5 Secrets to Perfect Bakery Style Chocolate Chip Cookies

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There’s nothing quite like the aroma of freshly baked cookies wafting through your kitchen—and today, I’m sharing the Bakery Style Chocolate Chip Cookies recipe that delivers that magical scent and even more magical flavor. These are the ultimate indulgence: massive, gooey-centered cookies with irresistibly chewy edges, caramelized notes from dark brown sugar, and pools of high-quality chocolate that melt in your mouth.

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What Are Bakery Style Chocolate Chip Cookies?

These aren’t your average, everyday cookies. Bakery style chocolate chip cookies are oversized, thick, chewy, and rich, with a sophisticated flavor that comes from a few key ingredients—European butter, a touch of cornstarch for softness, and a mix of dark and milk chocolates for depth. You’ll often see these stacked high behind the counter of a trendy bakery, but trust me—you can totally make them at home, and they might be even better.

Why You’ll Love This Bakery Style Chocolate Chip Cookie Recipe

There are SO many reasons to fall in love with this recipe, but here are a few of my favorites:

• Thick and gooey with golden, crisp edges—exactly like the ones from that upscale coffee shop.

• Rich, deep flavor from European-style butter and brown sugar.

• Perfect texture thanks to a precise combo of baking soda, powder, and cornstarch.

• Customizable with your favorite chocolate chunks, chips, or add-ins.

• Make-ahead friendly—you can chill or freeze the dough for later!

What Do Bakery Style Chocolate Chip Cookies Taste Like?

Oh my goodness—these cookies are heavenly. The first bite delivers that golden crunch around the edge, quickly melting into a soft, buttery, rich center. The chocolate is melty and slightly bitter from the dark chips, perfectly balanced by the creamy milk chocolate. And that sprinkle of flaky sea salt on top? Game-changer. It’s salty-sweet perfection.

Benefits of This Cookie Recipe

• Elevates homemade baking to bakery-quality results.

• Chill time enhances flavor, making them perfect for prepping ahead.

• Freezer-friendly for future cravings!

• Crowd-pleaser—ideal for parties, gifts, or just a cozy night in.

Ingredients for Bakery Style Chocolate Chip Cookies

Here’s everything you’ll need to bring these big, bold cookies to life:

• 2 1/4 cups (292g) all-purpose flour

• 1 tsp cornstarch

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 cup (220g) European-style unsalted butter, room temp

• 3/4 cup (150g) dark brown sugar, packed

• 1/4 cup (50g) granulated sugar

• 1 large egg + 1 egg yolk, room temp

• 1 1/2 tsp vanilla bean paste (or 2 tsp vanilla extract)

• 1 cup (160g) dark chocolate wafers or chips

• 3/4 cup (130g) milk chocolate bar, chopped

• Flaky sea salt, for finishing

Tools You’ll Need

• Stand mixer or hand mixer

• Mixing bowls

• Rubber spatula

• Food scale (for best results!)

• Baking sheet + parchment paper

• Wire cooling rack

Ingredient Substitutions & Additions

• Butter: If you can’t find European-style butter, use regular unsalted—but the richness won’t be quite the same!

• Chocolate: Swap in white chocolate, peanut butter chips, or toffee bits if you’d like.

• Add-ins: Crushed pretzels, chopped walnuts, or even espresso powder for depth.

How to Make Bakery Style Chocolate Chip Cookies

Note: You’ll need to chill the dough for at least 4 hours (overnight is best!).

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the butter, dark brown sugar, and granulated sugar on medium-high speed until pale and fluffy.

Step 3: Add Eggs and Vanilla

Add in the egg, yolk, and vanilla. Beat again until the mixture is light and creamy.

Step 4: Combine Wet and Dry

With the mixer on low-medium speed, gradually add the dry ingredients. Stop when it’s almost fully combined.

Step 5: Fold in the Chocolate

Use a spatula to gently fold in the chocolate and work in the last bits of flour. Don’t overmix!

Step 6: Shape and Chill

Weigh out 6oz portions of dough and shape them tall (this gives them that bakery-style height!). Place on a parchment-lined tray and chill, uncovered, for at least 4 hours or overnight.

Step 7: Bake

Preheat oven to 350°F. Bake 3 cookies per sheet for 13–16 minutes, until edges are golden and centers look set but slightly doughy.

Step 8: Smash and Sprinkle

Immediately after baking, wack the tray on the counter to flatten them slightly. Sprinkle with flaky salt and let sit for 3–5 minutes before transferring to a cooling rack.

