My bakery-style chocolate chip cookies are everything you want in a classic chocolate chip cookie. They're thick & soft and made with brown butter and malted milk powder for an unmatched depth of flavor. Enjoy these cookies warm to experience pools of melty chocolate in every bite!
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Why you'll love these bakery-style chocolate chip cookies
- Soft & Thick Texture: A soft & thick texture is exactly what you should sink your teeth into when you're craving a warm, homemade cookie!
- Unmatched Depth of Flavor: Notes of brown butter and malt create a depth of flavor that truly makes these cookies stand out.
- Melty Chocolate Chunks: Chocolate chunks create bigger pools of chocolate, as well as small shavings studded throughout the cookie.
For more chocolate chip cookie recipes, try my Mini Chocolate Chip Cookies, Soft Double Chocolate Chip Cookies, and Espresso Chocolate Chip Cookies.
Ingredient Notes
- Flour: Use a high quality, unbleached all-purpose flour.
- Sugar: Dark brown sugar is all you need to create these thick & soft cookies!
- Malted Milk Powder: This unique ingredient adds a subtle malty flavor that you can't quite put your finger on but you know it adds so much depth and makes these cookies truly stand out.
- Butter: Fat equals flavor, so a European-style butter with a high fat percentage will yield the most delicious cookies.
- Vanilla Extract: Vanilla is so so important to make the best cookies! Be sure to use a good quality extract!
- Chocolate: Use your favorite baking chocolate or chocolate chips. I used a Guittard Super Cookie Semisweet Chocolate Chips for the perfect pools of melted chocolate throughout each bite!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this bakery-style chocolate chip cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Brown the butter
In a small saucepan, add 170g (12 tbsp) butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. In a large bowl, weigh the brown butter out to 140g (½ cup + 2 tbsp) and allow to cool for a few minutes.
Make the cookie dough & chill
To the cool brown butter, add the brown sugar and malted milk powder and whisk together vigorously. Whisk in the egg and vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the chocolate chips. Using a 2 tablespoon cookie scoop, portion the cookie dough onto a baking sheet. Roll two cookie dough balls together to create 4 tablespoon cookie dough balls. Pull a few chocolate chips to the top if desired. Wrap the baking sheet with plastic wrap and chill in the fridge overnight or up to 48 hours.
Bake the cookies
Bake the cookies for about 12 minutes until just barely golden on the edges. Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Allow to cool for a few minutes on the baking sheet, and enjoy!
Expert Baking Tips
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Chill the portioned cookie dough. Since this is a softer cookie dough, it needs time in the fridge to absorb the flour and develop a deeper flavor. Plus, we want to ensure the cookies bake up thick!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Recipe FAQs
Unfortunately no! Since this is a softer cookie dough, it needs time in the fridge to absorb the flour and develop a deeper flavor. Plus, we want to ensure the cookies bake up thick!
Store these cookies in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 moths. You can also freeze portioned cookie dough balls for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Bakery-Style Chocolate Chip Cookies
Ingredients
- 210 g (1 ¾ cups) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 140 g (½ cup + 2 tbsp) brown butter, start with 170g (12 tbsp) salted butter
- 213 g (1 cup) dark brown sugar
- 70 g (½ cup) malted milk powder
- 1 large egg, room temp
- 1 tablespoon vanilla extract
- 227 g (1 ⅓ cups) semisweet chocolate chips
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Brown the butter: In a small saucepan, add 170g (12 tbsp) butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan.
- In a large bowl, weigh the brown butter out to 140g (½ cup + 2 tbsp) and allow to cool for a few minutes.
- Once the brown butter is cool, add the brown sugar and malted milk powder and whisk together vigorously until fully combined. Whisk in the egg and vanilla until smooth.
- Fold in the dry ingredients with a rubber spatula until mostly combined, then fold in the chocolate chips until evenly dispersed.
- Using a 2 tablespoon cookie scoop, portion the cookie dough onto a baking sheet. Roll two cookie dough balls together to create 4 tablespoon cookie dough balls. Pull a few chocolate chips to the top if desired.
- Wrap the baking sheet with plastic wrap and chill in the fridge overnight or up to 48 hours.
- When you're ready to bake the cookies, preheat the oven to 350 degrees and line two large baking sheets with plastic wrap.
- Place the cookie dough on the baking sheets spaced two inches apart. Re-roll the cookie dough in your hands if necessary.
- Bake the cookies for about 12 minutes until just barely golden on the edges.
- Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
- Allow to cool for a few minutes on the baking sheet, and enjoy!
Notes
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Chill the portioned cookie dough. Since this is a softer cookie dough, it needs time in the fridge to absorb the flour and develop a deeper flavor. Plus, we want to ensure the cookies bake up thick!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
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