Go Back

Bakery Style Chocolate Chip Cookies

Bakery style chocolate chip cookies with a creamy butter-sugar base and big chunks of dark chocolate for thick, craggy tops and a soft center. Chilled dough is baked at 375°F until golden outside with a tender, layered interior.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chill 1 hour
Total Time 1 hour 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 1 cup unsalted butter Softened for creaming.
  • 1 cup brown sugar Packed for best chew.
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2.75 cup all-purpose flour
  • 2 tsp cornstarch Helps tender texture.
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped dark chocolate Folded in for bakery-style pockets.

Equipment

  • 1 sheet pan

Method
 

Cream the butter and sugars
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar for 2 minutes until creamy.
  2. Beat in the large eggs and vanilla extract until smooth and fully combined.
Mix dry ingredients and form dough
  1. Mix in the all-purpose flour, cornstarch, baking soda, and salt until just combined.
Add chocolate
  1. Fold in the semi-sweet chocolate chips and the chopped dark chocolate until evenly distributed, then stop as soon as no dry flour remains.
Chill
  1. Shape the dough into 12 tall balls and chill for 1 hour, until firm to the touch.
Bake
  1. Preheat the oven to 375°F, then place 6 cookie dough balls per parchment-lined sheet with space between them.
  2. Bake for 12-14 minutes until the tops are golden on the outside and the centers look soft.
Cool
  1. Cool for 10 minutes on the sheet, until set enough to lift without breaking.

Notes

For the thick bakery look, keep the dough tall and chilled—warm dough spreads more. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies for up to 2 months (thaw at room temperature). For a nut-free swap, use the same amount of chocolate chips and chopped chocolate (no nuts are required).