Chocolate cookies, warm out of the oven, are a once-in-a-while treat for most people. You may never buy your chocolate chip cookies at the bakery again after you try these bakery-style chocolate chip cookies. With no need to chill these get done in just 30 minutes.
Table of Content
Chocolate chip cookies in our home are a big deal. Both Ziv and Aadi are crazy about cookies and chocolate chips are always top on their list. I have a few variations, and almost everyone has now become a family favorite. The best thing about my cookies is that there are no funny or secret ingredients like vinegar or lemon juice
Why make these cookies
- These are perfect when you a cookie but have not time to chill the dough.
- Made with melted butter, dark brown sugar, and cornstarch, these have the perfect texture of soft and chewy.
- Also, the dough takes just 10 minutes to prepare and about 10 minutes to bake. So, you could have your cookies in less than 30 minutes. Have I got your attention now?
- They are perfec to bake with kids. Kids hate waiting and these do not need chilling.
- While you can use a stand mixer or hand mixer. You do not need any special equipment. Just a bowl and whisk.
- The cookie dough balls or baked cookies freeze well.
Ingredients and substitutes
- Flour - It's best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do. The dough is soft so do not add too much flour or the cookies will be dense.
- Sugars - These cookies are sweet and yet the sugar gives them that soft melt in your mouth chewy taste and texture. We have both brown and white sugar, and they are both necessary. Since the brown adds softness to the cookie, while the white adds that crispness.
- Eggs - Eggs cause the cookies to spread and since we don't chill the dough, we add one large egg and one egg yolk.
- Vanilla - Use good quality vanilla as it makes a huge difference. I use my homemade vanilla bean paste but pure vanilla extract works too.
- Chocolate - You can use semi-sweet, bitter-sweet, dark or milk chocolate chips. Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. Often I prefer to break a chocolate bar into chocolate chunks instead of using chocolate chips.
Bakery style chocolate chip cookies
- Preheat the oven to 356°F / 180°C/ Gas Mark 4. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up.
Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much.
- Dry ingredients - In a bowl, combine the flour, baking soda, cornstarch, and salt. And set aside.
- Melt the butter and let cool completely. In the bowl of a stand mixer with the paddle attachment on medium speed add the melted butter, both the brown sugar and white sugar. Cream until light and creamy..
- Add the egg, egg yolk, and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl.
Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
- Finally, add chocolate chips or chunks and combine well. But do not overmix.
Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate. - Using a cookie scoop, ice cream scoop, or 2 tablespoons, drop chunks of cookie dough ball on the prepared baking sheet.
Pro tip - I like to top with a few more chocolate chips if you want.
- Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.
Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE! - Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool. You can sprinkle some more chocolate chips and salt too.
Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Recipe Notes
- Melt the butter until it just barely melted, give it a stir and let cool.
- Do not use hot melted butter as it makes greasy chocolate chip cookies
- I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
- The white sugar adds crispiness to the cookies so its best to use both white and brown sugar.
- The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
- I like to make large size cookies about 3 tablespoon each but you can make big or small cookies. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
- You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
- The cookie dough freezes well for up to a month.
- I like to make the cookie dough into balls and then freeze them - that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
- I am using dark chocolate chips but you can use a combination of chocolate chips as well.
Storage
- These cookies will stay at room temperature for up to a week.
- They can also be frozen for up to a month - use parchment paper in between cookies.
- And, the cookie dough can be kept in the freezer for up to a month.
- I like to roll the cookie dough into balls, freeze them on a cookie tray. Once frozen, place them in freezer-safer silicon bags.
- You can also bake these from frozen, they will take a minute or two extra baking time.
More chocolate chip cookie recipes
- Soft and chewy Chocolate Chip Cookies
- BEST Eggless Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- Thin and Crisp Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie - PizCookie
- Chocolate Chunk Cookies
- Chocolate Chip Cranberry Cookies
- and Chocolate Chip Pumpkin Bread
- Chocolate Chip Pumpkin Pancakes
- Chocolate Chip Banana Muffins
Frequently asked questions
Why do my chocolate chip cookies come out flat?
The right oven temperature is vital for chocolate chip cookies. You want the cookie to melt, while at the same time, cook quickly on the outside edges. Every cookie recipe comes with its own defined time and temperature, so it is essential to follow the recipe and guidelines.
Can I use all brown sugar for these chocolate chip cookies?
The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the chocolate chip cookie. Therefore, both of them, when used together, make for that perfect chocolate chip cookie.
Why do these cookies not flatten?
