baked hundreds of batches or this is your first time using a mixing bowl for more than cereal, these cookies are straightforward and forgiving. It’s the kind of recipe you keep around for rainy afternoons, family gatherings, or those nights when you just need something sweet, warm, and a little bit nostalgic.
Servings: 24 cookies
Ingredients
- 3 cups (381g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227g) unsalted butter, at cool room temperature
- 1/2 cup (100g) granulated sugar
- 1 1/4 cups (247g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (340g) semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, mixing until combined. Stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Using a large scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 12 to 15 minutes, until the edges are golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt if desired.