Bakery Style Chocolate Chip Cookies

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Easy and delicious bakery style chocolate chip cookies loaded with chocolate chips!

These thick, soft, GIANT cookies are perfectly gooey and chocolatey right out of the oven. This recipe makes 4 bakery style cookies just like you’d get at Chip, Crumbl, Twisted Sugar, etc. for a fraction of the cost and made in the comfort of your own home!

Stack of bakery style chocolate chip cookies with the top two being broken in half to see the center

Utah seems to be a mecca for bakery cookie shops. I’ve lost count of how many cookie shops that have popped up around where we live. S0, you can bet as a self proclaimed cookie enthusiast I’ve tried my fair share of cookies from these places. 

While the cookies are genuinely delicious for the most part, there is a bit of sticker shock when purchasing. For some of the shops, it costs the same amount of money to buy 1 store bought cookie that could make an entire batch of homemade cookies.

Most cookie shops around us have an option to buy 1, 4, or by the dozen. So today, I’m sharing a recipe that makes 4 perfect bakery style cookies. They’re soft in the center, chewy all the way through, and delicious right out of the oven. Did I mention chocolatey?!

Image of the cookie dough and the chocolate chips being added for these bakery style chocolate chip cookies

How to make thick bakery style chocolate chip cookies

The secret to making these cookies thick (and keeping them from going flat) is chilling the dough. If you put cold dough into the oven, that will slow the spreading while the cookie bakes. Baking dough straight from the fridge is going to give you the thickest perfect chocolate chip cookies. 

I’ve included more tips below for making these cookies perfect every time.

Image of the cookie dough in a ball on a scale showing how big the dough balls should be for these bakery style chocolate chip cookies

Bakery style chocolate chip cookies tips

  • Use a parchment paper or silpat lined tray. The bottoms get overly crispy without a lined tray and you don’t want to grease the pan (greasy bottoms).
  • Use a kitchen scale to divide the dough evenly. Each cookie should weigh right around 6 ounces and the dough makes 4 cookies.
  • Measure the flour by spooning and leveling. If you press a measuring cup into a bag of flour, you’ll pack in way more flour than you need.
  • Once you add in the flour, don’t over mix the dough. Get the ingredients combined and then stop stirring!
  • Right after the cookies have come out of the oven, add a few chocolate chips to the tops. This not only makes the cookies look nice, it also ensures there are good amounts of chocolate in each bite!
  • Space the cookies out. These cookies need a lot of room so give them plenty of space! I like to only bake 2 at a time.

A common question I get on a lot of my cookie recipes is about the cornstarch and why we add it.

Overhead photo of bakery style chocolate chip cookie baked and out of the oven

Reheating leftovers

Arguably the best time to eat these cookies are straight out of the oven. If you happen to have some leftover, store them in an airtight container at room temperature. Reheat on a microwave safe plate for 10-15 second increments until heated through to your desired heat.

More amazing cookie recipes:

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Bakery Style Chocolate Chip Cookies

4.88 from 8 votes
Easy and delicious bakery style chocolate chip cookies loaded with chocolate chips!
Print Recipe

Bakery Style Chocolate Chip Cookies

4.88 from 8 votes
Easy and delicious bakery style chocolate chip cookies loaded with chocolate chips!
Course Dessert
Cuisine American
Keyword Bakery Style Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 large cookies
Author Chelsea


  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (107g) light brown sugar, packed
  • 1/3 cup (75g) white sugar
  • 1 LARGE egg
  • 1/2 tablespoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt (reduce if using table salt OR if sensitive to salt)
  • 1 and 3/4 cups (217g) white all-purpose flour
  • 1 and 1/2 cups good quality milk chocolate chips, separated (OR use semi-sweet or dark chocolate -- whichever is your favorite) (226g for 1 and 1/4 cups)


  • In a very large, microwave-safe bowl, melt the butter. Once melted, stick it in the fridge for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies flat/greasy.
  • Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.
  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (Note 1) flour and mix until JUST combined. Don't over mix.
  • Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough into 4 equal parts. If you have a food scale, each ball should be just a little over 6 ounces (170g). Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
  • Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
  • Place two dough balls at a time on a sheet pan giving the cookies plenty of space.
  • Bake for 20-25 minutes erring on the side of under-baking which keeps them soft and chewy. The cookies will "bake" a little more out of the oven.
  • Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate AND makes them look pretty!). Allow to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. IF you like salty sweet, add a few flakes of salt on top!
  • STORAGE: We like these cookies best on day 1 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.

