How to Make Chocolate Chip Cookies (Bakery-Style)

If you want to know how to make chocolate chip cookies with soft centres, crisp edges, and that classic bakery-style look, this is the recipe you’ll come back to again and again.

These homemade chocolate chip cookies really are the perfect balance between thick and chewy, with chocolate in every bite. Plus a rich, buttery flavour that feels nostalgic and delicious.

This classic recipe is simple, reliable, and made with everyday ingredients. Honestly, as a self taught baker, I don’t follow any fancy steps, it is just the perfect cookie every single time.

You might enjoy them warm from the oven or sneak one the next day with a glass of cold milk, either way this chocolate chip cookie recipe is a true crowd-pleaser and one of my personal favourites.

Why You’ll Love These Chocolate Chip Cookies

• They have soft centres and crisp edges
• A chewy texture that stays perfect even the next day
• Big, bakery-style large cookies
• Easy, original recipe with no chilling required (Although frozen overnight are even better)
• Uses a mix of sugars for deeper flavour
• A true 5-star recipe you’ll make on repeat

Ingredients (Makes 5 large cookies)

• 100g unsalted butter, softened to room temperature
• 100g light brown sugar
• 30g caster sugar (white sugar)
• 1 large egg, room temperature
• 100 g plain flour
• 100 g self-raising flour
• ½ tsp baking powder
• 1 pinch salt (optional, but recommended)
• 200 g milk chocolate, chopped into chunks

Instructions 

1. Preheat your oven to 180°C (fan). Line a baking sheet with parchment paper or use an un greased cookie sheet.
2. In a large bowl (or the bowl of a stand mixer or electric mixer), beat the softened butter with the light brown sugar and caster sugar until combined. Scrape down the bottom of the bowl so everything mixes evenly.
3. Mix in the egg and beat until smooth. This is where the cookie dough starts to look glossy and rich.
4. In a separate bowl, combine the plain flour, self-raising flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix just until combined. 
6. Gently fold through the chocolate chunks so they’re evenly distributed throughout the dough.
7. Use a cookie scoop or ice cream scoop for evenly sized cookies I use 2 standard size ice cream scoops for each cookie.
8. Place dough balls onto the prepared baking sheet, leaving space for spreading
9. Bake for 10–12 minutes, depending on your oven temperature. I usually bake for 10 minutes and add 1-2 minutes if my dough is frozen.

You’re looking for cookies that are golden brown around the edges but still a bit wobbly in the centre.

Cooling & Texture

Let the baked cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack / cooling rack to cool completely. This helps set the edges while keeping the centres soft and chewy. For an extra bakery touch, sprinkle with flaky sea salt while warm.

Tips for the Best Chocolate Chip Cookies

• Room temperature butter gives the best texture
• For chewier cookies, slightly underbake
• For taller cookies, chill the dough for 1-2 hours or freeze overnight
• Mix different types of chocolate (milk, dark, or white chocolate chips) for variety
• Store cookies in an airtight container to keep them soft

Try our Soft & Chewy Biscoff Cookies (Bakery-Style).

Storage & Freezing

• Store at room temperature in an airtight container for up to 4 days
• Cookie dough can be baked straight from frozen, adding 1–2 minutes to bake time