Thick, chewy, and loaded with chocolate – these bakery-style chocolate chip cookies are everything you want in a cookie. With a crisp golden edge and a gooey center, they taste just like they came fresh out of a bakery. This recipe makes 6 large cookies, perfect for sharing (or not!).

Why These Cookies Are Special

1. Bakery-Style Texture – Thick, soft, and slightly chewy in the middle with golden edges.
2. Double Chocolate: A mix of small chocolate chips and larger chunks ensures every bite is loaded with chocolate.
3. Perfect Bake Method: Preheating the tray and baking in two stages guarantees the best rise and texture.
4. Easy but Impressive: Simple ingredients, big results – no mixer required.

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Serving Suggestion

Enjoy warm for the ultimate gooey chocolate center, or let them cool completely for that classic bakery-style chew. Perfect with a glass of cold milk or a scoop of vanilla ice cream.

Tips for the Perfect Bakery-Style Cookies

Don’t Overmix: Overmixing makes the cookies dense instead of soft and chewy.

Chill the Dough: Freezing helps prevent spreading.

Hot Tray Trick: Preheating the tray gives the cookies a nice rise.

Two-Stage Baking: Starting low and finishing higher creates crispy edges and a soft center.

Extra Chocolate: Press a few chocolate chips on top right before baking for that bakery look.

Ingredients (makes 6 cookies)

60 g (¼ cup) butter,

softened 60 g (¼ cup, packed) brown sugar

35 g (3 tbsp) white sugar

1 medium egg

1 tsp vanilla extract

175 g (1 ⅓ cups) all-purpose flour

1 tsp cornstarch

1/4 tsp baking powder

Pinch of salt

70 g (½ cup) small chocolate chips

70 g (½ cup) large chocolate chips or chopped chocolate

Instructions

Make the Dough: In a bowl, whisk together butter, brown sugar, and white sugar until just combined. Mix in the egg and vanilla extract. Add flour, cornstarch, baking powder, and salt. Stir gently – do not overmix. Fold in both kinds of chocolate chips.

Chill the Dough: Cover and freeze the dough for at least 30 minutes. This helps the cookies hold their shape.

Preheat the Oven: Preheat oven to 200°C (390°F), top and bottom heat. Place the baking tray inside the oven to preheat as well.

Bake in Two Stages: Place the cookie dough balls onto the hot tray. Bake on the lower rack at 175°C (350°F) for 7 minutes. Move the tray to the middle rack and continue baking at 180°C (355°F) for another 7–8 minutes, until golden around the edges but still soft in the center.

Cool and Serve: Let cookies cool on the tray for 5 minutes before transferring to a wire rack.