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Crazy for Crust

Jun 11

Bakery Style Chocolate Chip Cookies

These chocolate chip cookies aren’t just a plain old cookie. They’re XL Bakery Style Chocolate Chip Cookies, made with browned butter, and they’re the best chocolate chip cookies I’ve ever had!

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

Frosted Flakes.

Sourdough Bread.



Full-fat, real ice cream.

Jose Ole Taquitos.

These are all just a few of the things that I cannot buy at the grocery store. I mean, I do buy them. But they disappear faster than you can say “don’t eat four servings at once.”

Have you ever had Frosted Flakes mouth? You know, when you eat an entire box of Frosted Flakes in two days – no milk – and your mouth is raw from all the crunchy?

Er, no. I’ve never had that.

You’ll notice that there is nothing healthy on that list. I’ve never said (nor will I ever) “I just can’t buy watermelon. I’ll eat it until I’m sick!”

I envy those of you who can say that. I really, really do.

One thing on that list I didn’t add? Bakery chocolate chip cookies. Doesn’t matter where they’re from. The grocery store, Panera, Paradise, Mrs. Fields. Whatever. I cannot bring home any. I can’t even split a Panera Chocolate Chip Cookie with Jordan. It’s like that peanut butter commercial: one of us splits the cookie, the other chooses sides.

But now I’ve gone and created a problem for myself: I’ve created a Bakery Style Chocolate Chip Cookie at home. That I can’t help but eat. And the recipe makes 18.

Lord help me.

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

These are some seriously big XL Chocolate Chip Cookies.They were almost as big as my hand. 1/4 cup of dough in each one.


These cookies were born because my father-in-law asked for chocolate chip cookies when he had a field trip from the hospital a few weeks ago. I had just made Chocolate Chip Orange Cookies and was all, “Again? ANOTHER plain cookie request????”

So, again, I Dorothy-ized them.

These, like those others, are a recipe I’ve adapted so many times I can now call them my own. These are slightly different from those others because, well, there’s no orange, for one. And two?

I browned the butter.

Best. Decision. EVER.

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

Some notes about this recipe.

1. The butter starts off browned. Have you ever browned butter before? It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat.

2. Because the butter starts off melted, it’s hot. The brown and granulated sugars cook into the butter giving it a really toffee-like flavor. And because it starts off melted you MUST chill it. I chilled this dough overnight in my fridge. You don’t have to chill it that long, but it’s TOTALLY worth the wait. Something about the chilling makes the flavors marry just the right way. Don’t skimp on the chilling!

3. I used almond extract in these cookies. Totally optional – use just vanilla if you prefer.

4. Mini chocolate chips. Seriously, I cannot believe I’ve never used them in cookies before. I’ve always kind of scoffed at them and wondered the point. The point of the mini chocolate chip: more chip-to-cookie ratio. A mere 1 1/2 cups of them and there is chocolate in every bite!

These cookies are huge. They’re large and in charge and the center doesn’t quite cook all the way and it makes them gooey and doughy and fabulous.

I know have something else on my list but instead of something I can’t buy it’s something I can’t make.

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

XL Bakery Style Chocolate Chip Cookies. You WILL eat them all. And they’re worth every calorie!

Bakery Style Chocolate Chip Cookies

Yield: 12-18 cookies

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!


  • 2 sticks butter (we’re going to brown it!)
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cup mini chocolate chips


  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (Here is a visual on how to brown butter.)
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
    Important: Cover bowl with plastic wrap and chill dough for at least 3 hours. I chilled mine overnight. It must be COMPLETELY cold before you bake it for these to turn out properly.
  5. NOTE: to make it easier to scoop, let the dough chill for about 30 minutes so it's not too liquidy, then scoop your dough onto a cookie sheet lined with wax paper. Cover with plastic and chill for several hours or overnight, then place on baking sheets as in step 7 below.)
  6. Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If your dough has been chilling overnight, you may need to let it sit at room temp for about 20 minutes before you can scoop it. Even then, it’s gonna be an arm workout. It’s worth it!
  7. Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
    Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside - perfect! Let cool for 5 minutes, and then remove from pans to cool completely.


