These bakery chocolate chip cookies are big, buttery and packed with chocolate chips. They have golden edges, slightly gooey centers, and taste better than your favorite bakery.
The Best, Bakery-Style Chocolate Chip Cookies
There’s something incredibly satisfying about an X-large chocolate chip cookie. Whether you’re enjoying it with a cold glass of milk or a warm, creamy coffee – these bakery chocolate chip cookies rival the best of the best. Here’s why you’ll love them:
- A rich, buttery vanilla flavor
- Crispy, golden brown edges
- Chewy centers
- A ridiculous amount of chocolate chips
- Absolutely gigantic
The ingredients for these cookies are what you’d expect in most cookie recipes. But I want to draw your attention to a few key ingredients that are imperative for these big, bakery-style cookies.
- We’re using cold butter. Typically, cookie recipes use softened butter or even melted butter for a more cake-like texture or chewier texture. Cold butter gives the cookies crispier edges. Chop it into small pieces first for easier mixing.
- Brown sugar gives the cookies a delicious caramel undertone. It also makes the cookies chewier due to the added moisture.
- A little cornstarch (AKA cornflour) gives the cookies softer centers.
- Sea salt balances out the flavor perfectly and cuts the sugar. You’ll notice that I’m using a whole ½ teaspoon. Grind the sea salt into a little bowl/cup first, then measure out ½ teaspoon. You don’t want to use the big crystals. You could use ¼ teaspoon if you really want, but I definitely prefer ½ teaspoon in this recipe for a true high-end, bakery flavor.
- Measure the flour correctly! If you simply scoop the flour into your measuring cup, you’ll end up with dry cookies. Always whisk the flour first, spoon into a dry measuring cup and then level off the top. Better still, use a baking scale 1 ⅔ cups all-purpose flour weighs 207.5 grams or 7.3 ounces.
- Ensure that the dough is cold before baking. It should be cold from the cold butter and egg. If you notice that it’s warmed up to room temperature as you’ve prepared the dough, pop it in the fridge for 30 minutes before baking.
- This recipe makes 8 very large cookies – about ⅓ cup of cookie dough. I used a baking scale to make uniform-sized cookies. Each was a little over 100 grams (about 3.7 ounces).
Freezing and Make-Ahead Tips
The cookie dough can be made 1 day in advance and stored in the fridge. When ready to bake, form the dough into balls and bake as directed. Baked cookies will keep in an airtight container at room temperature for up to 3 days. However, I definitely don’t think they’ll last that long.
To freeze the dough, form it into balls and flatten just slightly. Place the dough balls in a freezer bag (you want them in a single layer) and freeze for up to 2 months. When ready to bake, do not thaw the dough. Bake from frozen, as directed in the recipe. They’ll need about 1-2 extra minutes.
Pro Tip: I recommend freezing the dough balls for cookie emergencies. You can bake 1 large cookie whenever you need a late night treat.
Chilling the Dough
Chilling the dough is not necessary in this recipe. However, if you find that you’re cookies are spreading too much, you can chill the dough in the fridge for 30 minutes or up to 24 hours. I often recommend baking just 1 cookie first as a test to see if your cookies are spreading too thin, or not spreading out enough. If they’re not spreading out as much as you’d like – simply flatten them down slightly.
More Cookies to Love:
- Bakery-Style Double Chocolate Cookies
- Cream Cheese Chocolate Chip Cookies – these are great if you love pillow soft cookies
- Thin & Crispy Chocolate Chip Cookies
- Small-Batch Chocolate Chip Cookies
Bakery Chocolate Chip Cookies
- 1 ⅔ cups all-purpose flour (207.5 grams)* AKA plain flour
- 1 tablespoon cornstarch AKA cornflour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt* grind the salt first, then measure ½ teaspoon
- ½ cup unsalted butter (112 grams) cold, from the fridge
- ½ cup brown sugar (100 grams) light or dark - I used dark
- ½ cup granulated sugar (100 grams)
- 1 large egg cold
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips* plus more for dotting on top of the cookies
- Preheat the oven to 350F (180C) degrees.
- Line baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, cornstarch, baking powder, baking soda and salt.
- Cut the cold butter into small pieces and place in a large mixing bowl.
- Mix the butter, brown sugar and white sugar until combined.
- Mix in the egg and vanilla extract.
- With the mixer on low speed, mix the flour mixture into the butter mixture about ½ at a time.
- Turn off the mixer and stir in 1 ½ cups chocolate chips.
- If the dough feels room temperature or warm to the touch, cover the bowl and place in the fridge for 30 minutes to firm up.
- Form the dough into balls with about ⅓ cup of dough each. I got 8 very large cookies in total. Each weighed about 100 grams or 3.6 ounces.
- Place dough balls about 3 inches apart on the lined cookie sheets. Bake 1 sheet at a time in the preheated oven for 12-14 minutes, or until the tops look just set and golden brown. Place the 2nd cookie sheet in the fridge as the first sheet is baking.
- After you remove the cookies from the oven, optionally place a few extra chocolate chips on the top of each cookie. Cool on the cookie sheet for at least 15 minutes, then transfer to a wire rack
- Measure the flour properly. Always whisk the flour first, spoon into a dry measuring cup, then level off the top. Using a kitchen scale is the most accurate way to measure flour. 1 ⅔ cups weighs 207.5 grams or 7.3 ounces.
- This recipe is designed to use cold butter for crispier cookie edges. The cold egg also helps to keep the butter cold.
- I like to use sea salt for more of a classic, bakery-style flavor. If using table salt, use ¼ teaspoon.
- If using salted butter, remove the salt from the recipe.
- I used dark chocolate chips for this recipe. Feel free to use your favorite.
- For smaller cookies, form the dough into balls with about 1 ½ tablespoons of dough each. They'll take 9-11 minutes at 350F to bake.
- Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed - they'll need about 1-2 minutes longer.
- Store cookies in an airtight container at room temperature for up to 3 days. They'll last up to 5 days, but will start to be drier.
- Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 8 equal-sized cookies.
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