Bakery-level Chocolate Chip Cookies

This decadent chocolate chip cookie recipe is a masterclass in balance, hitting that sweet spot between a gourmet bakery treat and a comforting homemade classic.

The secret lies in the incredible contrast of textures. Thanks to the precise blend of sugars and salted butter, you get those coveted golden, crisp outer edges that give way to a centre so soft and decadent it practically melts. 

By using self-raising flour, we get a lighter bite and a pillowy lift, while the warmth of the soft brown sugar provides a rich, caramel-like undertone that perfectly complements the high-quality chocolate. A thoughtful touch of salt cuts through the sweetness, highlighting the floral notes of the vanilla and making every bite remarkably moreish. A word of warning before you start: It’s impossible to keep these to yourself, you’ll have friends and family coming back for more.

Chef's hat icon Difficulty

People icon Servings

24 cookies

Time icon Prep Time

10 minutes

Fuel type icon Cook Time

7 to 9 minutes

Bakery-level Chocolate Chip Cookies
Bulb icon

Note

  • Scalable recipe: Double the recipe to make 48 cookies. See our tip below on freezing some for later.
  • Baking temperature:Preheat your home oven to 200° C (180° C Fan / Gas Mark 4) and prepare baking sheets by lining them with greaseproof paper. If using the Ooni Volt 2, preheat the oven to 220° C.

  1. Read through the full recipe before starting, including the tips at the end. Ask any top baker; surprises ruin recipes.
  2. Preheat your home oven to 200° C (180° C Fan / Gas Mark 4) and prepare baking sheets by lining them with parchment paper. If using the Ooni Volt 2, preheat the oven to 220° C.
  3. Fit the Ooni Halo Core Spiral Mixer with the Angled Silicone-Edge Beater and Bowl Guard attachments. 
  4. In the bowl, beat 125g salted butter, 135g light brown soft sugar and 90g caster sugar at 60% (6 fully lit segments on the Halo Core dial) for 2 minutes until both are well incorporated. 
  5. Tap the dial once to pause the mixer. Add 1 egg and 4g vanilla extract, and continue beating for 1 minute at 60% to ensure they are mixed in. 
  6. Pause the mixer to add 220g sieved flour and 3g salt. Continue beating at 60% for 1 minute until well combined. 
  7. Pause the mixer and add 200g chocolate chips. Continue to mix at 60% for 30 seconds until well distributed. 
  8. Turn off the mixer and remove the bowl. 
  9. Break off large walnut-sized pieces of dough (about 35g each) and roll them gently into smooth balls. 
  10. Arrange these on your baking trays, ensuring you leave plenty of space between them to allow for spreading. Depending on the quantity and size of your trays, you may need to do multiple bakes. 
  11. Bake for 7 to 9 minutes for a soft, chewy texture, or 10 to 12 minutes if you prefer a golden crunch. 
  12. Let the cookies rest on the trays for 10 minutes to set before moving them to a wire rack to cool completely. These can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
Tips:
  • Ooni Halo Core speed dial, explained: Each display light segment on the mixer indicates a speed increase of 5% when half lit and 10% when fully lit.
  • Double the batch and freeze half for later. Simply ball them up, and freeze for up to 3 months. Fully defrost before baking.
  • Don’t panic if you don’t have self-raising flour. Simply substitute this for 220g plain flour, 3 tsp baking powder and 1/4 tsp fine salt.
Chris Kimble

I’m Chris, a baking enthusiast and Product Support Team Leader at Ooni. I’ve been baking for as long as I can remember – it’s my happy place. I’m all about good food, cozy vibes, and sharing recipes that bring people together. For inspiration on your next bake, you can follow me on Instagram @kimblecj

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