This recipe for Bakery Style Chocolate Chip Cookies has been re-tested to ensure that they come out big and fat with deliciously chewy perfection every time! The secret is to chill the dough, incorporate cornstarch, and add a bit more flour!
Big, Fat, Chewy Chocolate Chip Cookie Recipe
Chocolate Chip Cookies are such a classic, household treat that you can count on almost everyone loving! But since there are always exceptions maybe my Bakery Style Triple Peanut Butter Cookies or Butter Pecan Cookies are more your type of treat!
Either way, I think we can all agree that bakery-level cookies are an absolute treat! The only thing that can make them better is making them right at home and then enjoying one fresh from the oven with an ice-cold glass of milk.
And this recipe delivers ALL of that bakery-style goodness with step-by-step instructions, using pantry staple ingredients, and then chilling the dough for the best flavor and texture!
Rebecca’s Recipe Review
Taste: Classic chocolate chip cookie flavor with added depth from malted milk powder.
Texture: Thick cookie with slightly crisp edges and chewy center.
Ease: 5/10 – pretty straight forward cookie recipe
Pros: Simple recipe with great bakery-style texture and flavor.
Cons: Chilling the dough.
Would I Make This Again? Yes, we have made this recipe for years and always enjoyed them!
Chocolate Chip Cookies Ingredients
Though these cookies deliver BIG on bakery flavor, size, and delicious texture they’re super easy to make using simple, yet high-quality, pantry staple ingredients. I’m guessing most of which you likely already have on hand with the exception being malted milk powder.
Malted milk powder is an easy ingredient that really develops a better flavor profile in the cookie. However, since it only impacts the flavor and not the structure of the cookie it can be left out if you prefer.
To make a batch of these incredible cookies you’ll start with the basics, all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and corn starch. From there the dough will also call for a large egg, an additional egg yolk, and salted butter.
Salted butter is one ingredient you want to make sure is high-quality to achieve the best bakery-style cookies. I prefer using grass-fed or European-style butter in all my cookie recipes.
Next, is vanilla bean paste. I love the flavor and specks of vanilla bean that the paste adds to the dough. However, if you have extract on hand, you can use an equal amount of that instead.
Rounding out the ingredients list is a mixture of dark and milk chocolate chips to achieve that bakery cookie taste as well as flaky sea salt to polish off the flavor profile of these cookies!
How To Make Thick Chocolate Chip Cookies
- Whisk all-purpose flour, malted milk powder, corn starch, and baking soda together in a medium bowl.
- Cream light brown sugar with melted salted butter, granulated sugar, vanilla bean paste, and salt in the bowl of a stand mixer until smooth.
- Add in the large egg and additional egg yolk and then beat the mixture together until it becomes light and creamy.
- Add the dry ingredients into the wet ingredients a little to a time. Be sure to mix between each addition to ensure the ingredients become incorporated.
- Fold in a portion of the chocolate chips into the cookie dough.
- Portion the chocolate chip cookie dough out into balls and place them on a baking sheet.
- Press additional chocolate chips into the tops of the cookie dough balls for a more finished, bakery appearance.
- Chill the pans of cookie dough in the fridge uncovered.
- Preheat the oven and transfer the balls of cookie dough onto a parchment-lined baking sheet. Remember, these cookies are BIG, bakery-style cookies so be sure to space them out on the baking sheet!
- Bake the cookies in the oven until the edges are golden brown. Afterward, allow them to cool on the pan, and then enjoy!
- Use the flour amount called for for thick, chewy cookies. Use just 2 cups of flour for thinner, softer cookies.
- Melted butter, not softened!
- Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
- A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I’ll forgive you 😉
- 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
How To Store Cookies
Once the Bakery Style Chocolate Chip Cookies have cooled you can transfer them into an airtight container or a large Ziploc bag with parchment paper separating the layers.
The cookies can then be stored at room temperature for up to 4 to 5 days.
How To Freeze Cookies
Freezing these cookies are a great way to get ahead for a bake sale or prepping for a party! I love having a homemade cookie in the freezer that I can pull out during the day so I can look forward to it when the kids are snug in bed. A treat for mom without sharing or the kitchen mess to clean up! 😉
To freeze these homemade cookies first allow them to completely cool. Then transfer them into an airtight container or large Ziploc freezer bag with parchment paper separating the layers of cookies.
For individual storage, you can wrap each cookie first in plastic wrap and then again in aluminum foil. Then transfer the double-wrapped cookies into an airtight container or large Ziploc freezer back.
Once stored in the freezer cookies can be enjoyed for up to 3 months.
You can also store this recipe in the freezer in the form of cookie dough to bake off fresh cookies when company drops by! Or to bake a fresh treat on a day you want something sweet without the hassle of a messy kitchen.
More Delicious Cookie Recipes!
- Peanut Butter No Bake Cookies
- Birthday Cake Pudding Cookies
- Chocolate Chip Cookie Bars
- Butterbeer Pudding Cookies
- Christmas Sugar Cookies
- Irish Cream No Bake Cookies
Bakery Style Chocolate Chip Cookies
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Bakery Style Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour 293g
- 2 tablespoons malted milk powder 20g
- 1 tablespoon corn starch 9g
- ½ teaspoon baking soda 3g
- 1 cup light brown sugar 225g, packed
- ¾ cup salted butter 170g, melted; I prefer grass-fed or European-style butter
- ½ cup granulated sugar 100g
- 1 teaspoon salt 6g
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 1 tablespoon vanilla bean paste 16g
- 2 cups chocolate chips 370g, I like a mix of milk and dark
- Flaky sea salt optional garnish
Instructions
- In a medium bowl, whisk together the 2¼ cups all-purpose flour, 2 tablespoons malted milk powder, 1 tablespoon corn starch, and ½ teaspoon baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup light brown sugar, ¾ cup salted butter (melted), ½ cup granulated sugar, 1 tablespoon vanilla bean paste, and 1 teaspoon salt until smooth. 1 min on 2 and 1 min on 4 speed.
