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a stack of six chocolate chip cookies in front of a glass of milk

Bakery Style Chocolate Chip Cookies

The best Bakery Style Chocolate Chip Cookies are thick, perfectly soft in the center, golden around the edges and loaded with semi sweet chocolate chips.  
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Course: Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 17 cookies
Calories: 322kcal

Ingredients

  • 2 ¼ Cup All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • ½ teaspoon Salt
  • ¾ Cup Unsalted Butter
  • ¾ Cup Light Brown Sugar
  • ½ Cup Granulated Sugar
  • 2 Eggs
  • 2 Cups Semi Sweet Chocolate Chips

Instructions

  • Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
  • In a medium bowl, combine the all purpose flour, baking soda, cornstarch and salt; set aside
  • In a mixing bowl with paddle attachment, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
  • Add the eggs, one at a time, scraping down the sides in between each addition; Mix until the eggs are fully combined
  • Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
  • Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
  • Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
  • Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
  • Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
  • Remove the cookies from the oven and allow them to cool for 5-10 minutes
  • Enjoy warm or store in an airtight container

Notes

  • Make sure your ingredients are room temperature
  • Do not over mix the cookie dough
  • The cookie dough does not need to be refrigerated before baking
  • Slightly press the rounded top of the cookie down before baking
  • Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
  • Add Sea Salt right when the cookies come out of the oven to take these to the next level
  • Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
  • Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

Nutrition

Serving: 17cookies | Calories: 322kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 146mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 289IU | Calcium: 29mg | Iron: 2mg
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