Bakery Style Chocolate Chip Cookies
These perfect Bakery Style Chocolate Chip Cookies have everything you love about your favorite bakery cookie, made right at your home. Big-bold-golden, Crisp on the edges, soft in the center, and packed with rich chocolate puddles in every bite and that rich, buttery flavor you usually only find at a good bakery.
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- ⅔ cup (145g) unsalted butter, at room temperature
- ¾ cup (150g) Brown sugar, Packed
- ⅓ cup (70g) Granulated sugar
- 1 whole egg at room temperature (about 50g)
- 1 teaspoon vanilla extract
- 2 cups (255g) all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ¼ cups (220g) Dark chocolate chunks (with 53-70% cocoa butter)
- Flaky sea salt (optional for sprinkling)
Instructions
- In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed, giving you perfectly risen cookies.
- In a large mixing bowl, start by adding your softened butter along with both sugars. Now comes the creaming step—this is where the magic begins. You can mix using whatever tool you’re most comfortable with: a spatula for a more hands-on approach, an electric hand mixer, or a stand mixer. If you’re using a stand mixer, attach the paddle and mix on medium speed for about 2–3 minutes. The goal here isn’t to whip the mixture until it’s light and airy, but rather to bring everything together into a smooth, cohesive base. As it mixes, you’ll notice the texture changing into something that looks like a slightly glossy paste, almost like a soft, oily mixture or even similar to damp sand. That’s exactly what you’re aiming for.While mixing, avoid scraping the sides of the bowl while the mixer is running. Instead, pause the mixer occasionally, then use a spatula to scrape down the sides and bottom of the bowl. This ensures everything is evenly incorporated without disrupting the mixing process.
- Next, add the egg along with the vanilla extract and just mix until smooth and fully combined.
- Now, gradually add the flour mixture into the wet ingredients, mixing gently with a whisk or spatula. As the dough starts to come together, but before the flour is fully incorporated, add in your chocolate chunks. This helps distribute the chocolate more evenly throughout the dough. Switch to a spatula and fold everything together carefully until no dry flour remains. Take your time with this step and avoid overmixing. In the end, you should have a soft, silky, and slightly moist dough that feels rich and smooth, perfect for bakery-style cookies.
- At this stage, you can go ahead and scoop your cookie dough into portions. If you’re not baking right away, simply cover the dough (or the scooped portions) with plastic wrap and place them in the refrigerator to rest. Let the dough chill for at least 4 hours, or even overnight for the best flavor and texture. Since we’re aiming for that classic bakery-style look, I like to keep the cookies slightly larger. For this recipe, each scoop is about 60 grams, which gives you those beautifully big, thick cookies with a soft, rich center.
- When you’re ready to bake, start by preheating your oven to 350°F (175°C).
- Right before baking, take your cookie dough balls and gently press a few extra chocolate chunks on top—this simple step gives your cookies that beautiful, bakery-style finish once baked. Bake for about 10–11 minutes, keeping a close eye toward the end. The cookies may look slightly underbaked in the center, and that’s exactly what you want. The edges should be lightly golden brown, while the middle stays soft and tender.Once out of the oven, let the cookies sit on the baking tray for a few minutes before carefully transferring them off the baking paper to cool. While they’re still warm, sprinkle a little flaky salt on top—it melts slightly and enhances the flavor, adding that perfect touch of warmth and balance to every bite.