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a stack of warm and melty chocolate chip cookies

Bakery Style Chocolate Chip Cookies

  • Author: Jenna Barnard
  • Total Time: 35 minutes + overnight chill
  • Yield: 6 large cookies


These are the ULTIMATE bakery style chocolate chip cookies that you can make right at home. They’re large and in charge with a gooey center, chewy edges, and rich flavor using a few secret ingredients. 



  1. Note: the cookie dough will need to chill for at least 4 hours or overnight.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and sugars. Beat on medium-high speed until pale and fluffy.
  4. Scrape down the bowl and add in the eggs and vanilla. Beat on medium-high speed again for about 3 minutes or until pale and creamy.
  5. Scrape down the bowl and give it a good mix again.
  6. Dump in the dry ingredients and mix on low-medium speed until it’s almost combined.
  7. Remove the bowl from the stand and add in the chocolate. Use a rubber spatula to fold it in and work in the remaining bits of dry ingredients. Do not over mix.
  8. Add a sheet of wax or parchment paper to a food scale and another sheet to a small cookie tray. Weigh out each cookie to be 6 oz (this is equal to 3/4 cup if you do not have a food scale). Shape the dough so that it’s fairly tall (see picture in post for reference) and place the dough balls side-by-side on the tray. Press a few extra chocolate chips on top if desired. 
  9. Let the dough chill uncovered for at least 4 hours or preferably overnight.
  10. To bake, preheat the oven to 350F and place 3 cookies on a large baking sheet lined with parchment paper. Make sure they’re well spaced apart. 
  11. Bake for 13-16 minutes, or until the edges are a pale golden color and the center looks dull on the surface but doughy in the middle. If the cookies still have a mound in the center after 13 minutes, keep baking for another 2-3 minutes and it should smooth out. 
  12. Right when you remove the tray, wack it against the surface of your oven or countertop a couple times. This will help flatten out the cookie and give you a rich and dense center. Use a fork to scoot in any edges that look a bit wonky. **If your cookies did not spread properly, see the FAQ section in this post.
  13. Sprinkle the warm cookies with a bit of sea salt and let them settle on the baking sheet for about 3-5 minutes.
  14. When they’ve firmed up a bit, transfer to a cooling rack and continue to bake the rest of the cookies. **See notes for freezing instructions.
  15. Enjoy warm for a more gooey center or cooled for a dense and soft cookie. Enjoy!


BUTTER – I HIGHLY recommend using European style (also known as cultured) butter here in order to get that rich bakery-style flavor. You’d be surprised by how much depth it adds to a cookie. If you can’t get your hands on some, it’s OK to can use standard unsalted butter.

HOW TO FREEZE – Once the dough has chilled overnight, place the firm cookie dough balls into a freezer safe ziplock bag. They will keep in the freezer for up to 3 months. When you want a fresh cookie, place the frozen cookie dough on a baking sheet lined with parchment paper, then preheat the oven to 340F (yes, 340, not 350). Bake for 18-20 minutes or until the edges are golden. Wack the pan against the counter a couple times to help flatten them out, then cool and enjoy!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: bakery style chocolate chip cookies, thick chocolate chip cookies, chocolate chip cookie recipe

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