Bakery Style Chocolate Chip Cookies
This is the best bakery-style chocolate chip cookie recipe EVER! The cookies are perfectly thick, with a crisp outer edge and a soft chewy center. And they ooze chocolate goodness when they are warm right out of the oven!
I have lots of chocolate chip cookie recipes like my s’ mores chocolate chip cookies or my coconut oil chocolate chip cookies, but I wanted to try thick, bakery-style chocolate chip cookies – and it did NOT disappoint!
Best Chocolate Chip Cookies
These cookies are adapted from the famous New York Times recipe that just happens to come from the one and only Jacques Torres – so you know they’re good! I made a few adjustments to the original recipe and I must say they turned out perfect!
They are thick, yet chewy and soft. They have a crisp golden edge with a warm gooey center! And I don’t think there is a better chocolate chip cookie than this one, fresh out of the oven.
If you’re looking to master chocolate chip cookies, this is the recipe to try. We promise you’ll love them.
Secret Ingredients for Best Cookies
We made some adjustments to the recipe to make them OH-SO-GOOD!!
- The recipe called for bread flour and cake flour – I used all-purpose flour and added cornstarch to make my own cake flour!
- I also reduced the granulated sugar to 1 cup and increased the brown sugar! Who doesn’t love the flavor and texture that brown sugar gives to cookies?
- I increased the vanilla just a bit (I’m a sucker for some Madagascar Burbon Vanilla Extract)
- And I swapped out the chocolate discs for semisweet chips and chopped bittersweet chocolate! The cookies were studded with chips and flecked with chunks of chocolate and delicate shavings.
Of course, you could also add-in nuts if you wish!
How to Make Bakery Style Cookies
Once your dough is mixed up and your chocolate folded in, place the dough into an air-tight container and refrigerate it for at least 24 hours all the way up to 72 hours (be patient-it’s totally worth it!). The original recipe suggests at least 24 hours for optimal taste and texture, but if you are in a hurry, I think you could easily get away with 3 hours.
**Just remember, the longer they chill, the more the flavor develops.
When you’re ready to bake your cookies, scoop them, place them on lined baking sheets, sprinkle them with a pinch of sea salt (you’d be surprised by what a difference this makes) and toss them in the oven.
Bake these little beauties until they’re golden brown on the edges and lightly golden brown in the centers (about 10-12 minutes).
Chocolate Chip Cookie Recipe FAQ
What is the best way to measure flour? It is super important that you don’t pack your flour in the cup, but rather use the “scoop and shake” method. Place your cup in the bag and gently fill it with flour and shake off any excess.
Why use unsalted butter? Adding unsalted butter instead of salted butter allows you to control how much salt goes into your baked goods. Using salted butter may lead to a not as sweet a cookie as you had wished, just be careful!
Do I have to use cornstarch or can I just use all-purpose flour? Adding cornstarch to cookies actually makes them chewier.
Can I omit the salt? Adding some salt on top of the cookies makes them irresistible. The added sea salt not only accents the sweetness but cuts back on the overwhelming sugar intake. It balances it all out really well!
Storing Chocolate Chip Cookies
You can store these cookies in an air-tight container on the counter for up to 3 days for optimal freshness. You can also freeze them for later!
If you decide to freeze them before baking, just roll out the cookie dough balls, place on a large cookie sheet and freeze for a couple of hours. Once frozen, transfer the cookie dough balls to a freezer-safe Ziploc bag!
If you end up freezing some for later you can totally skip the thawing step with this recipe. Place it on the cookie sheet as directed and bake for about 2 extra minutes.
These cookies are heavenly- so incredible and worth the wait! I hope you’ll give these bakery-style chocolate chip cookies a try, they really are the best!
Other classic cookies:
- Perfect chocolate crinkle cookies
- Classic white chocolate macadamia nut cookies
- Peanut Butter Blossoms
- Pumpkin chocolate chip cookies
- 3½ c. all-purpose flour (300g)
- 1 tsp. cornstarch
- 1½ tsp. baking powder
- 1¼ tsp. baking soda
- 1½ tsp. sea salt
- 1¼ c. (2½ sticks) unsalted butter, room temperature
- 1⅓ c. brown sugar (284g)
- 1 c. granulated sugar (198g)
- 2¼ tsp. vanilla extract
- 2 eggs
- 2 c. semi-sweet chocolate chips
- ½ c. bittersweet (60% cacao or higher) chocolate, chopped into chocolate chip size chunks
- Sea salt, to sprinkle over balls of dough before baking
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt, set aside.
- In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
- Fold in the chocolate chips, chocolate chunks and any "shavings" you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
- Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Recipe source: adapted from The New York Times // Jacques Torres