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.
HELP! I followed your recipe to a “T” and my cookies came out rock hard! I cooked them to perfection. They looked perfect then I bit into one and almost broke a tooth! I don’t have a stand mixer so I had to use my hand mixer. It was having a hard time mixing the dry ingredients and the dough felt dry before I even chilled it. Any suggestions?
followed the recipe exactly and refrigerated for 1 1/2 days, before baking….could taste the cornstarch after it was done, which (in my opinion) altered taste. Should I bake chocolate chip cookies again using this recipe, I will omit the cornstarch. Has this been a noticeable taste in your batch? I also pulled it out before recommended bake time because they were turning browner than I wanted and did not spread out as I thought they would.
I just finished baking my first batch of these cookies and they turned out great! My dough seemed really dry and they didn’t spread very much on the pan, but when i spread the dough out a little bit before baking they turned out wonderful. I would really recommend texturing the tops of the dough while placing them on the sheets since the dough doesn’t spread too much. The ones I just rolled into balls were a little to smooth and boring. They taste delicious! (I also forgot to sprinkle salt on top, but they tasted great without that!)
Just made these cookies, measured everything exactly. The taste is good but they did not spread at all they basically stayed the same as when I put the dough in the pan. Disappointing
That’s really strange… I’ve never had that happen, and I make these a few times a month! I wonder what could have caused that to happen?
Really loving your site! I just wish the ingredients would be given in grams as well, for most of us on this side of the pond work with gram measurements. I’m off to try this recipe, can hardly wait 🙂
Thanks Ava! That’s something I’ll definitely consider… I know I’ve had a few requests for grams 🙂