Bakery Chocolate Chip Cookies

Bakery Chocolate Chip Cookies

These bakery chocolate chip cookies are big, buttery and packed with chocolate chips. They have golden edges, slightly gooey centers, and taste better than your favorite bakery.

Course Dessert

Cuisine American

Keyword Bakery Chocolate Chip Cookies, Bakery Style Chocolate Chip Cookies

Prep Time 15

Cook Time 12

Total Time 35

Servings very large cookies

Calories 482kcal

Author Fiona Dowling

Ingredients

1 ⅔ cups all-purpose flour (207.5 grams)* AKA plain flour
1 tablespoon cornstarch AKA cornflour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt* grind the salt first, then measure ½ teaspoon
½ cup unsalted butter (112 grams) cold, from the fridge
½ cup brown sugar (100 grams) light or dark - I used dark
½ cup granulated sugar (100 grams)
1 large egg cold
2 teaspoons vanilla extract
1 ½ cups chocolate chips* plus more for dotting on top of the cookies

US Customary - Metric

Instructions

Preheat the oven to 350F (180C) degrees.
Line baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, cornstarch, baking powder, baking soda and salt.
Cut the cold butter into small pieces and place in a large mixing bowl.
Mix the butter, brown sugar and white sugar until combined.
Mix in the egg and vanilla extract.
With the mixer on low speed, mix the flour mixture into the butter mixture about ½ at a time.
Turn off the mixer and stir in 1 ½ cups chocolate chips.
If the dough feels room temperature or warm to the touch, cover the bowl and place in the fridge for 30 minutes to firm up.
Form the dough into balls with about ⅓ cup of dough each. I got 8 very large cookies in total. Each weighed about 100 grams or 3.6 ounces.
Place dough balls about 3 inches apart on the lined cookie sheets. Bake 1 sheet at a time in the preheated oven for 12-14 minutes, or until the tops look just set and golden brown. Place the 2nd cookie sheet in the fridge as the first sheet is baking.
After you remove the cookies from the oven, optionally place a few extra chocolate chips on the top of each cookie. Cool on the cookie sheet for at least 15 minutes, then transfer to a wire rack

Notes

Measure the flour properly. Always whisk the flour first, spoon into a dry measuring cup, then level off the top. Using a kitchen scale is the most accurate way to measure flour. 1 ⅔ cups weighs 207.5 grams or 7.3 ounces.
This recipe is designed to use cold butter for crispier cookie edges. The cold egg also helps to keep the butter cold.
I like to use sea salt for more of a classic, bakery-style flavor. If using table salt, use ¼ teaspoon.
If using salted butter, remove the salt from the recipe.
I used dark chocolate chips for this recipe. Feel free to use your favorite.
For smaller cookies, form the dough into balls with about 1 ½ tablespoons of dough each. They'll take 9-11 minutes at 350F to bake.
Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed - they'll need about 1-2 minutes longer.
Store cookies in an airtight container at room temperature for up to 3 days. They'll last up to 5 days, but will start to be drier.
Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 8 equal-sized cookies.

Nutrition