These bakery style chocolate chip cookies are reminiscent of ones I had with my daughter in NYC at the famous Levain Bakery. Of course, I had to come up with my own recipe since NYC is so far away from Eugene, OR. These huge cookies are thick, gooey on the inside, crispy on the edges, and chock full of chocolate. They are so good warm, and if any of them make it to day two, I highly recommend microwaving them for 10-15 seconds to bring them back to perfect.
*I recommend using a large ice cream scoop for uniform cookies. I used a D12 which is about a 1/3 cup scoop- it’s huge.
*The cookies don’t spread too much, but I suggest placing just 4 cookies on each parchment lined cookie sheet.
*If your scoops are very round, you can flatten them just a bit to even them out, but keep it thick since this helps the cookie stay soft and a bit underdone in the middle. **Thanks to recipe tester, Julia, for reminding me of this.**
*Bake these cookies until just set in the middle and golden on the edges; about 8 minutes in my oven. Leave them on the cookie sheet for an additional 8 minutes where they will continue to cook a bit. This will give them that soft, chewy center.
Give these cookies a try, and I think you will like them. As this is the very first recipe I am posting to my website, feel free to send me feedback to let me know what worked, and what didn’t. Baking is often routine for me, so if I leave out a step please let me know so the next recipe can be better.
PrintBakery Style Chocolate Chip Cookies
Bakery Style Chocolate Chip Cookies are chewy on the inside, crispy on the edges, and loaded with chocolate!
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 12 1x
- Category: cookies
- Method: baking
- Cuisine: american
Ingredients
1 cup cold butter cut into chunks
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
3 to 4 cups chocolate chips!
sprinkles of sea salt optional, but highly recommended
Instructions
Preheat oven. I used convection bake at 400. For conventional ovens, increase the temp by 25, or increase your bake time.
Blend butter and both sugars in stand mixer until well incorporated and lightened, approximately 3 minutes. Add eggs and vanilla. Mix dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) separately, and then add to the butter mixture. Stir in chocolate chips. Using a large ice cream scoop, portion out cookies onto parchment lined cookie sheets. Bake on middle rack of preheated oven for about 8 minutes until set and golden brown on the edges. Remove from oven and let cool on cookie sheet for 5-10 minutes before transferring to a rack to cool completely.
Notes
*Convection bake, or a high temperature bake, sets and browns the cookies quickly, but leaves the center soft.
*This recipe makes about 1 dozen oversized cookies.
*I recommend microwaving any leftover cookies for 10-15 seconds to restore them to that “freshly baked” condition.
Keywords: chocolate chip, bakery style
I really like these chocolate chip cookies. It’s like soft chocolate chips held together with a bit of cookie.
★★★★★
Thank you for sharing your AMAZING chocolate chip cookie recipe, Darla! I made these cookies for our neighbors, and this was their response: OMG Beth ! Cookies are next level. Thank you so much for sharing with us
★★★★★
Chocolate chip cookie? More like chocolate HIP cookie, because all of the cool kids want this recipe!
★★★★★
Excellent chocolate chip cookies. I was able to make a smaller cookie with a smaller scoop. I needed more cookies and didn’t have enough chocolate chips to double the recipe. So, they turned out great. I didn’t flatten them and baked a few minutes shorter keeping an eye out for the perfect color. Brown crispy edges and soft centers. Thanks Darla!
★★★★★