Note: several readers have commented that the dough is "dry" when scooping. If you've measured your flour correctly (spoon/leveling, not packing) then the reason for this is because of the chilling. The dough isn't dry so much as crumbly. Spending overnight in the refrigerator makes the dough really hard and hard to scoop. It's an arm workout, but it's worth it. Squish the dough together as much as possible (or let it warm up a little on the counter before scooping) and they'll still turn out fine! The note in step 5 will reduce this issue!

XL Bakery Style Chocolate Chip Cookies

Triple Chocolate Oreo Cookies

triple-chocolate-oreo-cookies (4 of 6)

Thin Sprinkle Sugar Cookies

thin-sugar-cookies (2 of 4)

Sweets from friends:
Malted Chocolate Chunk Cookies from Taste and Tell
Chocolate Chip Cheesecake Cookies from Something Swanky
Brown Butter Oatmeal Cookies filled with PB and Caramel by Bakeaholic Mama

171 comments on “Bakery Style Chocolate Chip Cookies

  1. I am making these, Dorothy! This weekend, in fact. I’m all out of home-baked triple C’s in the freezer. Thanks for sharing!


  2. You better have some of these stashed still! I’m coming over!


  3. I love brown butter in cookies. It totally makes them way better!


    • Dorothy Kern replied on June 13th, 2013 at 1:59 pm

      Yes it totally does!


      • melody moody replied on December 1st, 2013 at 1:52 pm


        Hubby asked me to make some choc chip and oatmeal cinn raisen cookies , last nite. Figured this gave me the chance to use your recipe for Bakery Style XL Choc Chip cookies. As I started mixing the dough, and when I started to add the flour.mixture in, after I added the 2nd cup of flour it became very stiff that I had to add the last of the flour by hand. I had to ask hubby to add the last of the flour and was only able to add 1/2 c mini choc chips, the dough before and after refridgerated was so stiff and crumbly. I followed the recipe exactly and browned the butter. I’ can’t scoop the dough to stiff and dry. Could you suggest something that might help? Wanted to verify the recipe with you.
        2 sticks butter melted and lightly browned
        3/4 c sugar
        1 c brown sugar
        2 lg eggs
        1 tbs vanilla
        2 tbs almond extract ( I use this in most of my cookie recipes, )
        3 1/4 c flour
        1 tsp baking soda
        1/4 tsp salt
        1 1/2 c mini choc chips
        Hubby said to call for the 911 cookie help. lol he asked me to make ice cream sandwhiches with them.

        Thank you
        I’ve no problems with recipes by you.

        • Dorothy Kern replied on December 1st, 2013 at 4:26 pm

          I’m sorry you had trouble with the recipe Melody! That’s so strange! Did you mix all the ingredients together with the melted butter? Usually when I mix it when the butter is melted/browned (and still liquid) it’s almost too gooey to scoop, which is why I chill it. Were you mixing it by hand? Or with a mixer? Possibly the butter cooked down too much when you were browning it? The recipe you used was the same as mine, except for the extra almond extract, so I’m not sure what would have gone wrong. 🙁

  4. Simply delicious! Nothing better than a gooey chocolate chip cookie!


  5. Oh my goodness, look at these cookies! I need them to go with my glass of milk!


    • Dorothy Kern replied on June 13th, 2013 at 1:50 pm

      That would be amazing Steph! 🙂


  6. These look incredible! i’m still a bit intimidated by browning butter – I’ve never done it 🙂 But it sounds fabulous with cookies! Haha oo and I’m with you on the sourdough bread and oreos.. BIG no no in the house, I have absolutely zero willpower!


    • Dorothy Kern replied on June 13th, 2013 at 1:49 pm

      You can totally skip that part if you’re worried!! Thanks Kristina!


  7. I love a big cookie! I will definitely try this recipe, Dorothy!


  8. So, I made these. AHH-MAZZIING! I switched out the all-purpose flour for gluten-free all-purpose flour, and put Enjoy Life mini chocolate chips and some pecans in it. Wow. That brown butter really makes a difference. Great recipe!!


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  10. Oh my gosh, ice cream. I’m always so proud of myself when I make a carton last longer than 2 days – but I think I have serving size issues. Anyways these cookies look Ah-Mazing! There is nothing better than bakery cookies, I’m so excited to try these!!!


