Bakery Style Chocolate Chip Cookies are thick, chewy cookies with golden edges, soft centers, and generous pockets of melted chocolate. Brown sugar gives the cookies moisture and chew, while a smaller amount of granulated sugar helps the edges become lightly crisp.
Chilling the dough for at least 1 hour helps these large cookies hold their shape in the oven instead of spreading too thin. Each cookie uses about 3 ounces of dough for a substantial bakery-style size, and a short cooling period on the baking sheet allows the soft centers to finish setting.
Recipe at a Glance
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Additional Time: 1 hour 30 minutes
- Total Time: 2 hours 24 minutes
- Yield: 16 large cookies
- Difficulty: Easy
Why You'll Love This Recipe
- A higher proportion of brown sugar gives the cookies moist, chewy centers while granulated sugar encourages lightly crisp edges.
- Creaming softened butter with the sugars incorporates enough air for a tender texture without making the cookies cakey.
- Chilling the dough firms the butter and gives the flour time to hydrate, helping the cookies bake thicker.
- Using a generous amount of chocolate ensures melted chocolate is distributed throughout each large cookie.
- Shaping the dough into tall mounds encourages thicker centers instead of wide, flat cookies.
Equipment Needed
- Stand mixer with paddle attachment or electric hand mixer
- Large mixing bowl
- Medium mixing bowl
- 2 large rimmed baking sheets
- Parchment paper
- Flexible spatula
- 3-tablespoon cookie scoop
- Wire cooling rack
Ingredients You'll Need
For the Cookie Dough
- 1 cup (226 g) unsalted butter, softened to cool room temperature
- 1 cup packed (200 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon fine salt
- 2 cups (340 g) semisweet chocolate chips, divided
Optional Finishing Topping
- Flaky sea salt, optional
How to Make Bakery Style Chocolate Chip Cookies
Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined. This step ensures that the leavening agent is well distributed throughout the flour, which is crucial for even rising and texture in the final cookies.
Cream the Butter and Sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat on medium speed for 2 to 3 minutes, until creamy and slightly lighter in color. The mixture should look fluffy but not greasy, which is essential for achieving the right texture in your cookies.
Add the Eggs
Beat in the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed to ensure everything is well combined, which helps create a uniform dough.
Add the Vanilla
Mix in the vanilla extract until evenly distributed. The vanilla adds depth of flavor to the cookies, enhancing the overall taste profile.
Add the Dry Ingredients
Reduce the mixer speed to low and gradually add the flour mixture. Mix only until a thick dough forms and just a few flour streaks remain. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
Add the Chocolate
Reserve 1/2 cup (85 g) of the chocolate chips for topping. Fold the remaining 1 1/2 cups (255 g) chocolate chips into the dough with a flexible spatula. Stop mixing as soon as they are evenly distributed to maintain the cookie’s texture.
Chill the Dough
Cover the bowl and refrigerate the dough for 1 hour. The chilled dough should feel firm but still be scoopable, which helps the cookies maintain their shape while baking.
Preheat the Oven
Preheat the oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
Portion the Cookies
Scoop approximately 3 tablespoons, or about 3 ounces (85 g), of dough for each cookie. Shape each portion into a tall mound rather than flattening it, which encourages thicker cookies with a chewy center.
Add the Reserved Chocolate
Press several of the reserved chocolate chips into the top and sides of each dough mound. This creates visible chocolate pockets on the baked cookies, enhancing both appearance and flavor.
Arrange on the Pans
Place 6 to 8 cookies on each prepared baking sheet, leaving at least 3 inches (7.5 cm) between them. This spacing is crucial to allow for spreading during baking.
Bake the Cookies
Bake one sheet at a time on the center rack for 12 to 14 minutes. The edges should be golden and set, while the centers should still look soft and slightly underdone, which is key for a chewy texture.
Reshape if Needed
Immediately after baking, use a large round cookie cutter or spoon to gently nudge uneven edges into a round shape while the cookies are still soft. This step helps achieve a perfect cookie shape.
Add Flaky Salt
Sprinkle the warm cookies lightly with flaky sea salt, if using. This adds a delightful contrast to the sweetness of the cookies.
