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Three chocolate chip cookies cut in half and stacked, showing the melted chocolate chips inside.
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Bakery Style Chocolate Chip Cookies

If you love thick, bakery style chocolate chip cookies, you’re going to love this recipe. These cookies are made with cold salted butter, which helps give them that rich flavor and thick, chewy texture.
Prep Time15 minutes
Cook Time15 minutes
Chill Dough1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Julie Maestre

Equipment

  • light colored baking sheet
  • large cookie scoop
  • Parchment Paper
  • Mixing bowl
  • spatula
  • Whisk

Ingredients

  • 1 cup salted butter cold and cut into cubes
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup semi-sweet chocolate chips divided
  • ½ cup milk chocolate chips
  • Optional: flaky salt for topping

Instructions

  • In a stand mixer with the paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until no visible butter chunks remain. Add the eggs and vanilla and mix until just incorporated. Scrape down the sides of the bowl as needed.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
  • Turn the mixer to low speed and slowly add in the dry ingredients until combined. Do not overmix.
  • Reserve about 3 tablespoons of chocolate chips for topping the cookies. Fold in the remaining chocolate chips.
  • Scoop out 16 (3-ounce balls) and loosely shape into rough, tall balls onto a baking sheet lined with parchment paper. Place dough balls onto the baking sheet, spacing them out about 4 inches apart. Top with additional chocolate chips if desired. Chill for 1 hour minimum.
  • Bake in a 350°F preheated oven for 15-16 minutes until edges are golden and centers look slightly underdone. You may need to rotate pans halfway through bake time. Cookies will continue to bake after taking them out of the oven.
  • As soon as the cookies come out of the oven, place a round cup or small bowl over each cookie and gently swirl it in a circular motion. This “scoots” the soft edges inward and shapes the cookie into a perfectly round circle.
  • Top with additional chocolate chips or flake salt, if desired.
  • Let cool on the baking sheet for 10 minutes before transferring them to a wire rack for further cooling and enjoy!

Notes

  • Use cold butter for best results
  • Chill the dough for at least 1 hour up to overnight for a deeper flavor and for optimal texture and thickness. 
  • Use light-colored baking sheets so the cookies don’t overbake. Dark pans tend to retain more heat and can cause the bottoms to cook too quickly.
  • Cornstarch creates a silky, soft dough, keeping them chewy. 
  • Make tall dough mounds rather than wide or flat balls
  • Slightly underbake - the centers will finish setting on the pan. 
  • If centers are underbaked after cooling, increase baking time by 1-2 minutes.
  • Use chocolate chunks instead of chips for melty pools of chocolate, if desired.
  • Use a bowl or glass slightly larger than the cookies to scoot the cookie edges immediately after baking for perfectly round cookies.

Nutrition

Calories: 401kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 250mg | Potassium: 151mg | Fiber: 2g | Sugar: 29g | Vitamin A: 405IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 2mg