There is nothing like a bakery-thick chocolate chip cookie with crisp edges and a gooey middle. After years of testing, this version bakes up tall with molten pools of chocolate in every bite. Grab a bowl and let us make a batch together.
Bakery-Style Chocolate Chip Cookies
Equipment
- 1 Stand mixer or hand mixer paddle attachment for stand mixer
- 1 Large mixing bowl
- 2 Baking sheets
- 2 Parchment Paper for lining sheets
- 1 1/4 cup cookie scoop
- 1 Wire rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour scoop & level; optionally swap 3/4 cup with bread flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp fine sea salt
Wet Ingredients
- 1 cup unsalted butter cold and cubed
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs cold
- 2 tsp vanilla extract alcohol-free
Mix-ins & Optional
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chunks from a bar, chopped
- 0.5 cup toasted walnuts or pecans chopped; optional
- 0.5 tsp espresso powder optional pinch
- Flaky salt for finishing (optional)
Instructions
- In a stand mixer with paddle or a large bowl with a hand mixer, beat cold cubed butter with brown sugar and granulated sugar on medium until light and slightly fluffy, 3 to 4 minutes.
- Mix in the eggs one at a time until just combined, then beat in the vanilla. Scrape the bowl and mix briefly to combine.
- Whisk flour, cornstarch, baking soda, baking powder, and salt. Add to the wet ingredients on low speed until the dough just comes together with no dry streaks.
- Fold in the chocolate chips and chunks (and nuts, if using) until evenly dispersed.
- Cover and chill the dough for 45 to 60 minutes to hydrate the flour and minimize spread.
- Heat the oven to 375°F (190°C). Line 2 to 3 baking sheets with parchment paper.
- Use a 1/4 cup scoop to portion tall, cylindrical mounds of dough. Stack higher than wide and place 6 mounds per sheet.
- Bake 10 to 12 minutes, rotating once, until edges are set and deepening in color while centers look pale, puffed, and slightly underdone.
- Immediately sprinkle with flaky salt if using. Cool on the sheet for 10 minutes, then transfer to a wire rack.
- Serve warm while the chocolate is still glossy and soft.
Notes
Why You’ll Love This This Treat
- Sky-high thickness with soft, fudgy centers and beautifully caramelized edges.
- Simple pantry ingredients and a quick chill for extra lift and minimal spread.
- Bakery taste at home, with melty chips and chunks in every bite.
This Treat Ingredients & Substitutions
- Unsalted butter: Cold and cubed helps limit spread. If using room temperature butter, chill the dough longer.
- Brown sugar and granulated sugar: Brown sugar adds moisture and chew while white sugar helps crisp the edges.
- Eggs: Use large eggs straight from the fridge for a thicker cookie.
- Alcohol-free vanilla extract: Warm flavor without any aftertaste.
- All-purpose flour: Scoop and level, or better yet, weigh. For extra heft, swap 3/4 cup with bread flour.
- Cornstarch: A spoonful keeps the centers soft and thick.
- Baking soda and baking powder: The duo gives lift and color.
- Fine sea salt: Balances sweetness.
- Semi-sweet chocolate chips and chunks: A mix gives both even melt and big pools. Use your favorite bar, chopped.
- Optional add-ins: Chopped toasted walnuts or pecans, a pinch of espresso powder for deeper flavor, or flaky salt for finishing.
Step-by-Step Instructions to Make This Treat
Step 1: Cream the butter and sugars
In a stand mixer with paddle or a large bowl with a hand mixer, beat cold cubed butter with brown sugar and granulated sugar on medium until light and a little fluffy, about 3 to 4 minutes. The mixture should look creamy with no large butter pieces.
Step 2: Add eggs and vanilla
Mix in the eggs one at a time until just combined, then add alcohol-free vanilla. Scrape the bowl so everything blends evenly.
Step 3: Combine dry ingredients
Whisk flour, cornstarch, baking soda, baking powder, and salt. Add to the wet ingredients on low speed until the dough just comes together with no dry streaks. Fold in chocolate chips and chunks.
Step 4: Chill the dough
Cover and chill 45 to 60 minutes. This rest hydrates the flour and keeps the cookies ultra thick.
Step 5: Preheat and prep
Heat the oven to 375°F. Line 2 to 3 baking sheets with parchment.
Step 6: Scoop tall mounds
Use a 1/4 cup scoop to portion tall, cylindrical mounds. Stack the dough higher than it is wide and place 6 mounds per sheet for best airflow.
Step 7: Bake
Bake 10 to 12 minutes until edges are set and deepening in color while centers look pale, puffed, and slightly underdone. Rotate the pan once for even baking.
Step 8: Finish and cool
Immediately sprinkle with flaky salt if using. Let cookies rest on the sheet 10 minutes to set their structure, then move to a rack.
Step 9: Enjoy
Serve warm while the chocolate is still glossy and soft.
Tips for Success
- Weigh your flour for consistent thickness. Too much flour leads to dry, domed cookies.
- Keep ingredients cool. Cold eggs and a short chill give bakery height.
- Scoop tall, not flat. Vertical dough bakes thicker.
- Do a test cookie. Adjust time by 1 to 2 minutes based on your oven and cookie size.
- Mix chips and chunks. Chips for structure, chunks for molten pools.
- Pull early. Cookies continue to set on the hot sheet.
Variations of This Treat
- Triple Chocolate: Use a mix of milk, semi-sweet, and dark chocolate.
- Nutty Crunch: Fold in 1/2 cup chopped toasted pecans or walnuts.
- Brown Butter: Brown the butter, cool until solid but soft, then proceed. Expect deeper caramel notes.
- Stuffed Surprise: Wrap dough around a square of chocolate for a gooey center.
- Smaller Cookies: Use 2 tablespoons dough and bake 8 to 9 minutes.
Serving Suggestions: What to Pair with This Treat
- A cold glass of milk or your favorite non-dairy milk.
- A scoop of vanilla ice cream for cookie sundaes.
- Hot coffee or tea to balance the sweetness.
Storage & Reheating Instructions
- Room temperature: Store baked cookies airtight up to 4 days. Slip in a slice of bread to maintain softness.
- Freeze baked cookies: Freeze in a single layer, then bag up to 2 months. Rewarm at 300°F for 4 to 6 minutes.
- Freeze dough: Scoop mounds, freeze solid, then bag up to 2 months. Bake from frozen at 375°F, adding 1 to 2 minutes.
Memories Made Around the Table
These are the cookies my family asks for when we want something cozy and celebratory all at once. Warm sheets on the counter always bring people to the kitchen.
FAQs
How do I keep the cookies ultra thick and not flat?
Use cool ingredients, include cornstarch, chill the dough, and shape tall scoops. Baking at 375°F sets the edges quickly for height.
Do I have to chill the dough?
It is strongly recommended. Just 45 to 60 minutes keeps the cookies thick, improves flavor, and reduces spread.
Can I make the dough ahead?
Yes. Refrigerate up to 48 hours or freeze scooped dough balls up to 2 months. Bake straight from the fridge or freezer, adding a minute or two.
What if I do not have cornstarch?
Skip it and chill the dough a little longer, or replace 2 tablespoons of all-purpose flour with cake flour for tenderness.
Final Thoughts
With a quick chill, tall scoops, and a hot oven, you can pull bakery-style chocolate chip cookies from your own oven. Share warm and enjoy every gooey bite.