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Bakery Style Chocolate Cookies

Bakery Style Chocolate Cookies are big, soft, chewy, and ridiculously rich! These chocolate-loaded cookies have gooey, thick centers and slightly crisp edges.
Course Dessert
Cuisine American
Keyword Bakery Style Chocolate Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings 6 cookies
Calories 665kcal
Cost $5.32


  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (130g) light brown sugar, tightly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon each: cornstarch, baking soda, fine sea salt
  • 1/4 cup (22g) Dutch-process cocoa powder Note 1
  • 1/2 cup (53g) cake flour Note 2
  • 3/4 cup (103g) all-purpose flour Note 3
  • 1/2 cup (85g) miniature chocolate chips
  • 1 cup (182g) milk (or semi sweet) chocolate chips Note 4


  • CREAM BUTTER AND SUGAR: Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3-4 minutes. Mixture should be the consistency of peanut butter.
  • ADD REMAINING INGREDIENTS: Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour and regular flour (Note 3) and again, beat until combined. Don't overbeat/mix the mixture. Add in the miniature and regular-sized chocolate chip. Fold the chips into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
  • FORM COOKIE BALLS: After 45 minutes, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams) each. You should get 6 equal-sized balls from the dough. Roll into large balls and place on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes. (Note 5) Want to make smaller cookies? See Note 7
  • BAKE: Meanwhile, preheat the oven to 325 degrees F. Line an extra-large sheet pan with a Silplat liner (parchment paper works, but cookies bake even better on a silicone liner). Add 3 cookie dough balls to the sheet pan, leaving plenty of space in between each cookie. Bake for 13-18 minutes, erring on the side of slightly underbaking (we think they're perfect at 15-16 minutes). They're slightly underbaked but will firm up to a nice and fudgy/chewy cookie as they set (Note 6.) Remove from the oven and right out of the oven, press edges of the cookie inwards with the back of a metal spatula to get the perfect round bakery-style cookie. If desired, press a few extra chocolate chips into the tops of the cookies right out of the oven. Let cookies stand on the cookie sheet pan for 10-15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up here. Repeat process with the last 3 cookies.
  • STORAGE: We 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: 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.
  • FREEZING: Instead of freezing the 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. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.



Note 1: Cocoa Powder: 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 using a 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: This flour is responsible for giving the cookies a fluffier, more delicate, and more tender crumb. It helps keep these cookies soft and chewy. We combine cake flour with all-purpose flour to get the perfect texture. Cake flour is usually found on the baking supplies aisle in the grocery store near other types of flour. I don't recommend a different flour substitute or making "homemade" cake flour -- it doesn't work the same in this recipe.
Note 3Measure flour correctly: If you press a measuring cup into a bag of cake or regular flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)
Note 4: Chocolate chips: We like to use a combination of regular-sized milk chocolate chips and miniature 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 our preferred brands of chocolate chips.
Note 5: Chill the dough. Don’t rush the chilling time or you’ll find yourself with cookies that spread too much.
Note 6: Ever so slightly underbake. If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn't be overly gooey/wet looking).
Note 7: Smaller cookies. We'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 for 10-14 minutes or until no longer glossy in the center. Right out of the oven and working quickly, press the edges inwards with a metal spatula and press in a few more chocolate chips into the tops (optional). Let stand on cookie sheet for 5 minutes before transferring to a cooling rack.


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