Bakery-Style Chocolate Chip Cookies Recipe

bakery style chocolate chip cookies on a baking sheet with chocolate chips and walnuts.

Bakery-Style Chocolate Chip Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill Time: 8

Total Time: 8 30

Servings: large cookies

Calories: 633kcal

Author: Becky Hardin

These giant bakery-style chocolate chip cookies are thick, chewy, and loaded with chocolate chips and walnuts. Cold butter, baking powder, and an overnight chill make them taste like they came straight from a bakery case!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Hand Mixer or Stand Mixer
Baking Sheet

Ingredients

½ cup unsalted butter 1 stick, cut into small cubes
½ cup granulated sugar
½ cup brown sugar packed
1½ cups all-purpose flour spooned and leveled
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup semi-sweet chocolate chips *
½ cup chopped walnuts optional**
1 large egg
Flaky sea salt optional, for sprinkling

Instructions

Add the cold butter, granulated sugar, and brown sugar to a large bowl or stand mixer. Using the paddle attachment or beaters, mix on low speed until the butter and sugar are incorporated but not creamed, for about 1 minute.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the flour, baking powder, and salt to the mixture. Mix on low speed until it resembles small crumbs, about 1-2 minutes.
1½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon kosher salt
Mix in the chocolate chips and chopped walnuts (if using) on low speed until they are evenly distributed throughout the dough crumbs.
1 cup semi-sweet chocolate chips, ½ cup chopped walnuts
Add the egg and mix on low just until the dough comes together, about 1 minute.
1 large egg
Cover the bowl tightly with plastic wrap and place the dough in the fridge to chill overnight (minimum of 8 hours, or up to 72 hours for even more flavor).
When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.
Divide the chilled dough into uneven pieces.
Gently press the dough pieces together, shaping them into 6 rough dough balls (about 130 grams per ball). Place them on the prepared baking sheet, leaving ample space between each for spreading during baking.
Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden but the centers are still soft. If desired, sprinkle a pinch of flaky sea salt on top of each cookie.
Flaky sea salt
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

*You can customize the cookies with your favorite chocolate chips, like milk, dark, or white.

**If you or someone you're baking for has a nut allergy or you simply prefer cookies without nuts, feel free to omit them or replace them with additional chocolate chips.

Tips:

Measure flour using the spoon-and-level method to avoid dry, cakey cookies.
Cold butter helps create thicker cookies with less spread.
Chill the dough overnight for the best flavor and texture, but you can bake right away if needed.
Use parchment-lined aluminum baking sheets for the most even results.
For smaller cookies, divide the dough into smaller portions and bake for less time.
Don't overcompact the dough balls, or the cookies won't spread properly.
Pull cookies from the oven when the centers still look slightly soft and underbaked--that’s what gives these cookies their signature soft middles as they finish setting on the pan.

Make-Ahead: Chill the cookie dough for up to 72 hours before baking as directed, or freeze cookie dough portions in an airtight container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Storage: Store bakery-style chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition