Bakery Style Chocolate Cookies are big, soft, chewy, and ridiculously rich! These chocolate-loaded cookies have gooey, thick centers and slightly crisp edges.
author’s note
A Chocolate Lovers Dream Come True!
After years of disappointing chocolate cookies that were either too dry or lacked flavor, I finally nailed my favorite Chocolate Cookies recipe. They’re a total chocolate lover’s dream and a big hit at home.
But here’s the thing: that recipe doesn’t work for giant, bakery-style cookies—it’s best for smaller, 1-tablespoon-sized ones. So, I set out to create the perfect big, bakery-style cookies.
After lots of testing, I’m excited to share the results: huge, moist, rich cookies loaded with chocolate—each one weighing in at 4 ounces!
Bakery Style Chocolate Cookies: Special Ingredients
Two ingredients to note for this recipe are cake flour and Dutch-process cocoa powder.
Dutch-process Cocoa Powder
- Dutch-process cocoa powder gives these cookies a rich flavor, darker color, and softer texture. Regular cocoa powder results in a drier cookie.
- Hershey’s® “Special Dark” and Ghiradelli® cocoa are great options, found at most stores.
- Make sure it’s unsweetened and labeled “Dutch process” or “Dutched.”
Cake Flour
- Cake flour is an important ingredient that helps with the structure and flavor.
- It’s finer and has less protein giving the cookies a softer, gooier texture.
- You can typically find it in the baking isle of the grocery store.
Bakery Style Chocolate Cookies: Tools
- Silicone liner: Helps cookies bake evenly and prevents crispy bottoms.
- Food scale: Makes sure dough balls are the same size for even baking and a neat, bakery-style look.
- Mixer (hand or stand): Needed to make the dough thick and creamy, like peanut butter—something a wooden spoon can’t do.
Bakery Style Chocolate Cookie Tips
- Don’t swap ingredients: This recipe’s been tested for the best results. Use the ingredients listed for the best cookies.
- Chocolate chips: I love semi-sweet and milk chocolate, but use your fave combo.
- Add sea salt: A sprinkle of sea salt balances the sweetness and chocolate.
- Don’t skip chilling: Chilling dough improves flavor and helps cookies bake thick.
Storage
Storing Cookies
- Store Bakery M&M Cookies in an airtight container at room temp for 3-4 days.
- Freeze cookie dough instead of baked cookies: Drop dough balls on a sheet pan and freeze until solid then put in a bag and freeze for up to 3 months.
- Bake straight from frozen adding a couple minutes to bake time.
More Cookie Recipes
Bakery Style Chocolate Cookies
Bakery Style Chocolate Cookies are big, soft, chewy, and loaded with rich, gooey chocolate. With thick centers and crisp edges, they’re the ultimate chocolate-lover’s treat!
Equipment
- Hand mixer or stand mixer
- Large sheet pan (15″ x 21″)
- Silicone baking mat or parchment paper
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Dutch process cocoa powder see note 1
- 1/2 cup cake flour see note 2
- 3/4 cup all-purpose flour see note 3
- 1/2 cup mini chocolate chips
- 1 cup milk chocolate chips or semi-sweet chocolate chips, see note 4
Instructions
- Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment), add cubed butter and brown sugar. Beat until completely combined and creamy, about 3–4 minutes, until consistency resembles peanut butter.
- Beat in egg and vanilla until combined. Add cornstarch, baking soda, salt, and cocoa powder, and beat again until just incorporated. Scrape down the sides as needed. Mix in cake flour and regular flour (see note 3) until just combined, then fold in mini and regular-sized chocolate chips with a spatula. Cover bowl tightly and refrigerate for 45 minutes to 2 hours.
- Once chilled, remove dough from fridge and form 6 cookie balls, about 4 ounces (117 grams) each. Roll into large balls and place on a parchment-lined sheet or plate. Chill in the fridge or freezer for 15 minutes (see note 5). Want smaller cookies? See note 7.
- Meanwhile, preheat oven to 325°F. Line a large sheet pan with a silicone baking mat (or parchment paper). Place 3 cookie balls on the pan, leaving plenty of space between them. Bake for 13–18 minutes (I think they’re perfect at 15–16 minutes). Err on the side of underbaking for a fudgy, chewy cookie (see note 6). Right out of the oven, press the cookie edges inward with a metal spatula to get the perfect round bakery-style cookie. Add extra chocolate chips on top if desired. Let cookies cool on the pan 10–15 minutes before transferring to a cooling rack. Repeat with remaining dough.
Video
Recipe Notes
Note 1: The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor—I don’t recommend plain cocoa powder. Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores.
Note 2: Cake flour makes these cookies extra soft and fluffy. Combined with all-purpose flour, it creates the perfect texture. I don’t recommend a flour substitute or making homemade cake flour—it doesn’t work the same in this recipe.
Note 3: If you press a measuring cup into a bag of cake or regular flour, you will pack in way too much flour, which affects the texture of these cookies. To properly measure the flour, spoon it into the measuring cup until it’s overfilled. Then use the back of a table knife to level the top. (Video visual here)
Note 4: I like to use a combination of regular-sized milk chocolate chips and mini semi-sweet chocolate chips. If you prefer semi-sweet or would like less sweet cookies, use semi-sweet or dark regular-sized chips! Ghiradelli and Guittard are my preferred brands of chocolate chips.
Note 5: Don’t rush the chilling time or you’ll find yourself with cookies that spread too much.
Note 6: If you overbake these cookies, the taste and texture will be off. Slightly underbaking keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a few minutes after they’re pulled out of the oven. Visual cues to look for include firm edges and set center (they shouldn’t be overly gooey/wet looking).
Note 7: I’ve recently tested and been thrilled with the results of making smaller cookies with this dough! After chilling, roll even-sized cookie dough balls that are a packed 2 tablespoons of dough (40g) each. Chill rolled dough balls for 30 minutes before baking and bake 10–14 minutes or until no longer glossy in the center. Right out of the oven and working quickly, press the edges inward with a metal spatula and press in a few more chocolate chips into the tops (optional). Let stand on cookie sheet 5 minutes before transferring to a cooling rack.
Storage: I like these cookies best the day they’re baked. They do last up to a week, but they begin to lose texture and flavor after 3–4 days. To store, wait until cookies are completely cooled, then place in an airtight container and keep at room temperature. Rewarm in increments of 10–15 seconds in the microwave. Instead of freezing baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. You can bake these cookies straight from the freezer—no need to thaw, but you may need to add a few extra minutes to the baking time.
Nutrition
Serving: 1serving | Calories: 665kcal | Carbohydrates: 98g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 46mg | Potassium: 258mg | Fiber: 5g | Sugar: 53g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Me and my wife made these cookies and they were life changing. Already whipping up another batch!
So happy to hear that! Thanks Cody!