If you've been searching for bakery-style chocolate chip cookie recipes that are big, thick, and packed with gooey chocolate, this is the recipe for you. These cookies have a soft, tender center with crispy edges and a rich, buttery flavor that makes them the best chocolate chip cookies you’ll ever bake.
What Are Bakery-Style Chocolate Chip Cookies?
Unlike classic chocolate chip cookies, bakery-style chocolate chip cookies are larger, thicker, and have a slightly cakier texture. They are made using a mix of flours, extra fat from egg yolks, and high-quality chocolate. These cookies stay soft for days and have a rich depth of flavor thanks to a few key ingredients and techniques.
One of My Favorite Bakery Style Chocolate Chip Cookie Recipes
I've tried dozens of bakery style chocolate chip cookie recipes, and this one is my favorite. Here's why I love it:
- Thick & Tender – These cookies have tender centers and a crispy edge for the perfect balance of textures.
- Bakery-Level Flavor – 3 types of chocolates and extra vanilla give these cookies a rich, indulgent flavor.
- Make-Ahead Friendly – The dough gets better as it sits. Scoop and freeze so can have fresh cookies anytime!
The Best Chocolate for Bakery-Style Cookies
Using a mix of chocolates creates the perfect balance of flavor and texture in bakery-style chocolate chip cookies.
- Semi-Sweet Chocolate Chunks – These have a high cocoa solid content, giving a deep chocolate flavor with just the right sweetness. They melt beautifully for big, rich pockets of chocolate.
- Milk Chocolate Chips – With lower cocoa solids and more milk, these add a creamy, sweet contrast to the darker chocolates. Since they hold their shape, you get little bursts of smooth chocolate in every bite.
- Chopped Chocolate Bar – This melts into the dough, creating pockets of soft, fudgy chocolate throughout the cookies. Using a quality chocolate bar ensures great flavor and a mix of textures.
This combination gives the best balance of sweet, creamy, and bold chocolate flavors, Each type melts differently, giving you gooey pools of chocolate and rich bites in every cookie.
The Secret to Soft, Bakery-Style Cookies
The key to thick, bakery-style cookies with a soft, slightly cakey texture is a special mix of ingredients. These help create a tender crumb while keeping the cookies thick and chewy.
- Cake Flour – Lower in protein than all-purpose flour, it makes the cookies softer and gives them a delicate, tender bite.
- Cornstarch – This secret ingredient helps prevent gluten development, keeping the cookies extra soft while adding a light, melt-in-your-mouth texture.
- Baking Powder – Baking powder gives the cookies a gentle lift, creating that perfect thick and slightly cakey texture.
Together, these ingredients make cookies that taste just like the ones from your favorite bakery—soft, thick, and packed with flavor!
Ingredients & Substitutions
- All-Purpose Flour – Provides structure and chewiness.
- Cake Flour – Adds tenderness for that soft, bakery-style texture.
- Baking Powder – Gives a controlled rise and keeps the cookies thick.
- Baking Soda – A touch of baking soda firms and gives more structure.
- Cornstarch – Keeps the cookies soft and slightly cakey.
- Eggs & Extra Egg Yolk – The yolk adds richness and chewiness.
- Unsalted Butter – Helps create thick, structured cookies.
- Dark Brown Sugar – Provides deep caramel flavor and chewiness.
- White Sugar – Balances sweetness and helps with crisp edges.
- Pure Vanilla Extract or Vanilla Bean Paste – Enhances the flavor of the cookies.
- Flaky Sea Salt – Balances sweetness and enhances chocolate flavor.
- Dark Chocolate Chips & Semisweet Chocolate Chunks – Using a mix of chocolate types gives the best flavor and texture.
Tools You’ll Need
- Measuring Cups & Spoons – For precise ingredient amounts.
- Kitchen Scale – Ensures accurate flour measurement to avoid dry cookies.
- Large Mixing Bowl – For mixing dry ingredients.
- Stand Mixer with Paddle Attachment – Makes creaming butter and sugar easier.
- Rubber Spatula – Helps fold in chocolate evenly.
- Cookie Dough Scoop (Large) – Ensures evenly sized, thick cookies.
- Parchment Paper & Large Baking Sheet – Prevents sticking and promotes even baking.
