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.
Hi. The ones shown in the video are much more flat than the ones shown in the pictures. Why? I want them thick as in the pictures. How can I make them?
They’re the same cookies 🙂 I think it’s just the angle of the photos vs video. But if you do want them thicker, add a touch more flour
Asking about making these gluten free?
Asking about making these gluten free meals??
Sorry Vicky I haven’t tested these with gluten-free alternatives; hopefully someone else can chime in here! 🙂
Thank you
These were soooo good!! I don’t bake desserts unless they come in a box, lol. I followed the directions and they were perfect. Thank you for the delicious recipe!
I am so thrilled to hear this! Thanks Julie! 🙂
Can’t wait to make them !!!
You’re going to love! 🙂
Oh my, fantastic cookie. Every bite loaded with chocolate. Came out exactly like the picture.
I am so happy to hear this! Thanks so much Nancy! 🙂
These turned out amazing! I have my own cookie recipe I’ve used for years, but I was looking for a taller cookie with more volume – this was the ticket! After trying several different options, this was by far my favorite in taste and in looks. Tall, thick cookies, perfectly sweet, loads of chocolate. What more could you want? I used a 3 tbsp cookie scoop for mine instead of 4 total cookies.
It yielded 12 cookies, and took 16 minutes to bake.
I am so happy to hear this! Thank you so much Samantha! 🙂
My family absolutely adored these! Definitely a hit for everyone and will be making them again. I added chocolate chunks to them as well as a bonus.
Delish! So glad you enjoyed! Thanks Dee! 🙂
After a hailstorm wrecked my neighbors’ houses and mine, I wanted to bake something to lift the mood. I only had 115g of butter, which is why I picked this recipe. I made smaller cookies to share with everyone and used a tablespoon to measure the batter. Rolled dough balls in sugar before baking for 14 minutes ar 180°C. Perfect cookies (about 24); thank you for the recipe.
I’m so sorry to hear about the hailstorm! So glad you were able to enjoy these! Thanks Monica! 🙂