Bakery-Style Chocolate Chip Cookies
Soft-centered, golden-edged cookies loaded with gooey chocolate—exactly like your favorite bakery treat.
Equipment
Ingredients
Ingredients
unsalted butter (room_temperature)
113 g
brown sugar
100 g
granulated sugar
50 g
egg (room_temperature)
1 piece
egg yolk (room_temperature)
1 piece
vanilla extract
10 ml
all-purpose flour
156 g
cornstarch
2 g
baking soda
2 g
baking powder
1 g
salt
1.5 g
chocolate chips
130 g
Instructions
Cream butter and sugars
Beat softened butter with both sugars until light and fluffy.
Add eggs and vanilla
Mix in the whole egg, egg yolk, and vanilla extract until fully combined.
Combine dry ingredients
Whisk together flour, cornstarch, baking soda, baking powder, and salt.
Form the cookie dough
Add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
Chill the dough
Cover and refrigerate the dough for at least 30 minutes, up to 1 hour.
Preheat oven and portion cookies
Preheat oven to 185 °C. Scoop 5-tablespoon portions of dough onto a lined baking sheet, spacing them apart.
Bake the cookies
Bake for 10–12 minutes until edges are golden but centers still look slightly underdone.
Cool and serve
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Optional: press a few extra chocolate chips on top while warm.
Original recipe
Storage
Store in an airtight container at room temperature up to 3 days or freeze baked cookies up to 1 month.
Notes
• Using chopped chocolate bar instead of chips yields bigger melty pockets.
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