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
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.
Equipment
- Sheet pan
- Parchment paper or a silicon baking mat
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt reduce if using table salt or if sensitive to salt
- 1-3/4 cups flour
- 1-1/2 cups milk chocolate chips or semi-sweet or dark chocolate—whichever is your favorite, divided
Instructions
- 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!
Video
Recipe 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.
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.
LOVED these cookies! Definitely saving this recipe! I made them mini size and they were so delicious. Thank you!
So happy to hear that! Thanks Brooke!
I make these cookies constantly!!! Bud did have a question – Can these cookies be baked, frozen, and then brought back to room temperature to serve at a later date? Thank you!!
I’ve found its best to freeze the dough and just bake the frozen dough instead of freezing baked cookies. The frozen baked cookies tend to lose flavor and their texture is never quite as good!
These turned out perfect! Great recipe for when you want to indulge!
So happy to hear that 🙂 Thanks for the comment and review!
Granted I’m the world’s worst Baker, but I followed everything exactly and these did NOT spread out. They stayed giant dough balls and I don’t understand why. I flattened them with a spatula and out back in for a few min and now they taste decent but what the heck.
Did you spoon and level the flour? Sounds like the flour was packed if they didn’t spread at all!
These were amazing and a big hit! I fallowed the recipe to the T except I made them regular cookie size instead of four big ones, Yummy, soft delicious.
So happy you enjoyed them! Thanks for the comment 🙂
These are AMAZING!! I make them exactly as described, and they’re perfect every time. My coworkers request them constantly. I’ve thought about using chocolate chunks instead of chocolate chips, but why mess with perfection?
Haha!! Thrilled you’ve enjoyed these! Thank you for the comment 🙂
If you make the cookies smaller, do you know how much time they will need to bake? Still the same, or maybe 10-15 minutes?
Thanks! : )
Yes, a bit less time 🙂 Enjoy!
Can you make these in smaller cookies? Sounds like they may be a bit big for my grandkids
Yes definitely! They’re delicious small 🙂 I’d also recommend this recipe for smaller cookies: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/
Hi! I just found this recipe and I’m trying later today and wanted to make them a bit smaller, how long would u recommend baking them for?
I’d recommend making these instead 🙂
I had trouble with the dough. It was extremely dry and crumbly. I am.chilling it now. I wonder if that is due to refrigerating the melted butter? I have made many other similar cookies and never had that issue.
Sorry I’m just seeing your comment Sherry! The dough shouldn’t be dry and crumbly; did you spoon and level your flour? It sounds like you may have too much flour in the dough. Any other recipe changes?
I had the same problem. Just added one more egg and the texture was perfect.
i was looking for a recipe that is the opposite of dry and crumbly. does adding one egg solve the problem?
i like a choc chip cookie to be very chewy dense, heavy, thick…almost brownie like.
thanks!
Try these instead: (they sound more like what you are describing)
I never leave comments about recipes I tried, even when it’s good. That being said, you deserve credit for this recipe and a thank you. I basically used your recipe but added my own little touch and they were perfect. No exaggerating and I am very picky about chocolate chip cookies which I adore. I wanted to ask a question. Does the melted, then cooked butter, work good on sugar cookies? Basically using the same method and most of the ingredients? I am very particular on sugar cookies as well. I like mine soft & thick like my c.c. cookies. So I wanted to pick your brain on that one. Thanks
Yay!! So happy these were a hit 🙂 Thanks for the comment Sarah! For sugar cookies, I think you might really like this recipe: https://www.chelseasmessyapron.com/soft-sugar-cookies/ sounds like what you’re talking about! Enjoy!
If you like soft sugar cookies, I grew up with a cakey soft sugar cookie. Just search for buttermilk sugar cookies and you should get to the basic recipe. Sometimes listed as Amish sugar cookies (I did grow up in Amish country).
These were perfect! Definitely needs the flaky salt to finish, bc it’s a huge, rich cookie! Feels like a real treat when you make cookies this size.
So happy to hear these were a hit 🙂
These look delicious! Do you happen to know how many grams of flour you use? Everyone seems to measure it a bit differently.
Thanks so much Brooke!! I’m working on adding weight to all my baked goods; stay tuned 🙂
Hello! I have a question about your nutritional facts. I am working on my own right now and can not figure out the cholesterol level, sodium level and so forth.