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.
I just baked these cookies, I chilled the dough overnight. These cookies are huge, delicious and beautiful!!!!!
I’m so glad you loved these cookies! Thanks so much for your comment Lois! 🙂
Do you think the cookie dough would be OK if it was frozen?
Yes! I actually love it frozen. I pre-roll them and then stick them in the freezer in a airtight bag. Then when I’m ready to cook them I just bake them a few extra minutes.
Thank you for a great recipe!Made these today for my family. So used to creaming butter and sugar for cookies and this recipe was sooooo different. They came out perfect! I made the smaller ones,it made about 30 and baked them for 15 min. Yum!!
So happy to hear these were enjoyed!! Thanks Leslie 🙂
If the dough is kept in the refrigerator, can I bake these cookies the next day? Thank you!
Yes, they might not spread as much with an overnight dough chilling though.
This was a great cookie! I made regular size and got 2 dozen. i think it needed a little more salt i used a little less. Mine stayed very light. (Top & bottoms )Would of liked the tops to be a little browned. They seemed to lack a lttle flavor also. I will make again may tweak a bit for more flavor.
Hey Cyndi! The ingredients for these cookies were intended to make 4 super large cookies. If making 2 dozen smaller ones instead of the 4, I’d recommend this recipe instead: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/ I’d say that has more flavor for a smaller cookie.
Thanks for sharing! Do they keep long?
We like them best warm from the oven! They’ll last up to a week though
This looks so good! It is so hard to find a good “bakery” style one! I wonder if it could be made gluten free very easily?
I haven’t tested with gluten free alternatives; hopefully someone else can chime in!
I made this and loved it. Doubled the recipe the next day and for some reason the dough flattened out and spread into one giant thin cookie. Not sure what went wrong when the first batch turned out so great.
It’s strange, but sometimes doubling or halving recipes can have that effect (baking is so scientific!), I’d recommend just making it according to the recipe twice next time instead 🙂
I replaced cornstarch with tapioca flour (doubled the tapioca flour per some research) and egg with “chia seed egg”. They turn turned out incredibly good. Better than any I have made before..I love the Kosher salt on top idea!! Ty!!
I also followed the recipe exactly and very carefully but also ended up with big crumbly dough balls. I wonder if altitude has something to do with it.
The good thing is my step son ate every single one!
It might, it could also be a little too much flour; try a little less next time! Glad they were still enjoyed 🙂
These were just as delicious as they were beautiful to look at!
That is so sweet! So glad you enjoyed! Thanks for your comment! 🙂