Bakery Style Chocolate Chip Cookies Recipe

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.

Prep Time 10

Cook Time 10

Cool Time 10

Total Time 30

Equipment

Ingredients

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.

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