Bakery-Style Chocolate Chip Cookies
These thick, oversized bakery style cookies have the most perfect crispy golden edges, gooey centers, and pools of dreamy melted chocolate. Why pick some up at a bakery when you can make them even better in your kitchen!
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If I was to open a micro bakery from my home, this would be the signature cookie.
What makes these cookies stand out is the combination of dark chocolate chunks and semi-sweet chocolate chips, this creates layers of rich chocolate flavor throughout the whole cookie. The dough is chilled overnight, which hydrates the flour and this creates those thick, impressive bakery-style cookies.
Just recording a human moment in time, the first time I’ve ever tested baking one single cookie to check baking times, I forgot to set a timer and literally baked it for 25 minutes. My husband saved the house from burning down while I was watering the tomatoes outside.
Why You Will Love This Specific Cookie Recipe
- Thick and bakery-worthy. These cookies bake up tall and thick with this specific shaping technique described in the recipe card.
- Loaded with chocolate. A mix of dark chocolate chunks and semi-sweet chips means chocolate creates a more dynamic flavor.
- Soft and gooey centers. The cookies stay wonderfully soft thanks to the chill time and careful baking.
- Perfect for make-ahead baking. The dough can chill for up to 48 hours, making it ideal for prepping ahead.
Ingredient Notes For Bakery-Style Cookies
All-Purpose Flour – The foundation of the dough that gives these cookies their sturdy, bakery-style structure. Make sure you measure properly!
Cornstarch – A small amount makes a big difference. It helps create a softer texture while keeping the cookies thick.
Baking Powder + Baking Soda – Using both leavening agents creates the perfect balance of lift and spread.
Cold Unsalted Butter – Unlike many cookie recipes that start with softened butter, cold butter helps create a thicker cookie and contributes to the rich texture.
Dark Brown Sugar – Dark brown sugar adds moisture, chewiness, and a deeper caramel flavor from the molasses.
Vanilla Extract and Vanilla Bean Paste – Using both gives the cookies an extra layer of warm vanilla flavor that makes them taste bakery-quality.
Chocolate – Dark Chocolate Chunks and Semi-Sweet Chocolate Chips. Using two different kinds will give the cookies more complexity of flavor and texture.
Tips To Master The Best Cookies
- Don’t Skip the Chill Time – The overnight rest is one of the most important steps in this recipe. Chilling allows the flour to fully hydrate and the flavors to develop while preventing excess spreading during baking.
- Shape the Dough into Tall Mounds – Instead of rolling smooth balls, create rough, taller portions of dough. This helps the cookies bake upward rather than outward, resulting in that classic bakery-style look.
- Underbake Slightly – The centers should still appear a little underdone when you pull them from the oven. They will continue setting as they cool on the baking sheet.
- Give Them Space – These are large cookies. Leave plenty of room between each dough mound to allow for proper spreading.
- Use the Cookie Scoot Method – As soon as the cookies come out of the oven, gently swirl a large round cutter or bowl around each cookie. This creates perfectly round, professional-looking cookies every time.
Variations to Try
- Sea Salt Chocolate Chunk Cookies – Sprinkle flaky sea salt over the warm cookies for a sweet-and-salty finish.
- Triple Chocolate Cookies – Add white chocolate chips alongside the dark and semi-sweet chocolate for a triple chocolate version.
- Espresso Chocolate Chunk Cookies – Mix 1 teaspoon of espresso powder into the dry ingredients to enhance the chocolate flavor.
If you make these Bakery-Style Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Bakery-Style Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold, cut into several cubes
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 1½ cups dark chocolate chunks
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, add the cold butter and beat for about 2 minutes to cream it. Add the brown sugar and granulated sugar, beat on medium speed for 2-3 minutes until combined but not overly fluffy.
- Add eggs one at a time, then vanilla extract and vanilla bean paste. Mix just until incorporated.
- Add the dry ingredients and mix on low until a thick dough forms.
- Fold in the chocolate chunks and chocolate chips
- Divide dough into 10–12 large portions (about 5–6 ounces). Shape each portion into a rough, tall mound rather than a smooth ball. This helps create the thick bakery-style appearance.
- Place on a tray, cover, and refrigerate for at least 12 hours and up to 48 hours.
- Preheat oven to 400F. Line two to three baking sheets with parchment paper.
- Place only 4–5 cookies per sheet, leaving plenty of room between them. If you have really large baking sheets, this will work with 6 cookies per sheet.
- Bake for 12–15 minutes until the edges are golden brown but the centers still look slightly underdone. For smaller cookies (12 cookies), I like to bake them closer to the 12-13 minute mark. For larger cookies (10 cookies), I like to bake them closer to the 14-15 minute mark.
- Immediately after baking, use a large round cutter or bowl to gently swirl around each cookie to create perfectly round edges. This technique is called cookie scooting. Allow cookies to cool on the baking sheet for 15 minutes before moving. The centers will continue to set while remaining soft and gooey.
