Soft Chocolate Chip Cookies – Bakery Style Recipe

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Soft Chocolate Chip Cookies – Bakery Style Recipe


If you are looking for soft, thick, bakery-style chocolate chip cookies with a slightly crispy edge and a gooey centre, this is the perfect recipe for you. These cookies are rich in flavour, loaded with chocolate chips, and have that classic “bakery look” and texture.

What makes this recipe special is the balance between brown sugar and white sugar, along with the chilling step that enhances both flavour and thickness.

Ingredients

  • 230 g unsalted butter (softened at room temperature)
  • 200 g brown sugar
  • 100 g white sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 350 g plain flour (all-purpose flour)
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 300 g chocolate chips (a mix of dark and milk chocolate if preferred)

Method

  1. Preheat the oven
    Preheat your oven to 180°C (350°F) and line a baking tray with baking paper.
  2. Cream the butter and sugar
    Beat the butter, brown sugar, and white sugar together for about 2 minutes until light and creamy.
  3. Add eggs and vanilla
    Add the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
  4. Add dry ingredients
    Sift together the flour, bicarbonate of soda, and salt. Gradually add to the wet mixture and mix with a spoon or spatula until just combined. Do not overmix.
  5. Add chocolate chips
    Gently fold in the chocolate chips until evenly distributed.
  6. Shape the cookies
    Form large dough balls (around 70–80 g each, roughly the size of a tennis ball).
  7. Place on tray
    Arrange the dough balls on the baking tray, leaving 7–8 cm space between each. Do not flatten them.
  8. Bake
    Bake for 10–12 minutes, or until the edges are golden but the centres still look slightly underbaked.
  9. Cool in tray
    Leave the cookies on the baking tray for 10 minutes after removing from the oven. They will continue to cook from residual heat.
  10. Final cooling
    Transfer to a wire rack and allow to cool completely.

Bakery-Style Tips

  • Chill the dough: Refrigerate the dough for 30 minutes before shaping. This improves flavour and creates thicker cookies.
  • Do not overbake: Remove them while the centre still looks soft for a gooey texture.
  • Use brown sugar: It adds moisture and chewiness.
  • Large cookie size: Bigger dough balls create that authentic bakery-style look.

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