Bakery Style Chocolate Chip Cookies are chewy, soft, and filled to the brim with chocolate chips. Make your own batch of jumbo-sized cookies at home and skip the line at the bakery.
Bakery style chocolate chip cookies are probably my favorite comfort food cookie in existence. These cookies are jumbo-sized, thick, chewy, and filled with giant chocolate chips.
This recipe makes 18 large cookies, which are double the size of a traditional homemade chocolate chip cookie. Bust out these cookies when you need a comforting treat, or for a special occasion.
Ground oats give a chewy texture to these cookies, and a hint of cinnamon adds a layer of warmth. You’ll be asked to make these cookies again and again!
I love these cookies straight out of the oven – warm in the middle is best! The chocolate is melty and the cookies are gooey and soft inside.
There are a few ingredients that set these cookies apart from traditional chocolate chip cookies. First – the addition of ground oats.
If you’re like me, you don’t keep oat flour on hand. What I do is grind up quick cook oats in my food processor. Problem solved! The ground oats add an amazing, chewy texture to these cookies.
Next is the addition of cinnamon, which adds a comforting warmth to these cookies. It’s just a hint of cinnamon, without being obvious.
Last is the addition of cornstarch. The cornstarch in this cookie recipe helps to keep the cookies soft, chewy, and thick when they bake.
How to Make Bakery Style Chocolate Chip Cookies
First, gather your ingredients. You dough will need to chill before baking, so hold off on preheating that oven!
For this recipe, you’ll need unsalted butter at room temperature, granulated sugar, brown sugar, eggs at room temperature, vanilla extract, ground oats (or oat flour), cinnamon, baking soda, cornstarch, all-purpose flour, and large chocolate chips.
For this recipe, I used Ghirardelli’s Grand Baking Chips, which are about double the size of a regular chocolate chip. You’ll need one 11 ounce bag for this recipe. If you don’t have large chips available, regular sized chips work just as well!
First, cream together your butter and sugars. Then, add your eggs and vanilla extract, mixing until light and fluffy, about 1-2 minutes with a hand mixer.
Room temperature ingredients are extremely important here because it helps the ingredients to easily incorporate together when mixing. This will also give you a better result when baking your cookie dough.
In a separate bowl, sift together your dry ingredients. Then, slowly add them to your wet ingredients and stir until just incorporated.
Last, add your chocolate chips and fold into the cookie dough. Cover your bowl, or wrap in wax paper, and refrigerate your dough for an hour (up to 24 hours if you want to make your dough the day before).
When you’re ready to bake your cookies, preheat your oven and line a baking sheet with parchment paper.
If you happen to have a medium cookie scoop on hand, these cookies are exactly two medium scoops worth of dough. Or, one large scoop of dough. A large scoop is 3 tablespoons.
Roll your dough into large balls and place 4 inches apart onto your prepared baking sheet. Optionally, top with a few extra chocolate chips to give them a bakery style look.
I get the best results when baking these six at a time on a half-sheet pan.
More Chocolate Chip Cookie Recipes
Looking for more chocolate chip cookie recipes? Here are a few of my favorites.
- Ultimate Chewy Chocolate Chip Cookies
- Chocolate Chip Shortbread Cookie Dippers
- Small Batch Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Paprika Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1/4 cup ground oats or oat flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 2 cups large chocolate chips
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until fluffy, about 1-2 minutes.
- In a separate bowl, whisk (or sift) together the flour, oat flour, salt, baking soda, cornstarch, and cinnamon. (If using quick cook oats, grind into a fine powder using a food processor or blender before adding to dry ingredients.)
- Gradually stir dry ingredients into butter mixture until just combined.
- Add chocolate chips and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. For jumbo size cookies, scoop dough using a 3 tablespoon large scoop (or use a medium 1.5 tablespoon scoop and combine two balls together).
- Place cookie dough balls 4 inches apart onto a parchment lined baking sheet (I bake jumbo size cookies 6 at a time on a half sheet pan). Bake for 14-16 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
- If making standard size 1.5 tablespoon cookies, place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges.
- If you can't find large chocolate chips, regular chocolate chips can be used instead.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.