The cookie needs the right temperature for baking. So, the cookie spreads just enough and the outside bakes to a crisp preventing any more spreading (hope that makes sense). Hence, finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe.
Why are my cookies so fluffy?
Baking soda in the cookie dough can cause the flour to fluff up. Also, too much baking soda can cause the cookies to spread too much and become flat and greasy.
How do you freeze chocolate chip cookies?
I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But, you can certainly bake these and freeze the baked cookies as well. For example, I make a double batch and freeze the extras.
The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so, then drop the frozen dough balls into silicone freezer bags.
The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
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Printable Recipe
Bakery Style Chocolate Chip Cookies
Print Pin Rate Share by Email Share on FB Save GrowCalories: 241kcal
Adjust Servings Here: 18 cookies
Description
Chocolate cookies, warm out of the oven, are a once-in-a-while treat for most people. You may never buy your chocolate chip cookies at the bakery again after you try these bakery-style chocolate chip cookies. With no need to chill these get done in just 30 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ¾ cup (170 g) Unsalted butter ((1 ½ stick) melted)
- ¾ cup (160 g) Dark brown sugar
- ½ cup (100 g) Granulated sugar (white)
- 2 ⅓ cup (290 g) All-purpose flour
- 1 teaspoon Baking Soda
- ½ Sea salt
- 1 tablespoon Cornstarch
- 1 large Egg
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 8 oz (226 g) Chocolate Chip (plus more for the top)
Instructions
- Preheat the oven to 356°F / 180°C/ Gas Mark 4. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up. Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much.
- Dry ingredients - In a medium bowl, combine the flour, baking soda, cornstarch, and salt. And set aside.
- Melt the butter and let cool completely. In the bowl of a stand mixer with the paddle attachment on medium speed add the melted butter, both the brown sugar and white sugar. Cream until light and creamy.
- Add the egg, egg yolk, and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl. Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
- Finally, add chocolate chips or chunks and combine well. But do not overmix. Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate.
- Using a cookie scoop, ice cream scoop, or 2 tablespoons, drop chunks of cookie dough ball on the prepared baking sheet.Pro tip - I like to top with a few more chocolate chips if you want.
- Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE!
- Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool. You can sprinkle some more chocolate chunks and sea salt. Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Recipe Notes & Tips
- Melt the butter until it just barely melted, give it a stir and let cool.
- Do not use hot melted butter as it makes greasy chocolate chip cookies
- I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
- The white sugar adds crispiness to the cookies so its best to use both white and brown sugar.
- The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
- I like to make large size cookies about 3 tablespoon each but you can make big or small cookies. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
- You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
- The cookie dough freezes well for up to a month.
- I like to make the cookie dough into balls and then freeze them - that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
- I am using dark chocolate chips but you can use a combination of chocolate chips as well.
Storage
- These cookies will stay at room temperature for up to a week.
- They can be frozen for up to a month - use parchment paper in between cookies
- The cookie dough can be kept in the freezer for up to a month
- I like to roll the cookie dough into balls, freeze them on a cookie tray, once frozen place them in freezer-safer silicon bags.
- You can bake these from frozen, they will take a minute or two extra baking time.
Nutrition Information
Calories: 241- kcalCarbohydrates: 34- gProtein: 3- gFat: 11- gSaturated Fat: 6- gCholesterol: 42- mgSodium: 151- mgPotassium: 35- mgFiber: 1- gSugar: 21- gVitamin A: 286- IUVitamin C: 1- mgCalcium: 26- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jenny
Who doesn't love a great cookie recipe! Your cookies looks amazing and so inviting. I love the fact that you don't have to chill ahead of baking. Thanks so much for sharing!
Veena Azmanov
Thank you, Jenny.
Laura Arteaga
These made me so hungry! The dough looks perfect and the recipe is so easy to follow! Will try this week for sure 🙂
Veena Azmanov
Thank you, Laura.
GUNJAN C Dudani
I have been watching this recipe's video on Instagram and I have to admit that i drool every time i come across your post.
Veena Azmanov
Thank you, Gunjan. I hope you try these
Lori | The Kitchen Whisperer
Nothing beats the iconic chocolate chip cookie! Yours look scrumptious and perfect for a mid afternoon snack!
Veena Azmanov
Thank you, Lori
Aditi Bahl
My kids just love chocolate chip cookies. I have tried a few recipes before too but no good. Your recipe looks good and the cookies look so tempting. will try them soon.
Veena Azmanov
Thank you, Aditi. Let me know how they were