These Bakery-Style Chocolate Chip Cookies are palm-sized pieces of chocolaty bliss! They are perfectly soft, gooey, and have an outrageous amount of chocolate stuffed in melt-in-your-mouth cookie dough. This quick and easy recipe is the stuff chocolate lover’s dreams are made of!
It took a lot of trial batches to get these cookies perfect. But all my effort paid off with each bite of these dreamy cookies! I am no cookie connoisseur by any means- BUT just look at these choco-studded babies! I dare say these cookies would rival any that you’ll find in bakeries- and I don’t say that lightly. They’re also massive, but I still struggled to stop at just one!
Have you ever wondered what ingredients are used to make those heavenly Chocolate Chip Cookies you see on bakery shelves? There must be something in there that makes them so, so good, right? Well, let me tell you right now, you will not need anything special, just your usual baking staples!
- Unsalted butter: adds a delicious richness of flavour and helps keep the cookies moist
- Can I use salted butter? Sure, simply reduce the salt amount in half in this recipe.
- Can I use melted butter? Not on this recipe. When beaten with sugar, butter that is too warm or melted will not aerate properly, resulting in a decidedly un-fluffy result.
- Can I make it dairy-free? Unfortunately, dairy butter is quintessential for this recipe. Oil-based butters will not provide the same structure to the cookie.
- Caster (superfine) sugar + brown sugar: aside from adding sweetness, combining these will give the cookies a good spread and perfect texture. Brown sugar imbues a mild caramel flavour too.
- Can I use granulated sugar instead of caster sugar? Yes, you can. It might take a bit longer to dissolve granulated sugar as the granules are coarser than caster, but the outcome should be the same.
- Can I omit the brown sugar? No, brown sugar is necessary to get a soft, gooey centre.
- Eggs: binds all the ingredients together to make gorgeously bulky cookies that do not break or crumble. They are also great sources of moisture, making the cookies soft and chewy.
- Can I make these cookies eggless without affecting the quality? Sure, a great substitute would be applesauce or ground flaxseed mixed with water.
- Plain (all-purpose) flour – It’s the base for these delicious cookies. To measure the flour, scoop spoonfuls into your measuring cup and use the back of a butter knife level the top and get the exact amount you need.
- Can I use gluten-free flour? Yes, just use the same amount as in the recipe.
- Corn starch (corn flour): the anti-caking ingredient prevents the formation of lumps which helps in preventing the cookies from being cakey or dry.
- Baking powder: is the leavening agent used to make the cookies puff up and have a perfectly tender texture.
- Can I use baking soda? No, not with this recipe.
- Salt: A bit of salt enhances the flavour of the chocolate.
- Chocolate chips: This recipe isn’t complete without the star ingredient, of course. I like using dark or semi-sweet chocolates because they are not overly sweet. But feel free to can use any combination of white, milk, or dark chocolate chips.
How to Make Bakery Style Chocolate Chip Cookies
These bakery style cookies need an electric stand mixer which is powerful enough the beat the COLD butter. This is very important to get a thick cookie!
1. Place the cold, cubed butter and sugars together in the bowl of an electric stand mixer.
2. Using a paddle attachment, beat on medium speed for about 3 minutes or until the sugars are well incorporated into the butter.
3. Add the eggs and beat for a further 2 minutes on medium speed.
4. The mixture should be very thick and somewhat fluffy.
5. Scrape down the bowl well.
6. Add the flour, corn starch, baking powder and salt to the bowl of the electric mixer.
7. Beat for 1 minute or until the flour is just incorporated. Don’t overbeat! Add chocolate chips.
8. Stir in the chocolate chips with a wooden spoon or mixing about 20 seconds with the paddle beater.
9. Take around 1/2 cup of dough (yes, per cookie!) and roll into a ball. Don’t flatten down! The ball should be about 3 cm (1 inch) thick.
10. Bake until golden brown just around the edges. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Attempt not to eat all of them in one go!
Tips when Making these Choc Chip Cookies
- Measure the flour correctly to make sure you do not end up with dry and crumbly cookies. The right way to measure is by spooning it into the measuring cup then running the flat side of a knife across the top to level the flour. Do not pack it in or loosen.
