Unlock the secrets of bakery-style perfection with these big Bakery Style Chocolate Chip Cookies. Every bite delivers a variety of textures – a touch of crispness on the edges, a soft, gooey center, and generous pools of melted chocolate.
It's the kind of cookie that leaves you reaching for another, and another, and another...
Why You'll Love This Recipe
These bakery style chocolate chip cookies are big! You'll want to eat them warm from the oven, so you can enjoy that gooey goodness. You can have these decadent crispy edged, chewy cookies fresh and warm from the oven in just 30 minutes.
You'll also love that these bakery style chocolate chip cookies only require every day ingredients, no specialty butter or fancy flour. Just ordinary eggs, butter, all purpose flour, and your choice of grocery store chocolate chips.
- Perfect balance of gooeyness and crispness.
- Easy to make, even for beginner bakers.
- You can choose either the 3 oz bakery cookies size, or the 6 oz bakery cookie size with this recipe! I've included baking instructions for both sizes.
- Versatile and can be customized with different mix-ins, like nuts or seasonal candies.
- They are a crowd-pleaser and are sure to be a hit at any gathering. Everyone will ask for your recipe!
- They are a delicious and satisfying treat that is perfect for any time of day.
Ingredients You'll Need
The dough for these bakery style chocolate chip cookies is made with a higher proportion of brown sugar than white sugar, which gives the cookies their signature chewy texture.
- All purpose flour - no cake flour, cornstarch, or other fancy flour.
- Baking soda - You use baking soda in this recipe, as it reacts with the acid in the brown sugar.
- Salt - Salt complements the chocolate in the recipe. If you use salted butter though, you will need ¼ teaspoon less salt.
- Butter - Regular butter, no expensive European butter required. If you use salted butter, decrease the salt by ¼ tsp. Be sure to let your butter soften.
- Brown sugar - Dark brown sugar has a little more molasses in it than light brown sugar, and makes for the chewiest cookies.
- Granulated sugar - Regular white granulated sugar.
- Vanilla extract - Use the best that you can afford.
- Eggs - Room temperature eggs mix up better than cold eggs.
- Milk Chocolate Chips - Regular store bought chocolate chips, no need to buy expensive, fancy chocolate chips.
- Dark or Semi-Sweet Chocolate Chips - Regular grocery store chocolate chips. The combination of Milk Chocolate and Dark or Semi-Sweet Chocolate chips balances out the chocolate flavors and keeps the ooey gooey chocolate from being overwhelming.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Bakery Style Chocolate Chip Cookies
Bakery style chocolate chip cookies are the perfect treat for any occasion. With this easy recipe, you'll be able to bake up delicious, chewy cookies that will rival anything you can buy at the bakery.
I've included baking notes so you can make one dozen 6 oz jumbo size bakery cookies, or two dozen 3 oz large bakery cookies!
Mix The Cookie Ingredients
- Preheat the oven to 350F, and line rimmed baking pans with parchment paper, or spray with non stick cooking spray.
- In a medium mixing bowl, mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs.
- In a separate mixing bowl, whisk all the dry ingredients together to combine.
PRO TIP: Mix the brown sugar, granulated sugar, and butter for only 2 - 3 minutes before adding in the vanilla extract and eggs so you don't beat air into the mixture. Continue to mix just until the eggs are incorporated.
Add The Dry Ingredients & Chocolate Chips
- Add the dry ingredients in two portions, mixing in with each addition.
- Stir in the chocolate chips, and if you are adding nuts, stir them in also at this time.
PRO TIP: One of the secrets to these BIG Bakery Style Chocolate Chip Cookies is to use 50% more chocolate chips. Since the cookies are so big, they need more chocolate.
Chill Cookie Dough For Chewiest Cookies
You will have the BEST bakery style cookies if you chill the dough for one hour, or put in the freezer for 30 minutes. You don't have to of course, you can bake immediately, but giving the butter time to soak up the flour give thicker cookies.
- For the chewiest cookies, chill the cookie dough for at least one hour, or over night. This allows the fats to be absorbed better by the dry ingredients, prevents spread, and makes for thicker, chewier cookie centers.
