These Bakery Style Chocolate Chip Cookies are soft and gooey with chocolate in every bite. Have these cookies at home for a fraction of the cost of buying them at the bakery. Boutique cookie bakeries have been popping up all over the place offering all kinds of specialty cookies. It reminds me of the cupcake craze from about fifteen years ago. If you have been to any of these cookie shops you know you will pay anywhere from $3 to $6 per cookie. Seems pricey but they are always so good! I got the inspiration for this cookie from my Fluffy Chocolate Chip Cookie where I added corn starch to the flour to make a soft , tender and fluffy cookie cookie.

These cookies are monsters, they are so big. Baking a cookie this big there are a few things you will need to know and directions you need to follow . Also you will need a few pieces a equipment but most people have these things anyway. For the best results follow the direction exactly .

What you will need to make Bakery Style Chocolate Chip Cookies:

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• Electric Mixer – Either a Stand up Mixer or Hand held Mixer. My Kitchen aid is my work horse!
• Several baking sheets-I like the large Baking sheet like this 
• Parchment paper.. This is a must , everything bakes better on Parchment paper
• Kitchen scale– this is optional but if you want a more professional looking cookie you can weigh them to make sure they are the same size
• Sifter 
• Rubber spatula

Commonly Asked Questions :

Do I have to sift the dry ingredients ?  Yes , when you sift the ingredients it not any mixes all of the dry ingredients it puts air into the ingredients creating a fluffier cookie

What does the corn starch do for cookies ? The corn starch combines with the liquids and helps the cookie spread less giving a lighter and fluffier cookie

Do I really have to chill the dough before baking ? Yes this is an important step , if you don’t chill the dough the cookie will spread too much and be flat

What happens if I over mix the dough? If you over mix the dough it will make a tough and gummy cookie with a strange texture

Do I have to use Parchment paper ? Yes you really need to use parchment paper, everything bakes better on parchment paper. I don’t use silicone baking mats but this is another option

Let’s make Bakery Style Chocolate Chip Cookies!

Sift together the dry ingredients .

Add a little of the flour mixture at a time to the wet ingredients. Careful not to over mix . You want it just combined.

Fold the chocolate chips and chopped chocolate bar into the dough .

Divide the dough into 7 equal portions and form a ball . My balls were about 6 ounces each.

Mix the the 2 chocolate chips in a small bowl and coat the top and sides with them. Do not coat the bottom.

Place the coated cookie dough balls on a tray and chill for 6-8 hours . DO NOT SKIP THIS STEP or your cookies will spread too much

Once the dough is chilled preheat you oven to 350 degrees. Line a cookie sheet with parchment paper and place 3 to 4 cookie balls on the parchment paper . Remember to leave enough room for the cookies to spread.

Bake for 20-25 Minutes or until golden brown around the edges.

Let the cookies cool for 15 minutes on the cookie sheet , With a large spatula move them to a cooling rack to continue cooling .

These are best slightly warm . Store in an air tight container and microwave in 15 second intervals until it is warm enough.

If you love this recipe check these out :

• Fluffy Chocolate Chip Cookies –Click HERE for A soft bakery style cookie but much smaller
• Key Lime Ricotta Cookies – Click Here A soft fluffy cookie kissed with citrus key lime
• Banana Oatmeal Chocolate Chip Cookie – Click Here for a soft oatmeal cookie with a nice banana flavor and chocolate chips in every bite

Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are soft and gooey with chocolate in every bite. Made at home for a fraction of the cost of a bakery.

4.62 from 31 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chill Time 8 hours hrs

Course Dessert

Cuisine American

Servings 7 cookies

Calories

Ingredients

  

1x2x3x

• 1 cup Unsalted Butter Room Temp
• 2 Eggs Room Temp
• 3/4 Cup Brown Sugar
• 1/2 cup granulated sugar
• 2 Teaspoon Vanilla extracts
• 2 3/4 cups all purpose Flour
• 2 Tablespoons Corn Starch
• 1 Teaspoon Baking soda
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon salt
• 2 cups Semi Sweet Chocolate chips see notes
• 6-8 oz dark chocolate bar chopped-See notes

Topping

• 1 cup mini chocolate chips
• 1/2 cup Semi Sweet chocolate chips

Instructions

 

• Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .
• Add One Egg at a time and the vanilla extracts
  
• Stopping to scrap down the sides a few times beat for about 3-4 minutes
  
• Sift together the dry ingredients . Do Not skip this step
  
• Add a little of the flour mixture at a time to the wet ingredients. Careful not to over mix . You want it just combined.
  
• Fold the chocolate chips and chopped chocolate bar into the dough .
  
• Divide the dough into 7 equal portions and form a ball . My balls were about 6 ounces each.
  
• Mix the the 2 chocolate chips in a small bowl. Coat the top and sides of the cookie dough ball with them, as many as you like. You don't have to put as many chocolate chips as I did just Do not coat the bottom .
  
• Place the coated cookie dough balls on a tray and chill for 6-8 hours . DO NOT SKIP THIS STEP or your cookies will spread too much ** See Notes
  
• Once the dough is chilled preheat you oven to 350 degrees. Line a cookie sheet with parchment paper and place 3 to 4 cookie balls on the parchment paper . Remember to leave enough room for the cookies to spread.
  
• Bake for 20-25 Minutes or until golden brown around the edges. Mine were good at 25 minutes but all ovens are different .
  
• Let the cookies cool for 15 minutes on the cookie sheet , With a large spatula move them to a cooling rack to continue cooling .
  
• These are best slightly warm . Store in an air tight container and microwave in 15 second intervals until it is warm enough.

Notes

If you want to skip the chopped chocolate bar add another 1/2 cup of chocolate chips 

You can use a combination of of chocolate chips you like being a total of about 2 cups 

It is very important to chill the dough or they will spread. You can not be in a hurry . When I tested this recipe I placed the balls in the freezer for 30 minutes and then the fridge for 4 hours but do not freeze the dough completely . This speeds the process up a little . 

These cookies are best served warm and a little gooey on the inside. 

 

Keyword Bakery Chocolate Chip cookies, Bakery style cookies, Large cookies

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