When was the last time you tasted Bakery Style Chocolate Chip Cookies? You know the huge and crispy kind with a melted chocolate center? Well, now you can make them at home anytime you want!
What are Bakery Style Cookies?
Bakery style chocolate chip cookies are the ones you drool over when gazing through the bakery window! They're huge in size, crispy on the edges, and bursting with two types of gooey chocolate!
The secret to making these crispy cookies is determined by the type of ingredients, how long they're cooked in the oven, and the temperature and time they're baked. If you like cookies that are crunchy, this recipe is for you!
Bakery style cookies are perfect for stuffing lunch boxes, afternoon snacking, and trick or treat goodie bags at Halloween!
Actually, any time is a great time to eat a chocolate chip cookie...especially when they're warm and oozing with chocolate...straight from the oven!
Ingredients
Purchase the freshest ingredients and keep the butter cold for best results. See recipe card for quantities.
- cold butter
- light brown sugar
- granulated sugar
- vanilla
- large eggs
- all purpose flour
- cornstarch
- baking soda
- salt
- semi sweet chocolate chips
- dark chocolate bar or chocolate chunks
Instructions
Gather all ingredients in advance so prep will go faster.
1 - Start by cutting cold butter into cubes and placing it in a stand mixer. Whip until smooth, then add sugars and blend until mixed.
2 - Scrape sides of bowl and mix again. Add eggs and vanilla, blend until mixed together, but don't over mix.
3 - Mix flour, cornstarch, baking soda and salt in a separate bowl. Gradually add dry ingredients to batter in mixing bowl and blend slowly on low speed until the flour can no longer be seen.
4 - Stir in chocolate chips and chocolate chunks. Fill a cookie scoop to make 2 inch cookie dough balls and place 12 of them on a cookie sheet. Press extra chips on top of dough. Bake at 400 degrees for up to 8 minutes, but no longer.
5 - Remove cookies from oven when rims are golden brown, but middle is still pale. This is a very important step! Cookies will continue to bake on the sheet pan after removing from oven.
6 - Transfer cookies to a wire rack and cool at least 5 minutes before serving.
Cookie FAQS
Just before popping them into the oven, press several chocolate chips or chunks into the top of each cookie dough ball. The other chips will melt into the cookie, but the ones on top will keep their shape.
Adding cornstarch to the batter helps these cookies stay crispy. Baking them at 400 degrees for only 8 minutes also causes the outer edge to crisp up while the middle stays chewy.
Many reasons could cause cookies to puff up. It's usually due to using too much flour or not measuring it properly. It could also be the type of flour used. I always use White Lily flour (ad) when because it's light and airy. Using eggs that are too cold can also cause this to happen.
Top Tips
- Measure the ingredients properly.
- Keep the butter cold until ready to use.
- Do not over mix the dough.
- Bake cookies at a high temperature for only 8 minutes for best results.
- Add cornstarch to the batter to achieve crispy edges.
- Make sure eggs are at room temperature before adding to batter.
- Refrigerating cookie dough at least an hour before baking helps the butter stay cold which produces the best results.
Storage and Freezing
To keep the cookies crispy, allow them to cool on a wire rack for several hours before transferring to an airtight container. Store in a cool, dry place away from any humidity for up to 4 days.
When freezing, wrap each cookie tightly in plastic wrap and transfer all of them into a gallon size bag. Store in the freezer for up to 3 months. Thaw by leaving out on the counter overnight.
Cookie dough balls can also be frozen ahead of time and baked as directed in recipe straight from the freezer.
Variations
Chocolate chip cookies are very versatile and can be loaded with additional ingredients if desired. Turn your cookies into a unique creation with these fun add ons!
- coconut
- chopped nuts like pecans or walnuts
- raisins
- dried fruit such as cranberries or cherries
- white chocolate or butterscotch chips
- spices like cinnamon, pumpkin spice and cloves
- M&M's or other chunks of candy bars
More Cookie Recipes
- Oatmeal Chocolate Chip Cookies (soft and chewy)
- Santa's Chocolate Chip Cookies (huge and gooey)
- School Cafeteria Cookies (old fashioned peanut butter cookies)
Bakery Style Chocolate Chip Cookies
- Total Time: 23 minutes
- Yield: 24 1x
Description
Bakery style chocolate chip cookies are the ones you drool over when gazing through the bakery window!
Ingredients
- 2 sticks salted butter, cubed
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 ½ cups all-purpose flour - I use White Lily (ad)
- ½ teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 4 ounce bar dark chocolate, chopped (or use chocolate chunks)
- extra chocolate chips to press into top of cookies (optional)
Instructions
- Cut slices of cold butter into cubes and place in a mixing bowl.
- Cream butter with a mixer until just softened.
- Add brown sugar and granulated sugar. Mix on low speed until creamy.
- Add vanilla and eggs. Mix until just incorporated.
- In a separate bowl, whisk flour, cornstarch, baking soda and salt together.
- Gradually add dry ingredients to batter in mixer while blending on low speed.
- Gently stir in chocolate chips and chopped chocolate bar (or use chocolate chunks).
- Store batter in the refrigerator until ready to scoop onto a sheet pan.
- Use a cookie or melon scooper to make large cookie dough balls about 2 inches in diameter. Place on sheet pan or cookie sheet. Leave 2 inches between each dough ball for a total of 12 per pan.
- Press extra chocolate chips or chunks into top of cookies
- Bake at 400 degrees for 8 minutes and no longer. Take out of oven when edges of cookies are golden brown but middle is still pale.
- Cool on sheet pan for 5 minutes, then transfer to a baking rack.
- Store cookies in an airtight container for up to 4 days after cooling completely.
Notes
- Measure the ingredients properly.
- Keep the butter cold until ready to use.
- Bake cookies at a high temperature for only 8 minutes for best results.
- Add cornstarch to the batter to achieve crispy edges.
- Make sure eggs are at room temperature before adding to batter.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: chocolate chip cookies, bakery style cookies, ultimate cookies, desserts, trick or treat
Sharing is Caring! If you love my recipes, please share with friends!
Marie
Thanks for all of the tips on what makes a great cookie. I'll have to try this recipe.
★★★★★