Bakery-Style Chocolate Chip Cookies
Large, chewy cookies with perfectly crisp edges
Thick, bakery-style chocolate chip cookies with crisp golden edges and soft, chewy centers packed with melty chocolate chips.
Equipment
Ingredients
Dough
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
4 g
baking soda
2 g
baking powder
1 g
salt
1.5 g
chocolate chips
135 g
Instructions
Cream butter and sugars
Beat softened butter with brown and granulated sugars until light and fluffy.
Add eggs and vanilla
Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
Mix dry ingredients
Whisk together flour, cornstarch, baking soda, baking powder, and salt.
Combine wet and dry ingredients
Gradually add the dry mixture to the wet mixture and stir until just combined.
Add chocolate chips
Fold in the chocolate chips until evenly distributed throughout the dough.
Chill the dough
Cover and refrigerate the dough for at least 30 minutes (up to overnight).
Preheat the oven
Preheat oven to 185°C (365°F) and line a baking sheet with parchment paper.
Shape the cookies
Scoop approximately 75g (5 tbsp) portions of dough and place on the prepared baking sheet, leaving space between each cookie.
Bake the cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in an airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to baking time.
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