- For 3 oz Bakery Cookies: Use a large cookie scoop (about 3 tablespoon size scoop), and place 6 balls of cookie dough 2 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 3 oz, for a total of 24 cookies.
For 6 oz Bakery Cookies: Use a large cookie scoop (about 6 tablespoon size scoop), and place 3 balls of cookie dough 3 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 6 oz, for a total of 12 cookies.
PRO TIP: You can use a cookie scoop and fill a baking tray with cookie dough balls. Freeze, and store in a plastic bag. To bake 'cookies on the fly' simply remove the number of frozen cookie balls from the bag in the freezer. Let them defrost for 20 minutes, then bake!
Bake the Bakery Style Chocolate Chip Cookies
- For 3 oz Cookie Dough Balls: Bake the pan of six 3 oz cookie balls in the preheated oven for 11 - 12 minutes. The secret to bakery style cookies is to remove them from the oven, even though you are worried they might not be quite done.
For 6 oz Cookie Dough Balls: Bake the pan of three 6 oz cookie balls in the preheated over for 14 - 16 minutes. Again, the The secret to bakery style cookies is to remove them from the oven, even if you are worried they might not be quite done. They will continue to cook off the hot baking pan for another 5 minutes. - Cool for 10 minutes before transferring the cookies to a cooling rack. Enjoy!
PRO TIP: THE secret to bakery style cookies is to not bake them fully in the oven! They may not look firmed up, but the heat on the baking sheet will continue to cook the cookies for an additional 5 minutes.
The larger 6 oz size needs to stay on the pan for 10 minutes to make it safer to transfer them, as they are enormous!
Serving Suggestions
These Bakery Style Chocolate Chip cookies are huge, thick, ooey gooey bakery style cookies you can make at home! No fancy ingredients, just pantry staples for decadent, chewy, crispy edged cookies EVER!
Bakery Style Chocolate Chip cookies are best enjoyed warm from the oven. You can also eat them cold, or you can reheat them in the oven for a few minutes. For more decadent cookies, see our Raspberry Linzer Cookies, and Lemon Curd Thumbprint Cookies.
Related Recipes
Substitutions and Variations
My favorite variation to these Bakery Style Chocolate Chip cookies it to use a bar of chocolate and chop it up with a knife for chocolate chunks. I love the haphazard sizes of chocolate chunks in the cookies!
- Coconut Chocolate Chip Cookies - Add 1 cup of sweetened, flaked or shredded coconut to your cookie mixture.
- Walnut Chocolate Chip Cookies - If you are a walnut lover, than you will really like our crispy Walnut Chocolate Chip Cookies.
- Double Chocolate Chip Cookies - Reduce the all purpose flour by ⅓ cup and add back ¼ cup of unsweetened cocoa powder. Cocoa powder absorbs more than flour, hence the slightly smaller substitution ratio.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making any bakery style chocolate chip cookies.
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- Rimmed Baking Sheets and Cooling Rack set - Thick, sturdy rimmed baking sheets that come with a cooling rack sized to store inside the baking sheets. Excellent value!
- KitchenAid Hand mixer
Storage Options
- Store these bakery style chocolate chip cookies in an air tight container at room temperature for up to 3 days, then refrigerate them.
- You can give them 10 seconds in the microwave to return them to the ooey gooey chocolate centers!
How To Freeze Raw Cookie Dough:
- Use a large cookie scoop and fill a baking tray with cookie dough balls.
- Freeze the tray of unbaked cookie dough balls, and store them in a freezer bag for up to 3 months.
- Write the oven temperature and baking time on the outside of the bag.
- To bake 'cookies on the fly' simply remove the number of frozen cookie balls from the bag in the freezer. Let them defrost for 20 minutes, then bake!
Reheating Bakery Style Chocolate Chip Cookies
To reheat already baked cookies, preheat your oven to 325F. Lay the previously baked cookies on a cookie sheet and bake for about 5 minutes.
Tips for Success
- For extra chewy cookies, chill the dough for at least 1 hour before baking.
- To make sure your cookies are evenly cooked, rotate the baking sheets halfway through baking.
- If you don't have parchment paper, you can grease the baking sheets with butter or cooking spray.
