These Bakery Style Chocolate Chip Cookies are soft, chewy, and bursting with semi-sweet chocolate chips. This recipe yields 6 to 8 large cookies, perfect for a warm, indulgent treat that will delight any chocolate lover! Enjoy them fresh from the oven or at room temperature for a satisfying snack.
Table of Contents
You can substitute the chocolate chips with chocolate chunks, M&M’s, Reese’s Pieces chips, or your favorite cookie ingredient.
Need a main dish? Try these Gyro Style Pitas or this Crockpot White Chicken Chili.
Process shots for Soft Batch Chocolate Chip Cookies
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- Mini Skillet Cookie
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Zona Cooks and Zona’s Lazy Recipes
Bakery Style Chocolate Chip Cookies Recipe
Ingredients
- 1 cup all-purpose flour (leveled)
- ½ teaspoon baking soda
- ¾ teaspoon cornstarch
- ¼ teaspoon salt
- 5 Tablespoons unsalted butter
- ⅓ cup light brown sugar (packed)
- 3 Tablespoons granulated sugar
- 1 large egg yolk (or jumbo)
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips (or chocolate chunks, M&M’s, butterscotch chips, peanut butter chips, or Reese’s Pieces)
Instructions
Dry Ingredients:
- In a small bowl, thoroughly whisk together the flour, baking soda, cornstarch, and salt. Set aside.
Wet Ingredients:
- Melt the butter until it's only half melted. Mine takes about 30 seconds in the microwave.
- In a separate medium bowl, whisk the melted butter, brown sugar, and white sugar together until smooth and free of clumps.
- Whisk in the egg yolk and vanilla extract until the mixture is fully combined.
Form the dough:
- Pour the flour mixture into the wet ingredients. Fold them together just until the flour disappears.
- Stir in the chocolate chips. Do not overmix.
Scoop:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Divide the dough into 6 or 8 equal balls (about 2 tablespoons each). Place them 2 inches apart on the sheet.
Bake:
- For 8 cookies, bake for 9-10 minutes. For 6 cookies, bake for 12-13 minutes. Do not overbake or they will not be soft in the middle.
Cool:
- Let the cookies rest on the hot baking sheet for 5 minutes to finish setting before moving them to a wire rack to cool.
Notes
- Store leftover cookies in an airtight container at room temperature for 3 to 5 days, or 1 to 2 weeks in the fridge, and up to 3 months in the freezer.
NUTRITION PER SERVING
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!
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