Bakery-Style Chocolate Chip Cookies
Thick, soft bakery-style chocolate chip cookies loaded with chocolate chips and baked with golden edges and soft centers. These are the classic chocolate chip cookies I come back to again and again.
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Why You’ll Love These Chocolate Chip Cookies
- Thick and soft: Bakery-style cookies with soft centers and lightly golden edges.
- Loaded with chocolate: Plenty of chocolate chips in every bite.
- No chilling required: Mix, portion, and bake.
- Two size options: Make big 4 oz bakery cookies or 1.5 oz minis.
Chaos Notes
- Use softened butter, not melted butter, for thick bakery-style cookies.
- Once the flour goes in, mix only until the dough comes together. Overmixing can make the cookies tougher.
- Shape the 4 oz portions slightly taller instead of flattening them.
- Pull them from the oven while the centers still look soft. They will continue setting on the hot baking sheet.
Make It Your Way
- Use a stand mixer or electric hand mixer, or mix by hand with a sturdy wooden spoon or silicone spatula. Mix on low speed or fold by hand just until the dough comes together.
Big Bake Energy
- Portion 4 oz cookies, shape them slightly taller instead of flattening, and bake for 16 minutes.
Tiny Chaos
- Portion 1.5 oz mini cookies and bake for about 14 minutes.
Sweet Spot
- The edges should look set while the centers remain soft. Let the cookies rest on the hot baking sheet for about 10 minutes before moving them.
Save Some for Later
- Store fully cooled cookies in an airtight container. Freeze cooled cookies in a freezer-safe container for longer storage.
Bakery-Style Chocolate Chip Cookies
Course: CookiesYield: about
10
– 11 large cookiesCooking time
16
minutesOven
350
°FLarge cookie size
4
ozMini cookie size
1.5
ozMini bake time
about 14
minutesThick, soft bakery-style chocolate chip cookies loaded with chocolate chips and baked with golden edges and soft centers.
Ingredients
1 cup (227 g) unsalted butter, softened
1 cup (213 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2½ cups (313 g) all-purpose flour
1 tablespoon (8 g) cornstarch
2 cups (340 g) semi-sweet chocolate chips
Directions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Using a stand mixer or electric hand mixer, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until creamy. To mix by hand, use a sturdy wooden spoon or silicone spatula and mix until smooth and well combined.
- Add the egg, egg yolk, vanilla, baking soda, and salt. Mix electrically or by hand for about 1 minute, until combined.
- Gradually add the flour and cornstarch. Mix on low speed or fold by hand just until the dough comes together. Do not overmix.
- Fold in the chocolate chips.
- Portion dough into 4 oz balls for large bakery-style cookies or 1.5 oz balls for minis. Shape the large cookies slightly taller rather than flattening them.
- Space cookies apart on the prepared baking sheets.
- Bake 4 oz cookies for 16 minutes. Bake 1.5 oz minis for about 14 minutes. The edges should be set while the centers remain soft.
- Let the cookies rest on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Notes
- The yield may vary slightly depending on exact portion size.
