These bakery style chocolate chip cookies are deliciously soft, chewy, and thick with gooey centers. I’m sharing all of my bakery secrets to achieving the BEST chocolate chip cookies at home!

A stack of bakery style chocolate chip cookies that are cut in half to show the gooey centers.

As a professional pastry chef, I’ve worked in enough bakeries to know all of the tips and tricks to make a perfect chocolate chip cookie. With just a few secret ingredients, these cookies will rival any from a bakery.

They’re large and in charge and bursting with chocolate flavor. My recipe testers collectively agreed this is the BEST chocolate chip cookie recipe they’ve ever made!

Aside from my toffee chocolate chip cookies or pecan chocolate chip cookies of course.

What are Bakery-Style Cookies?

  • Soft and chewy: Bakery cookies are known for having a perfect balance of crispiness, chewiness, and softness.
  • Rich and flavorful: They are loaded with 3 different kinds of gooey chocolate chips for a rich and chocolatey flavor.
  • 5-ounces: These cookies are giant, weighing in at 5 ounces each!
  • Easy to make: The dough is simple to make and comes together in just 30 minutes!

Key Ingredients

This is an easy recipe that relies on a handful of high-quality ingredients. Each one transforms a boring homemade chocolate chip cookie into a bakery-style version!

Ingredients needed to make chocolate chip cookies in bowls with labels.

High-quality chocolate: To elevate them with a balanced flavor and texture, we’re blending semisweet chocolate, milk chocolate, and dark chocolate. My bakery-approved brands are Guittard wafers, Guittard chocolate chips, and Lindt milk chocolate bars. The only brand I don’t recommend is Hershey’s.

Vanilla bean paste: This is a concentrated paste made from vanilla bean seeds and extracts. It creates an intense and gourmet vanilla flavor!

Vanilla powderThis secret ingredient is made from ground vanilla beans. Because it contains no alcohol, it can hold up to higher baking temperatures to preserve the extra vanilla flavor!

Brown sugar: The molasses in brown sugar adds a rich, caramel-like flavor. Its high moisture content also yields a super chewy and soft chocolate chip cookie! Use either dark brown sugar or light brown sugar.

Cultured butter: (Like Kerrygold) This butter is fermented with beneficial bacteria, giving it a tangy, buttery flavor and creamy texture. Sweet cream European butter is the best substitute!

Find the full list of ingredients, measurements, and instructions in the recipe card below!

How to Make Chocolate Chip Cookies

A glass mixing bowl with the creamed butter and sugar.

Step 1: Cream the butter and sugars together. In a stand mixing bowl or with a hand mixer, cream the softened butter, white sugar, and brown sugar until light and fluffy.

A glass mixing bowl with the cookie dough after mixing in the egg and vanilla bean paste.

Step 2: Mix in the wet ingredients. Mix in the egg and vanilla bean paste, scraping the bowl as needed with a rubber spatula.

A glass mixing bowl with the cookie dough after folding in the dry ingredients.

Step 3: Mix in the dry ingredients.  Mix in the all-purpose flour, baking soda, baking powder, salt, and vanilla powder until almost combined with some dry flour pockets remaining.

A pile of chocolate chips on top of the cookie dough before mixing.

Step 4: Fold in the chocolate chips. Then gently fold in the dark chocolate wafers, semisweet chips, and chopped milk chocolate bar until just combined.

Balls of chocolate chip cookie dough scooped onto a baking sheet.

Step 5: Scoop the chocolate chip cookie dough. Drop 5 ounces of cookie dough onto a parchment-lined baking tray using a large spring-loaded cookie scoop. Ensure accuracy with a scale.

Finish the bakery-style look by adding chocolate morsels on top. Cover tightly and refrigerate overnight or a minimum of 5-6 hours.

A spatula scooting in the edges of a cookie after baking to make it perfectly round.

