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.
I just baked these cookies, I chilled the dough overnight. These cookies are huge, delicious and beautiful!!!!!
I’m so glad you loved these cookies! Thanks so much for your comment Lois! 🙂
Do you think the cookie dough would be OK if it was frozen?
Yes! I actually love it frozen. I pre-roll them and then stick them in the freezer in a airtight bag. Then when I’m ready to cook them I just bake them a few extra minutes.
Thank you for a great recipe!Made these today for my family. So used to creaming butter and sugar for cookies and this recipe was sooooo different. They came out perfect! I made the smaller ones,it made about 30 and baked them for 15 min. Yum!!
So happy to hear these were enjoyed!! Thanks Leslie 🙂
If the dough is kept in the refrigerator, can I bake these cookies the next day? Thank you!
Yes, they might not spread as much with an overnight dough chilling though.
This was a great cookie! I made regular size and got 2 dozen. i think it needed a little more salt i used a little less. Mine stayed very light. (Top & bottoms )Would of liked the tops to be a little browned. They seemed to lack a lttle flavor also. I will make again may tweak a bit for more flavor.
Hey Cyndi! The ingredients for these cookies were intended to make 4 super large cookies. If making 2 dozen smaller ones instead of the 4, I’d recommend this recipe instead: https://axis-framework.live/chewy-chocolate-chip-cookies/%3C/a%3E I’d say that has more flavor for a smaller cookie.
Thanks for sharing! Do they keep long?
We like them best warm from the oven! They’ll last up to a week though
This looks so good! It is so hard to find a good “bakery” style one! I wonder if it could be made gluten free very easily?
I haven’t tested with gluten free alternatives; hopefully someone else can chime in!
I made this and loved it. Doubled the recipe the next day and for some reason the dough flattened out and spread into one giant thin cookie. Not sure what went wrong when the first batch turned out so great.
It’s strange, but sometimes doubling or halving recipes can have that effect (baking is so scientific!), I’d recommend just making it according to the recipe twice next time instead 🙂
I replaced cornstarch with tapioca flour (doubled the tapioca flour per some research) and egg with “chia seed egg”. They turn turned out incredibly good. Better than any I have made before..I love the Kosher salt on top idea!! Ty!!
I also followed the recipe exactly and very carefully but also ended up with big crumbly dough balls. I wonder if altitude has something to do with it.
The good thing is my step son ate every single one!
It might, it could also be a little too much flour; try a little less next time! Glad they were still enjoyed 🙂
These were just as delicious as they were beautiful to look at!
That is so sweet! So glad you enjoyed! Thanks for your comment! 🙂