This recipe for Bakery Style Chocolate Chip Cookies has been tested to ensure that they come out big and fat with deliciously chewy perfection every time! The secret is to chill the dough, incorporate cornstarch, add malted milk powder, and use two varieties of chocolate chips for the best possible flavor!

Close up of a plate of chocolate chip cookies with sea salt on them.

Chocolate Chip Cookies are such a classic, household treat that you can count on almost everyone loving! But since there are always exceptions maybe my Bakery Style Triple Peanut Butter Cookies or Butter Pecan Cookies are more your type of treat!

Either way, I think we can all agree that bakery-level cookies are an absolute treat! The only thing that can make them better is making them right at home and then enjoying one fresh from the oven with an ice-cold glass of milk.

And this recipe delivers ALL of that bakery-style goodness with step-by-step instructions, using pantry staple ingredients, and then chilling the dough for the best flavor and texture!

Pin This Recipe For Later

Rebecca Hubbell of Sugar & Soul food blog standing in kitchen smiling.

Rebecca’s Recipe Review

Taste: Classic chocolate chip cookie flavor with added depth from malted milk powder.

Texture: Thick cookie with slightly crisp edges and chewy center.

Ease: 5/10 – pretty straight forward cookie recipe.

Pros: Simple recipe with great bakery-style texture and flavor.

Cons: Chilling the dough.

Would I Make This Again? Yes, we have made this recipe for years and always enjoyed them!

A stack of 5 chocolate chip cookies on a table.

Chocolate Chip Cookies Ingredients

Though these cookies deliver BIG on bakery flavor, size, and delicious texture they’re super easy to make using simple, yet high-quality, pantry staple ingredients. I’m guessing most of which you likely already have on hand with the exception being malted milk powder.

Malted milk powder is an easy ingredient that really develops a better flavor profile in the cookie. However, since it only impacts the flavor and not the structure of the cookie it can be left out if you prefer.

To make a batch of these incredible cookies you’ll start with the basics, all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and corn starch. From there the dough will also call for a large egg, an additional egg yolk, and salted butter.

Salted butter is one ingredient you want to make sure is high-quality to achieve the best bakery-style cookies. I prefer using grass-fed or European-style butter in all my cookie recipes.

Next, is vanilla bean paste. I love the flavor and specks of vanilla bean that the paste adds to the dough. However, if you have extract on hand, you can use an equal amount of that instead.

Rounding out the ingredients list is a mixture of dark and milk chocolate chips to achieve that bakery cookie taste as well as flaky sea salt to polish off the flavor profile of these cookies!

Ingredients to make chocolate chip cookies on a table.

This recipe was originally published on this site in 2017. It was slightly adapted from the All Recipes version, and back then, the recipe consistently yielded big, fat, chewy cookies.

However, over the years, I noticed the recipe started delivering thinner cookies, which I think is due to a change in ingredient quality and many home bakers using more accurate measuring methods. I even noticed the review photos in the All Recipes version showed thinner cookies, too.

So, I retested in 2024 to get closer to the original texture people have come to know and love from this recipe. I found that increasing the flour helped a lot with height.

I still recommend chilling for the best results, but I do now recommend using salted butter and adding malted milk powder for flavor and cornstarch for texture.

I also think flaky sea salt makes chocolate chip cookies better, but you can leave it off if you want!

Close up of chocolate chip cookies on a table, one is missing a bite.

How To Make Thick Chocolate Chip Cookies

Whisk all-purpose flour, malted milk powder, corn starch, and baking soda together in a medium bowl.

Cream light brown sugar with melted salted butter, granulated sugar, vanilla bean paste, and salt in the bowl of a stand mixer until smooth.

Add in the large egg and additional egg yolk and then beat the mixture together until it becomes light and creamy.

Add the dry ingredients into the wet ingredients a little to a time. Be sure to mix between each addition to ensure the ingredients become incorporated.

Fold in a portion of the chocolate chips into the cookie dough.

Portion the chocolate chip cookie dough out into balls and place them on a baking sheet.

Press additional chocolate chips into the tops of the cookie dough balls for a more finished, bakery appearance.

Chill the pans of cookie dough in the fridge uncovered.

Preheat the oven and transfer the balls of cookie dough onto a parchment-lined baking sheet. Remember, these cookies are BIG, bakery-style cookies so be sure to space them out on the baking sheet!

Bake the cookies in the oven until the edges are golden brown. Afterward, allow them to cool on the pan, and then enjoy!

Rebecca’s Tips

Use the flour amount called for for thick, chewy cookies. Use just 2 cups of flour for thinner, softer cookies.
Melted butter, not softened!
Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I’ll forgive you 😉
3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
Let cool on the pan for at least a few minutes before transferring to a cooling rack.

A woman's hand dipping a bakery style chocolate chip cookie into a glass of milk.

How To Store Cookies

Once the Bakery Style Chocolate Chip Cookies have cooled you can transfer them into an airtight container or a large Ziploc bag with parchment paper separating the layers.

The cookies can then be stored at room temperature for up to 4 to 5 days.

How To Freeze Cookies

Freezing these cookies are a great way to get ahead for a bake sale or prepping for a party! I love having a homemade cookie in the freezer that I can pull out during the day so I can look forward to it when the kids are snug in bed. A treat for mom without sharing or the kitchen mess to clean up! 😉

To freeze these homemade cookies first allow them to completely cool. Then transfer them into an airtight container or large Ziploc freezer bag with parchment paper separating the layers of cookies.

For individual storage, you can wrap each cookie first in plastic wrap and then again in aluminum foil. Then transfer the double-wrapped cookies into an airtight container or large Ziploc freezer back.

Once stored in the freezer cookies can be enjoyed for up to 3 months.

You can also store this recipe in the freezer in the form of cookie dough to bake off fresh cookies when company drops by! Or to bake a fresh treat on a day you want something sweet without the hassle of a messy kitchen.

Close up of chewy chocolate chip cookies on a table.

Did You Make This Recipe?

If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.