Bakery-Style Chocolate Chip Cookies
Stacked high Chocolate Chip Cookies
These cookies are built to feel a little more special than an everyday batch. The mixed chocolate keeps the flavor from leaning too sweet, the extra yolk helps the centers stay soft, and the chilled tall scoops give the cookies a bakery-style shape.
These are smaller than oversized bakery cookies, but they still deliver that same thick, polished look. The key is to scoop the dough into tall mounds, chill it well, and bake just until the centers still look slightly soft.
This recipe is adapted from Chef Billy Parisi’s chocolate chip cookies, with changes to the mixing method, cookie size, chocolate blend, and finish. This version uses creamed butter instead of browned butter, adds an extra yolk for richness, and finishes the hot cookies with very finely shaved dark chocolate and flaky sea salt.
Watch my video to follow along step-by-step.
Chocolate Chip Cookies
Yield: About 18 to 36 cookies (depending on size)
Ingredients
For the loaf
1 cup (225 g) unsalted butter, at cool room temperature
1 cup packed light brown sugar (220 g)
1/2 cup granulated sugar (100 g)
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 1/4 cups all-purpose flour (280 g)
1 tsp baking soda
1/2 tsp baking powder
1 tsp fine sea salt
1 1/2 tsp cornstarch
1 cup semisweet chocolate chips (170 g)
1 cup bittersweet or dark chocolate chips (170 g)
2 oz (55 g) 85% dark chocolate, shaved very finely, for finishing
Flaky sea salt, for finishing
Method
Line 2 baking sheets with parchment paper. If you plan to chill the scooped dough on the trays, make sure they fit in your refrigerator.
In a medium bowl, whisk together the flour, baking soda, baking powder, fine sea salt, and cornstarch. Set aside.
In a large mixing bowl, or the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar until lighter in color and fluffy, about 3 to 4 minutes. Scrape down the bowl as needed.
Add the eggs one at a time, mixing well after each addition. Add the extra yolk and mix until fully incorporated. Mix in the vanilla.
Add the dry ingredients in 3 additions, mixing on low just until combined after each addition. Do not overmix.
Fold in the semisweet and bittersweet chocolate chips by hand.
Portion the dough into tall mounds, about 18 to 20 in total, and place them well spaced on the lined trays. Do not flatten them.
Chill the scooped dough for at least 1 hour. Longer is fine. Overnight is better if you have the time.
Heat the oven to 350°F (175°C).
Bake until the edges are set and lightly golden but the centers still look a little soft, about 12 to 14 minutes, depending on your scoop size and your oven. Rotate the tray once if needed. Bake one tray at a time for the cleanest result.
Let the cookies sit on the tray for 3 to 5 minutes. While they are still hot, lightly scatter over some of the shaved 85% chocolate so it just begins to soften onto the surface rather than vanish completely.
Finish with flaky sea salt.
Let the cookies cool a bit longer before moving them to a rack.
Larder Notes
Tall scoops and a good chill are what give these smaller cookies their bakery-style shape.
Pull the cookies when the edges are set and the centers still look a little soft. That is when the texture lands right.
Scatter the shaved dark chocolate on while the cookies are still hot so it softens onto the surface.
Finish with flaky sea salt while the tops are warm. It sharpens the chocolate and balances the sweetness.
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