There’s nothing quite like the aroma of freshly baked chocolate chip cookies wafting through the house, especially when they remind you of your favorite childhood bakery! These Bakery-Style Chocolate Chip Cookies are delightfully scrumptious, featuring golden brown edges and loaded with rich, gooey chocolate chips.

If you’re on the quest for the best chocolate chip cookie recipe, look no further—this one is perfect for every cookie enthusiast!

Did you know that the beloved chocolate chip cookie was first invented by Ruth Wakefield back in the 1930s? Originally named the Toll House Chocolate Crunch Cookie, this delectable treat emerged from the restaurant she and her husband ran in Massachusetts.

This lovely, simple cookie recipe evolved in the 1950s when moms across America started whipping them up for the family cookie jar—a cookie jar that was typically brimming with classics like Oatmeal, Peanut Butter, and my all-time favorite, Snickerdoodles.

In our household, these cookies rarely made it onto holiday trays; we always devoured them warm right out of the oven! Mom often had to double the recipe and sneak a batch away if she wanted some saved for Christmas.

While these cookies hold a special place in our hearts, we have a plethora of other delicious cookie recipes for you to explore in our Holiday Collection, featuring vintage favorites and cherished childhood memories.

The possibilities for additions and variations are endless, so feel free to get creative with the optional suggestions provided below!

Back in the 1950s, budgets were tight, so sometimes our cookie dough had fewer chips and no nuts. But let me tell you, the dough was so delicious that we never missed the extras!

Keep scrolling for the printable recipe card featuring this melt-in-your-mouth, easy-to-make bakery-style cookie recipe.

Why Make This Recipe?

• Crisp golden edges with soft, gooey centers bursting with buttery flavor.
• Packed with melty chocolate in every delicious bite.
• Easy to whip up using common pantry staples.
• Freezer-friendly, making these cookies perfect for meal prep!

Other Additions

1. Chopped caramels
2. Mini chocolate chips
3. Toffee bits
4. Extracts (like orange, mint, or maple)
5. Shredded coconut
6. White chocolate chips, peanut butter chips, or mint chocolate chips
7. Nuts such as pistachios, macadamia nuts, pecans, or walnuts (for nut allergies, use pumpkin seeds or sunflower seeds)
8. Chopped maraschino cherries
9. Zest from lemon or oranges for a citrusy kick
10. Dried fruits like chopped cranberries or raisins with a sprinkle of cinnamon in the batter

Ingredients You Will Need

• 1 cup salted butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 2 ½ cups all-purpose flour (add an extra ¼ cup for taller cookies, no chilling required)
• 1 teaspoon baking soda
• 2 ½ cups semi-sweet chocolate chips (feel free to mix in other types of chocolate!)
• Optional: ½ cup of chopped nuts (your choice)
• Optional: for coconut chocolate chip cookies, add shredded coconut

Tools You’ll Need

• Measuring spoons
• Measuring cups
• Mixing bowl
• Fork or spatula
• Nut chopper (if using nuts)
• Baking sheet
• Parchment paper or silicone baking mats

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and sugars using an electric mixer for about 3 to 4 minutes. Add the vanilla and egg, mixing until just incorporated.
3. Stir in the baking soda, then gradually add the all-purpose flour until well blended.
4. Using a cookie scoop, drop rounded tablespoons of dough onto parchment-lined cookie sheets, spacing them about 2 inches apart for even baking.
5. Bake for 8 to 12 minutes, depending on your texture preference—soft and chewy or crisp. Check to see which one you love best!
6. Once baked to your liking, cool the cookies on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.