There’s something special about biting into a thick, chewy chocolate chip cookie from a bakery. The edges are slightly crisp, the center stays soft, and every bite is packed with rich, melty chocolate. But what if you could recreate that same bakery-style magic at home? This recipe for chocolate chip cookies gives you everything you need to make the perfect batch—big, thick, and loaded with chocolate.
Good news—you can. And it’s easier than you think. The trick to getting that perfect texture? A secret ingredient that most home bakers don’t use: instant vanilla pudding mix. It adds moisture, helps the cookies stay soft for days, and gives them that rich, buttery flavor you’d expect from a professional bakery.
Of course, the secret ingredient is just the beginning. The right techniques will take these cookies from ordinary to outstanding. From using room-temperature butter to chilling the dough for a thicker texture, every little step makes a difference.
If you’ve ever wished your homemade cookies turned out like the ones in a bakery display case, this is the recipe for you. Get ready for big, thick, chewy chocolate chip cookies that are golden on the outside, soft in the center, and completely irresistible.
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What Makes a Cookie Bakery-Style?
Not all cookies are created equal. Bakery cookies have that distinct look and texture—thicker, chewier, and packed with flavor. Here’s what makes them stand out:
- Thick and chewy – Bakery cookies don’t spread too much; they have height and structure.
- Soft centers with crisp edges – The contrast between the chewy middle and slightly crisp edges makes each bite perfect.
- Packed with chocolate – They use a generous amount of high-quality chocolate for that rich, decadent taste.
- Golden brown perfection – A slight golden color on the edges means the cookie is baked just right.
To achieve this at home, there are a few things to keep in mind:
- Use the right flour – All-purpose flour works best, but make sure to measure correctly. Too much flour can make cookies dry, while too little can make them spread too much.
- Chill the dough – If you want extra thick cookies, chilling the dough for at least 30 minutes before baking helps them hold their shape.
- Use high-quality chocolate – Semi-sweet, dark, or even chunks of chocolate bars will give you that bakery-style richness.
Now, let’s get into the exact recipe steps to make these bakery-style chocolate chip cookies at home.
The Best Bakery-Style Chocolate Chip Cookies Recipe
Servings: 24 cookies
Prep Time: 15 minutes
Chill Time (Optional): 30 minutes
Cook Time: 10-12 minutes
Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (3.4-ounce) box instant vanilla pudding mix
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups chocolate chips (semi-sweet, milk, or dark)
Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the flour, baking soda, salt, and instant vanilla pudding mix until combined.
In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually fold in the dry ingredients until just combined.
Gently stir in the chocolate chips, making sure they are evenly distributed.
For thicker cookies, chill the dough in the fridge for 30 minutes before baking.
Scoop dough into even portions and place on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked.
Let cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack.
How to Get That Thick, Chewy Texture
If you want bakery-style cookies, texture is everything. The best cookies have a thick, chewy center with just the right amount of crispness on the edges. Here’s how to get that perfect bite:
- Chill the dough – Even a quick 30-minute chill in the fridge helps the cookies hold their shape.
- Use room-temperature butter – Softened butter mixes better, creating that smooth, even dough.
- Don’t overmix the dough – Stir just until everything is combined to keep the cookies soft and tender.
- Scoop the dough generously – Bigger scoops make thicker cookies. A large cookie scoop works best.
- Bake at the right temperature – 350°F is the sweet spot for cookies that are golden on the outside and soft on the inside.
- Pull them out slightly underdone – The cookies will continue to set on the baking sheet as they cool.
Follow these recipe steps, and you’ll get thick, bakery-style chocolate chip cookies every time.
Why This Chocolate Chip Cookie Recipe Works Every Time
Baking cookies should be fun, not stressful. But if you’ve ever had a batch turn out flat, too dry, or just not as good as you hoped, I get it. The good news? This chocolate chip cookie recipe is foolproof, and there’s a reason it works every single time.
Here’s what makes it special:
- The secret ingredient: Instant vanilla pudding mix keeps the cookies soft and chewy. It adds moisture and makes them stay fresh longer.
- Perfect ingredient ratios: The mix of brown sugar and granulated sugar gives the right balance of sweetness and chewiness.
- The right baking time: Baking until the edges are just golden and the centers look slightly underdone keeps them soft even after they cool.
- No guesswork: The ingredients are simple, and the steps are easy to follow, making this a perfect go-to recipe.
