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Stack of bakery style chocolate chip cookies

Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!
Course Dessert
Cuisine American
Keyword chocolate chip cookie
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings 14 cookies
Calories 432kcal
Author Dorothy Kern


  • 1 cup (226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 1 teaspoon baking soda
  • 3 ¼ cups (403g) all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups mini chocolate chips


  • 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.
  • 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.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • 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.
  • Scoop ¼ cupfuls of dough into balls onto a cookie sheet lined with parchment paper or a silicone baking mat. No need to space them. Cover with plastic wrap and chill at least 2 hours or overnight.
  • Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
  • Scoop out ¼ cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies. Bake 5 minutes, then press the cookies slightly to flatten. (Careful - they're hot! Use a glass that's been sprayed with cooking spray so you don't burn your hands.)
  • Bake for about an additional 8-10 minutes. They will be golden on the outside and still doughy on the inside - perfect! Top just baked cookies with more chocolate chips. Let cool for 5 minutes, and then remove from pans to cool completely.
  • Store in an airtight container on the counter for up to 3 days or freeze for up to 2 months.


  • Almond extract is optional but adds great flavor.
  • Recipe has been updated - originally it called for chilling the dough prior to scooping which just made scooping really hard. Scooping before chilling is the way I do it now and so much easier.
  • Minimum chill time: 2 hours but I like overnight best.
  • Substitute regular size chocolate chips in place of mini if preferred.


Serving: 1cookie | Calories: 432kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg