Name: Bakery Style Chocolate Chip Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 cup butter; 0.25 cup brown sugar; 3 tablespoons white sugar; 1 egg; 1 tsp vanilla extract; 1.333 cups all-purpose flour; 1 tsp cornstarch; 0.25 tsp baking powder; pinch salt; 1 cup chocolate chips

Bakery Style Chocolate Chip Cookies cover

From the Cook

1/5

Bakery Style Chocolate Chip Cookies

Delicate Kitchen Verified

Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Bakery Style Chocolate Chip Cookies

¼ cup butter

¼ cup brown sugar

3 tablespoons white sugar

1 egg

1 tsp vanilla extract

1 ⅓ cups all-purpose flour

1 tsp cornstarch

¼ tsp baking powder

pinch saltto taste

1 cup chocolate chips

Instructions

Visit Blog

Instructions

In a bowl, whisk together butter, brown sugar, and white sugar until just combined. Mix in the egg and vanilla extract. Add flour, cornstarch, baking powder, and salt. Stir gently – do not overmix. Fold in both kinds of chocolate chips.

Cover and freeze the dough for at least 30 minutes. This helps the cookies hold their shape.

Preheat oven to 200°C (390°F), top and bottom heat. Place the baking tray inside the oven to preheat as well.

Place the cookie dough balls onto the hot tray. Bake on the lower rack at 175°C (350°F) for 7 minutes. Move the tray to the middle rack and continue baking at 180°C (355°F) for another 7–8 minutes, until golden around the edges but still soft in the center.

Let cookies cool on the tray for 5 minutes before transferring to a wire rack.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Butter Magic 🧈
Melt your butter and let it brown for 2-3 minutes until it turns golden and nutty, then cool completely before creaming with sugars for deeper, more complex bakery-style flavor.
Cornstarch Secret Weapon ✨
The cornstarch in this recipe reduces gluten development and prevents over-spreading, giving you that signature thick, chewy texture with crispy edges instead of thin, cakey cookies.
Chill Your Dough ❄️
Refrigerate the dough for at least 2 hours (or overnight) to allow flavors to develop and prevent excessive spreading during baking, resulting in thicker cookies with better structure.
Salt Enhancement 🧂
Use fleur de sel or sea salt sprinkled on top of cookies right after baking to amplify the sweetness and create a sophisticated contrast that makes chocolate flavor pop.
Underbake for Gooey Centers 🍪
Remove cookies when the edges are golden but centers still look slightly underdone (they'll continue cooking on the hot pan), creating that coveted bakery-style gooey center with crispy edges.