This Bakery Chocolate Chip Cookies recipe uses a secret ingredient to make a soft center in these delicious chocolate chip cookies!
Yesterday I was looking for a treat to make for my Cub Scouts.
I didn’t have a lot of time and I wanted to make something that even the pickiest eaters would like, so I turned to Pinterest. I’ve been seeing this recipe pop up on pinboards almost every day with the title “secret ingredient, you’ll never guess!”
Well, I checked out the recipe, read the reviews and decided to give it a try. And guess what? They’re REALLY good!!!
My husband said they tasted like bakery cookies, hence the title: Bakery Chocolate Chip Cookies. I had no idea that cornstarch was even used in baked goods, but it worked wonders to make these soft, fluffy and chewy chocolate chip cookies! I altered the recipe slightly, here is my version.
Bakery Chocolate Chip Cookies Recipe
- 3/4 cup unsalted butter - softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet mini chocolate chips
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, cream butter and sugars. Add vanilla and egg, mix until incorporated.
- In a separate mixing bowl, sift flour, cornstarch, baking soda and salt. Mix in dry ingredients, one cup at a time, until smooth.
- Add chocolate chips, fold in.
- Place cookies on sheet using a standard scoop. Bake for 8-10 minutes or until edges are golden brown. (Since I made giant cookies I used 2 scoops of dough, patted them together, put 6 on a sheet, and baked them for 14 minutes).
- Remove from oven and let cool on sheet for 5 minutes before transferring to a wire rack to cool completely.