Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE! Sign up now!

Lovely Little Kitchen

Delicious Made Simple

Navigation
  • Home
  • About
    • Meet Julie
    • FAQ
    • Contact
  • Recipes
    • Appetizers
      • Dips
    • Bread
      • Quick Breads
      • Rolls
      • Sourdough
    • Breakfast
      • Donuts
      • Pancakes / Waffles
    • Dessert
      • Bars
      • Brownies
      • Cakes
      • Cheesecakes
      • Chocolate
      • Cookies
      • Cupcakes
      • Ice Cream
      • Pies
    • Drinks
      • Floats
      • Smoothies
    • Healthy
    • Holidays
      • Christmas
      • Easter
      • Fourth of July
      • Halloween
    • Main Dish
      • Beef
      • Chicken
      • Fish
      • Pasta
      • Pizza
      • Pork
      • Sandwiches
      • Tacos
    • Salads
    • Sauces
    • Sides
      • Potatoes
    • Slow Cooker
    • Snacks
    • Soup
  • Bits & Pieces
  • Press

Super Soft Bakery Style Chocolate Chip Cookies

May 16, 2014

Save
Two Super Soft Bakery Style Chocolate Chip Cookie halves stacked on top of two whole cookies.

So apparently yesterday was National Chocolate Chip Cookie Day?  I usually plan out my recipes to share here a couple of weeks in advance, and leave it to me to unknowingly plan to post a chocolate chip cookie recipe for the day AFTER the actually holiday.  Isn’t it funny how there is a National Day for just about everything now?  Sometimes it’s hard to keep up with the traditional holidays, let alone all the extras thrown in for fun!  Oh well, at least everyone (and every COOKIE) has a day to feel special.

Super Soft Bakery Style Chocolate Chip Cookies stacked in a pile of three, with whole cookies and chocolate chips in the background.

These Super Soft Bakery Style Chocolate Chip cookies are just the ticket when that craving strikes.  You know, the one where you just have to make some chocolate chip cookies and eat them warm out of the oven with a glass of milk or else you’ll eat everything else in the house.  It’s times like these when I tell myself, it’s time to stop trying to avoid calories and just make the cookies already!

Super Soft Bakery Style Chocolate Chip Cookies in a stack with chocolate chips around it.

These cookies are extra big and fluffy, and they are super soft too.  I learned a little trick from my friend Sally about adding cornstarch to the dry ingredients to make the cookies softer.  Try it and see what you think!

Two Super Soft Bakery Style Chocolate Chip Cookie halves stacked on top of two whole cookies, with chocolate chips and more cookies in the background.

I also figured out a trick to make scooping these cookies much easier.  I used to chill my dough to keep it from spreading too much while baking BEFORE I scooped it into balls, which requires quite a bit of elbow grease, and can even break your scooper!  Now I like to scoop them all into balls onto an extra baking sheet BEFORE I chill the dough.  So much easier!  You can even freeze the little balls of dough so that you can just bake a few later whenever the need arises.  Freeze the dough balls spread out on a baking sheet, and then once they are frozen, transfer to a Zip-loc.

Super Soft Bakery Style Chocolate Chip Cookie broken in half, with chocolate chips and more cookies around it.

Because these cookies are bakery style and extra large, this recipe only makes 24 cookies.  I used an ice cream scoop to shape the dough balls.  But you can make standard size cookies if you’d rather, just be sure to decrease the baking time by a few minutes.

So Happy National Chocolate Chip Cookie Day a day late.  Hope you find yourself enjoying a soft, warm chocolate chip cookie to celebrate with!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

Can't get enough?

Subscribe and I'll send all my recipes right to your inbox!  You can also keep up to date by following me on Pinterest, Instagram,  Facebook, YouTube, and Twitter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Super Soft Bakery Style Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 48 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 24 large cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Sometimes you just need a big, warm, soft chocolate chip cookie. Today is your day!


Ingredients

Scale
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups semisweet chocolate chips

Instructions

  1. In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
  2. Add eggs one at a time and mix.
  3. Add vanilla and mix.
  4. In a separate bowl, mix together flour, baking soda, cornstarch and salt.
  5. Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
  6. Mix in the chocolate chips.
  7. Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
  8. Preheat oven to 350 degrees.
  9. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.

Notes

*Chilling the dough before baking helps to prevent the cookies from spreading too much as they bake. ** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.


Nutrition

  • Serving Size: 1 cookie
  • Calories: 272
  • Sugar: 25g
  • Sodium: 167mg
  • Fat: 13g
  • Saturated Fat: 7.9g
  • Unsaturated Fat: 4.4g
  • Trans Fat: 0.3g
  • Carbohydrates: 38g
  • Fiber: 1.4g
  • Protein: 2.9g
  • Cholesterol: 36mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Disclaimer: the links in this post for the ice cream scooop are Amazon affiliate links.

Save

Filed Under: Chocolate, Cookies, Dessert

« Peanut Butter Caramel Pretzel Cookie Cups
Green Chile Egg Bake Made With Greek Yogurt »

Comments

  1. dina says

    May 16, 2014 at 10:56 am

    they look delicious!

    Reply
  2. tux says

    May 16, 2014 at 6:05 pm

    These look freakin’ amazing!!! It’s pouring rain and I’m trying to con my husband into walking to the grocery store around the corner….

    Reply
    • Julie says

      May 16, 2014 at 6:07 pm

      Haha! Hope you win!

      Reply
  3. Jess Myers says

    May 16, 2014 at 8:21 pm

    Oh good! Another person with the same problem as me when that cookie/sweet/treat craving hits. I have even stooped so low as to eat the chocolate chips staight out of the bag. You are right though, I should suck it up and just make the cookies. Who am I kidding? Right?! Haha. These look amazing and I am interested in trying out that cornstarch trick! Thanks for another yummy post!

