These Bakery Chocolate Chip Cookies are thick, chewy, and loaded with melty chocolate chips and chunks. Chill the dough for better texture and flavor. You’ll get crisp edges and gooey centers every time. It’s your go-to cookie recipe for big bakery-style results at home with rich chocolate and buttery flavor.
You don’t need a trip to New York to enjoy bakery chocolate chip cookies. You can make them at home using simple ingredients and a few pro tips. This recipe gives you those thick, gooey NYC-style cookies with crisp edges, soft centers, and rich chocolate flavor—straight from your own oven.
Why You’ll Love This Recipe
- Freezer-friendly dough means fresh cookies anytime
- Big, chewy bakery chocolate chip cookies with golden edges
- Loaded with rich chocolate chips and chunks in every bite
- Chilled dough gives that thick, soft texture you want
- No fancy equipment needed—just basic pantry staples
What Makes Bakery Chocolate Chip Cookies Stand Out
Thick and Generous Size: These cookies are larger than your usual batch. They're scooped into big, doughy portions that bake into thick, bakery-style cookies with real presence.
Crispy Outside, Gooey Center: The signature texture combo—crispy edges with a soft, gooey middle—is what makes these bakery chocolate chip cookies so satisfying.
Cold Butter for Structure: Using cold butter keeps the dough firm and helps maintain that thick, chunky bakery shape once baked.
Loaded with Chocolate: A mix of chocolate chips and chunks means pockets of melted chocolate throughout every bite. It’s chocolate overload—in the best way.
Optional Mix-Ins: While the classic version keeps it simple, you can throw in chopped walnuts, oats, or different chocolates for variety.
Bold, Rich Flavor: A combo of brown and white sugar gives that deep, caramel-like flavor. Paired with butter and vanilla, these cookies taste just like the ones from your favorite bakery.
The Ingredients - Crafting Perfect Bakery Style Cookies
Creating Bakery Style Cookies is all about using the right ingredients in the right proportions to achieve that iconic texture and flavor. Here's what you'll need:
🧈 Cold Unsalted Butter – Helps keep cookies thick without over-spreading.
🍬 Brown + White Sugar – Brown sugar adds chewiness, while white sugar brings a little crisp.
🥚 Large Egg – Adds richness and helps hold the dough together.
🍦 Vanilla Extract – Boosts the flavor of the chocolate and butter.
🌾 All-Purpose Flour – Key to the cookie’s structure.
🌽 Cornstarch – Softens the center for that perfect bakery bite.
🧂 Salt – Balances out the sweetness.
🍫 Chocolate Chips + Chunks – Use both for the best texture and chocolate distribution.
How to Make Bakery Chocolate Chip Cookies
Making The Dough
Preheat Your Oven: Begin by preheating your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Cut the Butter: Cut your cold butter into small ½-inch cubes. These cubes will melt during baking, creating the trademark pockets of deliciousness.
Cream the Butter and Sugars: Combine the brown and white sugars with the cold butter, and cream them together until you achieve a light and fluffy texture. This step is the foundation for your cookie's tenderness and flavor.
Add Vanilla and Egg: Incorporate the vanilla extract and large egg into the sugar and butter mixture. Mix until everything is well combined, and your kitchen is filled with the irresistible scent of vanilla.
Combine Dry Ingredients and Chocolate: In a separate bowl, whisk together the plain flour, cornflour, and baking powder. Sift this dry mixture over the wet ingredients, and add in your chocolate chips and baking chocolate chunks.
Finish Mixing with Hands: As the dough starts coming together, switch to using your hands. Gently fold all those chocolatey chunks into the dough, ensuring they're evenly distributed. Be careful not to overmix to keep those pockets of chocolate.
Scoop and Shape: Use a cookie scoop or your hands to form generous cookie portions. These cookies are all about being thick and generous and that's what makes these bakery style cookies next level!
Refrigerate the Dough: Cover the cookie dough and refrigerate it for 20 minutes. Chilling the dough is our secret to those thick and gooey Levain-style cookies. It helps them keep their shape and texture.
Baking The Cookies
Bake to Perfection: Once the dough has chilled, it's time to bake your cookies. Slide them into the 180°C (350°F) oven for 18-20 minutes or until the cookies have golden brown edges while remaining soft in the center.
Cool and Enjoy: After removing the cookies from the oven, allow them to cool on the baking sheet to cool completely. While it's tempting, try to wait until they've cooled slightly before savoring your homemade chocolate chip NYC Bakery Style Cookies. I think they are at their best when still warm and gooey on the inside but that's just my personal preference.
These NYC Bakery Style Cookies are your passport to creating the perfect, thick, and gooey cookie in your very own kitchen. The delicious scent of freshly baked cookies and the irresistible taste will leave you and your loved ones craving more. Enjoy each scrumptious bite, and share the magic of Levain-style cookies with those you love!
Fay's Top Tips
- Always chill the dough. It gives bakery-style cookies their thick, chewy texture.
- Use cold butter—it helps reduce spread while baking.
- Add a few chocolate chips on top before baking for a true bakery cookie finish.
- Slightly underbake for soft, gooey centers.
How To Store Bakery Chocolate Chip Cookies
- Store cookies in an airtight container at room temp for 4–5 days.
- Freeze baked cookies for up to 2 months.
