The Best Chewy Chocolate Chip Cookies for Bakers Who Sell

This jumbo chocolate chip cookie is a best-seller for a reason — perfectly crisp on the edges, soft in the middle, and topped with flaky sea salt.

Thin, rippled edges. Soft, chewy centers. Flavor-packed crowd-pleasers that actually sell.

Looking for a cookie recipe that not only tastes incredible but also makes your menu stand out? These Boneless Chocolate Chip Cookies (yes, boneless, because cookies should never be stiff!) are a top-selling classic in my bakery business. With rich flavor, perfect spread, and texture that stays soft for days, these are ideal whether you're selling jumbo cookies or mini packs.

Your new best-seller: mini chocolate chip cookies that stay soft and chewy, great for markets and pre-orders.

🍪 Why Bakers Love This Chocolate Chip Cookie Recipe

• Delicious flavor from dark brown sugar + melted butter

• Beautiful spread and ripples that give a gourmet look

• Thin, crispy edges with a soft, chewy center

• No chill time = faster production

• Versatile for menu variety (jumbo or mini size)

• Proven seller at markets, pop-ups, and online shops

📝 Boneless Chocolate Chip Cookie Recipe

Stack of Mini Chocolate Chip Cookies – Soft, Chewy, and Ready to Sell

Adapted from Adriana’s Sweet Life

Ingredients

• 1 cup unsalted butter, melted and cooled

• 1 egg + 2 egg yolks, room temperature

• 1 1/4 cups packed dark brown sugar

• 1/3 cup granulated sugar

• 1 tbsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup chocolate chips

• 1 cup chocolate chunks

• Sea salt (for topping)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large bowl (can use your stand mixer bowl for less dishes), mix the melted butter, brown sugar, and granulated sugar until smooth.

3. Add the egg, egg yolks, and vanilla to the bowl and mix until combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Add the dry ingredients to the wet mixture. Mix until just combined.

6. Fold in half the chocolate chips and chunks.

7. Scoop dough onto a parchment-lined baking sheet, leaving 2 inches between each.

8. Roll tops of dough balls in remaining chocolate chips.

9. Press 1-2 pieces of remaining chocolate chunks on top for visuals.

10. Bake for 10 minutes, or until edges are golden but centers are soft. (Keep an eye out as ovens can vary)

11. Sprinkle tops with salt as soon as you take the cookies out the oven.

12. Cool on the tray for 5 minutes, then transfer to a wire rack.

🍪 Makes about 17 standard cookies.
💡 Try them as jumbo 4.5 oz cookies (bake ~14 min) or mini 1 oz cookies in packs of 6.

Get Downloadable Recipe PDF here.

💼 Selling Tips from a Bakery Coach:

• Pricing Strategy:

  • Jumbo cookies (4.5 oz) – $6 each or 4/$5

  • Mini cookie packs (6 x 0.75 oz) – $7 per pack or $12/2

• Packaging: Kraft cookie bags with clear cellophane with branded labels for jumbo cookies look professional and boost value. I use kraft cookie boxes for my mini cookie packs.

• Batch Efficiency: No chill time makes these great for scaling and batching in high volumes. The cookies also freeze well, so you can batch ahead of time!

🧁 FAQs for Bakers

Q: Can I make these cookies ahead of time?
Yes! They stay soft for 3–4 days when stored in an airtight container.

Q: Can I freeze the dough?
Absolutely. Scoop dough, freeze in a single layer, then store in a zip-top bag for up to 2 months. Bake from frozen by adding 1–2 minutes.

Q: Can I use all chocolate chips or chunks only?
Yes! But a combo gives you that bakery-style texture and meltiness.

✨ Pro Coaching Tip

These are ideal “gateway cookies” for your bakery menu. They’re familiar but elevated. They sell themselves AND they give you a chance to show off flavor, presentation, and packaging.

📥 Want More Recipes That Sell?