Bakery Style Chocolate Chip Cookies are thick, chewy, and packed with melty chocolate! Crispy edges, soft centers, and bakery-level deliciousness in every bite.
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The Bakery Style Chocolate Chip Cookie Of My Dreams!
Iโll never forget the first time I tried a Gideonโs Bakehouse cookieโit absolutely blew my mind. It was so good that I spent weeks perfecting a copycat recipe thatโs just as delicious.
Naturally, I had to create a traditional bakery-style chocolate chip cookie inspired by Gideonโs and my favorite chewy chocolate chip cookies ever. As a self-proclaimed cookie fanatic, trust meโthis is the ultimate treat!
These cookies are soft, chewy, and gooey in the middle with perfectly crisp edgesโjust how I love them. And that extra chocolate on top? Itโs the perfect finishing touch!
The โSecretsโ To The Best Cookies
What makes these bakery style chocolate chip cookies next-level good? A little cornstarch for the perfect thick, chewy texture. Melted butter for just the right amount of chew. Extra chocolate chips pressed on top. And the perfect size to get those crisp edges with a soft, slightly underbaked center.
The key? Nail the bake time, then let them sit on the sheet pan to firm up. Thatโs how you get that soft, gooey, chewy center!
Featured Comment
โThese are the perfect chocolate chip cookies! I got so many compliments and asks for the recipe when I make them! 10/10!โ
โ Lawrie
Bakery Style Chocolate Chip Cookies Ingredients
- Butter: Melted for soft, chewy cookies. Let it cool so cookies donโt get greasy.
- Brown sugar: Pack it tight for best results.
- Sugar: Sweetens and helps the edges get a little crisp.
- Egg: Holds everything together and adds chewiness. Whisk the egg in well!
- Vanilla: Brings out the chocolate flavor. Use pure for the best flavor.
- Cornstarch: Makes cookies thicker, softer, and chewier.
- Baking soda & baking powder: Help the cookies rise and spread just right.
- Salt: Balances the sweetness and makes the flavors pop.
- Flour: Gives cookies their shape and structure.
- Chocolate chips: Use any kind you love.
Bakery Style Chocolate Chip Cookies Tips
- Cool the butter: Melted butter should be room temp to avoid flat cookies.
- Donโt skip the chill: Chilling the dough prevents spreading.
- Weigh the dough: Each cookie should be 4 ounces for that bakery-style feel.
- Bake until just set: The centers should look slightly underbakedโtheyโll finish setting on the pan.
- Line Tray: Use parchment or a baking mat to prevent crispy bottoms.
- Press extra chocolate on top: Makes them look and taste even better!
- Let them rest: Cooling on the sheet pan keeps them soft, gooey, and chewy.
Storage
- Room temp: Store bakery style chocolate chip cookies in an airtight container for up to 5 days. Microwave 10โ15 seconds to rewarm,
- Freeze dough: Shape dough into balls and freeze on a baking sheet until firm. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1โ2 extra minutes to the bake time.
Quick Tip
Crumblโs Chocolate Chip Cookies are 4 ounces eachโjust like the ones in this recipe!
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Bakery Style Chocolate Chip Cookies
Video
Equipment
- Parchment paper or a silicone baking mat
Ingredients
- 8 tablespoons unsalted butter melted
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1-3/4 cups flour
- 1-1/2 cups milk chocolate chips or semi-sweet or dark chocolateโwhichever is your favorite, divided
Instructionsย
- Melt the butter in a microwave-safe bowl. Let it cool to room temperatureโhot butter can make the cookies greasy.
- Once butter has cooled to room temperature, use a spatula to scrape it all into a large bowl. Mix in the sugars and whisk until combined. Add the egg and vanilla, then whisk briskly until smooth and emulsified.
- Whisk in the cornstarch, baking soda, baking powder, and salt. Stir in the flour with a wooden spoon or hand mixer until just combinedโdonโt overmix.
- Use a spatula to fold in 1-1/4 cups of chocolate chips. Divide dough into 8 equal portions (4 ounces or 113 grams each). Chill dough balls in an airtight container for 30 minutes.
- Preheat oven to 325ยฐF. Line a sheet pan with a silicone baking mat.
- Place 3 dough balls at a time on the sheet pan, giving cookies plenty of space to spread.
- Bake 13-18 minutes, erring on the side of slightly under-baking, which keeps them soft and chewy. The cookies will โbakeโ a little more out of the oven.
- Remove from the oven and press the remaining chocolate chips on top. Let the cookies cool on the tray for 10โ15 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt if desired. Repeat with the rest of the cookies.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have always loved chocolate chip cookies. My favorite has been oatmeal chocolate chip. My daughter made these cookies today and changed my mind. They are really good! I have a new favorite. Thanks for this recipe.
Yay! Iโm so thrilled to hear this! Thanks!
Noticed the recipe changed. Would it be possible to get the original recipe? Thank you
Hey Chelsea! I just rephotographed the photos but didnโt make any changes to the recipe. Enjoy!
Super delicious and they were loved by everyone.
adding a piece of chocolate folded into the middle makes it sooo yummy!
as a beginner baker would defo recommend ๐
Delish! Iโm so thrilled these were a hit! Thanks Pearl!
Delicious
So thrilled these bakery style chocolate chip cookies was a hit!
These are the perfect chocolate chip cookies! I got so many compliments and asks for the recipe when I make them! 10/10
I do measure the vanilla with my heart. ๐
So happy to hear this! Haha vanilla should always be measured with the heart!
Please send me your recipe for the best chicken salad, chicken cranberry salad
Itโs right here: https://axis-framework.live/chicken-salad/%3C/a%3E. Hope this helps!
The recipe claims there are 331 calories per cookie and the full recipe makes 4 cookies. But there are actually 341 calories of CHOCOLATE ALONE per cookie without even factoring in any of the other ingredients!!!
Thanks for catching that, it looks like it was originally measured by serving size, i just switched it to per cookie. Thanks Amy! ๐
Oh wow, thanks so much for making that adjustment so quickly! Canโt wait to try these ๐
Yay! Thanks Amy! ๐
Just made these. Fantastic but way too big as a serving. Can they be made smaller?
Absolutely, but Iโd recommend making these: https://axis-framework.live/chewy-chocolate-chip-cookies/%3C/a%3E for a smaller, delicious chocolate chip cookie option! Or you can just roll these out smaller and bake for shorter time, watching closely.
Thank you for the recipe
So welcome! ๐