  11. I made these, as I promised Dorothy…2 days in the frig…Swapped-out 1/4 cup almond flour for some of the regular flour/no almond extract. Used regular size semi sweet chips…#24 scoop (1/3 smaller than yours). I had some doubts they would be cooked at 12 minutes. Same time, same temp. I like the idea of making the batter ahead of time. When I get home from a day at the office, I rarely have time to prepare and bake something.


    P.S. And, I do think mini chips would be better as you suggested. This dough isn’t really “scoopable,” so having smaller chips would make it much easier to gather the dough up. So worth the extra time. I made something very similar years ago based on America’s Test Kitchen taste test. Yours were much more substantial and consistent. 🙂


    • Dorothy Kern replied on June 23rd, 2013 at 5:39 pm

      Thanks Ellen! I love that you subbed almond flour. I need to try that! 🙂


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  13. These look amazing! I still haven’t gotten round to making anything with browned butter – I think I’ll start with these! Pinning 🙂


    • Dorothy Kern replied on June 23rd, 2013 at 4:22 pm

      Enjoy Nicky!! Thanks for the pin!


  14. Ok, so if you’re ever thinking to yourself “I really want to send Steph some dessert but I can’t decide what to make”. This is it, girl. Holy cow these look good!! I would eat them for every meal every day until they were gone 🙂


    • Dorothy Kern replied on June 23rd, 2013 at 4:19 pm

      …and that’s what I did… 😉 Thanks Stephanie!


  15. I made the mistake of reading this post in public. Drool. Jaw-dropping, mouth gaping, awe. And I’m in a café at a window seat. I am most definitely making this soon! And the mini-chocolate chip thing is a fantastic notion. Why did I not ever think of that before? You are a dessert genius, Dorothy <3


    • Dorothy Kern replied on June 26th, 2013 at 4:37 pm

      LOL, sorry for the drool! 🙂 Thanks!!


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  18. Seriously this is how every chocolate chip cookie should be. They are the perfect size and look thick and chewy. Now I need one :).


    • Dorothy Kern replied on August 15th, 2013 at 7:41 am

      Yes, it should. Doughy center and thick and chewy!! Thanks Jaclyn!


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  20. I just tried this recipe and am eating a cookie right now, warm, 10 minutes out of the oven. I’m very, very happy :). Thanks for sharing the recipe!


    • Dorothy Kern replied on August 23rd, 2013 at 6:43 pm

      Yay!! Thank you for letting me know. Enjoy!


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  26. Hi Dorothy! I thought you’d like to know that your cookie was the winner in a test I did for my blog to find the best chocolate chip cookie! Me and a bunch of friends tested six different cookies recipes, graded them and yours came out on top 😀

    Maybe you’ve seen a few visitors coming from my blog, and wondered what the heck that was about (I’m guessing you don’t speak Swedish) Well, now you know 😉

    Thanks for a great cookie recipe! 😀


    • Dorothy Kern replied on January 27th, 2014 at 7:58 am

      Thank you! I’m so glad you liked them. 🙂


  27. Mine came out too dry and crumbly. What did I do wrong?


    • Dorothy Kern replied on January 29th, 2014 at 2:02 pm

      Can you give me some specifics about what you did? Was anything changed in the recipe? Did you have problems browning the butter? How long did you bake them for? If we can talk specifics I can help you troubleshoot!


  28. Well I was 1/4 of a cup short of white sugar so I made it up with brown. Everything else was by the book. Even chilled it. They are edible just super crumbly. O_o


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  30. My dough also was very dry and crumbly, but when I started rolling into balls and it warmed up, it formed balls. I was sort of worried at first because they didn’t really flatten out like cookies, but this pregnant lady was craving cookies and so I persevered. Once they were out of the oven, I used a fork to help flatten them out, cool on the sheet since they were crumbly and once they were cool they were less crumbly and still chewy and delicious!! Not winning any beauty contests, but sooo good 🙂


    • Dorothy Kern replied on February 2nd, 2014 at 7:37 am

      Having them in the fridge over night makes them not spread, that’s for sure. I pushed them down a bit with my palm before baking so they’d be a little flatter. I love a underdone cookie, and these are for sure that. 🙂


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  33. I agree with Melody. I just finished mixing and the dough is too crumble. I think you have an extra cup of flour added to the recipe posted?? I will chill and bake and see how they turn out anyway but not as excited as I was when I began the adventure as I did not expect the dough to be unworkable. 🙁


    • Dorothy Kern replied on April 14th, 2014 at 7:02 am

      I’m sorry Cheryl. I’ve made these several times, and the amount of flour is correct. Did you brown the butter? How are you measuring your flour?


