Get ready to indulge in the ultimate treat with these easy and delicious Bakery Style Chocolate Chip Cookies! These cookies are everything you love about a classic chocolate chip cookie, but with a bakery-style twist.
Melt 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 light brown sugar and granulated sugar. Stir until smooth. Add in egg and vanilla extract. Stir until smooth.
Add cornstarch, baking soda, baking powder, and salt. Stir until smooth. Add in the correctly measured flour (see note 1) and mix until just combined. Don’t overmix.
Gently stir in 1 and 1/4 cups chocolate chips until combined. Separate dough into 4 equal parts. If you have a food scale, each ball should be a little over 6 ounces (170g). Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
Preheat oven to 325℉. Line a sheet pan with parchment paper or a silicon baking mat.
Place two dough balls at a time on the sheet pan, giving cookies plenty of space to spread.
Bake 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 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 10–15 minutes before transferring them to a cooling rack. If you like salty-sweet flavors, add a few flakes of salt on top!
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Notes
Note 1: Spoon the flour into a measuring cup and level the top with the back of a table knife.Storage: I 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, wait until cookies are completely cooled, then place in an airtight container and keep at room temperature. Rewarm in increments of 10–15 seconds in the microwave.