Step 6: Bake the cookies. Bake 2-3 cookies 4-5 inches apart, rotating the pan halfway through baking, until they have golden brown edges with a soft and underbaked center.

This is key to achieving super soft and gooey centers! While the middle will seem raw, they will continue to bake on the cookie sheet out of the oven.

Importance of Chilling the Dough

Chewy texture: Chilled cookie dough minimizes spreading during baking, yielding thicker and chewier chocolate chip cookies instead of thin and crispy ones.

Thickness: The butter in the dough solidifies when chilled, and this slows down the spreading during baking.

Tender cookies: While the dough rests and chills, the flour can become fully hydrated from the moisture in the dough, reducing the risk of dry or crumbly cookies.

Flavor concentration: Chilling the dough is key for a better balance of flavors!

Running out of time? Try my butterscotch chocolate chip cookies!

Top Baking Tips

  • Use a kitchen scale. Baking with a scale is my #1 baking tip! If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Use cool room-temperature butter. Overly warm and greasy butter can lead to excessive spreading. The perfect temperature is between 65-68 F.
  • Underbake for a melt-in-your-mouth gooey center! Baking them longer will result in a crispy and cakier texture.
  • Don’t overmix the dough! Stop mixing when everything is just combined to maintain a tender texture.
  • Don’t use a smaller cookie scoop– this recipe was developed to bake as very large cookies so that the middles are very gooey. Try my espresso chocolate chip cookies or M&M cookies for smaller options!
  • Optionally, sprinkle with sea salt out of the oven– salt balances the sweetness and gives them a more salty flavor.

How to Keep Cookies Fresh

  1. Store in an airtight container with a piece of bread or apple slice: These items release moisture, helping to keep them soft and fresh. Replace the bread or apple slices as needed.
  2. Store at room temperature: Cold temperatures and dry air can cause them to become dry and stale.
  3. Reheat or refresh: You can reheat them at 350 F for 5-6 minutes or in the microwave for 20-30 seconds to help restore their soft texture.


Can I use regular butter instead?

Yes, although you will miss out on the rich and buttery flavor that European butter gives them!

What is the best kind of chocolate to use?

The number one brand I recommend is Guittard. Other great brands include Lindt, Ghiradelli, and Valhrona! You can find Guittard at Whole Foods or online.

Why did my cookies not spread? They still look like dough balls and are dry and crumbly.

Using too much flour, cold butter, expired leaveners, or overmixing the cookie dough can cause this.

How long do bakery style chocolate chip cookies last?

They will stay soft and chewy for 3-4 days if stored properly.

Why are my cookies super flat and thin after baking?

To prevent flat cookies, make sure your butter is no warmer than 68F!

Can I freeze the cookie dough balls? What about the baked cookies?

Yes, the cookie dough balls can be frozen and then defrosted in the fridge for 24 hours before baking. I don’t recommend freezing baked cookies but if you want to, they can be frozen in an airtight container with parchment paper in between layers.

A soft chocolate chip cookie on a black rack sprinkled with sea salt.

More Chocolate Chip Cookie Recipes

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

A stack of bakery style chocolate chip cookies broken in half to show the gooey centers.

Bakery Style Chocolate Chip Cookies

5 from 6 votes

These bakery style chocolate chip cookies are deliciously soft, chewy, and thick with gooey centers. I'm sharing all of my bakery secrets to achieving the BEST chocolate chip cookies at home!
Print Recipe Save Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Course: Dessert
Cuisine: American
Servings: 6 very large cookies
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!