- Freeze raw dough balls and bake straight from frozen—just add 2 extra minutes.
Some Delicious Variations
- Walnut Chocolate Chip Cookies: Add 1 cup of chopped walnuts to the dough along with the chocolate chips for a delightful crunch and nutty flavor.
- Double Chocolate Cookies: Replace ¼ cup of flour with cocoa powder and use a mix of white and dark chocolate chunks to create rich, fudgy double chocolate cookies.
- Oatmeal Raisin Cookies: Substitute 1 cup of flour with 1 cup of rolled oats and add 1 cup of raisins. You can also include a teaspoon of cinnamon for extra warmth.
- Peanut Butter Chocolate Chip Cookies: Add ½ cup of creamy peanut butter to the dough and use peanut butter chips along with the chocolate chips for a rich, nutty twist.
- S'mores Cookies: Mix in 1 cup of mini marshmallows, 1 cup of graham cracker pieces, and chocolate chips to create cookies that taste like everyone's favorite campfire treat.
- Cranberry White Chocolate Cookies: Replace the chocolate chips with 1 cup of dried cranberries and 1 cup of white chocolate chips for a sweet and tangy combination.
- Mint Chocolate Chip Cookies: Add 1 teaspoon of peppermint extract to the dough and use mint chocolate chips or chopped Andes mints for a refreshing twist.
- Caramel Pecan Cookies: Mix in 1 cup of chopped pecans and 1 cup of caramel bits for a buttery, nutty, and sweet variation.
- Eggless Chocolate Chip Cookie Sandwiches
- Chocolate Chip Cookies (Chunky NYC Style)
- Pistachio Shortbread Cookies
- Foolproof Meringue Kisses
Make It ✨ Snap It 📸 Share It! 🍨
If you whip up one of my desserts, I’d love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I’ll be reposting my favorites and giving shout-outs in my stories! 🎉 It’s always fun to see your unique twists on my recipes, so don’t be shy—snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
FAQs About Bakery Chocolate Chip Cookies
Cold butter helps the cookies maintain their thick and chunky texture. It prevents the dough from spreading too much during baking, resulting in a denser, more substantial cookie.
Chilling the dough helps the cookies hold their shape and prevents them from spreading too much. It also enhances the gooey center and creates a slightly crispy exterior.
Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature or warm them in the oven before serving.
Yes, you can freeze the cookie dough. Scoop the dough into portions, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
Absolutely! Feel free to customize the bakery style cookies with your favorite mix-ins, such as nuts, dried fruit, or different types of chocolate. Just ensure the total amount of mix-ins remains similar to the original recipe.
If your cookies are too flat, it could be due to the butter being too warm or not chilling the dough long enough. Make sure to use cold butter and refrigerate the dough for at least 20 minutes before baking.
Chocolate Chip Bakery Style Cookies
INGREDIENTS
- 115 g (½ cup) butter cold
- 150 g (¾ cup) brown sugar
- 40 g (¼ cup) white sugar
- 1 teaspoon (1 teaspoon) vanilla
- 1 (1) egg large
- 245 g (2 cups) all-purpose flour plain flour
- 1 tablespoon (1 tablespoon) cornstarch cornflour
- ½ teaspoon (½ teaspoon) baking powder
- 1 cup (1 cup) chocolate chips
- 1 cup (1 cup) chocolate chunks
INSTRUCTIONS
- Begin by preheating your oven to 180℃/350℉ and line a baking sheet with parchment paper.
- Cut your cold butter into small ½-inch cubes. These cubes will melt during baking, creating the trademark pockets of deliciousness.
- Combine the brown and white sugars with the cold butter, and cream them together until you achieve a light and fluffy texture. This step is the foundation for your cookie's tenderness and flavor.
- Incorporate the vanilla extract and large egg into the sugar and butter mixture. Mix until everything is well combined, and your kitchen is filled with the irresistible scent of vanilla.
- In a separate bowl, whisk together the plain flour, cornflour, and baking powder. Using a mesh strainer, sift this dry mixture over the wet ingredients, and add in your chocolate chips and baking chocolate chunks.
- Begin by gently mixing with a spatula. As the dough starts coming together, switch to using your hands. Gently fold all those chocolatey chunks into the dough, ensuring they're evenly distributed. Be careful not to overmix to keep those pockets of chocolate.
- Use a cookie scoop or your hands to form generous cookie portions. These cookies are all about being thick and generous.
- Cover the cookie dough and refrigerate it for 20 minutes. Chilling the dough is our secret to those thick and gooey Levain-style cookies. It helps them keep their shape and texture.
- Once the dough has chilled, it's time to bake your cookies. Slide them into the 180℃/350℉ oven for 18-20 minutes or until the cookies have golden brown edges while remaining soft in the center.
- After removing the cookies from the oven, allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
NOTES
NUTRITION
Margherita says
I made these cookies for my grown kids and my son in law gave them A+++...I will definitely be making them again....they didn't flatten though..do you need to press them a bit...LOVE ALL YOUR RECIPES
Fay says
How fabulous! I am trilled he likes them! If you would like them a but flatter, you can gently press them down. The recipe is designed to make them look chunky like the NYC style cookie. You could also skip the step where the dough is chilled if you like but they may then spread a little too much. You can make another couple of batches to see if it works for you...I am sure your son-in-law and your children won't mind eating through a few test batches! lol