Cool on the Baking Sheet
Let the cookies cool on the baking sheet for 10 minutes. The residual heat will continue setting the centers without overbaking them, ensuring a perfect texture.
Cool Completely
Transfer the cookies to a wire rack and cool for another 20 minutes before storing. This cooling period is essential for achieving the right texture and flavor. Repeat with the remaining dough.
Tips for Success
- Chill the dough for the full hour so the cookies hold their thick shape.
- Shape the dough into tall mounds instead of round, compact balls for thicker centers.
- Remove the cookies while the centers still look slightly soft; they continue cooking on the hot baking sheet.
- Let baking sheets cool before placing another batch of dough on them, since a hot pan can cause early spreading.
Storage, Freezing, and Make-Ahead Instructions
Store completely cooled Bakery Style Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if necessary to prevent sticking.
The cookie dough can be refrigerated in a covered container for up to 2 days. If it becomes very firm, let it stand at room temperature for about 10 minutes before scooping.
To freeze unbaked cookies, portion the chilled dough into 3-ounce (85 g) mounds and freeze them on a parchment-lined baking sheet until solid. Transfer to a freezer-safe container and freeze for up to 3 months. Bake directly from frozen at 350°F (175°C), adding approximately 2 to 4 minutes to the baking time.
Baked cookies can also be frozen for up to 3 months. Cool them completely, place them in an airtight freezer-safe container with parchment between layers, and thaw at room temperature.
FAQ
Can I make Bakery Style Chocolate Chip Cookies ahead of time?
Yes. The dough can be refrigerated for up to 2 days or portioned and frozen for up to 3 months. Chilled dough also develops a slightly deeper flavor as it rests.
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or the baking sheet may have been hot. Chill the dough thoroughly and always place it on a cool baking sheet.
Why are my cookies cakey instead of chewy?
Too much flour, excessive mixing, or overbaking can produce a more cake-like texture. Measure the flour carefully, mix only until combined, and remove the cookies while the centers are still soft.
Can I use chocolate chunks instead of chips?
Yes. Use the same 340 g total weight of chopped semisweet or dark chocolate. Chopped chocolate creates irregular melted pools and a slightly more rustic appearance.
Can I make smaller cookies?
Yes. Portion about 2 tablespoons of dough per cookie and begin checking for doneness after 8 to 10 minutes. Smaller cookies will have less of the thick bakery-style center.
Bakery Style Chocolate Chip Cookies
Ingredients
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined.
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat on medium speed for 2 to 3 minutes, until creamy and slightly lighter in color. The mixture should look fluffy but not greasy.
- Beat in the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed.
- Mix in the vanilla extract until evenly distributed.
- Reduce the mixer speed to low and gradually add the flour mixture. Mix only until a thick dough forms and just a few flour streaks remain.
- Reserve 1/2 cup (85 g) of the chocolate chips for topping. Fold the remaining 1 1/2 cups (255 g) chocolate chips into the dough with a flexible spatula. Stop mixing as soon as they are evenly distributed.
- Cover the bowl and refrigerate the dough for 1 hour. The chilled dough should feel firm but still be scoopable.
- Preheat the oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper.
- Scoop approximately 3 tablespoons, or about 3 ounces (85 g), of dough for each cookie. Shape each portion into a tall mound rather than flattening it.
- Press several of the reserved chocolate chips into the top and sides of each dough mound. This creates visible chocolate pockets on the baked cookies.
- Place 6 to 8 cookies on each prepared baking sheet, leaving at least 3 inches (7.5 cm) between them.
- Bake one sheet at a time on the center rack for 12 to 14 minutes. The edges should be golden and set, while the centers should still look soft and slightly underdone.
- Immediately after baking, use a large round cookie cutter or spoon to gently nudge uneven edges into a round shape while the cookies are still soft.
- Sprinkle the warm cookies lightly with flaky sea salt, if using.
- Let the cookies cool on the baking sheet for 10 minutes. The residual heat will continue setting the centers without overbaking them.
- Transfer the cookies to a wire rack and cool for another 20 minutes before storing. Repeat with the remaining dough.
