Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies

Ready in Skill Level 2


Slightly crisp on the outside, chewy on the inside, and a hint of cinnamon make these chocolate chip cookies rival those found at your local bakery.


US Ingredient Metric
2 cups all-purpose flour 260 g
1/2 teaspoon baking soda 2.5 g
1/2 teaspoon salt 2.5 g
1/2 teaspoon ground cinnamon 1 g
3/4 cup melted butter 180 mL
1 cup light brown sugar, packed 215 g
1/2 cup white sugar 100 g
1 egg 1
1 egg (yolk only) 1
2 teaspoons vanilla extract 10 mL
2 cups semi-sweet chocolate chips 340 g


  1. ​Preheat oven to 325°F (160°C). Lightly grease your cookie sheet, or line with parchment paper.
  2. In a medium bowl, sift together flour, baking soda, salt and cinnamon; set aside.
  3. In a large bowl, cream together melted butter, brown sugar and white sugar. Beat in egg, egg yolk and vanilla until light and creamy.
  4. Combine dry ingredients to wet and mix only until blended. Add chocolate chips.
  5. Scoop approximately 1/4 cup (approx. 70g) of dough and drop onto sheet. Leave 2-3 inches (5-8 cm) of space between cookies. Do NOT flatten cookies.
  6. Bake for 12 - 15 minutes or until outer edges just start to turn light golden. Leave cookies on baking sheet to cool for 10 minutes before transferring to cooling rack.

Tips & Tricks

  1. ​If your cookies are coming out flat, cover the dough and place in the fridge for at least 30 minutes before trying your next batch. When a batch in baking in the oven, return the remaining dough to the fridge while you wait.
  2. If time allows, cover and chill your dough overnight. The extra time allows for more in-depth flavor infusion that can enhance the flavor of the cookie.

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