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.
Hello, I love your cookies. I tried them and they came out really gd. I was wondering if I could brown the butter on the stove and turn them into brown butter chocolate chip cookies using the same ingredients and quantities?
So glad to hear that! Browned butter isn’t quite the same quantity as melted butter, so you’ll likely need to tweak the recipe a little to avoid dry cookies. Maybe a bit less flour or add 1-2 tablespoons pure maple syrup. Hope that helps!
I hardly ever make the same recipe more than once but it’s safe to say that this is on my repeat list!!!!!!((: the BEST cookies i’ve ever made.
So happy to hear that! Thanks Vicky 🙂
Can you double or triple this recipe?
I haven’t personally, sorry to not be of more help. I always have best success making cookies 2 or 3 times at the same go instead of doubling/tripling just because baking can be so finicky sometimes!
Delicious!! 10000/10 recommend. I prefer mine smaller so I made 12! How many chocolate chips about would you say is 1 and 1/4 cups?
I’m so glad you enjoyed! It’s just a little bit over 1/2 a bag, I’m not sure if this answers your question? Thanks! 🙂
Did not work, just turned out like normal cookies, just a bit taller with a wierd taste, not a bad taste though, just wierd.
So sorry these weren’t what you were hoping for!
Absolutely the best recipe!!!!!!!!! The cookies did not spread. So tired of making flat cookies no matter how ling I chill the dough. I made 16 cookies, chilled the balls, and baked them for 14 mins. Soft and chewy! This is my new go to recipe. Thank you for sharing!
I am so happy to hear this June! Thanks so much for your comment! 🙂
Great results, everyone liked them! Thanks
Thanks Ginger! 🙂
Hello may i ask you something? If this is possible to make in a 24 pcs 2oz sizes cookies? I wonder what will be the recipe for that! Badly needed thank you!
I’d recommend making these instead 🙂
Hey Chelsea…Baked these cookies today and they turned out great. Thank you for this amazing and super-easy recipe. My fam just loved it 😊
I’m so happy you all loved these cookies! Thanks so much for your comment! 🙂
Very disappointing. The dough was very crumbly (I did measure the flour correctly), and I thought about adding another egg as someone suggested, but I was able to form the dough into balls, so I didn’t alter the recipe. I refrigerated as directed, and the cookies never spread. I did make 24 small cookies, and adjusted the bake time but I now have 24 balls, which unfortunately are also dry and tasteless. Not the chocolate chip cookie I was hoping for on this rainy day! I won’t be trying these again sorry to say…
I’m sorry you were disappointed by the recipe. It sounds like you didn’t follow the recipe though…this recipe is for large bakery style cookies, not 24 small ones. When they are huge balls of dough they will bake like the pictures, and spread the correct amount. If you want smaller cookies, I wouldn’t have recommended this recipe as it is too dry for small cookies. (This recipe is similar but with more liquid for smaller cookies: https://axis-framework.live/chewy-chocolate-chip-cookies/%3C/a%3E%3C/p%3E