What to Serve with These Cookies

• A tall glass of cold milk (classic! )

• Coffee or espresso

• A scoop of vanilla ice cream

• Hot cocoa in cooler months

Tips for Perfect Cookies

• Use a food scale for accuracy—this ensures that signature bakery-style thickness.

• Don’t skip the chill time. It develops flavor and prevents spreading.

• Smash the tray post-bake. It gives that gorgeous crinkled top.

• Use high-quality chocolate. It truly makes a difference in flavor and texture!

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.

• Freezer (Baked): Freeze fully baked cookies for up to 2 months. Reheat at 300°F for 5–7 minutes.

• Freezer (Unbaked): After chilling, freeze dough balls in a zip-top bag for up to 3 months. Bake straight from frozen at 340°F for 18–20 minutes.

FAQ: Bakery Style Chocolate Chip Cookies

Why didn’t my cookies spread?

This usually happens if the dough wasn’t chilled long enough or if it was shaped too tightly. Make sure to chill the dough for at least 4 hours, and shape each portion tall and loose, rather than round and compact. The tall shape helps give that signature bakery look while allowing the cookie to spread just right!

Can I make these cookies smaller?

Definitely! Just reduce the size and adjust the baking time. Try scooping out 3 oz dough balls and bake them for about 9–11 minutes. Keep an eye on them—the edges should be golden, and the centers just set.

Can I use regular butter instead of European-style?

Yes, you can use regular unsalted butter if that’s what you have on hand. But if you want that extra-rich, bakery-quality flavor, European-style butter (which has a higher fat content) makes a noticeable difference. Totally worth the splurge!

Can I use only one type of chocolate?

Absolutely. Whether you go all dark or all milk, just make sure it’s good quality—this makes a huge difference in taste and texture. That said, the combo of both really adds depth and contrast!

How do I store the baked cookies?

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. If you like them warm, just pop one in the microwave for 10–15 seconds for that gooey center again!

Can I freeze the cookie dough?

Yes—this dough freezes beautifully! After chilling overnight, place the dough balls into a freezer-safe bag and freeze for up to 3 months. When you’re ready to bake, go straight from freezer to oven—just bake at 340°F for 18–20 minutes.

Why do I need to “wack” the tray after baking?

That little “cookie slam” helps flatten the tops and gives the cookie a dense, chewy center. It’s a trick straight from bakery kitchens that makes a big difference in texture—don’t skip it!

What’s the purpose of cornstarch in the dough?

Cornstarch helps soften the crumb and gives these cookies that delicate, melt-in-your-mouth texture. It’s a small addition that makes a big impact!

Can I use vanilla extract instead of paste?

Yes! Vanilla bean paste adds a lovely richness and those beautiful specks, but 2 teaspoons of vanilla extract will work just fine if that’s what you have.

In Conclusion: Why You’ll Make These Again and Again

These bakery style chocolate chip cookies are everything we crave in a dessert—crisp edges, gooey centers, and deep flavor that hits all the right notes. Whether you’re baking for a special treat or just because you deserve something amazing (you do!!), this recipe will not disappoint.

Want more cozy cookie recipes like this? Be sure to subscribe to my newsletter, and don’t forget to follow along and share your sweet moments with me on Pinterest! I LOVE seeing what you bake and hearing your personal twists!

More Recipes Featuring Chocolate

If you loved these bakery-style cookies, here are a few more decadent chocolate recipes you have to try next:

• Chocolate Zucchini Bread – Super moist and sneakily veggie-packed, this loaf is rich, chocolatey, and makes the perfect afternoon treat.

• The Best Fudgy Chewy Brookies – Half brownie, half cookie, 100% addictive. These brookies are fudgy in the center with crisp cookie edges—seriously next level.

• Mint Chocolate Chip Snowball Cookies – A fresh twist on a classic holiday cookie. Buttery, minty, and melt-in-your-mouth perfection!

Share Your Creations!

Tried this recipe? I’d LOVE to see your cookie creations! Tag me on Pinterest and leave a review below. Your feedback and photos seriously make my day, and who knows—you might inspire someone else to bake a batch too!

Nutritional Information (Per Cookie, Approximate)

• Calories: 550

• Fat: 32g

• Carbohydrates: 58g

• Sugar: 34g

• Protein: 6g

Ready to bake the best cookie of your life? You’re just a mixing bowl away!

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