Bakery Style Chocolate Chip Cookies

This is the best bakery-style chocolate chip cookie recipe EVER! The cookies are perfectly thick, with a crisp outer edge and a soft chewy center. And they ooze chocolate goodness when they are warm right out of the oven!

I have lots of chocolate chip cookie recipes like my s’ mores chocolate chip cookies or my coconut oil chocolate chip cookies, but I wanted to try thick, bakery-style chocolate chip cookies – and it did NOT disappoint!

The Best Bakery Style Chocolate Chip Cookies

Best Chocolate Chip Cookies

These cookies are adapted from the famous New York Times recipe that just happens to come from the one and only Jacques Torres – so you know they’re good! I made a few adjustments to the original recipe and I must say they turned out perfect!

They are thick, yet chewy and soft. They have a crisp golden edge with a warm gooey center! And I don’t think there is a better chocolate chip cookie than this one, fresh out of the oven.

If you’re looking to master chocolate chip cookies, this is the recipe to try. We promise you’ll love them.

Bakery style chocolate chip cookie dough

Secret Ingredients for Best Cookies

We made some adjustments to the recipe to make them OH-SO-GOOD!!

  • The recipe called for bread flour and cake flour – I used all-purpose flour and added cornstarch to make my own cake flour! 
  • I also reduced the granulated sugar to 1 cup and increased the brown sugar! Who doesn’t love the flavor and texture that brown sugar gives to cookies?
  • I increased the vanilla just a bit (I’m a sucker for some Madagascar Burbon Vanilla Extract)
  • And I swapped out the chocolate discs for semisweet chips and chopped bittersweet chocolate! The cookies were studded with chips and flecked with chunks of chocolate and delicate shavings.

Of course, you could also add-in nuts if you wish! 

The Best Bakery Style Chocolate Chip Cookies

How to Make Bakery Style Cookies

Once your dough is mixed up and your chocolate folded in, place the dough into an air-tight container and refrigerate it for at least 24 hours all the way up to 72 hours (be patient-it’s totally worth it!). The original recipe suggests at least 24 hours for optimal taste and texture, but if you are in a hurry, I think you could easily get away with 3 hours.

**Just remember, the longer they chill, the more the flavor develops.

When you’re ready to bake your cookies, scoop them, place them on lined baking sheets, sprinkle them with a pinch of sea salt (you’d be surprised by what a difference this makes) and toss them in the oven.

Bake these little beauties until they’re golden brown on the edges and lightly golden brown in the centers (about 10-12 minutes).

Chocolate Chip Cookie Recipe FAQ

What is the best way to measure flour? It is super important that you don’t pack your flour in the cup, but rather use the “scoop and shake” method. Place your cup in the bag and gently fill it with flour and shake off any excess. 

Why use unsalted butter? Adding unsalted butter instead of salted butter allows you to control how much salt goes into your baked goods. Using salted butter may lead to a not as sweet a cookie as you had wished, just be careful!

Do I have to use cornstarch or can I just use all-purpose flour? Adding cornstarch to cookies actually makes them chewier. 

Can I omit the salt? Adding some salt on top of the cookies makes them irresistible. The added sea salt not only accents the sweetness but cuts back on the overwhelming sugar intake. It balances it all out really well!

The Best Bakery Style Chocolate Chip Cookies

Storing Chocolate Chip Cookies

You can store these cookies in an air-tight container on the counter for up to 3 days for optimal freshness. You can also freeze them for later!

If you decide to freeze them before baking, just roll out the cookie dough balls, place on a large cookie sheet and freeze for a couple of hours. Once frozen, transfer the cookie dough balls to a freezer-safe Ziploc bag!

If you end up freezing some for later you can totally skip the thawing step with this recipe. Place it on the cookie sheet as directed and bake for about 2 extra minutes.

 These cookies are heavenly- so incredible and worth the wait! I hope you’ll give these bakery-style chocolate chip cookies a try, they really are the best!

