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There’s something unmistakable about a true bakery-style cookie — tall, thick, slightly crinkled on top, and packed with pools of melted chocolate. These bakery-style double chocolate chip cookies are exactly that kind of cookie.
They’re intentionally large, deeply flavored, and designed to hold their shape instead of spreading into thin, flat discs. With a combination of semi-sweet chocolate chips and dark chocolate chunks, plus a few key technique choices, these cookies bake up with crisp edges and soft, gooey centers every time.
If you love thick cookies that look and taste like they came straight from a bakery case, you will also love our Chocolate Chip Cookie Cake recipe!
Why You’ll Love These Cookies
- True bakery-style size — about 3 oz each
- Thick and tall, not flat
- Loaded with two types of chocolate
- Gooey centers with lightly crisp edges
- Clear technique notes so you know why it works
Ingredients You’ll Need
- All-purpose flour
- Baking powder + baking soda
- Cornstarch
- Salt
- Dark brown sugar – Ran out? Make your own!
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Dark chocolate chunks
(Exact measurements are listed in the recipe card below.)
Equipment Needed
- Large baking sheet – Allows plenty of space so the cookies don’t crowd or spread into each other
- Parchment paper – Helps with even browning and easy removal
- Large mixing bowl – For creaming butter and sugar properly
- Cookie scoop or kitchen scale – Helps keep cookies consistent in size (about 3 oz each)
- Adjustable measuring spoons – Ideal for accurately measuring ingredients like baking powder, cornstarch, and vanilla without juggling multiple spoons
How to Make Bakery-Style Double Chocolate Chip Cookies
The key to bakery-style cookies isn’t just the ingredient list — it’s how the dough behaves in the oven.
Creaming the butter and sugars thoroughly introduces air, which helps give the cookies lift instead of density. Using a combination of baking powder, baking soda, and cornstarch encourages a thicker structure while keeping the centers tender.
The dough is scooped generously and stacked slightly like a cookie patty rather than rolled into a smooth ball. This rustic shaping helps create those signature crinkles on top and keeps the cookies from spreading too much as they bake.
A slightly higher baking temperature allows the cookies to set their structure earlier in the bake, locking in height while still finishing with soft centers.
Understanding dough texture matters for bakery-style results. Our No Bake Cookies post explains how structure and timing affect texture in cookies.
Chilling the Dough: What It Does (and When to Do It)
Chilling 30–60 minutes will:
- Reduce spread → thicker, taller cookies
- Deepen flavor as the flour hydrates
- Make the dough easier to scoop and stack
- Help keep that crinkly, rustic bakery top
Chilling overnight (best option):
- Even better flavor
- More defined edges with gooey centers
- Slightly darker, richer bake
When you can skip chilling:
- You want cookies right now
- You prefer a slightly flatter, softer cookie
- Your butter was truly cool-soft, not warm
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintBakery-Style Double Chocolate Chip Cookies
These bakery-style double chocolate chip cookies are thick, soft, and loaded with melted chocolate. Made with both semi-sweet chocolate chips and dark chocolate chunks, they bake up tall with gooey centers and crisp edges.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes minutes
- Total Time: about 30 minutes (Or 1 hr with chill time)
- Yield: About a baker’s dozen large cookies (about 3 oz each)
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cornstarch
- Sprinkle of salt
- ¾ cup dark brown sugar, packed (Ran out? Make your own!)
- ¼ cup granulated sugar
- 1 cup (2 sticks) salted butter, barely softened – not quite to room temp
- 2 large eggs, (cold, straight from the fridge)
- 1 TBSP vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup dark chocolate chunks
Instructions
- Preheat oven to 375°F.
- Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract and mix on medium-high for about 4 minutes, until pale and smooth.
- Gradually mix in dry ingredients on low-medium until just combined. Do not overmix.
- Fold in chocolate chips and dark chocolate chunks.
- Chill dough in fridge for 30-60 minutes. (Optional, but recommended for structure)
- Scoop dough into large portions (about 3 oz / 2 TBSP+), stacking dough slightly for a rustic bakery look. Don’t roll into balls, but thick round patties.
- Place 4-6 cookies per pan, depending on your pan size leaving several inches between.
- Bake for 10–13 minutes, until edges are set and lightly golden and centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
-
Dough may be chilled 30–60 minutes for thicker cookies and deeper flavor.
-
For slightly flatter cookies, bake at 350°F for 15–17 minutes.
Optional Bakery Touch
- A light sprinkle of flaky sea salt on warm cookies enhances the chocolate and balances sweetness.
Storage
- Store cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen before or after baking. See post for freezing instructions.
Tips for Success
- Use cool-soft butter, not warm or melted
- Scoop large portions for true bakery-style cookies
- Leave plenty of space between cookies on the pan
- Pull cookies while centers still look slightly soft — they finish setting as they cool
Storage, Freezing & Reheating
Store: Keep cookies in an airtight container at room temperature for up to 3 days.
Reheat: Warm briefly in the microwave for 8–10 seconds to revive gooey centers.
Freeze the Dough (Unbaked)
Freezing the dough is a great option if you want fresh-baked cookies later.
- Scoop dough into large portions (about 3 oz each)
- Place dough balls on a parchment-lined baking sheet
- Freeze until solid, then transfer to a freezer-safe bag or container
- Freeze for up to 3 months
To bake from frozen:
Bake directly from frozen at 375°F, adding 1–2 minutes to the bake time. No need to thaw.
Freeze Baked Cookies
These cookies also freeze well after baking.
- Let cookies cool completely
- Store in a freezer-safe container or bag
- Freeze for up to 3 months
To reheat:
Warm in the microwave for 10–15 seconds, or until centers are soft and gooey again.
Frequently Asked Questions
How many cookies does this recipe make?
This recipe yields about a baker’s dozen large cookies (approximately 3 oz each).
Can I bake these smaller?
Yes, but bake time will be shorter and the cookies won’t have the same thick bakery-style look.
Why use two types of chocolate?
Semi-sweet chocolate melts smoothly into the dough, while dark chocolate chunks create rich pockets of chocolate throughout the cookie.
Optional Bakery Touch
Optional bakery touch: A light sprinkle of flaky sea salt on warm cookies enhances the chocolate and balances sweetness. (Do not sprinkle before baking.)
Final Thoughts
These bakery-style double chocolate chip cookies were developed with intention — from the size of the dough balls to the way the dough is shaped and baked. They’re rich, thick, and satisfying, with just the right balance of structure and softness.
If you love cookies that feel special, indulgent, and truly bakery-worthy, this is a recipe you’ll come back to again and again.
AND! If your family loves bakery-style cookies as much as we do, you can find more favorites in our Cookie Recipes.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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