Bakery Style Chocolate Chip Cookies are thick, chewy, and packed with melty chocolate! Crispy edges, soft centers, and bakery-level deliciousness in every bite.
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The Bakery Style Chocolate Chip Cookie Of My Dreams!
I’ll never forget the first time I tried a Gideon’s Bakehouse cookie—it absolutely blew my mind. It was so good that I spent weeks perfecting a copycat recipe that’s just as delicious.
Naturally, I had to create a traditional bakery-style chocolate chip cookie inspired by Gideon’s and my favorite chewy chocolate chip cookies ever. As a self-proclaimed cookie fanatic, trust me—this is the ultimate treat!
These cookies are soft, chewy, and gooey in the middle with perfectly crisp edges—just how I love them. And that extra chocolate on top? It’s the perfect finishing touch!
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!
Featured Comment
“These are the perfect chocolate chip cookies! I got so many compliments and asks for the recipe when I make them! 10/10!”
– Lawrie
Bakery Style Chocolate Chip Cookies Ingredients
- 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
- Room temp: Store bakery style chocolate chip cookies 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!
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Bakery Style Chocolate Chip Cookies
Video
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is fantastic! I LOVE chocolate chip cookies from Zoeās and this recipe is even better! I used Nestle Toll House semi sweet chocolate chunks and they were devine. Highly recommend and will make again!
I am so thrilled to hear this! Thanks Cathy! š
I made these today and hands down the most beautiful, decadent version of cookie bar ever to grace my kitchen counter then disappear! THANK YOU for your attention to detail in providing tips for best results. They were worth it!
I am SO thrilled to hear this! Thank you so much Shelleigh! š
Hi there!
Iāve tried making your cookies twice now, but the same issue keeps happening. The cookie dough is always quite dry and crumbly and they never flatten out when baked. I measure all my ingredients out in grams and double/triple check with my measurements to make sure there isnāt any error in how theyāre measured out. I also follow the instructions carefully and donāt skip any details (let the butter cool after melting, chill the dough, donāt over mix, etcetera) so Iām not sure whatās wrong. The taste is fine but it definitely has more of a floury/oatmeal cookie kind of taste. Are the gram measurements accurate? Should I add more wet ingredients like milk or an extra egg or subtract some of the flour? If you have any ideas on this thatād be great because Iād love to have them come out like you have here!
Thanks so much šš» š
Madison
Hey Madison! Couple thoughts, are you making the right sized cookies? These aren’t meant to be smaller than that. Are you using a large (not medium) sized egg? I would start with 1/4 cup less flour next time, sorry you’re having this issue, I haven’t run into unless making the cookies smaller then they are definitely drier than they should be!
These are amazing! I receive a lot of compliments on them whenever I take them somewhere. This is the only chocolate chip cookie recipe I use.
I am so happy to hear this! Thank you Brittany! š
Chelsea I have tried to find a chocolate chip cookie that is chewy yet has a bit height to it. Can these be made smaller like a regular cookie and what would you recommend timing to be?
Love the thoroughness of your recipes. I have used a number of them and are very pleased.
Thanks and from our house to yours may this be a Blessed Holiday and wonderful New Year !
Hey! I think you’re talking about these cookies: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/, let me know if this isn’t what you’re looking for! Thank you so much for your kind words! I hope you have had a great Christmas and you have a wonderful New Years!
These are perfection.
Yay! So thrilled to hear that š
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.
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!
So happy you enjoyed! Thanks Emily! š
These sound great
Thank you!
Hello, are the 802 calories per cookie or the whole recipe?
Whoops! I updated the nutrition facts! Thanks Zee! š