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.
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!
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!
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.
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!
PrintSuper Soft Bakery Style Chocolate Chip Cookies
Sometimes you just need a big, warm, soft chocolate chip cookie. Today is your day!
- 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
Ingredients
- 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
- In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
- Add eggs one at a time and mix.
- Add vanilla and mix.
- In a separate bowl, mix together flour, baking soda, cornstarch and salt.
- Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
- Mix in the chocolate chips.
- 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.
- Preheat oven to 350 degrees.
- 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
Disclaimer: the links in this post for the ice cream scooop are Amazon affiliate links.
they look delicious!
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….
Haha! Hope you win!
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!
You are so right, Jess! Just make the cookies :0) Hope you enjoy! Thanks for saying hi.
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 =)
Sounds like a good plan Michelle!
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.
Hi Katya! You’re right – I’ve been craving sweets lately. Me thinks it’s time to start exercising if this keeps up!
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!
Thanks Jamie- Yes, chilling is key! Thanks for stopping by!
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!
Thanks Valerie. You never know when you’ll need one. Always be prepared! ☺️
These look so good! I’m always on the look out for a new chocolate chip cookie recipe!
Thanks Chloe! This is definitely our favorite!
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??
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!
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 😊
Wow, that is high praise Valerie. I’m so glad you like them.
Hi Julie, I made these cookies today and they turned out great. Thank you for sharing the recipe!
Thank you Julia! I’m so glad you enjoyed them!
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!
Salted or unsalted butter? Sorry if I missed this in your post. Thanks
I used salted here, enjoy!
Question: I like to weigh (in ounces) my cookie dough. Do you know what one cookie ball weighs?
Thank you