- Wire Rack – Allows cookies to cool properly.
How to Scoop and Bake Jumbo Cookies
For true bakery-style cookies, size matters! These jumbo cookies need a little extra care when scooping and baking to get the perfect texture—crispy edges with a soft, tender center.
- Scoop the Dough – Use a ⅓ cup of dough (about4-5 tablespoons) for each cookie. A large cookie scoop helps keep them uniform in size for even baking.
- Bake Hot and Even – A hot oven helps the cookies spread just the right amount while staying thick and chewy inside.
- Spacing is Key – Since these cookies are big, leave plenty of room on the baking sheet to prevent them from touching as they spread.
How to Make Bakery-Style Chocolate Chip Cookies
- Step 1: Mix Dry Ingredients – In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cornstarch.
- Step 2: Cream Butter & Sugars – In a stand mixer or in a large bowl, cream the butter, brown sugar, and white sugar until smooth.
- Step 3: Add Wet Ingredients – Mix in the egg, extra yolk, and vanilla extract until combined.
- Step 4: Combine – Gradually add the dry ingredients to the wet mixture.
- Step 5: Use a rubber spatula to stir in the chocolate chips and chunks.
- Step 6: Scoop large cookie dough balls, place them on a baking tray, cover with plastic wrap, and refrigerate for at least 1 hour.
The Best Cookie Sheet for Bakery Style Cookies
The best cookie sheet for baking bakery-style chocolate chip cookies is a heavy-duty, rimless cookie sheet. A rimless sheet allows cookies to spread evenly and bake with crisp edges and soft centers.
In this blog post, I break down the differences between rimmed pans and cookie sheets to help you choose the right one for perfect cookies every time!
How to Store & Freeze Cookie Dough
- Refrigerate Dough – Store in an airtight container for up to 3 days.
- Freeze Cookie Dough – Scoop into portions, freeze on a baking sheet, then transfer to a freezer bag.
- Bake from Frozen – Let frozen dough sit at room temperature for 1 hour before baking.
Variations & Serving Suggestions
- Brown Butter Chocolate Chip Cookies – Swap regular butter for browned butter.
- Extra Chocolate Chips – Stir in milk chocolate or chopped chocolate bar pieces.
- Flaky Sea Salt Topping – Sprinkle a little before baking for extra flavor.
FAQ
Q: My cookies are too thin!
A: Make sure to chill the dough before baking.
Q: They’re raw in the middle. What should I do?
A: Let them rest on the baking tray for 5 minutes before transferring to a cooling rack.
Q: Why are my cookies burning on the edges?
A: Reduce baking time by 1-2 minutes or lower the oven temp by 10°F.
Bakery-Style Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- 3 oz dark chocolate bar, chopped
Instructions
- Prep the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and cornstarch. Set aside.
- Cream the Butter & Sugars: In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Add Eggs & Vanilla: Mix in the egg, egg yolk, and vanilla extract until smooth. Scrape down the bowl as needed.
- Combine Wet & Dry: Add the dry ingredients gradually, mixing on low speed until just combined.
- Fold in the Chocolate Chips: Use a spatula to fold in the chocolate chips, ensuring even distribution.
- Chill the Dough: For best thickness, refrigerate the dough for at least 1 hour, or up to 24 hours for deeper flavor.
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Scoop large dough balls (about ⅓ cup each) and place them 3 inches apart on the sheet.
- Bake for 15-18 minutes, or until edges are set but the centers look slightly underbaked.
Let’s Connect!
Tried this recipe? Leave a comment below! I’d love to hear from you.
Paula Kaye says
The first part of your recipe says measure out 1/4 cup of dough and the last part of your instructions say 1/2 cup of dough.
Better Baker says
Thanks so much for catching that! You’re absolutely right—the instructions didn’t match. After several test bakes, I found that 1/3 cup of dough gives the perfect size I was going for, and I’ve updated the recipe to reflect that. You can really bake these any size you like.
Brenda says
Thank you so much for sharing your recipe, I’m going to make these for my cookie boxes. Please continue to share I’m willing to try any tried and true recipes 👍
Marybel Guevara says
Love this recipe thank you so much for sharing. You inspired me to open my own business. Thank you.
Kristi says
Wanting to make these… dark brown sugar or light brown sugar?