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Bakery-Style Soft-Baked Chocolate Chip Cookies

bakery-style soft-baked chocolate chip cookies - featured image
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These bakery-style soft-baked chocolate chip cookies feature pillowy centers, golden crispy edges, and rich chocolate flavor. Made with a blend of bread and all-purpose flour, chilled dough, and high-quality ingredients for a reliable, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) packed brown sugar (dark preferred)
  • ½ cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (60g) bread flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) chocolate chips (semi-sweet or mix of chips and chopped bars)
  • Flaky sea salt (optional, for topping)

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking soda, and salt. Set aside.
  2. In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until light, fluffy, and pale in color (about 3-4 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
  5. Use a spatula to gently fold in the chocolate chips.
  6. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 3 days) to chill.
  7. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. Scoop dough onto baking sheets, leaving 2 inches between cookies. Aim for 2-3 tablespoons of dough per cookie.
  9. Bake for 10-12 minutes until edges are golden brown but centers still look soft.
  10. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for preventing excessive spreading and developing flavor. Do not overmix the dough once flour is added to avoid tough cookies. For extra softness, use more brown sugar than white sugar or add an extra egg yolk. Cookies can be frozen as dough balls for up to 3 months.

Nutrition

Keywords: chocolate chip cookies, bakery style, soft baked cookies, homemade cookies, easy dessert, chocolate chip cookie recipe, chewy cookies

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