giant stack of thick bakery style chocolate chip cookies

Bakery-Style Chocolate Chip Cookies

  • 8 large 6-oz cookies

  • Bake time: 12–14 min

FROM OUR BAKERY

This chocolate chip cookie is the one that kept people coming back. It was hands down our most frequently purchased cookie, and customers loved it so much they started exploring our other flavors too.

Big, thick, and impossibly soft, it's packed with chocolate in every bite and built with a depth of flavor that's hard to put your finger on but impossible to forget; a perfectly dense, soft cookie that ruins all other chocolate chip cookies for you. We're so glad it's finally yours.

With a recipe this simple, your ingredients really shine through. Splurge on good flour, real cane sugar, and quality chocolate chips, and you'll taste the difference.

Ingredients

1 Cup (227g) salted butter, cold and cubed

200g (1cup packed) brown sugar

100g (1/2cup) granulated sugar

1 tsp vanilla extract

2 Eggs (4oz)

435g (3 1/4 cups) all-purpose flour

10g (2 tsp) baking powder

5g (2 tsp) corn starch

5g (1tsp) fine sea salt

320g (about 2 cups) chocolate chips (see notes)

Instructions

  1. Preheat the oven to 400° F.
  2. Cream together the cold cubed butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer.
  3. Add the eggs and vanilla. Scrape down sides of bowl with a rubber spatula and mix well on medium speed.
  4. In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
  5. Add dry ingredients into the wet ingredients, and mix until just combined (see notes for texture).
  6. Add in the chocolate chips. Mix until evenly distributed.
  7. Divide the dough into eight 6oz portions.
  8. Roll into loose dough balls, place cookies onto the baking sheet, and bake for 12-14 minutes (cookies should no longer be shiny on the exterior).
  9. Let cookies rest on the tray at least 30 minutes to allow to set up.  These are intentionally VERY gooey, and when cool, they stay soft for a week plus!

Notes

  • We highly recommend using our weight measurements for best results. Cups are provided but final weight can vary greatly.
  • Cold butter is important in keeping these cookies thick and soft.
  • When mixed, the dough should be a bit like playdough, but lightly tacky. If the dough is VERY wet, you can add flour 1TBSP at a time. 
  • Our favorite chocolate chips to use in this recipe are high quality semi-sweet chocolate chips. Some favorite brands have been Trader Joe's, Ghirardelli, and Guittard.
  • We prefer to use parchment sheets and light aluminum baking pans to help keep cookies from spreading and the bottoms from getting too dark.
  • Internal temp (of dough, not mixins) should read at least 160°.
  • These cookies freeze GREAT. Put into an airtight container or ziploc bag and pull out anytime you crave something delicious!

 

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Bakery-Style Chocolate Chip Cookies