If you’ve ever struggled with cookies spreading too much, turning out cakey, or being too crisp, the little tricks in this recipe fix all of those problems.
Want even thicker cookies? Try chilling the dough for 30 minutes before baking. Prefer them extra gooey? Take them out of the oven while they still look slightly soft in the center.
Once you try this chocolate chip cookies recipe, you’ll see why it works so well. No more guessing, no more disappointing batches—just perfect cookies every single time.
The Best Chocolate for This Chocolate Chip Cookie Recipe
Not all chocolate chips are created equal. If you’ve ever wondered why bakery cookies taste richer and more chocolatey, it’s all about the chocolate you use.
Best types of chocolate for cookies:
- Semi-sweet chocolate chips: The classic choice. Sweet but not too sweet, they balance perfectly with the cookie dough.
- Dark chocolate chips: For a richer, slightly more intense flavor. Great if you love deep, chocolatey cookies.
- Milk chocolate chips: Sweeter and creamier. Perfect if you prefer a milder chocolate flavor.
- Chocolate chunks: Cutting up a chocolate bar instead of using chips creates pools of melty chocolate in each bite.
- Mini chocolate chips: Spread more evenly throughout the dough, so every bite has chocolate.
Want the ultimate mix? Try combining semi-sweet and milk chocolate chips for a bakery-style flavor. Or swap in white chocolate chips for a fun twist.
A little tip: If you want your cookies to look extra tempting, press a few chocolate chips onto the tops of the cookies right after they come out of the oven. It makes them look just like they came from a bakery display!
Using the best chocolate is what takes a great chocolate chip cookies recipe and makes it next-level amazing.
The Mistakes to Avoid When Making This Chocolate Chip Cookie Recipe
Even the best recipes can go wrong if a few small mistakes happen along the way. Here’s what you want to avoid when making this chocolate chip cookie recipe so your cookies turn out just right every time.
Common cookie mistakes and how to fix them:
- Using melted butter – Butter should be softened, not melted. Melted butter makes cookies spread too much. If your butter is too soft, pop it in the fridge for a few minutes before using.
- Overmixing the dough – Stirring too much develops the gluten and makes cookies tough. Mix just until the ingredients come together.
- Measuring flour incorrectly – Too much flour makes dry cookies, too little makes them spread too much. Spoon flour into your measuring cup and level it off—don’t scoop directly from the bag.
- Skipping the chill time – If you want thick cookies, let the dough rest in the fridge before baking. This helps prevent spreading.
- Overbaking – The cookies should look slightly underdone in the center when you take them out of the oven. They’ll continue to firm up as they cool.
Even if you’ve had cookie fails in the past, following these tips will help you get perfect results every time. This chocolate chip cookies recipe is already designed to be foolproof, but a few extra steps can make all the difference.
Tips for Storing and Freezing Cookies
Nothing beats a warm cookie fresh from the oven, but what about leftovers? Here’s how to keep your cookies tasting fresh:
- Room Temperature: Store cookies in an airtight container for up to a week.
- Freezing Baked Cookies: Let them cool completely, then store in a freezer-safe bag for up to three months.
- Freezing Cookie Dough: Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen—just add a couple of extra minutes to the bake time.
Want cookies to stay soft longer? Add a slice of bread to the container. The cookies will absorb the moisture from the bread, keeping them fresh for days.
Soft & Chewy Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 3.4-ounce box instant vanilla pudding mix
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chocolate chips semi-sweet, milk, or dark
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and instant vanilla pudding mix.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Final Thoughts
Making bakery-style chocolate chip cookies at home is easier than you think. With the right ingredients and a few simple techniques, you can create thick, chewy cookies that taste just as good—if not better—than the ones from your favorite bakery.
The key to getting that soft, chewy texture? Instant vanilla pudding mix. It adds moisture, helps the cookies stay soft for days, and gives them that classic bakery flavor. Pair that with proper chilling, high-quality chocolate, and the perfect bake time, and you’ll have cookies that look and taste like they came straight from a bakery display.
And if you love collecting recipes, don’t forget to save this one to Pinterest so you can find it later. Whether you’re baking for a party, a family treat, or just because you’re craving something sweet, these chocolate chip cookies are a must-try. So grab your mixing bowl and start baking—you’re about to make bakery-style magic right in your own kitchen.
