Bakery-Style Chocolate Cookies

Bakery-Style Chocolate Cookies are thick, chewy, and loaded with chocolate flavor—perfect for anyone craving a decadent, bakery-worthy treat right at home.

With a rich dough and plenty of chocolate chips, these cookies stay soft in the center while developing a slightly crisp edge, delivering the best of both worlds.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats

Ingredients Overview

• Flour and cocoa: Form the base of the dough and add deep chocolate flavor.
• Butter and sugars: Create the cookie’s moisture and sweetness.
• Eggs: Provide structure and help bind the ingredients.
• Chocolate chips: Bring bursts of melted chocolate in every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar (light or dark)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet or bittersweet chocolate chips (reserve some for topping)

Directions

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream butter and sugars
   In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
3. Add eggs and vanilla
   Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
4. Combine dry ingredients
   In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar, mixing on low speed just until combined.
5. Fold in chocolate chips
   Stir in the chocolate chips, reserving a small handful to press on top of each cookie before baking for a bakery-style look.
6. Shape and bake
   Scoop the dough into 2-tablespoon portions (or larger if you prefer jumbo cookies). Place them on the prepared baking sheets about 2 inches apart. Press a few reserved chips on top of each dough ball. Bake for 10–12 minutes, or until the edges are set but the centers still appear slightly soft. Avoid overbaking.
7. Cool
   Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Prep Time

15 minutes

Bake Time

10–12 minutes

Total Time

25–27 minutes

Nutrition (per cookie, ~24 cookies)

• Calories: ~200
• Fat: ~10g
• Carbohydrates: ~26g
• Sugar: ~17g
• Protein: ~2g

Expert Tips

• Room temperature butter ensures a smoother batter and better incorporation of ingredients.
• Do not overmix after adding flour to prevent tough cookies.
• Add mix-ins such as nuts, peanut butter chips, or white chocolate chips for variety.

FAQs

Can I chill the dough before baking?

Yes, chilling can help the cookies spread less and develop more flavor. Chill for at least 30 minutes if desired.

How do I make them extra fudgy?

Slightly underbake the cookies, removing them from the oven when the centers still look a bit soft.

Can I use natural cocoa instead of Dutch-processed?

Yes, but the flavor and color may be slightly different.

Storing & Reheating

• Storing: Keep cooled cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Store baked cookies or unbaked dough balls in the freezer for up to 2 months. Thaw before baking if needed.

Substitutions & Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend.
• Dark chocolate: Swap semisweet chips for bittersweet or chopped dark chocolate for a more intense flavor.
• Espresso twist: Add 1 teaspoon of instant espresso powder for a deeper chocolate taste.

Bakery-Style Chocolate Cookies

Bakery-Style Chocolate Cookies are thick, chewy, and loaded with chocolate flavor—perfect for anyone craving a decadent, bakery-worthy treat right at home.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula
• - Baking sheets
• - Parchment paper or silicone baking mats

Ingredients

  

• - 1 cup 2 sticks unsalted butter, softened
• - 1 cup granulated sugar
• - 1 cup packed brown sugar light or dark
• - 2 large eggs room temperature
• - 2 teaspoons vanilla extract
• - 2 1/4 cups all-purpose flour
• - 1/2 cup unsweetened cocoa powder preferably Dutch-processed
• - 1 teaspoon baking soda
• - 1/2 teaspoon salt
• - 2 cups semisweet or bittersweet chocolate chips reserve some for topping

Instructions

 

• **Preheat the oven**
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• **Cream butter and sugars**
• In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
• **Add eggs and vanilla**
• Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
• **Combine dry ingredients**
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar, mixing on low speed just until combined.
• **Fold in chocolate chips**
• Stir in the chocolate chips, reserving a small handful to press on top of each cookie before baking for a bakery-style look.
• **Shape and bake**
• Scoop the dough into 2-tablespoon portions (or larger if you prefer jumbo cookies). Place them on the prepared baking sheets about 2 inches apart. Press a few reserved chips on top of each dough ball. Bake for 10–12 minutes, or until the edges are set but the centers still appear slightly soft. Avoid overbaking.
• **Cool**
• Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.