Marie Saba

From My Kitchen To Yours

Bakery-Style Chocolate Chip Cookies

These bakery-style chocolate chip cookies deliver everything you want in a homemade cookie: thick and tender centers, crispy golden edges, and plenty of chocolate in every bite!

Here are several bakery secrets to achieving cookies like these. First, cream the butter rather than melt it. Creaming the sugar creates little pockets of air, which help the cookies rise and hold their shape. Second, add a little cornstarch to your dough. Cornstarch helps create tender cookies with thick and chewy centers. (If you don’t have cornstarch, just leave it out. Your cookies will spread more, but they will still be delicious!) Third, chill the dough before baking. Chilling the dough enhances flavors, improves browning and encourages thicker centers for these bakery-style cookies. Fourth, slightly underbake the cookies (leaving the centers a little shiny). The cookies will finish cooking on the baking sheet without becoming tough.

Depending on your desired level of sweetness, you can adjust the sugar accordingly. One cup of white granulated sugar (together with 1 cup light brown sugar) is delicious, but I often use just 1/2 cup of the white sugar for a less-sweet version. If you’re out of either the dark chocolate or white chocolate chips, feel free to sub in one cup chopped nuts instead.

Looking for some other cookies? Try our oatmeal raisin cookies, Amish sugar cookies, ricotta cookies, or Mexican wedding cookies.

Bakery-Style Chocolate Chip Cookies

Ingredients

3 cups (410 g) all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
1 Tablespoon cornstarch
1 cup (226 g) unsalted butter, softened
1 cup (215 g) light brown sugar, packed
1 cup (200 g) white sugar*
2 teaspoons vanilla
2 eggs
1 cup (180 g) dark chocolate chips
1 cup (180 g) white chocolate chips

*For a less sweet cookie, use just 1/2 cup (100 g) white sugar.

Instructions

In a medium bowl, mix together the flour, salt, baking soda and cornstarch. Set aside
Using a stand mixer or electric beaters, beat the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. Add vanilla and eggs and beat again until combined, scraping down the sides as needed.
Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated. Fold in chocolate chips. Cover dough with plastic wrap and chill for 30 minutes to 1 hour.
Preheat oven to 350 F (176 F). Line a baking sheet with parchment paper. Using a cookie scoop or your hands, place 1.5 Tablespoon portions of dough on the baking sheet. Bake for 12-14 minutes. Remove from oven and let cool on the pan for 5-10 minutes. Using a spatula, transfer cookies to a cookie drying rack and let cool completely.

VARIATION: You can use all dark-chocolate chips, or all white-chocolate chips, or sub in 1 cup chopped nuts for 1 cup of chips.

MAKE-AHEAD TIP: To freeze cookie dough, place balls of dough on a baking sheet. Cover with plastic wrap and freeze 1 to 2 hours. Then transfer frozen balls of dough to a ziplock bag. When cooking from frozen, thaw balls of dough at room temperature for 20-30 minutes and then bake as directed above.

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