Bakery Style Chocolate Chip Cookies | The classic cookie flavor, made like your favorite bakery. Extra-large cookies, softened up with brown sugar, heavily dotted with chocolate chunks, flavored with vanilla extract, and topped with flaked sea salt.
Chocolate chip cookies are probably the most classic, generally popular cookie out there. And this chewy chocolate chip cookie recipe is one of my favorites. There's no chilling of dough - so no waiting around! Just mix, bake and eat.
Some tricks to making bakery style cookies at home are to use the best ingredients you can and to make them big, like really big! These aren't tiny, one-bite cookies - these are big, thick and chewy cookies, dense with butter, sugar, and chocolate.
I use dark chocolate chunks for this recipe because I think the dough is sweet enough on it's own, but if you prefer semi-sweet go for it - make your best cookie.
Vanilla extract can make a big difference in baking as well, especially when you're trying to achieve that bakery flavor. Get the best vanilla extract you can.
You might be tempted to skip the flaky sea salt garnish, and you totally can cuz like, it's your house, BUT! if I may, I'd love to convince you to try it on just a few cookies. Think of the classic sweet + salty combo, like chocolate covered pretzels, cashews and caramel, chocolate and peanuts...
I might need a moment over here. Go read about how to make the cookies, I'll be fine.
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About the ingredients for this recipe.
See the recipe card below for exact amounts.
- butter - I've used dairy butter and vegan butter sticks when testing this recipe and each work well for these cookies
- brown sugar + white sugar - brown sugar helps make this a soft chewy cookie
- egg - I use large eggs in all of my recipes
- flour - just plain all-purpose flour
- baking powder + baking soda - helps give the cookie a bit of lift
- vanilla extract - for flavor
- chocolate chunks - you can use your favorite chocolate chip instead of dark chocolate chunks, remember to keep some aside for dotting the top of the cookies
- flaky sea salt - as an optional garnish for a sweet and salty cookie
Tips for Making Bakery Style Cookies
- Measure your flour carefully. I always weigh flour because it can really make a difference in baking. Too much or too little and you'll have the wrong texture - either too cakey or too thin and crispy.
- Use room temperature butter and eggs for a silky smooth and soft dough that will bake into a chewy cookie.
- Make BIG cookies! This is will help achieve that chewy, chocolatey inside.
- Don't overmix the dough or you'll have a tough dough. Mix until just combined.
- Press extra chocolate chips on top of the dough before baking, this way you'll see all of the chocolatey goodness, instead of having the chocolate chips covered up by the dough.
To start, make sure your butter and eggs are at room temperature.
How to get butter to room temperature
For the butter, just let it sit on the counter for a few hours. Or, you can fill a tall glass with boiling hot water and then empty it out. Place a stick of butter on its end on a plate and place the cup overtop of the stick of butter. (I prefer to leave mine out as the glass method has never worked that well for me.)
How to get eggs to room temperature
For the eggs, either let them sit out on the counter until they're at room temperature, or fill a bowl with warm (not hot) water, add the eggs and let them sit for 5-10 minutes. Then use the eggs in your recipe.
PREP: Line a cookie sheet with either a silicone mat or parchment paper so the cookies don't stick. Preheat the oven to 350°F (180°C).
How to mix cookie dough
To mix the dough, add the room temperature butter and both of the sugars to the bowl of stand mixer. Mix for 4-5 minutes, until creamed together and fluffy.
Add the egg and vanilla and mix until combined.
Add the flour, baking soda and baking powder. Mix until just combined, being careful not to overmix.
Set aside some extra chocolate chunks to press on the top of the cookies.
Add the chocolate chunks or chocolate chips and fold them in.
Scoop about 3 tablespoons of dough per cookie. If you're using a 1.5 tablespoon scoop like I am, scoop twice and them roll the dough together to make a cookie. Press it down a bit to flatten it and then press more chocolate chunks on top.
Now bake for 10-13 minutes. Cooking less will lead to a softer, chewier cookie. Cooking more until the edges are brown, will lead to a crispier cookie.
You can try using your favorite 1 for 1 gluten free flour mix in place of the all-purpose flour. I haven't tried it with this specific recipe.
Use your favorite chocolate chip instead of chunks if you prefer.
Try my Peanut Butter Chocolate Chip Cookie bar for another soft and chewy cookie dessert.
A 1.5 tablespoon cookie scoop, cookie sheets, a silicone baking mat or parchment paper.
Scoop the cookie dough balls onto a cookie sheet, and spread them out evenly. Freeze the cookies for a few hours. After a few hours, you can move the cookie dough balls to a container or freezer bag.
The dough shouldn't stick together or make one big dough ball and they should keep in the freezer for a few months.
To bake the frozen cookie dough, either thaw in the fridge and bake as directed in the recipe card, or bake from frozen and add a few minutes baking time.
More recipes like this
- Classic Peanut Butter Cookies
- 5 Ingredient Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookie Oat Bar
- Florentine Cookies
Bakery Style Chocolate Chip Cookies
- Preheat the oven to 350°F (180C°).
- Add the butter, sugar, and brown sugar to the bowl of a stand mixer. Mix on medium for 4-5 minutes to cream together.
- Add the egg and vanilla extract. Mix to combine.
- Add the flour, baking powder, and baking soda. Mix to combine, without overmixing.
- Add the chocolate chunks and fold in.
- Using a 1.5 tablespoon cookie scoop, portion out two scoops per cookie. Roll the two scoops together to form a large cookie. Flatten the dough a little bit and place it on a lined baking sheet. Repeat with the rest, leaving space between the cookies.
- Press extra chocolate chunks into the top of the cookies.
- Bake for 10-13 minutes or until just cooked. Ovens vary.
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Your dough could have been overmixed, the butter and eggs might have been too cold or you could have over measured the flour.
To freeze cookie dough, portion into 3 tablespoon cookie dough balls and freeze, spread out evenly on a cookie sheet. Once frozen for a few hours, you can move them to a container or freezer bag and they shouldn't stick together or make one big dough ball. They should keep for a few months. To bake, either thaw and bake as directed in the recipe card, or bake from frozen and add a few minutes baking time.
Save this image to your Cookies board on Pinterest.