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 four bakery-style cookies, just like you’d get at a fancy bakery or cookie store for a fraction of the cost and are made in the comfort of your own home!

A stack of Bakery-Style Chocolate Chip Cookies with the top two broken in half to see the gooey chocolate 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. All in the name of research, of course!

While the cookies are genuinely delicious, I feel sticker shock at the checkout! For some of the shops, it costs the same amount of money to buy one store-bought cookie as it costs to make an entire batch of homemade cookies.

Most cookie shops around us have an option to buy one, four, or a dozen. So today, I’m sharing a recipe that makes four large, 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 to 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 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 parchment paper or a Silpat-lined tray. The bottoms get too crispy without a lined tray and you don’t want to add any grease to 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 four 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, but 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 two 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 a Bakery-Style Chocolate Chip Cookie fresh out of the oven.

Reheating leftovers

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

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Bakery Style Chocolate Chip Cookies

4.95 from 18 votes
Easy and delicious Bakery-Style Chocolate Chip Cookies loaded with chocolate chips!
Print Recipe

Bakery Style Chocolate Chip Cookies

4.95 from 18 votes
Easy and delicious Bakery-Style Chocolate Chip Cookies loaded with chocolate chips!
Course Dessert, Snack
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
Calories 331kcal
Author Chelsea
Cost $4.31

Ingredients

  • 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 (257g) milk chocolate chips divided (or use semi-sweet or dark chocolate -- whichever is your favorite) (226g for 1 and 1/4 cups)

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate 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, mix in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir again until smooth.
  • Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (See Note 1) flour and mix until just combined. Don't overmix.
  • 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 to spread.
  • 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 onto the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow cookies to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. If you like salty-sweet flavors, add a few flakes of salt on top!
  • STORAGE: We like these cookies best the day they're baked. They do last up to 1 week, but they 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 table knife.

Nutrition Facts

Serving: 1serving | Calories: 331kcal | Carbohydrates: 27.3g | Protein: 1.8g | Fat: 24.2g | Cholesterol: 107.6mg | Sodium: 28.7mg | Sugar: 26.9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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81 Comments

  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?

    2. i was looking for a recipe that is the opposite of dry and crumbly. does adding one egg solve the problem?

      i like a choc chip cookie to be very chewy dense, heavy, thick…almost brownie like.

      thanks!

      1. Hi! I just found this recipe and I’m trying later today and wanted to make them a bit smaller, how long would u recommend baking them for?

  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.

      1. 5 stars
        These are AMAZING!! I make them exactly as described, and they’re perfect every time. My coworkers request them constantly. I’ve thought about using chocolate chunks instead of chocolate chips, but why mess with perfection?

  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. 5 stars
    LOVED these cookies! Definitely saving this recipe! I made them mini size and they were so delicious. Thank you!

    1. 5 stars
      I make these cookies constantly!!! Bud did have a question – Can these cookies be baked, frozen, and then brought back to room temperature to serve at a later date? Thank you!!

      1. I’ve found its best to freeze the dough and just bake the frozen dough instead of freezing baked cookies. The frozen baked cookies tend to lose flavor and their texture is never quite as good!

  9. 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!

    1. It might, it could also be a little too much flour; try a little less next time! Glad they were still enjoyed 🙂

  10. 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!!

  11. 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 🙂

  12. 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?

  13. 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.

  14. 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.

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

  16. 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: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/

  17. 5 stars
    Hey Chelsea…Baked these cookies today and they turned out great. Thank you for this amazing and super-easy recipe. My fam just loved it 😊

  18. Hello may i ask you something? If this is possible to make in a 24 pcs 2oz sizes cookies? I wonder what will be the recipe for that! Badly needed thank you!

  19. 5 stars
    Absolutely the best recipe!!!!!!!!! The cookies did not spread. So tired of making flat cookies no matter how ling I chill the dough. I made 16 cookies, chilled the balls, and baked them for 14 mins. Soft and chewy! This is my new go to recipe. Thank you for sharing!

  20. Did not work, just turned out like normal cookies, just a bit taller with a wierd taste, not a bad taste though, just wierd.

  21. 5 stars
    Delicious!! 10000/10 recommend. I prefer mine smaller so I made 12! How many chocolate chips about would you say is 1 and 1/4 cups?

    1. I’m so glad you enjoyed! It’s just a little bit over 1/2 a bag, I’m not sure if this answers your question? Thanks! 🙂

    1. I haven’t personally, sorry to not be of more help. I always have best success making cookies 2 or 3 times at the same go instead of doubling/tripling just because baking can be so finicky sometimes!

  22. 5 stars
    I hardly ever make the same recipe more than once but it’s safe to say that this is on my repeat list!!!!!!((: the BEST cookies i’ve ever made.

  23. Hello, I love your cookies. I tried them and they came out really gd. I was wondering if I could brown the butter on the stove and turn them into brown butter chocolate chip cookies using the same ingredients and quantities?

    1. So glad to hear that! Browned butter isn’t quite the same quantity as melted butter, so you’ll likely need to tweak the recipe a little to avoid dry cookies. Maybe a bit less flour or add 1-2 tablespoons pure maple syrup. Hope that helps!

  24. 5 stars
    Very tasty cookies. Followed recipe to a T, but got a dry-ish dough. I added 3 tbsp water to get good dough consistency. Baked for 15 min. Portions were about 1/3 cup… Family favorite. Will not last the weekend!

  25. I have to cut back on the,sugar.Way too sweet,for our taste.My boyfriend,bought milk chocolate chips.Told him,that I,useally buy semi sweet.Also, have to adjust the baking,temprature,and time,because of our oven.Going to try ,again tomorrow.

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