These Bakery-Style Chocolate Chip Cookies are perfection with those golden brown edges, and are loaded with gooey chocolate chips.
If you want to learn how to make the best chocolate chip cookie recipe, this is the go-to recipe for every cookie lover out there.
The popular chocolate chip cookie was invented by Ruth Wakefield in the 1930s, called the Toll House Chocolate Crunch Cookie. The cookie was named after a restaurant she and her husband ran in Massachusetts.
This super-easy cookie recipe was modified back in the 1950s when mom made them for our beehive-style cookie jar, which by the way was always filled with the classics like Oatmeal, Peanut Butter, and my favorite Snickerdoodles.
These cookies never made it to a holiday tray since we ate them warm out of the oven, and Mom had to make a double batch and hide them if she wanted them for Christmas.
We love all kinds of cookies, and although these are a family favorite, we also have several other cookies for you to try in our Holiday Collection that were also vintage recipes and childhood memories of mom.
The additions and changes are pretty much endless when you get creative so don't miss my optional suggestions below.
Back in the 1950s, money was tight, and sometimes there were no nuts and fewer chips in ours the cookie dough is so delicious we didn't miss overloading the ingredients.
Scroll down to my printable recipe card for this melt-in-your-mouth, simple bakery-style cookie recipe.
Why Make This Recipe?
- Crisp golden edges with soft, gooey centers that are bursting with buttery flavor
- Packed with melty chocolate in every bite
- Easy to make with pantry staples
- Freezer-friendly and make-ahead approved
Other Additions:
- chopped caramels
- mini chocolate chips
- toffee chips
- orange, mint, maple, or other flavored extract substitutes
- coconut shredded
- white chocolate chips, peanut butter chips or mint chips
- pistachios, macadamia nuts, pecans, walnuts, or for nut allergie,s pumpkin seeds or sunflower seeds
- chopped maraschino cherries
- zest from lemon or oranges
- chopped dried fruits
- cranberries or raisins with cinnamon added to the batter
Ingredients You Will Need (scroll down for exact measurements)
- flour: AP four
- vanilla: pure extract
- butter: salted butter
- salt: table salt
- brown sugar: light brown
- white sugar: granulated sugar
- egg: white or brown eggs
- chocolate chips: semi-sweet or milk chocolate
- Optional:
- other flavored extracts IE, almond, orange, or maple
- nuts or seeds: nuts are optional, if using seeds, try pumpkin or sunflower as a substitute for allergies
- Optional: for a coconut chocolate chip cookie add shredded flaked coconut
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More Recipes To Try:
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Chocolate Chip Traditional Cookies
These cookies aren't labeled unique or "best", they are a vintage cookie jar cookie, not claiming to be anything more, just a delicious classic, tried and true, simple cookie.
They're soft or crunchy depending on how long you bake them, and you would have to be the judge of what you remember baked your favorite way as a child, or make a new traditional family favorite.
If you have a chocolate chip lover, I am pretty sure these won't disappoint them, but of course, I am not going to convince anyone these are the best, after all, mom made them so they have to be good.
Yield: 28
Chocolate Chip Cookies Bakery Style
There are so many chocolate chip recipes out there and we've tried so many. We always come back to mom's 1950s version. Easy, delicious, and foolproof
Prep time: 10 MinCook time: 8 MinTotal time: 18 Min
Ingredients
- 1 cup salted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 - 1/2 cups all-purpose flour (for higher cookies, add 1/4 cup more flour no chilling)
- 1 teaspoon baking soda
- 2 1/2 cups semisweet chocolate chips
- Alternative: semi-sweet chocolate chips and use another kind of chocolate chunks, bittersweet, milk chocolate, white chocolate ( use good grade chocolate and a little of each or all of just one), add more for the tops to decorate after baking if you wish!
- Optional: 1/2 cup chopped pecans or other nuts you prefer
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter and sugars with an electric mixer for 3 to 4 minutes, then add the vanilla and eggs.
- Stir in the baking soda and evenly blend that in then add the flour.
- Using a cookie scoop, place the cookies on parchment paper-lined cookie sheets or Silpat mats 2 inches apart for even.
- Bake 8 to 12 minutes see notes above for desired style soft and chewy or crispy.
- Note: Cookies should be baked 8 - 12 minutes, depending on how soft and gooey or if you like crunchy. Try one and see which is your favorite.
- Cool for 5 minutes before removing it from the cookie sheet.
Notes
Other Additions:
- chopped caramels
- mini chocolate chips
- toffee chips
- orange, mint, maple, or other flavored extract substitutes
- coconut shredded
- white chocolate chips, peanut butter chips or mint chips
- pistachios, macadamia nuts, pecans, walnuts, or for nut allergie,s pumpkin seeds or sunflower seeds
- chopped maraschino cherries
- zest from lemon or oranges
- chopped dried fruits
- cranberries or raisins with cinnamon added to the batter
Nutrition Facts
Calories
166.62Fat (grams)
8.88 gSat. Fat (grams)
5.40 gCarbs (grams)
21.10 gFiber (grams)
0.67 gNet carbs
20.43 gSugar (grams)
11.77 gProtein (grams)
1.81 gSodium (milligrams)
74.71 mgCholesterol (grams)
30.66 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright - protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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One Stop Cookie Shop
Banana Cake Mix Cake
Harvey Wallbanger Cake
Carrot Cake Made with a Cake Mix
Blueberry Cake Mix Cake
Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2025.
