The Best Bakery Style Chocolate Chip Cookies

The Ultimate Flexible Chocolate Chip Cookie Recipe

I’ve spent years testing and tweaking chocolate chip cookie recipes, and after plenty of trial and error, I finally landed on a fail-proof, flexible version that works no matter your ingredients!

If you’re like me, you probably skip straight to the recipe (I get it, I do the same), so I’ll keep this short. What makes this recipe special?

✔ Works with eggs OR egg replacer

✔ Use traditional butter OR plant-based butter

✔ Regular flour OR gluten-free flour—both turn out amazing!

This means it’s allergy-friendly, customizable, and still bakes into the perfect cookie—crispy on the edges, soft in the center, and loaded with melty chocolate.

I’ll update soon to see if coconut sugar works as a substitute, but for now—let’s bake some cookies!

Best Chocolate Chip Cookies (Soft & Chewy!)

Ingredients

• 3 cups all-purpose flour (380g)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 sticks butter, room temperature (227g)
• ½ cup granulated sugar (100g)
• 1 ¼ cups lightly packed brown sugar (247g)
• 2 teaspoons vanilla extract or powder
• 2 large eggs or 2 egg replacers, room temperature
• 2 cups semisweet chocolate chips (340g)

Instructions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a mixer, beat butter, granulated sugar, and brown sugar until creamy (about 2 minutes).
4. Add vanilla and eggs (or egg replacer) and mix until fully incorporated.
5. Gradually mix in the dry ingredients. Stir in chocolate chips.
6. Chill the Dough (Optional, but Recommended): Wrap dough in plastic wrap and refrigerate for at least 24 hours (but no more than 72 hours). This step enhances flavor, making the cookies thicker, chewier, and more flavorful. When ready to bake, let the dough sit at room temperature just until soft enough to scoop.
7. Use a large cookie scoop (about 3 tablespoons per cookie) to portion the dough onto prepared baking sheets.
8. Bake for 11-13 minutes, or until the edges are golden brown.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage & Freezing Tips

• Store cookies in an airtight container for up to 3 days.
• For longer storage, freeze dough balls in a single layer before transferring them to a freezer bag. This makes for easy break-and-bake cookies anytime.

Notes & Substitutions

These cookies are flexible and can be adjusted based on dietary needs.

• Butter Alternatives: Miyoko’s Butter works well as a dairy-free option.
• Egg Substitutes: Bob’s Red Mill Egg Replacer or flax eggs work well.
• Gluten-Free Option: Bob’s Red Mill or King Arthur Gluten-Free Flour blends work great. However, I generally only make gluten-free if we’re sharing with those who require this adjustment.

Here are some links for some items that may make baking cookies easier for you:

Cookie Scoop - Helps portion dough evenly
Silicone Baking Mats - reusable and makes for easy cleanup
Cooling Rack - these are worth their weight in gold… I use them for cooling so many things.
Stainless Steel Mixing Bowls - similar to the ones I have and use daily.
Hand Mixer - this is the one I use. I do own a stand mixer, but I never really use it. This takes up less space.

As an Amazon Associate, I earn from qualifying purchases. This helps support our homestead at no extra cost to you.