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.
Hello, I love your cookies. I tried them and they came out really gd. I was wondering if I could brown the butter on the stove and turn them into brown butter chocolate chip cookies using the same ingredients and quantities?
So glad to hear that! Browned butter isn’t quite the same quantity as melted butter, so you’ll likely need to tweak the recipe a little to avoid dry cookies. Maybe a bit less flour or add 1-2 tablespoons pure maple syrup. Hope that helps!
I hardly ever make the same recipe more than once but it’s safe to say that this is on my repeat list!!!!!!((: the BEST cookies i’ve ever made.
So happy to hear that! Thanks Vicky 🙂
Can you double or triple this recipe?
I haven’t personally, sorry to not be of more help. I always have best success making cookies 2 or 3 times at the same go instead of doubling/tripling just because baking can be so finicky sometimes!
Delicious!! 10000/10 recommend. I prefer mine smaller so I made 12! How many chocolate chips about would you say is 1 and 1/4 cups?
I’m so glad you enjoyed! It’s just a little bit over 1/2 a bag, I’m not sure if this answers your question? Thanks! 🙂
Did not work, just turned out like normal cookies, just a bit taller with a wierd taste, not a bad taste though, just wierd.
So sorry these weren’t what you were hoping for!
Absolutely the best recipe!!!!!!!!! The cookies did not spread. So tired of making flat cookies no matter how ling I chill the dough. I made 16 cookies, chilled the balls, and baked them for 14 mins. Soft and chewy! This is my new go to recipe. Thank you for sharing!
I am so happy to hear this June! Thanks so much for your comment! 🙂
Great results, everyone liked them! Thanks
Thanks Ginger! 🙂
Hello may i ask you something? If this is possible to make in a 24 pcs 2oz sizes cookies? I wonder what will be the recipe for that! Badly needed thank you!
I’d recommend making these instead 🙂
Hey Chelsea…Baked these cookies today and they turned out great. Thank you for this amazing and super-easy recipe. My fam just loved it 😊
I’m so happy you all loved these cookies! Thanks so much for your comment! 🙂
Very disappointing. The dough was very crumbly (I did measure the flour correctly), and I thought about adding another egg as someone suggested, but I was able to form the dough into balls, so I didn’t alter the recipe. I refrigerated as directed, and the cookies never spread. I did make 24 small cookies, and adjusted the bake time but I now have 24 balls, which unfortunately are also dry and tasteless. Not the chocolate chip cookie I was hoping for on this rainy day! I won’t be trying these again sorry to say…
I’m sorry you were disappointed by the recipe. It sounds like you didn’t follow the recipe though…this recipe is for 4 very large bakery style cookies, not 24 small ones. When they are huge balls of dough they will bake like the pictures, and spread the correct amount. If you want smaller cookies, I wouldn’t have recommended this recipe as it is too dry for small cookies. (This recipe is similar but with more liquid for smaller cookies: https://www.chelseasmessyapron.com/chewy-chocolate-chip-cookies/