Bakery Style Chocolate Chip Cookies – Thick, Soft & Gooey

There’s nothing quite like the smell of freshly baked chocolate chip cookies — warm, buttery, and filled with gooey pockets of melted chocolate. This bakery-style chocolate chip cookie recipe delivers thick, chewy centers with crisp, golden edges — just like the kind you’d find in a high-end pastry shop.

What sets these cookies apart is the use of both brown and white sugar, a bit of chilling time, and generous chocolate chunks. These aren’t your average weeknight cookies — they’re indulgent, oversized, and absolutely packed with rich, toasted flavor. Whether you’re baking for guests, gifting a batch, or just treating yourself, this recipe is the kind that gets asked for again and again.

Let’s bring the bakery home, one perfect cookie at a time.

Ingredients Overview

Understanding your ingredients helps you bake with confidence — and improves your results every time.

All-Purpose Flour

The base of the cookie. Use unbleached flour for best structure. Too much can make cookies dry, so measure carefully using the spoon-and-level method.

Baking Soda

Leavens the dough, creating that perfect balance between puff and spread. Don’t substitute with baking powder here — it affects texture and taste.

Salt

Enhances the chocolate and balances the sweetness. Kosher salt is ideal, but sea salt works too.

Unsalted Butter

Butter is key for flavor and texture. Use room-temperature butter for creaming — it should give slightly when pressed but not be melty. Salted butter can be used, but reduce added salt accordingly.

Brown Sugar + White Sugar

Brown sugar adds moisture and a rich, caramel flavor; white sugar gives crispness. A mix of both results in those classic chewy-meets-crispy edges.

Eggs

Bind the dough and provide structure. Use large eggs at room temperature for better mixing.

Vanilla Extract

Always use pure vanilla extract. It deepens the flavor and enhances the overall cookie.

Chocolate

Use a mix of semisweet chocolate chunks and chips for texture and variation. Chopped chocolate creates pools of melted chocolate throughout. Aim for at least 60% cacao for richness.

Optional: Flaky Sea Salt

A light sprinkle after baking takes these cookies over the top — balancing sweet with a hint of salt.

Step-by-Step Instructions

1. Cream Butter and Sugars
   In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 3–4 minutes by hand or electric mixer. This step incorporates air for that classic cookie lift.

2. Add Eggs and Vanilla
   Beat in the eggs one at a time, mixing until fully incorporated. Add the vanilla extract and stir well.

3. Mix Dry Ingredients Separately
   In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, stirring just until combined. Avoid over-mixing — it can make cookies tough.

4. Fold in the Chocolate
   Gently mix in the chocolate chunks and chips using a spatula or wooden spoon. Save a few for pressing into the tops of each dough ball later.

5. Chill the Dough
   For best results, chill the dough for at least 1 hour (or up to 48 hours) before baking. This improves flavor and gives a thicker cookie.

6. Preheat and Prep
   When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Shape and Space
   Scoop dough into large balls (about 3 tbsp each) and place on the tray with plenty of space between — these spread out. Press a few chocolate pieces into the tops for a bakery-style finish.

8. Bake
   Bake for 11–13 minutes, or until edges are golden and centers are just set. The middles should still look slightly underdone — they’ll finish cooking as they cool.

9. Cool
   Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Sprinkle with flaky salt if desired.

Tips, Variations & Substitutions

• Chill Time: The longer you chill the dough, the better the flavor. Even 24 hours makes a difference.

• Brown Butter: Want even deeper flavor? Try browning your butter and letting it cool before creaming. It adds a nutty depth.

• Nutty Version: Add ½ cup of chopped toasted walnuts or pecans for crunch.

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Results may be slightly crumblier but still delicious.

• Vegan Option: Use plant-based butter, flax eggs, and dairy-free chocolate. Chill dough well before baking.

• Espresso Touch: Add 1 tsp of instant espresso powder to enhance the chocolate flavor.

Serving Ideas & Occasions

These cookies are crowd-pleasers for nearly every event:

• Fresh from the oven with a glass of milk or cold brew

• Wrapped up in a gift box for birthdays or holidays

• Served warm with ice cream for an instant dessert

• Included in cookie trays or swaps

You can even freeze the dough in pre-portioned balls for fresh cookies on demand — perfect for late-night cravings or last-minute guests.

Nutritional & Health Notes

These bakery-style chocolate chip cookies are rich and satisfying, so a little goes a long way. One large cookie (3-tbsp dough portion) contains approximately:

• Calories: 250–300

• Carbohydrates: 30–35g

• Fat: 12–15g

• Protein: 3–4g

To lighten the recipe:

• Use less sugar (cut by ¼ cup)

• Substitute half the butter with unsweetened applesauce

• Make smaller cookies (1½ tbsp dough instead of 3)

But let’s be honest — sometimes, a real cookie is what you need. These are worth it.

FAQs

Q1: Why chill the cookie dough?

A1: Chilling the dough allows the flour to hydrate and the butter to firm up. This leads to a thicker cookie with better flavor and less spreading in the oven.

Q2: Can I freeze the dough?

A2: Yes! Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen at 350°F — just add 1–2 extra minutes.

Q3: Why are my cookies flat?

A3: Flat cookies can result from butter that’s too warm, over-creaming, or skipping chill time. Make sure to chill the dough and use cool baking sheets.

Q4: Can I use all brown sugar?

A4: You can, and it will make the cookies softer and chewier with a more caramelized flavor. The mix of sugars gives the most balanced result, though.

Q5: What kind of chocolate is best?

A5: Use a mix of semisweet chocolate chips and chopped chocolate bars (around 60–70% cacao). Chunks melt into pockets while chips hold their shape.

Q6: Do I need a mixer?

A6: Not necessarily. You can cream butter and sugar by hand with a sturdy spoon and some elbow grease. A mixer just makes it faster and easier.

Q7: How long do they stay fresh?

A7: Store in an airtight container at room temperature for 3–4 days. You can also microwave cookies for 8–10 seconds to refresh them.

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