Name: Perfect Bakery Style Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-490560H34M35S
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons cornstarch; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups semi-sweet chocolate chips or chopped chocolate chunks; Flaky sea salt (optional, for topping)

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These perfect bakery-style chocolate chip cookies are thick, chewy, golden on the edges, and filled with melty pools of chocolate—just like the ones I find at my favorite bakery. They have a rich, buttery flavor and a soft center that stays gooey for days. I love how they spread just enough without going flat and always come out picture-perfect.

Why I Love This Recipe

I love this recipe because it gives me those big, indulgent cookies that feel like a treat every time. The texture is exactly what I want—crispy on the outside and soft in the center, with just the right amount of chew. I don’t need any special equipment or complicated steps, but I still get bakery-quality results at home. These cookies are perfect for sharing (or not!), and they make my kitchen smell amazing every time I bake them. Perfect Bakery Style Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cornstarch
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips or chopped chocolate chunks
Flaky sea salt (optional, for topping)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking soda, cornstarch, and salt.
In a large mixing bowl, I cream the butter, brown sugar, and granulated sugar until smooth and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
Gradually, I add the dry ingredients into the wet mixture, stirring until just combined.
I fold in the chocolate chips or chopped chocolate chunks.
Using a large cookie scoop, I portion the dough onto the baking sheets, spacing them a few inches apart.
For that bakery finish, I press a few extra chocolate pieces on top of each dough ball and sprinkle lightly with flaky sea salt.
I bake for 12–14 minutes, until the edges are golden but the centers still look slightly underbaked.
I let them cool on the pan for a few minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 16–18 large bakery-style cookies.
Prep Time: 15 minutes
Cook Time: 12–14 minutes
Total Time: 30 minutes

Variations

Sometimes I swap the chocolate chips for chunks of dark or milk chocolate for different textures. I’ve also added chopped nuts like pecans or walnuts for extra crunch. A dash of cinnamon gives them a cozy flavor twist. If I want smaller cookies, I just reduce the baking time by a couple of minutes and use a smaller scoop.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I like placing a slice of bread in the container. For longer storage, I freeze both baked cookies and unbaked dough balls. When I’m ready for a warm cookie, I just bake the frozen dough straight from the freezer—adding 1–2 extra minutes to the bake time. Perfect Bakery Style Chocolate Chip Cookies

FAQs

What makes these cookies bakery-style?

It’s all about the texture and size. I use a higher ratio of brown sugar for moisture and chew, cornstarch for softness, and slightly underbake them for that gooey center. Big scoops and a sprinkle of sea salt on top give them that professional look and taste.

Why should I use cornstarch in cookies?

Cornstarch helps make the cookies soft and thick. I’ve found that even a small amount gives that perfect chewy texture I expect from bakery cookies.

Do I have to chill the dough?

Chilling isn’t required, but if I want extra thick cookies with deeper flavor, I chill the dough for 30 minutes or longer. It also helps prevent too much spreading.

Can I use different types of chocolate?

Absolutely. I’ve used everything from milk to dark, even white chocolate or a mix. Chopped chocolate bars give larger melty pools, while chips keep their shape.

How do I make my cookies look like bakery cookies?

I use a large cookie scoop and press a few extra chocolate chunks into the top before baking. I also underbake slightly so they stay soft inside and finish setting on the tray as they cool.

Conclusion

Perfect Bakery Style Chocolate Chip Cookies are everything I want in a homemade dessert—rich, chewy, and loaded with chocolate. They’re simple to make, always turn out impressive, and taste like they came straight from a high-end bakery. Whether I’m baking for friends or just treating myself, these cookies always hit the spot.