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!
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
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- 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
- 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.
*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.
- 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.