Bakery-Style Chocolate Chip Cookie Recipe That Melts in Your Mouth

• 2 sticks plus 5 tablespoons (10 1/2 oz) unsalted butter, softened
• 3 tablespoons full fat cream cheese, softened
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 cups packed dark brown sugar
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 2 cups large milk chocolate chips or chunks
• 2 cups large semi-sweet chocolate chips or chunks
• Sea salt flakes, optional

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese, molasses, and both sugars on medium speed until soft and smooth, about 1–2 minutes.
• Add the eggs and vanilla and mix on low, scraping the bowl as needed. Add the salt, baking soda, and flour and mix on low until incorporated, about 1–2 minutes more. Scrape the sides and bottom of the bowl to ensure even mixing.
• Stir in the chocolate chips or chunks by hand. Portion the dough into 15 balls (about 5 ounces / 143 g each), roughly 1/2 to 3/4 cup. Flatten slightly, place on a baking sheet or in a baking dish, cover with plastic wrap, and chill at least 24 hours and up to 3 days.
• When ready to bake, preheat the oven to 350°F (178°C).
• Arrange the chilled dough balls on two parchment-lined rimmed baking sheets, spacing at least 2 inches (5 cm) apart. Sprinkle with sea salt flakes if desired.
• Bake until the cookies are just set and golden at the edges, about 15 minutes. Avoid overbaking — they’ll continue to set after you remove them from the oven.
• Allow the cookies to cool completely on the baking sheet before transferring them to a rack or serving.

Adapted From

Live Life Deliciously with Tara Teaspoon

Nutrition

Brooke Parkhurst

These cookies are amazing. They combine lots of chocolate with deep, toasty, buttery cookie flavor and a perfect texture contrast: caramelized edges and a cakey center. Molasses adds a malty, caramelly note that elevates the flavor. I used gluten-free flour with a small amount of xanthan gum to prevent spreading; they still turned out great. I reduced the salt slightly and cut back on the chocolate a bit because I enjoy the cookie dough itself. If you don’t have space to chill on a tray, wrapping the dough in a bag and scooping after chilling also works. They’re wonderful on their own or as a decadent dessert with vanilla ice cream.

Daniela Trapani

These are huge and almost have a raw-dough vibe even after baking, which I loved. I baked mine a bit longer than the recipe suggested and waited for them to cool before tasting. Adding flaked sea salt on top balances the sweetness and deepens the chocolate flavor. I enjoyed them plain and warm.

Select a Tester

These cookies reward patience: chill the dough 24 hours for the best texture and flavor. The result is soft, chewy, and loaded with chocolate, with the molasses giving a lovely note that makes the cookies memorable.

Sheara G.

Don’t be deterred by the 24-hour chill — these enormous, decadent cookies are worth the wait. Bake on two trays if needed and consider baking trays separately for an even bake. Because of their size and texture, they make perfect ice cream sandwiches.

Laura Hudeck

I found the full-size 5-ounce cookies too big, so I used a 1 1/2-inch scoop to make smaller 1-ounce cookies and chilled them for about 30 hours. The cookies were soft, chewy, and chocolaty; next time I’ll boost the molasses and salt slightly for a deeper flavor. They were best the second day.

Jennifer W.

These deliver that bakery experience: large, chewy, gooey, and chocolate-forward. Every cookie looked uniform and impressive. Serve with a scoop of ice cream or package them as a thoughtful gift. I’ll make them again, likely dividing the dough into 30 smaller cookies next time and pressing some of the sea salt into the dough balls so it’s visible after baking.

Amanda S.

These are the perfect bakery-style cookie. Dark brown sugar and molasses give instant, deep flavor. Chilling the dough prevents excess spread and lets flavors mature. Don’t skimp on good-quality chocolate — the pools of melty chocolate make every bite special.

Sarah Gustafson

These cookies are massive and intensely chocolatey. I preferred more semisweet than milk chocolate to balance the sweetness. The cream cheese adds richness without an overt tang, and the 24-hour chill produces a reliably chewy cookie that holds up for days.

Virginia H.

Impressive mounds of cookie dough that bake up thick and hold a crisp exterior with a chewy center. I made 4-ounce balls instead of 5 ounces, which I preferred. Chopped chocolate bars are worth the extra effort.

Amy Kaufman

These are rich and addictive. Cream cheese and molasses are unusual additions that enhance tenderness and deepen flavor without being obvious. Flaked salt on top provides an excellent counterpoint to the sweetness. While they’re enormous, they’re fun to make and deliver that bakery quality.

MaryBeth Jirgal

Molasses and cream cheese make these giant cookies special. Kids loved them. I used chopped chocolate bars and baked straight from the fridge for 16–17 minutes, then topped warm cookies with vanilla ice cream. If a giant cookie is too much, halve the dough size and bake a little less time for a still-satisfying treat.

Sandy M.

These are comforting, very soft with a slight crisp at the edge, and delightfully gooey inside — perfect with a glass of milk or a scoop of vanilla ice cream.

Jack V.

Many oversized cookies are all show and no flavor; this one is an exception. With cream cheese, molasses, and large chocolate chunks, these cookies deliver deep flavor and a fudgy center. I found 18 minutes achieved a golden edge and dense center on my oven. Cooling fully on the sheet is essential for the cookies to set properly — patience pays off.