      • Cheryl Keller replied on April 14th, 2014 at 8:46 am

        Hi, I did brown the butter and I chilled the dough. Super crumbly batter but the cookies taste great.

        • Dorothy Kern replied on April 14th, 2014 at 6:52 pm

          I’m glad they turned out! So strange it was crumbly. I can only think that climate may be the culprit? I know it’s hard to scoop (and can flake because of that) when scooping, but I’m glad they turned out!

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  36. Haha. Happen to be a “watermelon addict”. I have a harder time to stop eating watermelon than most “junk” foods


    • Dorothy Kern replied on October 26th, 2014 at 6:30 pm

      I wish I was like that!!! 🙂


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  38. Hi Dorothy, I was wondering if the cookies would turn out okay if I reduced the amount of sugar in the recipe.


    • Dorothy Kern replied on February 11th, 2015 at 3:41 pm

      I don’t know Angie, I’ve never tried it. If you try it let me know!


  39. best. cookies. ever. thank you so much for coming up with this amazing recipe!!! it has become my go-to for chocolate chip cookies. this is the third time i have made them. there is a little coffee shop here in town that we used to frequent for their big, home-made chocolate chip cookies… well, these are even better than theirs… i didn’t think it was possible! 🙂 one thing i do to make it easier… i scoop out the dough and form it, then place in a container on waxed paper, cover and refrigerate. then all i have to do is take them out and pop ’em in the oven. (saved my arm from the workout with extra chilled dough 😉 


    • Dorothy Kern replied on March 6th, 2015 at 3:40 pm

      I am so glad you like them Dawn!! Yay!! Your comment made my day. <3


  40. Finally got around to making these babies! I love the mini-chips, wasn’t sure about the almond (but did it) it adds a certain something good to the taste. Had to split the results to send to 2 college daughters (care packages), but I hide a few for me. Thanks for the great recipe 😊


    • Dorothy Kern replied on September 8th, 2015 at 6:36 am

      You’re welcome! Thanks so much for commenting and I’m so glad you liked them!


  41. Hi. I’m going to have a party next weekend and it’s too much work if I’m going to bake everything on the same day. Do you think I can freeze this dough and only bake them in the oven on the day of the party?


    • Dorothy Kern replied on September 11th, 2015 at 6:45 am

      YES! I love doing that. Just make sure the dough is thawed, but still very cold, before baking!


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  43. Hi! I’m making these cookies right now! I was just wondering if it is supposed to be crumbly after adding all of the flour in? I even went in with my hands to knead it and it isn’t quite working right. Hopefully I didn’t mess them up!


    • Dorothy Kern replied on October 12th, 2015 at 1:52 pm

      It shouldn’t be crumbly when you add the flour – my dough is usually quite wet still. How do you measure your flour? There is a chance you may have overmeasured. The best way to do it is to scoop the flour into the measuring cup with a spoon so it doesn’t get packed.


  44. Hi i made these for christmas and I rolled the balls out before refrigerating the dough.  They turned out great and i didnt have to strain my arm to before baking 🙂  Great recipe!


    • Dorothy Kern replied on December 26th, 2015 at 7:21 am

      I’m so glad you liked them!!


  45. From extensive reading on the science of baking in particular with chocolate chip cookies, its not unusual for the dough to be dry. Its the browned butter that does it. Some bakers need to know that any amount of warmth to the butter will cook the dough and dry it out before you even put them in the oven. Butter has water in it and when its heated or in this case browned it loses that water or moisture. Therefore once your butter is browned, remove it from the heat, scrape it all into a heat proof bowl and add one standard size ice cube to it. It cools it down and adds back that moisture. Once its cool to the touch add it to the dough, then add your dry ingredients. It should help and I hope I’ve helped as well. Thanks for your recipe!


  46. Is the brown sugar supposed to be packed? Making these tonight! Thanks!


  47. Made these, they were fantastic! Added some bacon because, bacon.
    Thanks for the recipe!


    • Dorothy Kern replied on June 13th, 2016 at 6:56 am

      Adding bacon is ALWAYS recommended!! 🙂


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