Other classic cookies:

 

The Best Bakery Style Chocolate Chip Cookies Recipe

Crisp and chewy chocolate chip cookies studded with chocolate chips and flecked with chocolate chunks and shavings. These bakery style cookies are the best!
5 from 12 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 12 mins
Chill Time: 3 hrs
Total Time: 3 hrs 27 mins
Servings: 36 cookies
Calories: 230kcal
Print Recipe

Ingredients

  • 3 1/2 cup all-purpose flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp sea salt
  • 1 1/4 cup unsalted butter - (2 1/2 sticks) room temperature
  • 1 1/3 cup brown sugar
  • 1 cup granulated sugar
  • 2 1/4 tsp vanilla extract
  • 2 eggs
  • 2 cup semi-sweet chocolate chips
  • 1/2 cup bittersweet chocolate - (60% cacao or higher) chopped into chocolate chip size chunks
  • sea salt - to sprinkle over balls of dough before baking

Instructions

  • In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt, set aside.
  • In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition.
  • With mixing speed on low, gradually add the dry ingredients, mix until just combined.
  • Fold in the chocolate chips, chocolate chunks and any "shavings" you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
  • Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.

Notes

-These make great XL cookies, just use a large cookie scoop (3.5 tbsp), place 6 on a sheet and bake for approximately 18-20 minutes.

Nutrition

Serving: 36g | Calories: 230kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 215IU | Calcium: 29mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Wow! I just whipped up a batch of these and threw in the freezer for a little while to bake before my hubby gets home. The dough tasted AMAZING! Cannot wait to see how the finished product turns out. Thank you for sharing. Found it on Pinterest.

      1. I loved how these cookies tasted. I had one problem with them. They were way too small and smaller than the pictures the recipe posted. How do I make sure the cookies get spread out enough? 
        I refrigerated the dough for six hours. 

        1. The longer the refrigerated the better & My scoop is pretty big. Not sure the size you used, but mine is 1 1/2 tablespoons & I don’t press or anything. Hope that all helps!

    1. Hi, has this recipe changed over the years? I was making this recipe for years but a while ago I noticed some adjustments to the recipe. If so, is there a way that the old recipe is archived somewhere?

      1. I am making adjustments to recipes over time, based on preference & trying new things. This has been this recipe for some time now. I don’t have it archived. I adjust it, then it becomes the new recipe. I’m sorry!

  2. After seeing this post, chocolate chip cookies are ALL I am craving. These look so delicious, soft but crisp on the outside and chewy – just how I like them!

  3. Does the dough freeze well? I wanted to roll the dough and store it in the freezer to pull out and bake just a few at a time. Do you think I would need to thaw them completely first, or could they go from freezer to oven?

    1. It definitely freezes well, we bake half and freeze half every time. I just pop them onto the cookie sheet completely frozen and bake them for about 2 extra minutes! If you want (or have the time) you can let them thaw, but I’ve always baked them as-is 🙂

      1. By the way I’m obsessed!!! I looked and looked for the cookie recipe that would be my “go to” and finally after 5 years I found this one. I make these cookies all the time. 75% of the time we have bags of frozen Dough in the freezer and they don’t always make it into the oven before they get snagged and eaten! Haha. Thanks so much!

  4. Hi! I absolutely love your website and I really want to try this recipe but l have a little problem.
    I leave in France and here we weigh the ingrédients.
    Can you please tell me approximately how much a cup of sugar and flour weigh ? And also for the butter (a stick of butter contains 250gr here)
    Thank you!!!

    1. Hi Leila! I don’t have a scale so I just looked up the amounts online. Here’s what I found: 1 c. of granulated sugar = 200g, 1 c. of all-purpose flour = 125g and a stick of butter = 113g. Hope that helps. I know it’s not going to be exact, mainly because I’ve never measured it out in grams and baked them that way, but it should be pretty close!

  5. Just made these after letting the dough set for 36 hours…SO TASTY! and I might add, one of the prettiest chocolate chip cookies I’ve ever pulled out of the oven. Thank you for these!

  6. Your cookies look like the perfect chocolate chip cookies I’ve been looking for! Not too brown or greasy looking nor too flat or puffy. Just one question: how did you measure your flour? Did you spoon the flour into the measuring cup or did you scoop the flour with the cup? Thanks!!