- Add in 1 large egg and 1 additional large egg yolk and beat until light and creamy. About 5 minutes.
- Add the dry ingredients to the wet ingredients a little at a time, mixing between each addition.
- Fold in most of the 2 cups chocolate chips.
- Measure the dough into 1/4 cup-sized balls, or about 3 ounces each. I use a #16 cookie scoop. If desired, press additional chocolate chips into the top of the dough.
- Chill uncovered in the fridge for 2 hours.
- Preheat oven to 325°F and place balls on a parchment-lined cookie sheet at least 3 inches apart. Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.
Video
Notes
- A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I’ll forgive you 😉
- Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
- 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart. Well, this recipe requires 3!
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
- This recipe was originally published on this site in 2017. It was slightly adapted from the All Recipes version, and back then, the recipe consistently yielded big, fat, chewy cookies. However, over the years, I noticed the recipe started delivering thinner cookies, which I think is due to a change in ingredient quality and many home bakers using more accurate measuring methods. I even noticed the review photos in the All Recipes version showed thinner cookies, too. So, I retested in 2024 to get closer to the original texture people have come to know and love from this recipe. I found that increasing the flour helped a lot with height. I still recommend chilling for the best results, but I do now recommend using salted butter and adding malted milk powder for flavor and cornstarch for texture. I also think flaky sea salt makes chocolate chip cookies better, but you can leave it off if you want!
Nutrition
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Comments & Reviews
Erin Henry says
Do you have the original recipe that didn’t have the vanilla bean paste or cornstarch? I’ve been making these cookies for years and everyone loves them!
Rebecca Hubbell says
Hi Erin,
Simply omit the cornstarch and malted milk powder and swap the vanilla bean paste for vanilla extract.
Kylie says
Do you have your original recipe? This is not what it was before and I loved that recipe of course I go to make these and I don’t have the new ingredients
Erin Henry says
I just said the same thing! They are everyone’s favorite haha I am trying to remember everything that went in the cookies and measurements.
Rebecca Hubbell says
Simply omit the cornstarch and malted milk powder and swap the vanilla bean paste for vanilla extract. Those are the only changes – they just add a little more flavor to the cookie dough.
Talita Robinson says
Not sure what I did wrong but my batter came out very runny:(
Rebecca Hubbell says
Hi Talita, I’m not sure as this cookie dough should be the opposite of runny, do you maybe not add enough flour?
Tracy L. says
My sister made these for me and added pecans. It was amazing! Crisp at first bite and then chewy on the inside. Refrigeration is the key for this texture. Not too sweet and the chocolate chip ratio was perfect. She used a cookie scoop so the cookies were thicker vs. larger. It was perfect! I’m not the baker in the family but I know a good cookie. So many chocolate chip recipes out there and I’m always disappointed. This is a keeper for sure!
Rebecca Hubbell says
I’m so glad you enjoyed the cookies, Tracy and your sister made them for you! Pecans sound like a great addition!
Anna says
I have baked so many different recipes of chocolate chip cookies and they were either good or better. This so far is the best which made me write a comment, more like a thank you Rebecca 🙂 . Only change I made is the light brown sugar to brown because I don’t have light brown. And you are correct they are thick and chewy! Thank you Rebecca! Mabuhay, Anna from the Philippines
Rebecca Hubbell says
Yay, I’m so glad you enjoyed them, Anna!
Anita M. Peters says
I made these, but I changed it up just a tad, I put Milk, Dark chocolate chips in it, but also added peanut butter and pecans.! They are excellent!!!!!
Christina says
Can I ball the dough prior to cooling the dough?
Rebecca says
I don’t think it should be an issue ?
Denise says
Hello!
O would like to know if I can let the dough chill for longer than 1hr?
And also, would you recommend I get all the dough baked or I can store it in my fridge for any time I want ?
Rebecca says
Hi Denise, Yes, you can definitely chill it for longer, but it might be a little harder to scoop and roll so I’d let it soften just a bit out of the fridge if it’s hard. I would bake within a few days.
Holly says
The most perfect cookie. Ever. I followed the recipe to a t and it was amazing! Professional grade! Thank you for sharing! ❤️?❤️
Rebecca says
Yay, Holly! So glad you loved them!
helen says
HI REBECCA! YOUR CHOC. CHIP COOKIES SOUND GREAT! YOU DON’T SEE THAT OLD TECHNIQUE OF USING MELTED BUTTER, AT ALL ANYMORE. CAN’T WAIT TO MAKE THEM. – QUES.- CAN I OMIT THE SALT. CANNOT STAND SALTY/SWEET SENSATION IN MY MOUTH. UGH!!! IT’S A GREEK THING! LOL!
Rebecca says
Hi Helen, the salt in this recipe isn’t for making them salty, not like fleur de sel. It just helps give balance to the sugar and bring the butter flavor to life. However, omitting the salt will not change the chemistry of the cookie and you are free to leave it out if you prefer. 🙂
Mercedes says
1/4 cup sized balls? Is that correct? Or is it a typo? 😀
Rebecca says
Hi Mercedes, yes, it is correct, I know it seems like a weird measurement but it’s the best way to describe it. Basically you want your balls to be made with about a 1/4 cup of dough. Of course, you can make them smaller if desired, but just ensure that you reduce the baking time.