Chocolate Chip Cookie fans, get ready for a bakery-style treat! Imagine warm, gooey cookies with soft centers and crisp edges, filling your kitchen with a comforting aroma. This recipe elevates the classic cookie into something special, perfect for snacks, dessert, or sharing with family and friends.
Why Make This Recipe
This recipe is perfect for anyone who loves chocolate chip cookies. The unique combination of ingredients creates a cookie that is perfectly balanced in flavor and texture. By chilling the dough, the flavors develop beautifully, giving you a rich and satisfying cookie. Plus, it’s a great way to impress your friends and family with your baking skills!
How to Make Bakery Style Chocolate Chip Cookies
Ingredients
- 3 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp sea salt
- 1 1/4 cup unsalted butter (2 1/2 sticks) room temperature
- 1 1/3 cup brown sugar
- 1 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 2 eggs
- 2 cup semi-sweet chocolate chips
- 1/2 cup bittersweet chocolate (60% cacao or higher) chopped into chocolate chip size chunks
- Sea salt (to sprinkle over balls of dough before baking)
Directions
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and 1.5 teaspoons of sea salt. Set aside.
- In another large mixing bowl, cream the butter and sugars together with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
- Add the vanilla extract, and then add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined.
- Fold in the chocolate chips, chocolate chunks, and any chocolate “shavings” created during the chopping.
- Place the cookie dough into an air-tight container and chill for at least 3 hours, preferably 24 hours. For the best flavor, chill the dough for 72 hours.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats.
- Using a standard-size cookie scoop (1.5 tablespoons), place dollops of dough onto the prepared baking sheets, about 12 cookies per sheet. Sprinkle a little sea salt on top of each dough ball, then bake in the oven for 10-12 minutes or until the edges are golden brown and the tops are lightly golden. The centers should look a little soft but not doughy.
- Remove from the oven and allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
How to Serve Bakery Style Chocolate Chip Cookies
These cookies are best enjoyed warm from the oven. You can serve them as-is or pair them with a cold glass of milk for the classic combo. They also make a fantastic addition to any dessert table or as a sweet treat for gatherings.
How to Store Bakery Style Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft for about a week. If you’d like to keep them longer, you can freeze the cookies in an airtight container or freezer bag for up to three months. Just thaw them at room temperature before enjoying!
Tips to Make Bakery Style Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy mixing.
- Chilling the dough for longer really enhances the flavor and texture, so don’t rush this step if you can help it.
- Use high-quality chocolate for the best taste—it’s worth it!
- Add extra sea salt after baking for a delicious sweet and salty flavor contrast.
Variation
You can switch things up by adding nuts, dried fruit, or different types of chocolate (like white chocolate or milk chocolate) to your dough for a different flavor experience.
FAQs
- Can I use salted butter instead of unsalted butter?
Yes, but if you do, reduce the amount of sea salt in the recipe. - How do I know when the cookies are done?
The edges should be golden brown, and the tops should be lightly golden but still look a little soft in the center. - Can I freeze the cookie dough?
Absolutely! You can scoop the dough onto a baking sheet, freeze until solid, then transfer the frozen dough balls to a freezer bag. Just bake them straight from the freezer—add a couple of extra minutes to the baking time.
With this recipe in hand, you’re all set to make your very own Bakery Style Chocolate Chip Cookies. Happy baking!
Bakery Style Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour Sifted
- 1 tsp cornstarch
- 1.5 tsp baking powder
- 1.25 tsp baking soda
- 1.5 tsp sea salt Divided
Wet Ingredients
- 1.25 cups unsalted butter Room temperature (2 1/2 sticks)
- 1.33 cups brown sugar Packed
- 1 cup granulated sugar
- 2.25 tsp vanilla extract
- 2 eggs
Chocolate Ingredients
- 2 cups semi-sweet chocolate chips
- 0.5 cup bittersweet chocolate (60% cacao or higher) Chopped into chip-sized chunks
- sea salt For sprinkling on top before baking
Instructions
Preparation
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and 1.5 teaspoons of sea salt. Set aside.
- In another large mixing bowl, cream the butter and sugars together with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
- Add the vanilla extract, and then add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined.
- Fold in the chocolate chips, chocolate chunks, and any chocolate shavings created during the chopping.
- Place the cookie dough into an air-tight container and chill for at least 3 hours, preferably 24 hours. For the best flavor, chill the dough for 72 hours.
Baking
- When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats.
- Using a standard-size cookie scoop (1.5 tablespoons), place dollops of dough onto the prepared baking sheets, about 12 cookies per sheet.
- Sprinkle a little sea salt on top of each dough ball, then bake in the oven for 10-12 minutes or until the edges are golden brown and the tops are lightly golden.
- The centers should look a little soft but not doughy.
- Remove from the oven and allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
