Thick Bakery Style Chocolate Chip Cookies

These bakery style chocolate chip cookies are thick, chewy, and loaded with chocolate. Made with simple ingredients and no chill time, they bake up with soft centers and lightly crisp edges—just like your favorite bakery.

Prep Time15

Cook Time15

Course: Dessert

Cuisine: American

Keyword: bakery style chocolate chip cookies

Servings: cookies

Author: Beth

Ingredients

2 ¾ cups (330g) all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter room temperature
1 ¼ cups (267g) brown sugar
½ cup (100g) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 ½ cups (255g) high quality semi-sweet chocolate chips, like Ghirdelli or Guittard
3.5-4 oz high quality milk or dark chocolate bar, like Ghirdelli, Guittard or Lindt chopped or broken into small pieces
flaky sea salt

Instructions

This recipe yields eight 5.5-5.7 oz cookies. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
2 3/4 cups (330g) all-purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp salt
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until the mixture is light and fluffy.
1 cup (226g) unsalted butter, 1 1/4 cups (267g) brown sugar, 1/2 cup (100g) granulated sugar
Add the egg, egg yolk, and vanilla extract. Beat for 30 seconds, until fully combined.
1 large egg, 1 egg yolk, 2 tsp vanilla extract
Gradually add the dry ingredients, mixing on low speed until just combined. Add the chocolate chips and mix until incorporated. I like to finish mixing with a spatula to ensure everything is evenly combined. The dough will be thick.
1 1/2 cups (255g) high quality semi-sweet chocolate chips, like Ghirdelli or Guittard
Using a kitchen scale, portion the dough into 5.5 to 5.7 oz balls. Roll each ball between your hands, then shape it so it’s slightly taller than it is wide.
Chop the chocolate bar into small pieces, then press the pieces and a few extra chocolate chips onto the outside of each dough ball.
3.5-4 oz high quality milk or dark chocolate bar, like Ghirdelli, Guittard or Lindt
Place 2 cookies at a time on the baking sheet. Bake for 15–18 minutes. I pull mine at 15 minutes—the centers will look slightly underdone but will set as they cool.
Sprinkle with flaky sea salt. Allow the cookies to cool completely on the baking sheet before transferring.
flaky sea salt

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.

To Store: Store cookies in an airtight container at room temperature for up to 3 days.

To Make Ahead: Prepare the dough, portion into balls, and refrigerate for up to 24 hours. For best results, let the dough sit at room temperature for 20–30 minutes before baking.

To Freeze: Freeze portioned dough balls in an airtight container for up to 2 months. Bake from frozen, adding 2–4 extra minutes to the bake time.

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