    Reply
    • Julie says

      May 16, 2014 at 8:32 pm

      You are so right, Jess! Just make the cookies :0) Hope you enjoy! Thanks for saying hi.

      Reply
  4. Michelle { A Latte Food } says

    May 16, 2014 at 9:24 pm

    It was National chocolate chip day?! Who knew! Anyway, I love a good chocolate chip cookie (I’ve never met one I didn’t like), and I guess since I missed chocolate chip day, I’d better make up for it by making a few batches of cookies starting with these! Thanks for sharing =)

    Reply
    • Julie says

      May 18, 2014 at 7:10 am

      Sounds like a good plan Michelle!

      Reply
  5. Katya @ Little Broken says

    May 17, 2014 at 5:15 pm

    I love all your sweet posts lately! I’m not a baker but do get a sweet urge once in a while so I know where to come for inspiration 🙂 Can’t go wrong with chocolate chips cookies. Classic. Favorite.

    Reply
    • Julie says

      May 18, 2014 at 7:07 am

      Hi Katya! You’re right – I’ve been craving sweets lately. Me thinks it’s time to start exercising if this keeps up!

      Reply
  6. Jamie@Milk 'n' Cookies says

    May 17, 2014 at 10:01 pm

    These cookies look soft and delicious, Julie! I’ve recently taken to chilling most of my cookie doughs before baking, and I’ve been really pleased with the results. As you say, it seems to keep most recipes from spreading too much — and it also helps to keep them nice and chewy!

    Reply
    • Julie says

      May 18, 2014 at 7:04 am

      Thanks Jamie- Yes, chilling is key! Thanks for stopping by!

      Reply
  7. Valerie | From Valerie's Kitchen says

    May 18, 2014 at 9:35 am

    These look like the perfect cookies! Love the tip on chilling and/or freezing the dough. I like the idea of being able to pull them out of the freezer when the craving hits!

    Reply
    • Julie says

      May 18, 2014 at 3:38 pm

      Thanks Valerie. You never know when you’ll need one. Always be prepared! ☺️

      Reply
  8. Chloe @ foodlikecake says

    May 19, 2014 at 3:50 am

    These look so good! I’m always on the look out for a new chocolate chip cookie recipe!

    Reply
    • Julie says

      May 19, 2014 at 9:31 am

      Thanks Chloe! This is definitely our favorite!

      Reply
  9. Alyssa says

    June 19, 2014 at 7:57 pm

    Hello! I’ve been searching for the never-fail chocolate chip cookie recipe for a while and have tried many. I have to say that I’ll try a recipe and love it the first time, and then something happens after that and they fail miserably every time after that. They ALWAYS spread too much…corn starch, refrigerated, frozen, chilled sheet, room temp sheet, parchment, no parchment. (If I sound a tad peeved, I am! 🙂 ) Not at you! Just with these delicious, but stubborn cookies in general. Just made your recipe and they taste great, but even after freezing the balls, then thawing in the fridge and putting them straight onto a chilled, parchment lined cookie sheet, they still flattened out so that the cookie was flat and the chips were the only things sticking up. Sigh. Help! Any ideas??

    Reply
    • Julie says

      June 20, 2014 at 8:08 am

      Wow Alyssa, sounds like you’ve really done your research! I know how frustrating it can be to get flat cookies when you are really hoping for thick ones. Here are a few more things to try – First, make sure your leavening agent (baking soda or baking powder) is fresh. Second, your cookie might be spreading because for whatever reason, your dough is a little to wet. You could try adding a little more (1/4 or 1/3) cup more flour. The dough shouldn’t be crumbly, but a wet dough won’t hold it’s shape. Lastly, I think Silpat baking mats really help. Hope this helps! Thanks for your comment!

      Reply
  10. Valerie says

    October 3, 2015 at 4:45 pm

    I just wanted to tell you that I’ve been baking for close to 30 yrs and these are without a doubt the most amazing cookies I have ever made. I was worried about the size of the dough balls but they were perfect, they were in the oven for closer to 18 minutes. This is it – my one and only chocolate chip cookie recipe from now on. Thanks for posting 😊

    Reply
    • Julie says

      October 4, 2015 at 12:24 pm

      Wow, that is high praise Valerie. I’m so glad you like them.

      Reply
  11. Julia - Vintage with Laces says

    October 14, 2015 at 7:22 am

    Hi Julie, I made these cookies today and they turned out great. Thank you for sharing the recipe!

    Reply
    • Julie says

      October 17, 2015 at 6:53 am

      Thank you Julia! I’m so glad you enjoyed them!

      Reply
  12. Jana says

    June 6, 2021 at 4:34 pm

    So good! I’m usually a 1-cookie kind of person but I just ate 3 in a row. Mine didn’t fall flat at all and are very soft. Thanks for the recipe, Julie!

    Reply
  13. Deb says

    October 11, 2021 at 4:39 pm

    Salted or unsalted butter? Sorry if I missed this in your post. Thanks

    Reply
    • Julie says

      October 11, 2021 at 4:44 pm

      I used salted here, enjoy!

      Reply
  14. Regina says

    May 7, 2025 at 11:46 am

    Question: I like to weigh (in ounces) my cookie dough. Do you know what one cookie ball weighs?

    Thank you

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

Stay Connected

Don't Miss a Recipe

Get new recipes delivered by email and receive my 12 Most Loved Recipes eBook - for FREE!

Sign Up Now!

Copyright © 2025 · Lovely Little Kitchen · Privacy Policy