Easy and delicious Bakery Style Chocolate Chip Cookies loaded with chocolate chips!
Why We Love These Bakery Style Chocolate Chip Cookies
- Affordable Luxury: Gourmet taste at home for less cost.
- Perfect Texture: Soft, chewy, and gooey like professional bakery cookies.
- Rich Chocolate Flavor: Extra chips on top for a chocolatey bite.
- Convenient Size & Tips: Easy-to-follow recipe for four large cookies.
- Cornstarch Secret: Makes cookies softer, thicker, and chewier.
Ingredients
- Butter: Adds richness and ensures chewiness; melted and cooled to prevent greasiness.
- Sugar: Brown sugar for moisture and caramel flavor, white sugar for crispiness.
- Egg: Binds ingredients and contributes to chewiness.
- Vanilla Extract: Enhances overall flavor.
- Cornstarch: Creates softer, thicker cookies.
- Baking Soda & Powder: Leavening agents for rise and spread.
- Flour: Provides structure.
- Chocolate Chips: Adds sweet, chocolatey bursts.
How To Make Bakery Style Chocolate Chip Cookies
- Melt and Cool Butter: Melt unsalted butter, then cool.
- Mix Sugars, Egg, Vanilla: Blend cooled butter with sugars, then add egg and vanilla.
- Add Dry Ingredients: Combine cornstarch, baking agents, and salt. Fold in flour.
- Stir in Chocolate Chips: Mix in chocolate chips.
- Chill Dough: Divide and chill the dough.
- Bake: Preheat oven, place dough on lined sheet, and bake until slightly underdone.
- Add Chocolate and Cool: Press extra chips on top, cool on tray, then move to rack.
Quick Tip
For reheating leftover cookies: Store in an airtight container at room temperature. Reheat in the microwave in 10-15 second increments until warm.
Tips For Success
- Line Tray: Use parchment or a Silpat to prevent crispy bottoms.
- Weigh Dough: Evenly divide dough using a scale.
- Flour Measurement: Spoon and level flour, don’t scoop.
- Mix Just Enough: Combine ingredients without overmixing.
- Extra Chips Post-Baking: Add chocolate chips after baking for extra flavor.
- Space Cookies: Bake the cookies with ample space between them.
More Amazing Cookie Recipes
- Snickerdoodles
- Oatmeal Cookies (or Oatmeal Chocolate Chip Cookies)
- White Chocolate Macadamia Nut Cookies
- Caramel Oatmeal Cookies
- Chewy Peanut Butter Cookies
Bakery Style Chocolate Chip Cookies
Easy and delicious Bakery Style Chocolate Chip Cookies loaded with chocolate chips!
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar packed
- 1/3 cup white sugar
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt (reduce if using table salt or if sensitive to salt)
- 1 and 3/4 cups white all-purpose flour
- 1 and 1/2 cups milk chocolate chips divided (or use semi-sweet or dark chocolate -- whichever is your favorite) (226g for 1 and 1/4 cups)
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies flat/greasy.
- Once butter is cooled to room temperature, mix in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir again until smooth.
- Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (See Note 1) flour and mix until just combined. Don't overmix.
- Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough into 4 equal parts. If you have a food scale, each ball should be just a little over 6 ounces (170g). Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
- Place two dough balls at a time on a sheet pan giving the cookies plenty of space to spread.
- Bake for 20-25 minutes, erring on the side of under-baking, which keeps them soft and chewy. The cookies will "bake" a little more out of the oven.
- Remove from the oven and press the remaining 1/4 cup chocolate chips onto the tops of the cookies (ensures even placement of chocolate and also makes them look pretty!). Allow cookies to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. If you like salty-sweet flavors, add a few flakes of salt on top!
- STORAGE: We like these cookies best the day they're baked. They do last up to 1 week, but they begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.
Video
Recipe Notes
Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife.
Nutrition
Serving: 1serving | Calories: 883kcal | Carbohydrates: 117.5g | Protein: 11.7g | Fat: 41g | Cholesterol: 120.1mg | Sodium: 667mg | Fiber: 3.4g | Sugar: 69.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe claims there are 331 calories per cookie and the full recipe makes 4 cookies. But there are actually 341 calories of CHOCOLATE ALONE per cookie without even factoring in any of the other ingredients!!!
Thanks for catching that, it looks like it was originally measured by serving size, i just switched it to per cookie. Thanks Amy! 🙂
Oh wow, thanks so much for making that adjustment so quickly! Can’t wait to try these 🙂
Yay! Thanks Amy! 🙂
Just made these. Fantastic but way too big as a serving. Can they be made smaller?
Absolutely, but I’d recommend making these: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/ for a smaller, delicious chocolate chip cookie option! Or you can just roll these out smaller and bake for shorter time, watching closely.
Thank you for the recipe
So welcome! 🙂