- Don’t over mix the dough. Overworked dough will end up as flat and hard cookies. Just mix until the flour is just incorporated.
- Use a large cookie scoop or half a measuring cup when making the dough balls, so they are equal in size. This ensures that they spread and bake evenly. Do not flatten them. They will spread on their own as they bake.
- Make sure that you keep the dough balls 3 cm (1 inch) away from each other on the baking tray. Aside from ensuring they do not overlap, this allows the heat to circulate evenly, which is important for the cookies to spread.
- The cooking time varies depending on the size of the cookies and the oven you are using. Make the necessary adjustments as you see fit. If your oven has uneven heat spots, make sure to rotate the pan halfway through.
- Let the cookies rest in the pan for a few minutes after baking. These will still be soft and pliant while hot, so moving them too early will damage the cookies.
Upgrade your Bakery-Style Chocolate Chip Cookies
The cookies are divine as they are, but if you are looking for variations, try these:
- Add nuts or dried fruits! Add some chopped roasted macadamia almonds or cashews for some crunch.
- Mix in some dried, chewy fruits like apricots, cranberries, and raisins for a fruity surprise.
- Make the cookies bulkier by using roughly chopped chocolate blocks, crushed Oreo bits, or peanut M&Ms!
- Unbaked Cookie Dough – Place the dough balls on a plate or cookie sheet. Make sure they are not touching, and freeze for about two hours for optimal results. Transfer the raw cookie dough to a sealed container or Ziploc bag.
- Baked Chocolate Chips Cookies- Before storing cookies, make sure that they are completely cooled down. Keep them in an airtight cookie jar at room temperature for a couple of days. The cookies can be stored longer in the refrigerator for up to two weeks. If they last that long, that is!
- Reheat the cookies. Microwave for 8-10 seconds if you prefer warm cookies. Or you can preheat the oven to 160 C (325 F) and bake for about 5 minutes to warm them up.
- 250 g (9 oz / 1 cup) unsalted butter, cold and cubed
- 1 cup brown sugar, lightly packed
- ½ cup caster sugar
- 2 eggs
- 2 ¾ cups plain flour
- ¼ cup cornstarch / cornflour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups dark or semi-sweet chocolate chips
- Preheat the oven to 170°C / 340°F. Grease a line two large baking trays with baking paper.
- In the large bowl of an electric stand mixer (fitted with a paddle attachment), combine cubed butter and sugars. Beat on medium speed for 3 minutes or until the sugar is well incorporated into the butter.
- Add the eggs and beat for another 2 minutes or until well combined.
- Add the plain flour, cornstarch, baking powder and salt. Beat for 1 minute or until the flour is just incorporated. Be careful not to over-beat the dough. Stir in the chocolate chips.
- Take around ½ cup of dough and shape into in a rough circle. Place onto the prepared baking tray. Don't flatten down (the dough ball should be about 3 cm (1 inch) thick. Repeat with remaining dough. leaving at least 3 cm (1 inch) between the cookies to allow for spreading.
- Bake for 10-12 minutes or until lightly golden around the edges. Allow to cool for 15 minutes on the tray before transferring to a wire rack to cool completely. These cookies are incredible while still warm.
- You can keep the cookies un-refrigerated in an airtight container for up to 5 days.
- To freeze the cookie dough, roll into a log and wrap tightly in two layers clingwrap. Place in a zip-loc or freezer bag. Keep frozen for up to 6 months. Allow to defrost for 6 hours or overnight then bake as normal.
Substitution & Tips
- Additions: try adding 1 cup of chopped roasted nuts.
- Chocolate: you can use any combination of white, milk or dark chocolate chips. You can also use roughly chopped chocolate blocks.
Nutrition Information:Serving Size: 1 Cookie
Amount Per Serving: Calories: 504Total Fat: 24.7gSaturated Fat: 14.9gTrans Fat: 0gUnsaturated Fat: 4.7gCholesterol: 76.3mgSodium: 98.6mgCarbohydrates: 67.5gFiber: 3.6gSugar: 40.5gProtein: 6.6g