Chocolate Chip Cookies Bakery Style Thick & Chewy

These Chocolate Chip Cookies Bakery Style are everything a perfect cookie should be: thick, soft in the center, crisp at the edges, and packed with rich chocolate chunks. This bakery-style cookie recipe delivers professional results at home with simple ingredients and one key technique that makes all the difference.

Why You’ll Love This Recipe

• Thick, chewy centers just like bakery cookies
• Deep caramel flavor from brown sugar and long chilling
• Simple ingredients, no fancy equipment
• Perfect for family baking, gifting, or freezing
• Consistently impressive results every time

Ingredients

• 1¾ cups (250 g) all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt (or ¾ teaspoon if using unsalted butter)
• 10 tablespoons (140 g) salted butter, room temperature
• ¾ cup (165 g) packed dark brown sugar
• ⅓ cup plus 1 tablespoon (80 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon honey or corn syrup
• 1 large egg, room temperature
• 7 oz (200 g) dark chocolate (55–70%), chopped into chunks
• Flaky sea salt, optional

Instructions

1. Whisk flour, baking soda, and salt in a medium bowl.
2. In a large bowl, cream butter, brown sugar, granulated sugar, and vanilla using a spatula or mixer on low speed for 1–2 minutes until smooth and slightly fluffy.
3. Mix in honey, then add the egg and stir until fully incorporated.
4. Add the flour mixture all at once. Stir until almost combined, then fold in chocolate chunks. The dough should be soft and slightly moist.
5. Cover dough directly with plastic wrap and refrigerate 8–24 hours for best Chocolate Chip Cookies Bakery Style texture and flavor.
6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Scoop dough into 16 balls (about 1.35 oz each). Do not flatten.
8. Top with extra chocolate chunks and bake 6 cookies per sheet for 9–11 minutes until edges are golden and centers are soft.
9. Cool 2 minutes on the baking sheet, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.

Tips & Tricks

• Chilling is essential for thick bakery-style cookies
• Use chopped chocolate bars instead of chips for puddles
• Slightly underbake for soft centers
• For smaller cookies, bake 1–2 minutes less

Details

• Prep Time: 20 minutes
• Chill Time: 8–24 hours
• Cook Time: 10 minutes
• Total Time: 8 hours 30 minutes
• Yield: 16 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Halal-friendly

Notes

• Honey or corn syrup adds chewiness and shine
• Use milk chocolate for a sweeter cookie
• Serve warm with milk or coffee

Nutrition (Approximate per cookie)

• Calories: 260
• Protein: 3 g
• Carbohydrates: 32 g
• Fat: 14 g

FAQ

Why do I need to chill the dough?
Chilling improves flavor and prevents spreading.

Can I skip the honey or corn syrup?
You can, but cookies will be less chewy.

Why are my cookies flat?
Butter may be too soft or dough not chilled long enough.

Can I freeze the dough?
Yes, freeze dough balls up to 3 months.

What chocolate works best?
Dark chocolate bars chopped into chunks give bakery-style results.

Storage

• Store baked cookies in an airtight container for 3–4 days
• Freeze baked cookies up to 2 months
• Reheat briefly in the oven for fresh texture

Similar Recipes

• Cinnamon Roll Pancakes
• Cinnamon Sugar Twist Doughnuts

Chocolate Chip Cookies Bakery Style Thick & Chewy

Thick and chewy bakery-style chocolate chip cookies

Rich brown sugar flavor and chocolate chunks

Simple method with chilling for perfect texture

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 1¾ cups 250 g all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt or ¾ teaspoon if using unsalted butter
• 10 tablespoons 140 g salted butter, room temperature
• ¾ cup 165 g packed dark brown sugar
• ⅓ cup plus 1 tablespoon 80 g granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon honey or corn syrup
• 1 large egg room temperature
• 7 oz 200 g dark chocolate (55–70%), chopped into chunks
• Flaky sea salt optional

Instructions

 

• Whisk flour, baking soda, and salt in a medium bowl.
• In a large bowl, cream butter, brown sugar, granulated sugar, and vanilla using a spatula or mixer on low speed for 1–2 minutes until smooth and slightly fluffy.
• Mix in honey, then add the egg and stir until fully incorporated.
• Add the flour mixture all at once. Stir until almost combined, then fold in chocolate chunks. The dough should be soft and slightly moist.
• Cover dough directly with plastic wrap and refrigerate 8–24 hours for best Chocolate Chip Cookies Bakery Style texture and flavor.
• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Scoop dough into 16 balls (about 1.35 oz each). Do not flatten.
• Top with extra chocolate chunks and bake 6 cookies per sheet for 9–11 minutes until edges are golden and centers are soft.
• Cool 2 minutes on the baking sheet, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.

Notes

• Honey or corn syrup adds chewiness and shine
• Use milk chocolate for a sweeter cookie
• Serve warm with milk or coffee

 

Conclusion

If you’re searching for truly perfect Chocolate Chip Cookies Bakery Style, this recipe delivers thick, chewy, chocolate-loaded cookies that taste straight from a professional bakery. Chill the dough, trust the process, and enjoy cookies that never disappoint.