Thick Bakery Style Chocolate Chip Cookies
Thick Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon corn starch
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chocolate chunks
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, cream together the softened unsalted butter, packed dark brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 2
Beat in the large egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, corn starch, baking soda, baking powder, and salt until thoroughly combined.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min
- 5
Fold in the semi-sweet chocolate chips and chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the cookie dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps prevent spreading and results in thicker cookies.
⏱️ 30 min
- 7
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Using a large ice cream scoop (about 1/4 cup capacity), scoop generous portions of dough onto the prepared baking sheet, leaving at least 2-3 inches between each cookie as they will spread. You should get about 4 large cookies per batch.
⏱️ 3 min
- 9
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. For extra bakery-style appeal, you can press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 15 min•🌡️ 375
- 10
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy your thick, bakery-style chocolate chip cookies!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon corn starch
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chocolate chunks
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, cream together the softened unsalted butter, packed dark brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 2
Beat in the large egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, corn starch, baking soda, baking powder, and salt until thoroughly combined.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min - 5
Fold in the semi-sweet chocolate chips and chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the cookie dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps prevent spreading and results in thicker cookies.
⏱️ 30 min - 7
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Using a large ice cream scoop (about 1/4 cup capacity), scoop generous portions of dough onto the prepared baking sheet, leaving at least 2-3 inches between each cookie as they will spread. You should get about 4 large cookies per batch.
⏱️ 3 min - 9
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. For extra bakery-style appeal, you can press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 15 min•🌡️ 375 - 10
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy your thick, bakery-style chocolate chip cookies!
⏱️ 10 min