Bakery Style Chocolate Chip Cookies Recipe

Large, bakery-style chocolate chunk cookies with thin, crispy edges and chewy centers. Every bite has chocolate chunks and a secret ingredient that makes them extra tasty. 

– 150 g butter european unsalted and softened – 210 g brown sugar 1 cup – 113 g granulated sugar ½ cup – ¾ teaspoon fine sea salt – 2 teaspoons pure vanilla extract – ½ tsp baking powder – ½ teaspoon baking soda – 1 large egg and 1 yolk – 250 g bread flour – 2 tablespoons non-fat dry milk powder – 300 g chocolate chips mix of mini and feve




Cream butter, sugars, salt, and vanilla in a stand mixer bowl with the paddle attachment. Add baking soda and powder. Keep beating for 5 minutes,  

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STEP  1 .

scraping down. A well-creamed mix is a few shades lighter than when you started. Scratching occasionally, beat the egg and yolk for 3 more minutes.  

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Mix flour and milk powder just until combined. Mix in chocolate chunks. Place the dough in an airtight container in the fridge overnight or for 48 hours. 

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For soft, easy-to-portion dough, remove it from the fridge a few hours before baking.  

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Heat the oven to 350 F. Line two greased cookie sheets with parchment paper and scoop out 3 tablespoons of dough per large cookie. 

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Only do 6 per pan because they spread. Bake for 13-15 minutes until golden on the edges and dry in the center. 

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They will ‘fall’ and make pretty wrinkles when they come out. Airtight container storage.  

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See Also

Chocolate Rainbow Cake “Moonbow Cake” Recipe