Chocolate chip cookies, just like you can get from your local bakery. These cookies are huge, buttery and full of chocolate chips. A few “special” ingredients are added to give these cookies that unique bakery-cookie taste.
If you are looking for a huge cookie, that’s crisp on the edges, yet moist and soft in the middle, then these cookies will be your new favorite too!
You do have to chill the dough before baking though. The nutmeg and butter extract are the secret ingredients to give them that bakery taste.
Despite chilling, these cookies will spread, so make sure to leave a few inches to allow for spreading.
Bakery Style Chocolate Chip Cookies
Print RecipeIngredients
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 3/4 cup white granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Organic Bakers Extract)
- 1/2 teaspoon butter extract (optional)
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3-1/2 cups all-purpose flour
- 3 cups semi-sweet chocolate chips
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugars on medium-high speed until light and creamy. Add each egg in one at a time and mix in completely before adding the second egg. Mix in the vanilla and butter extracts and nutmeg.
Change the mixer to low speed and add the cornstarch, baking soda, baking powder, salt and flour. Mix until barely incorporated. Remove the bowl from the mixer and use a rubber scraper to ensure all of the ingredients are fully incorporated. Fold in the chocolate chips.
Cover the dough in plastic wrap and place in the refrigerator to chill for 60-minutes or overnight.
Once dough has chilled, preheat oven to 325-degrees and line two cookie sheets with parchment paper. Scoop 1/3-cup sized cookie dough balls and place a few inches apart on prepared cookie sheets.
Bake one cookie sheet at a time in 325-degree oven for 20-minutes.
Remove baked cookies from the oven and allow cookies to cool and set on the cookie sheet for 15-minutes before transferring to a wire rack to cool completely. Repeat with the second cookie sheet of cookies.
Notes
Store cookies in an airtight container at room temperature for up to one week.
PIN ME ↓
10 Comments
Kim Lange
December 5, 2019 at 6:55 AMThese cookies look soooo amazing Kelly! Nothing like a wonderful bakery style chocolate chip cookie or 5! Pinned! xo
Kelly
December 13, 2019 at 6:29 AMThanks Kim!! And thanks for pinning! XOXO
Kelsie | the itsy-bitsy kitchen
December 5, 2019 at 7:03 AMLOVE cornstarch in cookies. The texture is incredible! I’m trying these for sure, Kelly!
Kelly
December 13, 2019 at 6:33 AMThanks Kelsie! The cornstarch definitely helps to keep the cookies soft! XOXO
Katherine | Love In My Oven
December 5, 2019 at 10:34 PMThese cookies are soooo soft and fluffy!! These look amazing! I just want one of these chewy cookies right now!
Kelly
December 13, 2019 at 6:35 AMThanks Katherine! I am sad that these all got eaten already. Time to make more! Hehehe 🙂
Kelly | Foodtasia
December 6, 2019 at 5:01 AMKelly, these chocolate chip cookies look wonderful! My absolute fave! Love how big they are and they look so perfectly tender and chewy!
Kelly
December 13, 2019 at 6:36 AMThank you Kelly! In my book, the bigger the cookie the better hehehe 🙂 XOXO
Laura
December 9, 2019 at 5:54 PMWhat beautiful cookies, Kelly! There’s nothing like a bakery-style cookie and this one looks absolutely perfect – so chock-full of chocolate and crispy-chewy combination. Swooning… (and pinning!)
Kelly
December 13, 2019 at 6:37 AMAwww thank Laura! And thanks for pinning my friend!! XOXO