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Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are soft and gooey with chocolate in every bite. Made at home for a fraction of the cost of a bakery.
4.73 from 18 votes
Prep Time 20 mins
Cook Time 25 mins
Chill Time 8 hrs
Course Dessert
Cuisine American
Servings 7 cookies
Calories

Ingredients
  

  • 1 cup Unsalted Butter Room Temp
  • 2 Eggs Room Temp
  • 3/4 Cup Brown Sugar
  • 1/2 cup granulated sugar
  • 2 Teaspoon Vanilla extracts
  • 2 3/4 cups all purpose Flour
  • 2 Tablespoons Corn Starch
  • 1 Teaspoon Baking soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon salt
  • 2 cups Semi Sweet Chocolate chips see notes
  • 6-8 oz dark chocolate bar chopped-See notes

Topping

  • 1 cup mini chocolate chips
  • 1/2 cup Semi Sweet chocolate chips

Instructions
 

  • Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .
  • Add One Egg at a time and the vanilla extracts
  • Stopping to scrap down the sides a few times beat for about 3-4 minutes
  • Sift together the dry ingredients . Do Not skip this step
  • Add a little of the flour mixture at a time to the wet ingredients. Careful not to over mix . You want it just combined.
  • Fold the chocolate chips and chopped chocolate bar into the dough .
  • Divide the dough into 7 equal portions and form a ball . My balls were about 6 ounces each.
  • Mix the the 2 chocolate chips in a small bowl. Coat the top and sides of the cookie dough ball with them. Do not coat the bottom .
  • Place the coated cookie dough balls on a tray and chill for 6-8 hours . DO NOT SKIP THIS STEP or your cookies will spread too much ** See Notes
  • Once the dough is chilled preheat you oven to 350 degrees. Line a cookie sheet with parchment paper and place 3 to 4 cookie balls on the parchment paper . Remember to leave enough room for the cookies to spread.
  • Bake for 20-25 Minutes or until golden brown around the edges. Mine were good at 25 minutes but all ovens are different .
  • Let the cookies cool for 15 minutes on the cookie sheet , With a large spatula move them to a cooling rack to continue cooling .
  • These are best slightly warm . Store in an air tight container and microwave in 15 second intervals until it is warm enough.

Notes

If you want to skip the chopped chocolate bar add another 1/2 cup of chocolate chips 
You can use a combination of of chocolate chips you like being a total of about 2 cups 
It is very important to chill the dough or they will spread. You can not be in a hurry . When I tested this recipe I placed the balls in the freezer for 30 minutes and then the fridge for 4 hours but do not freeze the dough completely . This speeds the process up a little . 
These cookies are best served warm and a little gooey on the inside. 
Keyword Bakery Chocolate Chip cookies, Bakery style cookies, Large cookies
Tried this recipe?Let us know how it was!