Bakery Style Chocolate Chip Cookies

Name: Bakery Style Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 egg; 1/2 tsp vanilla extract; 1 cup butter (at room temp); 1/4 tsp salt; 1/2 cup brown sugar; 1/2 cup white sugar; 2 1/4 cups flour; 1 tsp baking soda; 1 tbsp corn starch; 3/4 cup chocolate chips

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Yes, yes I know there are thousands of chocolate chip cookies’ recipes all over the internet (and that is perfectly fine). I debated not sharing a recipe for a really long time. But then I started getting DMs from people asking, “how do you get your cookies so fluffy?” and “why do mine turn out flat?” and “why are my cookies dense and dry?” and I realized… okay, maybe this needs to be written down properly.

I used to be terrified of making cookies. Truly. Every batch turned out different. Sometimes they spread too much. Sometimes they barely spread at all. Sometimes they were thick and cakey. Sometimes they were thin and sad.

So I just kept testing.

After countless batches, tiny tweaks, and way too many taste tests, this is the recipe I now use every single time. And it works. Every. Single. Time.

These are thick, bakery-style chocolate chip cookies with crisp edges and a soft, slightly chewy center.

What Makes These “Bakery Style”?

A few key things:

A higher butter content
The addition of cornstarch (this is important)
Proper creaming of butter and sugar
Not overmixing once the flour goes in
Using good-quality chocolate

Bakery-style cookies are usually thicker and slightly softer in the middle. They don’t spread into flat discs. They hold structure while still staying tender.

Should I Use Butter or Shortening?

Butter. I always use butter.

It tastes better. It smells better. It gives you those golden, slightly crispy edges and that chewy center everyone wants.

If you want to use shortening, you absolutely can. Cookies made with shortening will spread less and hold their shape more firmly. But you will lose some depth of flavor.

For me? Butter wins every time.

Why Is There Cornstarch in This Recipe?

Cornstarch is what has proven to be the “trick” that makes these chocolate chip cookies

It helps:

Create a softer texture
Prevent the cookies from becoming too dense
Keep the center slightly tender

This is the secret ingredient to getting that “bakery-soft” cookie bite.

How to Brown Butter for Cookies

If you want to elevate these cookies even further, you can brown the butter. It is not necessary, but it definitely makes a difference in flavor. Personally, I’m a huge fan of brown butter chocolate chip cookies and usually brown my butter.

Here’s how you can too:

Place your butter in a saucepan over medium heat.
Let it melt and continue cooking.
It will foam, then start to turn golden, and you’ll notice little brown bits forming at the bottom.
Make sure to stir constantly to stop the brown bits from sticking to the bottom of the pan and burning.
Once it smells nutty and fragrant, remove it from the heat.
Let it cool completely before using in the recipe.

Brown butter adds a deep, slightly caramelized flavor that makes the cookies taste more complex.

Can I Freeze Chocolate Chip Cookie Dough?

Yes. And you should. This recipe makes 14-16 large cookies. So unless you’re baking for a crowd, you will have to freeze your dough. But, first, make sure you shape them.

Scoop your cookie dough into balls and place them on a tray. Freeze until solid, then transfer to a freezer-safe bag. You don’t have to thaw them before baking. You can absolutely bake them fully frozen, but remember to add 1–2 extra minutes to the regular baking time.

Small Batch Chocolate Chip Cookies

If you’re looking to make a much smaller batch, I have a recipe Single-Serve Chocolate Chunk Cookies that would be perfect for you to try instead.

Chocolate Chunk vs. Chocolate Chips

This one is purely a personal preference.

Chocolate chips hold their shape. They will remain in chip form throughout the cookies. But, chocolate chunks melt and give you those big chocolate pools.

I like to mix both, and I definitely add chunks to the top of the cookies so they look oh so pretty when they are baked.

If you’re using dark chocolate (which I recommend), aim for at least 60–70% cocoa for a balanced sweetness.

How To Get Perfect Cookies Every Time

I cannot stress this one enough but cream your butter and sugar until pale and fluffy. This step matters more than you think.

Another tip is to avoid overmixing after adding the flour. Overmixing develops gluten, which results in tough cookies. Next, chill the dough for at least 30 minutes (if you have time). It will help control spreading.

If you liked chewy centers, slightly underbake your cookies. Remember that the residual heat from the cookies and the tray will continue cooking your cookies even after you turn the oven off. Then just let them cool on the baking sheet for 5–10 minutes before transferring.

My Favorite Way To Have These Chocolate Chip Cookies

I love making a “cookie bowl” where I put the hot cookies in a bowl. Next, I will add a spoon of cookie butter and a spoon of Nutella on top. And I’ll top it all off with a scoop of ice cream. Honestly, the way to have these cookies ever.

These bakery-style chocolate chip cookies are the result of trial and error (and mild cookie anxiety). They’re reliable. They’re thick. They’re soft in the middle and slightly crisp on the edges.

And most importantly, they won’t fail you.

If you make them, let me know if you’re team chocolate chip, chocolate chunk, or a mix of both.