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!
I’ll never forget the first time I tried a Gideon’s Bakehouse cookie—it absolutely blew my mind. It was so good that I spent weeks perfecting a copycat recipe that’s just as delicious.
Naturally, I had to create a traditional bakery-style chocolate chip cookie inspired by Gideon’s and my favorite chewy chocolate chip cookies ever. As a self-proclaimed cookie fanatic, trust me—this is the ultimate treat!
These cookies are soft, chewy, and gooey in the middle with perfectly crisp edges—just how I love them. And that extra chocolate on top? It’s the perfect finishing touch!
The “Secrets” 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. That’s how you get that soft, gooey, chewy center!
Featured Comment
“These are the perfect chocolate chip cookies! I got so many compliments and asks for the recipe when I make them! 10/10!”
– Lawrie
Bakery Style Chocolate Chip Cookies Ingredients
- Butter: Melted for soft, chewy cookies. Let it cool so cookies don’t 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.
- Don’t 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 underbaked—they’ll 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 10–15 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 1–2 extra minutes to the bake time.
Quick Tip
Crumbl’s Chocolate Chip Cookies are 4 ounces each—just 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 chocolate—whichever is your favorite, divided
Instructions
- Melt the butter in a microwave-safe bowl. Let it cool to room temperature—hot 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 combined—don’t 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 325°F. 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 “bake” 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 10–15 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.
LOVED these cookies! Definitely saving this recipe! I made them mini size and they were so delicious. Thank you!
So happy to hear that! Thanks Brooke!
I make these cookies constantly!!! Bud did have a question – Can these cookies be baked, frozen, and then brought back to room temperature to serve at a later date? Thank you!!
I’ve found its best to freeze the dough and just bake the frozen dough instead of freezing baked cookies. The frozen baked cookies tend to lose flavor and their texture is never quite as good!
These turned out perfect! Great recipe for when you want to indulge!
So happy to hear that 🙂 Thanks for the comment and review!
Granted I’m the world’s worst Baker, but I followed everything exactly and these did NOT spread out. They stayed giant dough balls and I don’t understand why. I flattened them with a spatula and out back in for a few min and now they taste decent but what the heck.
Did you spoon and level the flour? Sounds like the flour was packed if they didn’t spread at all!
These were amazing and a big hit! I fallowed the recipe to the T except I made them regular cookie size instead of four big ones, Yummy, soft delicious.
So happy you enjoyed them! Thanks for the comment 🙂
These are AMAZING!! I make them exactly as described, and they’re perfect every time. My coworkers request them constantly. I’ve thought about using chocolate chunks instead of chocolate chips, but why mess with perfection?
Haha!! Thrilled you’ve enjoyed these! Thank you for the comment 🙂
If you make the cookies smaller, do you know how much time they will need to bake? Still the same, or maybe 10-15 minutes?
Thanks! : )
Yes, a bit less time 🙂 Enjoy!
Can you make these in smaller cookies? Sounds like they may be a bit big for my grandkids
Yes definitely! They’re delicious small 🙂 I’d also recommend this recipe for smaller cookies: https://axis-framework.live/chewy-chocolate-chip-cookies/%3C/a%3E%3C/p%3E
Hi! I just found this recipe and I’m trying later today and wanted to make them a bit smaller, how long would u recommend baking them for?
I’d recommend making these instead 🙂
I had trouble with the dough. It was extremely dry and crumbly. I am.chilling it now. I wonder if that is due to refrigerating the melted butter? I have made many other similar cookies and never had that issue.
Sorry I’m just seeing your comment Sherry! The dough shouldn’t be dry and crumbly; did you spoon and level your flour? It sounds like you may have too much flour in the dough. Any other recipe changes?
I had the same problem. Just added one more egg and the texture was perfect.
i was looking for a recipe that is the opposite of dry and crumbly. does adding one egg solve the problem?
i like a choc chip cookie to be very chewy dense, heavy, thick…almost brownie like.
thanks!
Try these instead: (they sound more like what you are describing)
I never leave comments about recipes I tried, even when it’s good. That being said, you deserve credit for this recipe and a thank you. I basically used your recipe but added my own little touch and they were perfect. No exaggerating and I am very picky about chocolate chip cookies which I adore. I wanted to ask a question. Does the melted, then cooked butter, work good on sugar cookies? Basically using the same method and most of the ingredients? I am very particular on sugar cookies as well. I like mine soft & thick like my c.c. cookies. So I wanted to pick your brain on that one. Thanks
Yay!! So happy these were a hit 🙂 Thanks for the comment Sarah! For sugar cookies, I think you might really like this recipe: https://axis-framework.live/soft-sugar-cookies/%3C/a%3E sounds like what you’re talking about! Enjoy!
If you like soft sugar cookies, I grew up with a cakey soft sugar cookie. Just search for buttermilk sugar cookies and you should get to the basic recipe. Sometimes listed as Amish sugar cookies (I did grow up in Amish country).
These were perfect! Definitely needs the flaky salt to finish, bc it’s a huge, rich cookie! Feels like a real treat when you make cookies this size.
So happy to hear these were a hit 🙂
These look delicious! Do you happen to know how many grams of flour you use? Everyone seems to measure it a bit differently.
Thanks so much Brooke!! I’m working on adding weight to all my baked goods; stay tuned 🙂
Hello! I have a question about your nutritional facts. I am working on my own right now and can not figure out the cholesterol level, sodium level and so forth.