Thick Bakery Style Chocolate Chip Cookies
Thick Bakery Style Chocolate Chip Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon, (optional)
- 1 cup unsalted butter, cubed and softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate, chopped into chunks
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, salt, and ground cinnamon (if using). Set aside.
⏱️ 2 min
- 2
In a large metal mixing bowl, combine the softened, cubed unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer or stand mixer with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 4 min
- 3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in the semi-sweet chocolate chips and chopped dark chocolate with a spatula until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their thickness and prevents excessive spreading during baking.
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Using a large ice cream scoop (about 3 tablespoons per scoop), place uniform balls of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You should get about 12 large cookies.
⏱️ 3 min
- 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake. For extra bakery-style appeal, you can gently press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 12 min•🌡️ 375
- 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Bakery Style Chocolate Chip Cookies
For the Cookies
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon, (optional)
- 1 cup unsalted butter, cubed and softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate, chopped into chunks
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, salt, and ground cinnamon (if using). Set aside.
⏱️ 2 min - 2
In a large metal mixing bowl, combine the softened, cubed unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer or stand mixer with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 4 min - 3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Fold in the semi-sweet chocolate chips and chopped dark chocolate with a spatula until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their thickness and prevents excessive spreading during baking.
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Using a large ice cream scoop (about 3 tablespoons per scoop), place uniform balls of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You should get about 12 large cookies.
⏱️ 3 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake. For extra bakery-style appeal, you can gently press a few extra chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 12 min•🌡️ 375 - 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min