Bakery-Style Chocolate Chip Cookies

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Soft, chewy, and full of chocolate, these chocolate chip cookies are next level and taste like they’re from a bakery!

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I already know what you’re going to say — another chocolate chip cookie recipe? Uh, yeah! And, I promise this one is different from all of the other cookie recipes on my page. While all of my other cookie recipes belong in a bakery too, we’re specifically going for that big, thick bakery-style cookie that is full of decadent chocolate.

For this particular recipe, we make a few ingredient swaps which I’ll talk through in this blog post. These specific swaps are what give this cookie that next-level taste, texture, and look. So, go make that grocery shopping list and get ready to run out to the store, because you’re going to want to make these.

Read on for the full recipe for these unreal Bakery-Style Chocolate Chip Cookies.

You all know how much I love brown butter, but we actually will be skipping it with this recipe. Most store-bought or bakery cookies have a classic chocolate chip cookie taste, so that’s what I wanted to mirror in this recipe.

Of course, we also want these cookies to be big and bake up with some height. So, the obvious answer when it came to choosing butter was to go with cold, cubed unsalted butter. The cold butter will ensure that there’s less spreading while baking, creating thicker cookies.

Another swap I added in was vanilla bean paste. If you don’t have vanilla bean paste, you can absolutely use vanilla extract. Vanilla bean flavor just adds a little bit of extra flavor, giving them that bakery-level flavor profile.

The final swap I made with this recipe: I intentionally chose to use higher-quality chocolate. And, yes, it does make a huge difference. I used Semisweet Chocolate Ghirardelli Bars and you can definitely notice the difference in taste and how the chocolate melts. The chopped chocolate bars melt so much more beautifully than regular chocolate chips, making these cookies even more visually appealing and giving them that “bakery” look.

The vanilla bean paste and chocolate swaps are totally optional — use what you have on hand if you need to. However, I highly recommend these changes if you truly want to create a bakery-style cookie. While they may seem like such minor swaps, they really do make a difference.

These Bakery-Style Chocolate Chip Cookies really hit the spot. They’re big, bake up with some height, and have the dreamiest texture. And, of course, they’re loaded with chocolate. I’ve included some additional Tips for Success and FAQs below, so be sure to scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I’ll try to answer them and walk you through the recipe.

Other cookie recipes you may like:

• The Best Chocolate Chip Cookies
• Brown Butter Banana Bread Chocolate Chip Cookies
• Mini Chocolate Dipped M&M Chocolate Chip Cookies
• Chocolate Dipped Brown Butter Chipless Cookies
• Peanut Butter Stuffed Kitchen Sink Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla bean paste (or vanilla extract)
• Eggs
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cornstarch
• Semisweet chocolate bars (I used Ghirardelli)
• Semisweet mini chocolate chips
• Flaky sea salt

Kitchen tools you’ll need:

• Stand or handheld mixer
• Dry ingredient measuring cups
• Spatula
• Kitchen scale (to weigh out the cookies)
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

Tips for success

Measure your dry ingredients correctly! Do not scoop up flour directly with a measuring cup as the flour will be compacted and you’ll end up with too much, resulting in dry and crumbly cookies. Instead, take a spoon and run it through the flour, fluffing it up to remove any clumps. Then, spoon the flour directly into your measuring cup. Use a flat top tool and level off the top, removing any excess.

Make sure your butter and eggs are cold! When I make these cookies, I remove my butter and eggs right as the recipe calls for those ingredients. It’s important that these ingredients stay cold as it will impact the height and texture of the cookies. On the other hand, if your butter is in the freezer, that is TOO cold — let it thaw out a bit in the refrigerator so that it’s cold, but still easy to cut into cubes.

Use the baking time listed as a guide, not a set rule. Since oven temperatures can vary, it’s important to always go by how the cookies look to determine if they should be removed from the oven. The baking time listed is simply there as a suggestion and loose time frame. The cookies are done baking and should be removed from the oven when the edges are set and lightly golden. The tops of the cookies should be mostly set, but a little wet. If the tops of the cookies are fully set and golden on top, the cookies are overbaked.

FAQs

How much should each dough ball weigh?

I’ve made this recipe multiple times and the total weight (of all of the dough) always varies a bit. Because of this, just take the total weight and divide it into 12. Usually, my cookies are between 95 grams and 105 grams, each.

Do I have to chill the dough?

Technically, you don’t have to since the butter is cold. However, I highly recommend taking those 30 to 40 minutes to let the dough chill so that the flavors develop and to prevent extra spreading while baking.

Can I make these cookies smaller or larger?

Absolutely — just be sure to adjust the bake time accordingly! I suggest doing a test cookie first to determine the optimal bake time. Remember to always go by how the cookies look to decide if they’re done baking. If you’re baking smaller cookies, I would start by reducing the baking time listed by 1 to 2 minutes. If you’re making larger cookies, add 1 to 2 minutes to the baking time listed.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing, store the cookies in a freezer-safe container or bag. Set the cookies out for at least 20 to 30 minutes prior to consuming so that they soften and come to room temperature. Or, heat them up in the microwave for 15 to 20 seconds.

Thick, chewy, and full of chocolate, these cookie truly do taste like they’re from a bakery. They’re so easy to make and guaranteed to be your new favorite cookie recipe. Try this recipe out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!