Description
These Bakery Style Chocolate Chip Cookies are thick, chewy, and packed with gooey chocolate pools—just like the ones from your favorite café! Made with European butter and a mix of dark and milk chocolate, they deliver a rich, deep flavor with golden edges and a soft, buttery center. Sprinkle with flaky sea salt and enjoy warm for the ultimate cookie experience! Perfect for prepping ahead and freezer-friendly too.
Ingredients
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2 1/4 cups (292g) all-purpose flour
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1 tsp cornstarch
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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1 cup (220g) European-style unsalted butter, room temp
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3/4 cup (150g) dark brown sugar, packed
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1/4 cup (50g) granulated sugar
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1 large egg + 1 egg yolk, room temp
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1 1/2 tsp vanilla bean paste (or 2 tsp vanilla extract)
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1 cup (160g) good quality dark chocolate wafers or chips
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3/4 cup (130g) good quality milk chocolate bar, chopped
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Flaky sea salt, for sprinkling
Instructions
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In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, beat the butter, dark brown sugar, and granulated sugar until pale and fluffy.
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Add the egg, yolk, and vanilla. Beat again until creamy and light.
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Gradually mix in the dry ingredients on low speed until almost combined.
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Fold in the chocolate and finish mixing with a spatula—don’t overmix!
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Weigh out 6 oz dough balls (or 3/4 cup each), shaping them tall. Place on a tray lined with parchment and chill uncovered for at least 4 hours or overnight.
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Preheat oven to 350°F (175°C). Bake 3 cookies per sheet for 13–16 minutes, until edges are golden and centers look dull but soft.
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Immediately wack the tray on the counter to flatten slightly. Sprinkle warm cookies with flaky sea salt.
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Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack. Enjoy warm for gooey centers or cooled for a dense texture.
Notes
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Butter: For that signature bakery richness, European-style butter is key. But don’t worry—regular unsalted works in a pinch!
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Chill Time: The longer the dough chills, the better the flavor. Overnight really brings it all together.
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Freezing: Once chilled, freeze dough balls in a zip-top bag for up to 3 months. Bake straight from frozen at 340°F for 18–20 minutes.
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Troubleshooting: Cookies not spreading? Check that your dough is shaped tall (not compacted) and that it chilled long enough.
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Customizing: Swap in white chocolate, nuts, or espresso powder for fun flavor twists!
Equipment
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Stand mixer or hand mixer
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Mixing bowls
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Rubber spatula
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Food scale (recommended!)
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Baking sheet
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Parchment paper
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Cooling rack
- Prep Time: 20 minutes + overnight chill
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie (about 6 oz)
- Calories: 550 kcal
- Sugar: 34g
- Sodium: 170mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: bakery style chocolate chip cookies, thick chocolate chip cookies, chewy cookies, gooey chocolate chip cookies