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These bakery style chocolate cookies are about to blow your mind! They are huge, packed full of THREE types of chocolate, and incredibly soft and tender. Recipe includes a how-to video!
New York Style Chocolate Cookies
The chocolate counterpart to my big, thick chocolate chip cookies, these bakery style chocolate cookies are almost too good to be true. They are everything you’d want in a bakery chocolate cookie: oversized, richly chocolatey, and completely gourmet. You’re in for a serious treat with this one!
Why You’ll Love Them
- Packed with three different types of chocolate, and if you eat them while they’re still slightly warm, you’ll get to experience all the soft, melting pockets of chocolate throughout 🤤
- So thick that they barely spread on the baking sheet as they cook. And they stay soft inside after cooling! To achieve this, we implement a few key techniques like using colder than usual ingredients, scooping big ⅓ cup scoops of dough, and freezing the dough before baking.
- Fun gourmet twist from their sheer size, a unique decorating style (dipping in extra chips!) and a sprinkle of flaky salt after baking (yum!).
- Short chilling time so you don’t have to wait too long before you can bake them. I know any amount of chilling time can be a pain, but it’s necessary here. And honestly, it could be longer; my fudge cookies take 45 minutes (but are still well worth the wait!).
Ingredients
I won’t go over every ingredient here–just a few that could use a little extra attention.
- Chocolate. We’re using three types: Dutch cocoa powder, a chopped semisweet chocolate bar, and mini chocolate chips. Could you substitute the chopped chocolate for more chocolate chips? Sure. But for the ultimate experience, you really should use chopped chocolate. It melts differently and all the different sizes and shapes add something special to the dough. These are supposed to be gourmet, bakery style chocolate cookies, after all!
- Flour. If you’ve been following me for a bit, you know that I typically prefer to use cake flour in my big, thick, gourmet cookie recipes like this one. However, since I know not everyone likes to keep cake flour, I tweaked and perfected this one to be made with all-purpose flour.
- Cornstarch. A key ingredient for tender cookies–don’t skip it! This is an especially important ingredient since this recipe does not use cake flour.
- Butter. While we typically like our butter to be either softened or melted for cookies, today’s recipe benefits from somewhat cold butter. It should still be softened some, but we need it to still have a chill to it for proper results.
- Eggs. Again, unlike many of my cookie recipes (like my ultimate chocolate cookies or double chocolate chunk cookies), we want our eggs to be cold for this recipe. This helps the dough stay firmer and makes for even thicker cookies.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
This recipe works best if you use a scale to measure, especially with the flour, as this is a very thick dough. If you don’t have a scale, head over to my post on how to measure flour so you don’t accidentally add too much (it’s very easy to do!).
How to Make Bakery Style Chocolate Cookies (Step-by-Step)
- Combine the wet ingredients. Beat the butter with an electric mixer until smooth, then mix in the sugars. Add the eggs one at a time, then stir in the vanilla.
- Add the dry ingredients. Whisk together the dry ingredients in a separate bowl, then gradually add them to the butter mixture. I do this in 3-4 parts. Note: the dough will be thick, but it should still be workable.
- Add the chocolate. Fold in the chopped chocolate and cup of mini chocolate chips. Save the remaining mini chips for the next step!
- Scoop, roll, & coat. Roll ⅓ cup scoops of dough between your palms until smooth and round. Dip just the tops of each ball in the remaining mini chocolate chips. Arrange the cookie dough balls on a wax paper lined cookie sheet (they can be close–we’ll move them to another sheet to bake).
- Freeze. Place your cookie sheet in the freezer for 20 minutes. I don’t keep the cookie dough balls in the freezer longer than 20 minutes; if kept longer, it is very hard to cook them all the way through without overcooking them. But the initial 20 minutes keeps them thicker and jump starts things so you don’t need a 1 hour chill time.
- Bake & cool. Remove the cookie sheet from the freezer and arrange your dough balls onto parchment lined baking sheets, spacing at least 2″ apart this time. Bake 11-12 minutes, then remove and sprinkle with sea salt. See my tip below on cooling before enjoying.
Sam’s Tip
These cookies will be fragile when hot and and will look underdone if cut into when still warm. Can you eat them this way? Absolutely (especially with a scoop of vanilla ice cream) but they should actually be cooled to maintain their cookie integrity 😉
Frequently Asked Questions
Bakery cookies are usually bigger and more indulgent than your average cookie. Here, we are taking steps to make these cookies larger (and thicker) than usual. We’re also implementing extra steps like chopping our own chocolate bars for the dough, rolling the dough balls in mini chocolate chips, and sprinkling the cookies with sea salt. All of this makes these cookies taste bakery-worthy!
Yes! You will just need to thaw the dough balls overnight in the fridge before baking (be sure to keep them covered in the fridge so they don’t absorb any smells).
Related Recipes
Many of you have asked for this recipe–I can’t wait to hear how you like it!
Enjoy!
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In a large mixing bowl, use an electric mixer to briefly beat butter until smooth and creamy.
1 cup (226 g) unsalted butter
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Add sugars and beat until light and fluffy.
1 cup (200 g) granulated sugar, ⅔ cup (133 g) light brown sugar
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Add eggs, one at a time, stirring well after each addition.
2 large eggs
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Add vanilla and stir to combine.
2 teaspoons vanilla extract
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In a separate, medium mixing bowl, whisk together flour, cocoa, cornstarch, baking soda and salt.
3 cups (375 g) all-purpose flour, ½ cup (50 g) Dutch cocoa powder, 2 Tablespoons (16 g) cornstarch, ¾ teaspoon baking soda, 1 teaspoon table salt
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Gradually add dry mixture ingredients to the wet in several parts, stirring on medium speed after each addition until flour is completely incorporated. Be sure to scrape the sides and bottom of the bowl with a spatula to incorporate all ingredients.
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Add chopped chocolate and 1 cup mini chocolate chips and stir to combine.
6 oz (170 g) chopped semi-sweet bar, 1 cup (170 g) mini chocolate chips
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Pour ¾ cup mini chocolate chips into a small bowl. Scoop dough by ⅓ cup (100g) and form into a ball. Dip the top of the cookie dough ball into the chocolate chips, coating the top. Scoop all cookie dough and place on a cookie sheet. Place in the freezer for 20 minutes.
¾ cup (128 g) mini chocolate chips
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While cookie dough is freezing, preheat the oven to 375F (190C) and line baking sheets with parchment paper.
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After 20 minutes, remove cookie dough from the freezer and place on prepared baking sheets, spacing cookies at least 2” apart. (After 20 minutes in the freezer, any unbaked cookie dough should be tightly covered and moved to the refrigerator.)
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Transfer to center rack of preheated 375F (190C) oven and bake for 11-12 minutes, until cookie is cooked through.
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Immediately sprinkle with flaky sea salt, if desired. Allow to cool completely on the baking sheet (cookies will be quite fragile and seem underdone before they’ve cooled completely!) before enjoying!
Flaky sea salt for sprinkling
Storing
Store in an airtight container at room temperature for up to 5 days.
Serving: 1large cookie | Calories: 514kcal | Carbohydrates: 70g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 256mg | Potassium: 172mg | Fiber: 3g | Sugar: 43g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.