Description
These bakery-style chocolate chip cookies are thick and soft with lightly golden edges, gooey centers, and plenty of semi-sweet chocolate chips. Brown sugar and cornstarch give them a tender texture and classic bakery flavor.
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop large portions of cookie dough onto the prepared baking sheets, leaving space between them for spreading.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers remain soft and slightly underbaked in appearance.
- Let the cookies rest on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
Use softened butter that still holds its shape. If the dough becomes unusually warm or sticky, chill it briefly before baking to reduce spreading.
For dark chocolate cookies, substitute dark chocolate chips or chopped dark chocolate for the semi-sweet chocolate chips.
For a nutty variation, replace about 1/2 cup of the chocolate chips with chopped walnuts or pecans.
Milk chocolate chips can be used for a sweeter cookie, or combined with semi-sweet chips for a balanced flavor.
Chocolate chunks can replace the chips for larger pockets of melted chocolate.
For a sweet-and-salty finish, sprinkle the warm cookies with a small amount of flaky sea salt.
Store cooled cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies in a freezer-safe container for up to 3 months, separating layers with parchment paper as needed.
Portioned raw cookie dough can also be frozen and baked as needed. Very cold or frozen dough may require additional baking time.
Reheat an individual baked cookie in the microwave for about 10–15 seconds for a warm, soft center and melty chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
