Bakery Style Chocolate Chip Cookies with Special Ingredients

For a while now I have been trying to create a bakery style chocolate chip cookie. You know, the kind that is large and puffy, filled with lots of chocolate chips, yet chewy and soft with a hint of that “oat” flavor.  Well after tons of trial and errors, my husbands critiquing and both of us taste testing about 567 cookies I think I have found it!

I have learned in my chocolate chip cookie adventures that everyone has their OWN version of the BEST chocolate chip cookie. So even though I find these to be my version of the best bakery style chocolate chip cookie, it might not be your version. But I am here to share this delicious recipe with you and give you a few tips and tricks to help you tweak this recipe to your liking.

Special Ingredients…

There are two ingredients that make this cookie that bakery style cookie. The first one is cream of tartar. This ingredient contributes to the chewiness of the cookie and prevents large cookies from puffing up too much. ​

The second ingredient is the oat flour. I never buy oat flour from the store. It is easy to make at home by taking old fashion oats or quick oats and blending them in a food blender until they reach the consistency of flour. The most important thing with the oat flour when making your own is to measure the amount needed for the recipe AFTER you have made the oat flour. The oat flour gives the cookies a great flavor while helping them stay soft and moist. ​


While we are talking about flour let’s talk measuring! One of the key things to any baking recipe is measuring correctly. I use to scoop my measuring cup into the bowl of flour because I found it easier. Little did I know that by doing that I was packing the flour into the measuring cup, causing for there to be more flour than what the recipe called for. A rule of thumb when measuring flour is to spoon the flour into your measuring cup. Then take the flat dull side of a butter knife, level the flour and then scrape it across the measuring cup so the surface is smooth and flat.


Like I mentioned before everyone has their own version of the best chocolate chip cookie. So a helpful tip with the flour is the puffier and cakier you want these cookies, the more flour you add. If you want them to spread more and to be more crisp, add less flour (even than indicated in the recipe). You can always test 1-2 cookies with less flour and see if you like their consistency after being baked. If not, add a little more flour and test again. The testing process is worth it in order to get your personal cookie preference.

In my bakery style cookie study I have discovered a few factors that help give cookies that bakery look. 

Size: Big, big, big! When scooping out these cookies I use a 1/4 measuring cup or my large cookie scoop. Yes, you get less cookies per batch but in this case bigger is better! 

Chocolate Chips: I always save some chocolate chips to add to the top of my cookies before I put them in the oven. This is more for looks rather than taste. I just think they look so much prettier and who doesn’t like a few extra chocolate chips anyway?

This is what my cookies look like before putting them in the oven. I recently discovered these silicone baking mats and they are AMAZING! I will never bake without them again. These are a must for every baker. I promise you won’t be disappointed! 



After your cookies are done it is important to only let them continuing “cooking” on the cookie sheet for 4-5 minutes and then transfer them to the cooling rack. Otherwise they will cook longer.

Now, Enjoy! 

Bakery Style Chocolate Chip Cookies


  • 3/4 cup butter, at room temperature
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 and 1/4 cups all-purpose flour
  • 2 tablespoons oat flour (oats that have been blended)
  • 1  cup chocolate chips
  • 1/2 cup miniature chocolate chips or chocolate chunks


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy.
  3. Separate the eggs. Beat the egg yolks into the sugar and butter mixture. Discard or save one of the egg whites for another recipe and place the remaining egg white in another bowl.
  4. Add the cream of tartar in with the egg white and beat for several minutes.
  5. Beat the vanilla extract and then the egg white mixture into the bowl with the butter, sugar, and egg yolks.
  6. In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER grinding and not before). Stir until combined.
  7. Using a wooden spoon or rubber spatula combine the dry and wet ingredients and stir until just combined (do not use an electric mixer for this part).
  8. Fold in the chocolate chips.
  9. Use a 1/4 cup measuring cup or a large cookie scoop to measure out the dough onto a cookie sheet. Strategically place extra chocolate-chips on the tops of the cookies.
  10. Cook for 10-12 minutes or until the sides are lightly browned. Remove and allow to “cook” more on the cookie sheet for about 4-5 minutes before transferring to a cooling rack.
  11. Under-baking your cookies is key to soft and chewy cookies. These cookies should have a very soft and chewy center with crisp edges.

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