Bakery Style Chocolate Chip Cookies

Easy and delicious bakery style chocolate chip cookies loaded with chocolate chips!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 large cookies
Author Chelsea

Ingredients

• 8 tablespoons unsalted butter
• 1/2 cup light brown sugar, packed
• 1/3 cup white sugar
• 1 LARGE egg
• 1/2 tablespoon pure vanilla extract
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon sea salt (reduce if using table salt OR if sensitive to salt)
• 1 and 3/4 cups white all-purpose flour
• 1 and 1/2 cups good quality milk chocolate chips, separated (OR use semi-sweet or dark chocolate -- whichever is your favorite)

Instructions

1. In a very large, microwave-safe bowl, melt the butter. Once melted, stick it in the fridge for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies flat/greasy.
2. Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.
3. Add in the cornstarch, baking soda, baking powder, and salt. Again, stir until smooth. Add in the correctly measured (Note 1) flour and mix until JUST combined. Don't over mix.
4. Gently stir in 1 and 1/4 cups of chocolate chips until combined. Separate the dough into 4 equal parts. If you have a food scale, each ball should be just a little over 6 ounces. Place those balls of dough in an airtight container and chill for 30 minutes to 1 hour.
5. Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
6. Place two dough balls at a time on a sheet pan giving the cookies plenty of space.
7. Bake for 20-25 minutes erring on the side of under-baking which keeps them soft and chewy. The cookies will "bake" a little more out of the oven.
8. Remove from the oven and press the remaining 1/4 cup chocolate chips into the tops of the cookies (ensures even placement of chocolate AND makes them look pretty!). Allow to cool on the baking tray for 10-15 minutes before transferring them to a cooling rack. IF you like salty sweet, add a few flakes of salt on top!
9. STORAGE: We like these cookies best on day 1 of being made. They do last up to 1 week, but they do begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.

Recipe Notes

Note 1: spoon the flour into a measuring cup and level the top with the back of a butter knife.