  7. Hi Leila! I just baked these cookies after 40 hours in the fridge, and they came out flat, darker than yours and greasy looking 🙁 i followed the recipe to the letter, even measured the flour in grams following the New York Times Jacques Torres recipe. I even have an oven thermometer! I have tried soooo many recipes, but your cookies are the best looking ones! What do you think could have gone wrong? Is there a chance your oven gets hotter then 350? Do you use a non stick baking sheet, insulated or a regular one? I’m getting a little ocd here lol! Thank you!!!

  8. Really loving your site! I just wish the ingredients would be given in grams as well, for most of us on this side of the pond work with gram measurements. I’m off to try this recipe, can hardly wait 🙂

  9. Just made these cookies, measured everything exactly. The taste is good but they did not spread at all they basically stayed the same as when I put the dough in the pan. Disappointing

    1. That’s really strange… I’ve never had that happen, and I make these a few times a month! I wonder what could have caused that to happen?

  10. I just finished baking my first batch of these cookies and they turned out great! My dough seemed really dry and they didn’t spread very much on the pan, but when i spread the dough out a little bit before baking they turned out wonderful. I would really recommend texturing the tops of the dough while placing them on the sheets since the dough doesn’t spread too much. The ones I just rolled into balls were a little to smooth and boring. They taste delicious! (I also forgot to sprinkle salt on top, but they tasted great without that!)

  11. followed the recipe exactly and refrigerated for 1 1/2 days, before baking….could taste the cornstarch after it was done, which (in my opinion) altered taste. Should I bake chocolate chip cookies again using this recipe, I will omit the cornstarch. Has this been a noticeable taste in your batch? I also pulled it out before recommended bake time because they were turning browner than I wanted and did not spread out as I thought they would.

  12. HELP! I followed your recipe to a “T” and my cookies came out rock hard! I cooked them to perfection. They looked perfect then I bit into one and almost broke a tooth! I don’t have a stand mixer so I had to use my hand mixer. It was having a hard time mixing the dry ingredients and the dough felt dry before I even chilled it. Any suggestions?

  13. I made these today and they came out extremely salty and cake like. Not at all how I thought they’d be. I followed the recipe exactly except I didn’t sprinkle with salt at the end. I’m not sure what the issue was.

  14. I decided to try something new (I always made the Toll House “back-of-the-bag” cookies) and the whole family loved them! Oh, and here’s something my mom told me. After scooping the dough onto the baking sheets, press each one down a little with two fingers – not too much though.

  15. Hello, thank you for adding the flour measurement in grams, that’s so kind of you to do that for us! I was just wondering if you could please double check the flour measurement next time you make these? I think 3 1/2 cups might weigh more than 300g. The dough was way too soft. Thank you.

  16. I’ve got to make several hundred cookies for a grooms milk and cookies table. I’ve made a recipe using cornstarch many times and they’re so delicious. Seems though that they want to fall apart the next day or so. Do you have that problem? I want to use this recipe but am terrified of them falling apart the day of the wedding.

  17. The grams are way off for the flour. 120 grams per cup. It should be 420 grams for 3 1/2 cups. And sugar is 192 grams per cup.

  18. I wanted to try a new chocolate chip cookie recipe for an outing and I am glad I chose this one. I made 3 batches and all were perfect – delicious taste. This recipe is highly recommended.

  19. Love this recipe.  I’ve made it several times and it’s been perfect each and every time.  I cheat though… I don’t chill the dough and I don’t sprinkle salt on the top either.  Still chocolatey perfection ?

  20. 5 stars
    Okay, these look AMAZING. I’m always trying new chocolate chip recipes in search of the perfect one! Making yours next!

  21. 5 stars
    These are some of the very best chocolate chip cookies I’ve ever made. I’ll be saving this recipe for sure.

  22. I love the taste of these cookies…I baked a few at the 3 hour chill mark last night, and made the xl ones. I got the rest of the dough out today and it’s so hard my scoop won’t go through it. I then let it sit out while my oven was preheating and it still was extremely hard to scoop. Do you have this problem when you make them, and if so, what do you do to help it?  

    1. I am glad you like the taste. I haven’t had them too hard, that I can’t scoop them. Next time, I would just try getting it out the morning of, so it can soften up more. Hope that helps!

  23. 5 stars
    I baked these cookies
    Today.  I added 1/4 tsp
    Of almond extract and the cookies were divine.  
    Thx for the recipe!!😊