Bakery Style Chocolate Chip Cookies are thick, chewy, and packed with melty chocolate! Crispy edges, soft centers, and bakery-level deliciousness in every bite.
Bakery Style Chocolate Chip Cookies
Homemade Bakery Style Chocolate Chip Cookies are the ultimate treat—big, thick, and packed with melty chocolate, all without the bakery price! They’re soft, chewy, and gooey in the middle with crisp edges—just how I love them. And that extra chocolate on top? Perfection!
The “Secrets” To The Best Cookies
What makes these bakery style chocolate chip cookies next-level good? A little cornstarch for the perfect thick, chewy texture. Melted butter for just the right amount of chew. Extra chocolate chips pressed on top. And the perfect size to get those crisp edges with a soft, slightly underbaked center.
The key? Nail the bake time, then let them sit on the sheet pan to firm up. That’s how you get that soft, gooey, chewy center!
Ingredients
Everything you need to make Bakery Style Chocolate Chip Cookies:
- Butter: Melted for soft, chewy cookies. Let it cool so cookies don’t get greasy.
- Brown sugar: Pack it tight for best results.
- Sugar: Sweetens and helps the edges get a little crisp.
- Egg: Holds everything together and adds chewiness. Whisk the egg in well!
- Vanilla: Brings out the chocolate flavor. Use pure for the best flavor.
- Cornstarch: Makes cookies thicker, softer, and chewier.
- Baking soda & baking powder: Help the cookies rise and spread just right.
- Salt: Balances the sweetness and makes the flavors pop.
- Flour: Gives cookies their shape and structure.
- Chocolate chips: Use any kind you love.
Bakery Style Chocolate Chip Cookies Tips
- Cool the butter: Melted butter should be room temp to avoid flat cookies.
- Don’t skip the chill: Chilling the dough prevents spreading.
- Weigh the dough: Each cookie should be 4 ounces for that bakery-style feel.
- Bake until just set: The centers should look slightly underbaked—they’ll finish setting on the pan.
- Line Tray: Use parchment or a baking mat to prevent crispy bottoms.
- Press extra chocolate on top: Makes them look and taste even better!
- Let them rest: Cooling on the sheet pan keeps them soft, gooey, and chewy.
Storage
Storing Bakery Style Chocolate Chip Cookies
- Room temp: Store in an airtight container for up to 5 days. Microwave 10–15 seconds to rewarm,
- Freeze dough: Shape dough into balls and freeze on a baking sheet until firm. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Quick Tip
Crumbl’s Chocolate Chip Cookies are 4 ounces each—just like the ones in this recipe!
More Amazing Cookie Recipes
- Snickerdoodles rolled in cinnamon sugar
- Plain Oatmeal Cookies or Oatmeal Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies with soft and chewy centers
- Caramel Oatmeal Cookies stuffed with Rolos
- Chewy Peanut Butter Cookies drizzled with chocolate
Bakery Style Chocolate Chip Cookies
Equipment
- Parchment paper or a silicone baking mat
Ingredients
- 8 tablespoons unsalted butter melted
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1-3/4 cups flour
- 1-1/2 cups milk chocolate chips or semi-sweet or dark chocolate—whichever is your favorite, divided
Instructions
- Melt the butter in a microwave-safe bowl. Let it cool to room temperature—hot butter can make the cookies greasy.
- Once butter has cooled to room temperature, use a spatula to scrape it all into a large bowl. Mix in the sugars and whisk until combined. Add the egg and vanilla, then whisk briskly until smooth and emulsified.
- Whisk in the cornstarch, baking soda, baking powder, and salt. Stir in the flour with a wooden spoon or hand mixer until just combined—don’t overmix.
- Use a spatula to fold in 1-1/4 cups of chocolate chips. Divide dough into 8 equal portions (4 ounces or 113 grams each). Chill dough balls in an airtight container for 30 minutes.
- Preheat oven to 325°F. Line a sheet pan with a silicone baking mat.
- Place 3 dough balls at a time on the sheet pan, giving cookies plenty of space to spread.
- Bake 13-18 minutes, erring on the side of slightly 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 chocolate chips on top. Let the cookies cool on the tray for 10–15 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt if desired. Repeat with the rest of the cookies.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please send me your recipe for the best chicken salad, chicken cranberry salad
It’s right here: https://www.chelseasmessyapron.com/chicken-salad/. Hope this helps!
The recipe claims there are 331 calories per cookie and the full recipe makes 4 cookies. But there are actually 341 calories of CHOCOLATE ALONE per cookie without even factoring in any of the other ingredients!!!
Thanks for catching that, it looks like it was originally measured by serving size, i just switched it to per cookie. Thanks Amy! 🙂
Oh wow, thanks so much for making that adjustment so quickly! Can’t wait to try these 🙂
Yay! Thanks Amy! 🙂
Just made these. Fantastic but way too big as a serving. Can they be made smaller?
Absolutely, but I’d recommend making these: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/ for a smaller, delicious chocolate chip cookie option! Or you can just roll these out smaller and bake for shorter time, watching closely.
Thank you for the recipe
So welcome! 🙂