The Secret To Making Bakery-Style Chocolate Chip Cookies Loaded With Chocolate Chips

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These thick, soft, giant cookies are perfectly gooey and chocolatey right out of the oven. This recipe makes four bakery-style cookies, just like you’d get at a fancy bakery or cookie store for a fraction of the cost, and are made in the comfort of your own home!

Utah seems to be a mecca for bakery cookie shops. I’ve lost count of how many cookie shops that have popped up around where we live. S0, you can bet as a self-proclaimed cookie enthusiast, I’ve tried my fair share of cookies from these places. All in the name of research, of course!

While the cookies are genuinely delicious, I feel sticker shock at the checkout! For some of the shops, it costs the same amount of money to buy one store-bought cookie as it costs to make an entire batch of homemade cookies.

Most cookie shops around us have the option to buy one, four, or a dozen. So today, I’m sharing a recipe that makes four large, perfect bakery-style cookies. They’re soft in the center, chewy all the way through, and delicious right out of the oven. Did I mention chocolatey?!

How To Make Thick Bakery-Style Chocolate Chip Cookies

The secret to making these cookies thick (and keeping them from going flat) is chilling the dough. If you put cold dough into the oven, that will slow the spreading while the cookie bakes. Baking dough straight from the fridge is going to give you the thickest perfect chocolate chip cookies.

I’ve included more tips below for making these cookies perfect every time.

Prep time: 15 minutes	Cook time: 25 minutes
Chilling time: 30 minutes	Total time: 1 hour 10 minutes

INGREDIENTS

8 tablespoons unsalted butter
1/2 cup light brown sugar packed
1/3 cup white sugar
1 large egg
1/2 tablespoon pure vanilla extract
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon sea salt (reduce if using table salt or if sensitive to salt)
1 and 3/4 cups white all-purpose flour
1 and 1/2 cups milk chocolate chips divided (or use semi-sweet or dark chocolate — whichever is your favorite) (226g for 1 and 1/4 cups)

INSTRUCTIONS

Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate for 5 minutes. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies flat/greasy.
Once butter is cooled to room temperature, mix in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir again until smooth.
Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (See Note 1) flour and mix until just combined. Don’t overmix.
Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough into 4 equal parts. If you have a food scale, each ball should be just a little over 6 ounces (170g). Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
Place two dough balls at a time on a sheet pan giving the cookies plenty of space to spread.
Bake for 20-25 minutes, erring on the side of under-baking, which keeps them soft and chewy. The cookies will “bake” a little more out of the oven.
Remove from the oven and press the remaining 1/4 cup chocolate chips onto the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow cookies to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. If you like salty-sweet flavors, add a few flakes of salt on top!
STORAGE: We like these cookies best the day they’re baked. They do last up to 1 week, but they begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until the cookies are completely cooled before adding them to the container. Rewarm in increments of 10-15 seconds in the microwave.

Bakery-Style Chocolate Chip Cookies Tips

Use parchment paper or a Silpat-lined tray. The bottoms get too crispy without a lined tray and you don’t want to add any grease to the pan (greasy bottoms).
Use a kitchen scale to divide the dough evenly. Each cookie should weigh right around 6 ounces and the dough makes four cookies.
Measure the flour by spooning and leveling. If you press a measuring cup into a bag of flour, you’ll pack in way more flour than you need.
Once you add in the flour, don’t over-mix the dough. Get the ingredients combined and then stop stirring!
Right after the cookies have come out of the oven, add a few chocolate chips to the tops. This not only makes the cookies look nice, but it also ensures there are good amounts of chocolate in each bite!
Space the cookies out. These cookies need a lot of room, so give them plenty of space! I like to only bake two at a time.