Bakery-Style Chocolate Chip Cookies 🍪✨
Thick, soft centers. Crispy golden edges. Pools of melted chocolate in every bite.
If you’ve ever walked past a bakery and been hypnotized by those giant, thick chocolate chip cookies, this recipe is about to become your new obsession. These cookies bake up tall and chewy in the middle, lightly crisp around the edges, and loaded with rich chocolate in every single bite. The kind of cookie that disappears from the cooling rack before it ever makes it to a plate.
I’ve tested and tweaked this recipe to get that true bakery texture—no flat cookies, no dry crumbs, just soft, indulgent perfection. Whether you’re baking for family, friends, or just yourself (no judgment 😄), these cookies always steal the show.
🍫 Why These Cookies Are Next-Level
- Thick and bakery-style, not flat
- Soft and gooey in the center
- Crisp, golden edges
- Loaded with chocolate chunks
- Perfect for freezing and baking later
- Smell AMAZING while baking (fair warning!)
🧈 Ingredients - ¾ cup unsalted butter, melted and cooled
- ¾ cup brown sugar (for chewiness)
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk (secret to richness!)
- 1 tablespoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon cornstarch (bakery secret!)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips or chocolate chunks
- Optional: flaky sea salt for topping
🥣 How to Make Bakery-Style Cookies
In a large bowl, whisk melted butter, brown sugar, and white sugar until smooth and glossy.
Add the egg, egg yolk, and vanilla. Mix until fully combined.
In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
Fold in chocolate chips or chunks (save a few to press on top).
Cover dough and chill for at least 1 hour (this is key for thick cookies!).
Scoop large dough balls (about 3 tablespoons each).
Bake at 175°C / 350°F for 10–12 minutes until edges are set but centers look slightly underbaked.
Sprinkle with flaky sea salt if desired. Let cool slightly…and try not to eat them all immediately.
🔥 Pro Bakery Tips - Chill the dough for extra thickness
- Use chocolate chunks for big melty pockets
- Slightly underbake for soft centers
- Press extra chocolate on top before baking
- Let cookies rest on the tray for 5 minutes after baking
🍪 How to Serve - Warm with a glass of cold milk
- With coffee or espresso
- As ice cream sandwiches
- Gifted in cookie boxes (they’ll ask for the recipe!)
These Bakery-Style Chocolate Chip Cookies are the kind of recipe people beg you to make again and again. Soft, rich, chocolate-packed, and completely irresistible—once you try them, you’ll never go back to basic cookies.
💬 Tell me: do you like your cookies extra gooey or slightly crisp?