Recipe Notes

Note 1: spoon the flour into a measuring cup and level the top with the back of a butter knife.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition Facts in bakery style chocolate chip cookies



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  1. These look delicious! Do you happen to know how many grams of flour you use? Everyone seems to measure it a bit differently.

    1. Hello! I have a question about your nutritional facts. I am working on my own right now and can not figure out the cholesterol level, sodium level and so forth.

  2. 5 stars
    These were perfect! Definitely needs the flaky salt to finish, bc it’s a huge, rich cookie! Feels like a real treat when you make cookies this size.

  3. 5 stars
    I never leave comments about recipes I tried, even when it’s good. That being said, you deserve credit for this recipe and a thank you. I basically used your recipe but added my own little touch and they were perfect. No exaggerating and I am very picky about chocolate chip cookies which I adore. I wanted to ask a question. Does the melted, then cooked butter, work good on sugar cookies? Basically using the same method and most of the ingredients? I am very particular on sugar cookies as well. I like mine soft & thick like my c.c. cookies. So I wanted to pick your brain on that one. Thanks

    1. If you like soft sugar cookies, I grew up with a cakey soft sugar cookie. Just search for buttermilk sugar cookies and you should get to the basic recipe. Sometimes listed as Amish sugar cookies (I did grow up in Amish country).

  4. I had trouble with the dough. It was extremely dry and crumbly. I am.chilling it now. I wonder if that is due to refrigerating the melted butter? I have made many other similar cookies and never had that issue.

    1. Sorry I’m just seeing your comment Sherry! The dough shouldn’t be dry and crumbly; did you spoon and level your flour? It sounds like you may have too much flour in the dough. Any other recipe changes?

  5. If you make the cookies smaller, do you know how much time they will need to bake? Still the same, or maybe 10-15 minutes?
    Thanks! : )

  6. 5 stars
    These were amazing and a big hit! I fallowed the recipe to the T except I made them regular cookie size instead of four big ones, Yummy, soft delicious.

  7. Granted I’m the world’s worst Baker, but I followed everything exactly and these did NOT spread out. They stayed giant dough balls and I don’t understand why. I flattened them with a spatula and out back in for a few min and now they taste decent but what the heck.

  8. I also followed the recipe exactly and very carefully but also ended up with big crumbly dough balls. I wonder if altitude has something to do with it.
    The good thing is my step son ate every single one!

  9. 5 stars
    I replaced cornstarch with tapioca flour (doubled the tapioca flour per some research) and egg with “chia seed egg”. They turn turned out incredibly good. Better than any I have made before..I love the Kosher salt on top idea!! Ty!!

  10. I made this and loved it. Doubled the recipe the next day and for some reason the dough flattened out and spread into one giant thin cookie. Not sure what went wrong when the first batch turned out so great.

    1. It’s strange, but sometimes doubling or halving recipes can have that effect (baking is so scientific!), I’d recommend just making it according to the recipe twice next time instead 🙂

  11. This looks so good! It is so hard to find a good “bakery” style one! I wonder if it could be made gluten free very easily?

  12. 4 stars
    This was a great cookie! I made regular size and got 2 dozen. i think it needed a little more salt i used a little less. Mine stayed very light. (Top & bottoms )Would of liked the tops to be a little browned. They seemed to lack a lttle flavor also. I will make again may tweak a bit for more flavor.

  13. 5 stars
    Thank you for a great recipe!Made these today for my family. So used to creaming butter and sugar for cookies and this recipe was sooooo different. They came out perfect! I made the smaller ones,it made about 30 and baked them for 15 min. Yum!!

    1. Yes! I actually love it frozen. I pre-roll them and then stick them in the freezer in a airtight bag. Then when I’m ready to cook them I just bake them a few extra minutes.

  14. I just baked these cookies, I chilled the dough overnight. These cookies are huge, delicious and beautiful!!!!!

  15. Very disappointing. The dough was very crumbly (I did measure the flour correctly), and I thought about adding another egg as someone suggested, but I was able to form the dough into balls, so I didn’t alter the recipe. I refrigerated as directed, and the cookies never spread. I did make 24 small cookies, and adjusted the bake time but I now have 24 balls, which unfortunately are also dry and tasteless. Not the chocolate chip cookie I was hoping for on this rainy day! I won’t be trying these again sorry to say…

    1. I’m sorry you were disappointed by the recipe. It sounds like you didn’t follow the recipe though…this recipe is for 4 very large bakery style cookies, not 24 small ones. When they are huge balls of dough they will bake like the pictures, and spread the correct amount. If you want smaller cookies, I wouldn’t have recommended this recipe as it is too dry for small cookies. (This recipe is similar but with more liquid for smaller cookies:

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