These are the thick, gooey, bakery style chocolate chip cookies you dream about. Crisp edges, soft centers, melty chocolate, and that warm-from-the-oven aroma that calls everyone to the kitchen.
Bakery Style Chocolate Chip Cookies
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Large mixing bowl
- 1 Hand mixer or stand mixer
- 1 Cookie scoop 3-tablespoon size
- 1 Wire rack
- 1 Wide mug for rounding cookies (optional)
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed; light or dark
- 0.5 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp alcohol-free vanilla
Dry Ingredients
- 2.75 cups all-purpose flour spooned and leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- 0.75 tsp fine sea salt
Mix-Ins
- 2 cups semisweet chocolate chips
- 3 oz chopped chocolate bar optional, for melty pools
- flaky sea salt for sprinkling, optional
Instructions
Make the Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment. If your kitchen is warm, clear a spot in the fridge for chilling the dough.
- In a large bowl, beat 1 cup softened unsalted butter with 1 cup brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 1 large egg, then 1 extra yolk, followed by 2 teaspoons alcohol-free vanilla until silky and combined. Scrape the bowl.
- In a separate bowl, whisk 2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt.
- Add the dry ingredients to the butter mixture on low speed until just combined. Do not overmix.
- Stir in 2 cups semisweet chocolate chips. For extra pools of chocolate, fold in 3 ounces chopped chocolate bar.
- Cover and chill the dough for 30 to 60 minutes. This helps control spread and deepens flavor.
- Scoop 3-tablespoon mounds onto the sheets, spacing well. Bake 10 to 12 minutes until edges are set and centers look slightly underdone.
- While hot, circle a wide mug around each cookie to nudge it into a perfect round. Sprinkle with flaky salt if you like. Cool on the pan 5 minutes, then transfer to a rack.
Notes
Why You’ll Love This Bakery Style Chocolate Chip Cookies
- Big, bold cookies with chewy middles and caramelized edges.
- Simple pantry ingredients and a quick chill for perfect texture.
- Make the dough ahead and bake fresh whenever a craving hits.
- Customizable with your favorite chocolates and add-ins.
Bakery Style Chocolate Chip Cookies Ingredients & Substitutions
- Unsalted butter: Softened to room temperature for easy creaming. If using salted, reduce added salt slightly.
- Brown sugar: Light or dark both work. Dark adds deeper toffee notes.
- Granulated sugar: Balances sweetness and helps crisp the edges.
- Large egg + extra yolk: The yolk boosts richness and chew.
- Alcohol-free vanilla: Warm bakery flavor without any harsh aftertaste.
- All-purpose flour: Spoon and level. For slightly thicker cookies, add 2 to 3 extra tablespoons.
- Cornstarch: Just a touch for tenderness. You can skip it and add 1 tablespoon more flour if needed.
- Baking soda: Lifts and spreads the dough properly.
- Fine sea salt: Balances sweetness. A sprinkle of flaky salt on top is lovely.
- Semisweet chocolate chips: Use a mix of chips and chopped bar chocolate for melty puddles. Milk or dark chocolate are great too.
Step-by-Step Instructions to Make Bakery Style Chocolate Chip Cookies
1. Preheat and prep
Preheat the oven to 375°F. Line two baking sheets with parchment. If your kitchen is warm, clear a spot in the fridge for chilling the dough.
2. Cream butter and sugars
In a large bowl, beat 1 cup softened unsalted butter with 1 cup brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
3. Add eggs and vanilla
Beat in 1 large egg, then 1 extra yolk, followed by 2 teaspoons alcohol-free vanilla until silky and combined. Scrape the bowl.
4. Whisk dry ingredients
In a separate bowl, whisk 2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt.
5. Combine
Add the dry ingredients to the butter mixture on low speed until just combined. Do not overmix.
6. Fold in chocolate
Stir in 2 cups semisweet chocolate chips. For extra pools of chocolate, fold in 3 ounces chopped chocolate bar.
7. Chill
Cover and chill the dough for 30 to 60 minutes. This helps control spread and deepens flavor.
8. Scoop and bake
Scoop 3-tablespoon mounds onto the sheets, spacing well. Bake 10 to 12 minutes until edges are set and centers look slightly underdone.
9. Finish
While hot, circle a wide mug around each cookie to nudge it into a perfect round. Sprinkle with flaky salt if you like. Cool on the pan 5 minutes, then transfer to a rack.
Tips for Success
- Weigh your flour if possible to avoid dry dough.
- Underbake slightly. Cookies continue to set as they cool.
- For thick cookies, keep dough cold and use cool baking sheets.
- Use a mix of chips and chopped chocolate for varied melts and texture.
- Refresh day-old cookies in a 300°F oven for 3 to 4 minutes.
Variations of Bakery Style Chocolate Chip Cookies
- Double chocolate: Replace 1/3 cup flour with cocoa powder and use dark chocolate.
- Nutty twist: Fold in 3/4 cup toasted pecans or walnuts.
- Cookie shop size: Scoop 1/4 cup portions and bake 12 to 14 minutes.
- Mocha: Add 2 teaspoons instant espresso to the dry ingredients.
- Candy crunch: Swap part of the chips for chopped candy-coated chocolates.
Serving Suggestions: What to Pair with Bakery Style Chocolate Chip Cookies
- Cold milk or iced coffee.
- Vanilla ice cream for quick cookie sundaes.
- Fresh berries to balance the sweetness.
- Warm caramel or chocolate sauce for drizzling.
Storage & Reheating Instructions
- Room temp: Store baked cookies airtight up to 4 days.
- Freeze baked: Freeze in a single layer, then bag for up to 2 months. Thaw at room temp or warm at 300°F for 4 minutes.
- Freeze dough: Scoop and freeze dough balls on a tray. Bake from frozen at 350°F for 12 to 14 minutes.
Memories Made Around the Table
When a pan of these hits the counter, everyone drifts in, breaking off warm edges and negotiating for the cookie with the biggest puddle of chocolate. It is simple, happy baking that turns an ordinary day into something sweet.
FAQs
- Do I have to chill the dough?
- Chilling helps control spread, concentrates flavor, and gives you thicker, chewier cookies. Even 30 minutes makes a difference.
- Can I skip cornstarch?
- Yes. Replace it with 1 tablespoon flour. The cookies will be slightly less tender but still delicious.
- How do I get shiny pools of chocolate?
- Use a mix of chips and chopped bar chocolate. Press a few extra pieces on top of each dough ball before baking.
- Why did my cookies spread too much?
- Butter may have been too warm or flour under-measured. Chill longer and add 1 to 2 tablespoons flour if the dough feels very sticky.
- Can I make smaller cookies?
- Yes. Use a 1.5-tablespoon scoop and bake 8 to 9 minutes, watching closely.
Final Thoughts
With a quick chill, quality chocolate, and a gentle bake, these bakery style chocolate chip cookies turn out thick, gooey, and downright irresistible. Happy baking.