Name: Bakery Style Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 6 h
Cuisine: American
Ingredients: 125 g unsalted butter, room temperature; 75 g light brown sugar, packed; 75 g granulated sugar; 1 large egg, room temperature; 1 tsp vanilla extract; 1 Tbsp heavy cream; 200 g all-purpose flour; 3 g cornstarch; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 90 g milk chocolate chips or chopped chocolate; 90 g dark chocolate chips or chopped chocolate

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Short Description

These chocolate chip cookies capture the flavor and texture of bakery classics: thick, chewy centers, crisp edges, and loaded with both milk and dark chocolate chunks.

Why You’ll Love This Recipe

Rich, tender cookie dough enriched with butter, cream, and a mix of sugars
Cornstarch ensures an extra soft and chewy bite
Generous blend of milk and dark chocolate gives bold contrast
Chilling the dough overnight enhances flavor and structure

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookie Dough

125 g unsalted butter, room temperature (½ cup + 1 Tbsp)
75 g light brown sugar (¼ cup + 2 Tbsp, packed)
75 g granulated sugar (¼ cup + 2 Tbsp)
1 large egg, room temperature
1 tsp vanilla extract
1 Tbsp heavy cream (double cream)

Dry Ingredients

200 g all-purpose flour (1 cup + ¼ cup)
3 g cornstarch (1 tsp)
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Chocolate

90 g milk chocolate chips or chopped chocolate (½ cup)
90 g dark chocolate chips or chopped chocolate (½ cup)

Directions

In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until soft and smooth.
Add the egg, vanilla extract, and heavy cream; mix until uniformly combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gently fold the dry ingredient mix into the wet batter until about halfway combined.
Add both milk and dark chocolate pieces; finish folding in until dough is thick and studded with chocolate.
Cover the dough and chill in the fridge for 30 minutes until firm enough to shape.
Divide chilled dough into six equal portions (~118 g or 4 oz each). Shape each into a small cone with a thicker base and narrower top.
Return shaped dough balls to the fridge and chill for several hours or preferably overnight.

Baking

Preheat your oven to 180 °C (350 °F) about 15–20 minutes before baking.
Place the chilled cookie dough portions onto a lined baking tray, spacing them apart.
Bake at 180 °C (350 °F) for approximately 15 minutes, until cookie edges are set but centers still look slightly underdone.
Let the cookies rest on the tray for 5–10 minutes to firm up before transferring. Serve warm with milk or coffee.

Servings And Timing

Yields 6 large bakery‑style cookies
Prep time: ~15 minutes
Chill time: 30 minutes, plus several hours or overnight for best flavor
Bake time: ~15 minutes
Total time: ~6 hours if chilled overnight, ~1 hour with same‑day chilling

Variations

Use chopped nuts (walnuts, pecans) for added crunch.
Add a pinch of sea salt flakes on top before baking for a sweet‑salty finish.
For richer flavor, substitute part of the flour with whole wheat pastry flour or oat flour.
Stir in a tablespoon of instant coffee granules or espresso powder to deepen flavor.
Replace chocolate with white chocolate or mix-ins like dried fruit or coconut flakes.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze shaped dough balls in a container or bag for up to 1 month. Bake directly from frozen, adding a couple of extra minutes.
Reheating: Warm in a low oven or toaster oven for a few minutes to revive texture. Avoid microwaving as it softens them too much.

FAQs

Why chill the dough before baking?

Chilling solidifies the fats and hydrates the flour, resulting in cookies that spread less and have a thicker chewy interior.

Can I bake cookies without chilling?

You can—but they will spread more and have thinner centers. They’ll still taste good, just less bakery‑style.

Why include cornstarch?

Cornstarch contributes to tender, cakier centers while helping achieve that characteristic soft texture.

How do I get large cookies without them falling flat?

Ensure dough is cold when entering the oven, and avoid overmixing to preserve the structure.

Can I make mini cookies instead?

Yes—reduce baking time to around 10–12 minutes and portion dough smaller.

Can I use all chips instead of chopped chocolate?

Yes—though chopped chocolate adds textural contrast and variation in chunks melting in different spots.

Are these cookies overly sweet?

They are moderately sweet. You can reduce sugar by up to 20% if you prefer less sweetness, but the bake may be slightly drier.

How do I get crisp edges and soft centers?

Trim baking time slightly. Edges should just set while centers look soft—and let cool on the tray to finish setting.

Can I prepare the dough in advance for later baking?

Absolutely—shape cookies and freeze overnight. Bake from frozen when needed.

What’s the best way to store extra dough balls?

Freeze them separated on a tray, then transfer to a sealed bag. This prevents sticking and preserves shape.

Conclusion

These bakery-style chocolate chip cookies deliver the perfect combination of crisp edges, gooey chocolate pockets, and soft, buttery centers. With simple ingredients and thoughtful chilling, you’ll get deliciously thick cookies that rival any bakery. Customize freely—then bake, serve fresh, and enjoy!