Get ready to bake the ultimate bakery-style chocolate chip cookies right in your own kitchen. This recipe delivers extra large, thick, and chewy cookies with perfectly crisp edges and a gooey, melted chocolate chip center. Forget flat, disappointing cookies; this is the only guide you’ll ever need for truly professional-tasting results. We’ve packed it with all the tips and tricks to guarantee a perfect batch every single time. It’s the kind of cookie that will have everyone asking for your secret recipe.
What Makes These Cookies “Bakery-Style”?
The term “bakery-style” isn’t just about size; it’s about texture and flavor. True bakery-style chocolate chip cookies have a distinct chewiness, a complex flavor from quality ingredients, and a substantial, satisfying thickness. Our recipe achieves this through a few key techniques. We use a specific ratio of sugars for chewiness, melted butter for density, and a mandatory chill time that prevents spreading and deepens the flavor. This isn’t just a recipe; it’s a method for creating cookie perfection.
Key Ingredients for Bakery-Style Chocolate Chip Cookies
While the list looks familiar, the quality and state of these ingredients are crucial for that signature bakery result. Each one plays a vital role in creating the perfect cookie texture and taste.
- Unsalted Butter: We use melted butter. This hydrates the flour differently than softened butter, resulting in a much chewier, denser cookie.
- Brown and Granulated Sugar: A higher ratio of brown sugar to white sugar provides moisture and a classic caramel-like flavor, which is key for a chewy texture.
- All-Purpose Flour: The backbone of our cookies. Ensure you measure it correctly by spooning it into the measuring cup and leveling it off.
- Eggs: One whole egg and one extra egg yolk provide structure and richness, contributing to a tender, chewy crumb.
- Vanilla Extract: Use pure vanilla extract for the best, most aromatic flavor. It enhances the buttery, sweet notes of the dough.
- Chocolate Chips or Chunks: This is the star of the show! We recommend using high-quality semi-sweet chocolate chips or roughly chopped chocolate chunks for those irresistible melted pools of chocolate.
- Baking Soda: Our leavening agent, which gives the cookies just the right amount of lift.
- Sea Salt: Salt is a flavor enhancer. A sprinkle of flaky sea salt on top before baking is the secret professional touch that balances the sweetness.
How to Make Bakery-Style Chocolate Chip Cookies
Follow these steps closely for foolproof results. The process is simple, but the details are what elevate these from homemade to professional quality.
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed, which helps the cookies rise uniformly. Set this bowl aside for now.
Step 2: Cream Butter and Sugars
In a large bowl or the bowl of a stand mixer, combine the melted butter, brown sugar, and granulated sugar. Mix on medium speed for about 2 minutes until the mixture is smooth and well-combined. It will look like a thick, glossy caramel.
Step 3: Add Eggs and Vanilla
Add the whole egg, the extra egg yolk, and the pure vanilla extract to the butter and sugar mixture. Beat on medium speed until everything is incorporated and the mixture is light and creamy. Scrape down the sides of the bowl to ensure everything is mixed in.
Step 4: Mix in Dry Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have just disappeared. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Fold in Chocolate
Gently fold in the semi-sweet chocolate chips or chunks using a spatula. Save a few to press into the tops of the cookie dough balls before baking for that picture-perfect look.
Step 6: Chill the Dough (Crucial Step)
This is the most important step for thick, flavorful cookies. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. Chilling solidifies the fat, preventing the cookies from spreading too thin in the oven. It also allows the flavors to meld and deepen.
Step 7: Bake to Perfection
When you’re ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop large, 3-tablespoon-sized balls of dough onto the prepared sheet, placing them about 3 inches apart. Press a few extra chocolate chips on top and sprinkle with flaky sea salt. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. For a cookie experience that’s pure decadence, try our Cookie Dough Cheesecake recipe.
Baker’s Tips for Perfect Cookies Every Time
Want to take your bakery-style chocolate chip cookies to the next level? Here are a few insider tips.
- Don’t Overbake: The key to a soft, chewy center is to pull the cookies from the oven when they look slightly underdone. They will continue to cook and set up on the hot baking sheet.
- Use a Cookie Scoop: For uniformly sized and shaped cookies, use a large cookie scoop. This ensures they all bake evenly.
* Bang the Pan: For cookies with wrinkled, crispy edges and a chewy center, try banging the baking sheet on the counter a couple of times midway through baking. This deflates the center and pushes the edges out.
If you’re a fan of single-serving desserts, you’ll absolutely love this Valentine's Skillet Cookie.
Storing Your Cookies
These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread to the container. The cookie dough can also be frozen for up to 3 months. Simply scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
For those who love fruit-filled desserts, our Chocolate Raspberry Tart is another must-try recipe.
Frequently Asked Questions
Absolutely! This dough is perfect for making ahead. You can refrigerate the dough for up to 72 hours. You can also scoop the dough into balls and freeze them for up to 3 months. Simply bake from frozen, adding 2-3 extra minutes to the baking time.
Yes, for this specific recipe, chilling is essential. It’s the key step to prevent the cookies from spreading and to ensure they have a thick, chewy texture. Chilling also allows the flavors in the dough to deepen, resulting in a richer taste.
The key is to not overbake the cookies. Pull them from the oven when the edges are set and golden brown, but the centers still look slightly soft and underdone. They will finish cooking from the residual heat of the baking sheet, leaving you with the perfect texture.
For that classic bakery look with puddles of melted chocolate, we recommend using high-quality semi-sweet chocolate chunks or a chopped chocolate bar. Chocolate chips also work perfectly well; they tend to hold their shape more during baking.
The most common reasons for flat cookies are using butter that is too soft or melted (if the recipe calls for softened), and not chilling the dough. Chilling the dough solidifies the fat, which prevents the cookies from spreading too quickly in the oven.
Share Your Creations!
We are confident this is the best recipe for bakery-style chocolate chip cookies you will ever try! They are perfect for sharing with family, bringing to a party, or just enjoying with a cold glass of milk. If you bake these cookies, please leave a comment below and let us know what you think. We love hearing from you! Don’t forget to share your creations and save this recipe on Pinterest for later!
Bakery-Style Chocolate Chip Cookies Recipe
Bakery-Style Chocolate Chip Cookies (The Ultimate Recipe)
Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and well-combined, about 2 minutes.
- Beat in the egg, egg yolk, and vanilla extract until the mixture is light and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Gently fold in the semi-sweet chocolate chips.
- Cover the bowl and chill the dough in the refrigerator for at least 2 hours or overnight. This step is mandatory for thick cookies.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop 3-tablespoon-sized balls of dough onto the baking sheet, about 3 inches apart. Top with extra chocolate chips and a sprinkle of flaky sea salt.
- Bake for 12-15 minutes, until the edges are golden brown but the centers are still soft. Let them cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
For best results, do not skip the chilling step. It prevents the cookies from spreading and deepens the flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
