Bakery Style Chocolate Cookies

5 from 2 votes

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!

Prep Time30

Cook Time15

Chilling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: Bakery Style Chocolate Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $5.32

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

US - Metric

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

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