  • 1 cup unsalted cultured butter, cool room temperature
  • 3/4 cup brown sugar, packed (I like using half dark brown sugar and half light brown sugar)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla bean paste
  • 1 3/4 cups + 2 tbsp all-purpose flour, *See notes below for measuring*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons vanilla powder, optional, but adds tons of flavor!
  • 3/4 cup dark chocolate wafers
  • 2/3 cup chopped milk chocolate bar
  • 1/4 cup semisweet chocolate chips


  • Before you start, line a baking sheet with parchment paper. Note that the dough must be chilled overnight or at least for 6-8 hours before baking! Baking them any sooner will result in excess spreading.
  • Cream the butter and sugars. Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
    1 cup (226 grams) unsalted cultured butter, 3/4 cup (150 grams) brown sugar, 1/4 cup (50 grams) granulated sugar
  • Mix in the wet ingredients. Mix in the egg and vanilla bean paste until just combined. Scrape down the sides of the bowl if needed.
    1 (50 g) large egg, 1 tablespoon vanilla bean paste
  • Mix in the dry ingredients. Mix in the flour, baking soda, baking powder, vanilla powder, and salt until almost combined. Then fold in the chocolate chips.
    1 3/4 cups + 2 tbsp (240 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt, 2 teaspoons vanilla powder, 3/4 cup (100 g) dark chocolate wafers, 2/3 cup (80 g) chopped milk chocolate bar, 1/4 cup (40 g) semisweet chocolate chips
  • Scoop and chill the dough. Scoop the cookie dough into six 5 oz balls onto the prepared baking sheet. Mold the dough so that it is just over 2 inches tall. This allows them to bake slowly and not spread as much. Press more chocolate morsels on top for melty pools of chocolate.
    Use a scale for accuracy, it's a little more than a 1/2 cup of dough. Cover the tray tightly with plastic wrap and refrigerate overnight or for at least 6-8 hours.
  • Bake! Preheat the oven to 350 F/180 C. Place 2-3 chilled cookies max on a parchment-lined baking tray (leave the others in the fridge). Bake for 16-18 minutes, or until the edges are golden brown but the center is still soft and underbaked. Sprinkle with flaky sea salt out of the oven if desired. After 10 minutes, use a spatula to transfer the cookies to a wire rack to finish cooling. You won't be able to fully pick them up for about 30-60 mintues!
  • Storage: Store leftovers in an airtight container at room temperature for 3-4 days. They can be reheated in the oven or microwave to soften.
  • For freezer chill: Chill the dough balls until firm, then transfer them to an airtight container or freezer bag for 1-3 months. Defrost them in the fridge for 24 hours before baking!



*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Chocolate brand recommendations: The number one brand I recommend is Guittard. Other great brands include Lindt, Ghiradelli, and Valhrona! You can find Guittard at Whole Foods or online.
Butter notes: Kerrygold Cultured Butter is unsalted and in a silver package. You can use the gold salted version or another European sweet cream butter like Plugra, Danish Creamery, or Vermont Creamery. Kirkland also has a Grass-Fed butter that is similar to these! If you prefer using American butter you can, although you will miss out on the flavor.
Cool room temperature butter: This is KEY to any cookie recipe. Stick a thermometer into your stick of butter. The ideal temperature range is between 64-68 F.
Scoop size: This recipe was specifically developed to bake into very large cookies. I have tested baking the dough into 4oz, 3oz, and 2oz and the results are just not the same. I highly recommend baking them into the 5oz size.
Serving: 1serving | Calories: 976kcal | Carbohydrates: 125g | Protein: 12g | Fat: 49g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 754mg | Potassium: 381mg | Fiber: 5g | Sugar: 57g | Vitamin A: 991IU | Vitamin C: 0.1mg | Calcium: 145mg | Iron: 5mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Recipe Rating


  1. What brand of vanilla powder do you use? It looks like yours is white vs the brown ones I’ve seen on Amazon.

    1. Hi Sarah! I used Watkins because it was all I had. The vanilla powders that are brown are higher-quality and cost more than the Watkins one, but any vanilla powder will work!

  2. Everyone at the office loved these!5 stars

  3. Take her word for it…these are the BEST chocolate chip cookies! While they were super large, we cut them into halves and quarters and they were delicious. Whole batch was gone in just 1 day!5 stars