- For a fun twist, add your favorite mix-ins to the dough, such as nuts, dried fruit, or candy (chopped pecans, flaked coconut, M&M, Cadbury Candy coated chocolate eggs, etc).
Frequently Asked Questions
There is a higher ratio of brown sugar in the recipe, giving a chewy, butterscotch flavor profile. They are also higher in chocolate chip content, which makes them super ooey gooey.
Chill the dough. Let the fat be absorbed by the dry ingredients. Also, don't over mix the butter, sugar, and eggs mixture. You are not creaming them, simply incorporating until mixed.
Of course! Just let them cool completely first. To prevent them breaking, freeze them first on a cookie sheet and then stack them in a freezer bag or covered freezer safe container. This will also prevent them from sticking together.
Yes, I have both a stand KitchenAid and a KitchenAid hand mixer. I only use a hand mixer when making most of my cookies. You only need the mixer to combine the sugar, butter, and eggs. The rest of the mixing can be done with a wooden spoon and spatula.
More Delish Ideas
Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup butter 2 sticks unsalted butter, softened
- 1¼ cup brown sugar dark brown sugar
- ½ cup granulated sugar
- 1½ teaspoon vanilla extract
- 2 large eggs room temperature
- 3 cup flour all purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoon salt reduce salt to just 1 teaspoon if using salted butter
- 12 oz milk chocolate chips
- 12 oz dark chocolate chips or semi-sweet
Instructions
- Preheat the oven to 350F, and line rimmed baking pans with parchment paper, or spray with non stick cooking spray.
- In a medium mixing bowl, mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs.PRO TIP: Mix the brown sugar, granulated sugar, and butter for only 2 - 3 minutes before adding in the vanilla extract and eggs so you don't beat air into the mixture. Continue to mix just until the eggs are incorporated.1 cup butter, 1¼ cup brown sugar, ½ cup granulated sugar, 1½ teaspoon vanilla extract, 2 large eggs
- In a separate mixing bowl, whisk all the dry ingredients together to combine.3 cup flour, 1 teaspoon baking soda, 1¼ teaspoon salt
- Add the dry ingredients to the sugar mixture in two portions, mixing in with each addition just until the flour is mixed.
- Stir in the chocolate chips with a wooden spoon or spatula, folding them in so you don't over work the cookie dough. If you are adding nuts, stir them in also at this time.PRO TIP: One of the secrets to these ooey gooey Bakery Style Chocolate Chip Cookies is to use 50% more chocolate chips. Since the cookies are so big, they need more chocolate.12 oz milk chocolate chips, 12 oz dark chocolate chips
- For the chewiest cookies, chill the cookie dough for at least one hour, or over night. This allows the fats to be absorbed better by the dry ingredients, prevents spread, and makes for thicker, chewier cookie centers.
- For 3 oz Bakery Cookies: Use a large cookie scoop (about 3 tablespoon size scoop), and place 6 balls of cookie dough 2 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 3 oz, for a total of 24 cookies.For 6 oz Bakery Cookies: Use a large cookie scoop (about 6 tablespoon size scoop), and place 3 balls of cookie dough 3 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 6 oz, for a total of 12 cookies.
- For 3 oz Cookie Dough Balls: Bake the pan of six 3 oz cookie balls in the preheated oven for 11 - 12 minutes. The secret to bakery style cookies is to remove them from the oven, even though you are worried they might not be quite done. For 6 oz Cookie Dough Balls: Bake the pan of three 6 oz cookie balls in the preheated over for 14 - 16 minutes. Again, the secret to bakery cookies is to remove them from the oven, even if you are worried they might not be quite done. They will continue to cook off the hot baking pan for another 5 minutes.
- Cool for 10 minutes before transferring the cookies to a cooling rack. Enjoy!
Notes
- For extra chewy cookies, chill the dough for at least 1 hour before baking.
- To make sure your cookies are evenly cooked, rotate the baking sheets halfway through baking.
- If you don't have parchment paper, you can grease the baking sheets with butter or cooking spray.
- For a fun twist, add your favorite mix-ins to the dough, such as nuts, dried fruit, or candy (chopped pecans, flaked coconut, M&M, Cadbury Candy coated chocolate eggs, etc).
Nutrition
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