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5 from 12 votes

The Best Bakery Style Chocolate Chip Cookies Recipe

Crisp and chewy chocolate chip cookies studded with chocolate chips and flecked with chocolate chunks and shavings. These bakery style cookies are the best!
Prep Time15 mins
Cook Time12 mins
Chill Time3 hrs
Total Time3 hrs 27 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 230kcal

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 1/2 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 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.

Notes

-These make great XL cookies, just use a large cookie scoop (3.5 tbsp), place 6 on a sheet and bake for approximately 18-20 minutes.

Nutrition

Serving: 36g | Calories: 230kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 215IU | Calcium: 29mg | Iron: 1mg