Indulge in these Bakery Style Chocolate Chip Cookies that perfectly balance crisp and chewy textures and are filled with rich chocolate chips and shavings.
These Bakery-Style Chocolate Chip Cookies are the ultimate indulgence. Thick, chewy, and loaded with gooey chocolate chips in every bite! With crisp, golden edges and soft, tender centers, these cookies are made to impress.
I have lots of chocolate chip cookie recipes because who doesn’t love a delicious chocolate chip cookie? For more of my mouth watering cookies you have to check out my S’ Mores Chocolate Chip Cookies, Coconut Oil Chocolate Chip Cookies, and my Dairy Free Chocolate Chip Cookies.
Table of Contents
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!
Recipe Ingredients
- Semi-Sweet Chocolate Chips: Rich and semi-sweet, these chips melt into gooey pockets of chocolate.
- Vanilla Extract: Imparts a warm, sweetness to every bite.
- Sea Salt: Sprinkled on top, it contrasts with the sweetness and adds a little crunch and a lot of flavor to these cookies.
See the recipe card for full information on ingredients and quantities.
How to Make Bakery Style Chocolate Chip Cookies
Step 1: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt. Set aside.
Step 2: In a large mixing bowl, using a hand mixer or a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, and then the eggs one at a time, mixing after each addition.
Step 3: With mixing speed on low, gradually add the dry ingredients. Mix until just combined.
Step 4: Fold in the chocolate chips, chocolate chunks, and any “shavings” you may have created while chopping the chocolate. Place the chocolate chip cookie 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.
Step 5: When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
Step 6: 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.
Expert Tips
- Proper Measuring Technique: Accurately measure your flour using the spoon-and-level method. This prevents adding too much flour, which can make the cookies dense and dry.
- Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can develop gluten in the flour, leading to tougher cookies.
FAQs
Yes, the recipe called for bread flour and cake flour—I used all-purpose flour and added cornstarch to make my own cake flour.
Yes, you can add in a cup of pecans, walnuts, or even peanuts to give an additional flavor and texture to these cookies.
Storage Info
STORE your Bakery Chocolate Chip Cookies by placing them in an airtight container at room temperature for up to one week. To FREEZE, store in a freezer-safe container for up to three months.
To REHEAT, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and warm the cookies on a baking sheet for 5-7 minutes.
Bakery Style Chocolate Chip Cookies Recipe
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Ingredients
- 3 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp sea salt
- 1 1/4 cup unsalted butter - (2 ½ sticks) room temperature
- 1 1/3 cup brown sugar
- 1 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 2 eggs
- 2 cup semi-sweet chocolate chips
- 1/2 cup bittersweet chocolate - (60% cacao or higher) chopped into chocolate chip size chunks
- sea salt - to sprinkle over balls of dough before baking
Instructions
- 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, using a hand mixer or a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, and 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 chocolate chip cookie 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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). 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.
Can the raw cookie dough be frozen
Hi Bill! Yes, the cookie dough can be frozen. I would recommend rolling them into cookie dough balls and they can store in your freezer for up to 2 months.
These came out chewy in the middle with crisp edges. The chocolate was all gooey and warm. So good!!!