These soft and chewy bakery style chocolate chip cookies are so gooey and loaded up with two types of chocolate chips! They’re made in 1 bowl and you don’t need a mixer. Plus, zero chill time required! These bakery style cookies have a few secret ingredients to make them extra special.
One of my all time favorite desserts to make (and eat) are chocolate chip cookies. They just tick all the boxes! Easy, minimal equipment, and so delicious. These bakery style chocolate chip cookies are based on my mini m& cookie recipe, which are super soft, chewy and easy to make.
These gooey chocolate chip cookies have a few secret ingredients in them to make them bakery worthy!
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Why you’ll love these bakery style chocolate chip cookies!
- They use simple ingredients that you probably already have in your pantry!
- They’ve got cornstarch in them to make them super soft.
- I’ve added a pinch of cinnamon and nutmeg which makes the cookie dough so much more flavorful!
- These gooey chocolate chip cookies are packed with 2 types of chocolate chips.
- As soon as the cookies are out of the oven, scoot the cookies with a large glass or cup to make the perfect cookie shape. They’re then studded with extra chocolate chips and a sprinkle of sea salt.
- They’re made with melted butter, that way you don’t need to cream the butter and use a mixer.
Ingredient Notes
- All Purpose Flour: because these cookies use melted butter, I’ve had to slightly increase the amount of flour. Otherwise the cookie dough wouldn’t be thick enough and they would spread in the oven. These cookies have the perfect amount of flour in them, so they aren’t cakey and are so soft and gooey!
- Vanilla Bean Paste: we want to use high quality ingredients in this recipe to get that bakery style flavor. I suggest using vanilla bean paste which is going to give you a stronger flavor, but you could use vanilla extract if that’s all you have.
- Spices: I add a pinch of cinnamon and nutmeg to give the cookie dough a more complex flavor.
- Unsalted Butter: make sure to use European style butter here! It is much richer and creamier than regular butter.
- Cornstarch: a secret ingredient to make your cookies softer! Also known as cornflour in the UK.
- Chocolate Chips: you’re going to want to use good quality chocolate chips here! I used a combination of semi-sweet guittard chocolate chips (one of my favorites!) and mini morsels. If you don’t have mini chocolate chips, you can just use an equal amount of regular chocolate chips or dark chocolate chips.
Step by Step Process
Step 1: Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper. In a large mixing bowl with a whisk, combine the cooled melted butter with the light brown sugar and white sugar. Whisk until thick.
Step 2: Add the egg, egg yolk, and vanilla bean paste. Whisk until thick and smooth.
Step 3: Use a rubber spatula to fold in the flour, baking soda, baking powder, salt, cornstarch, cinnamon and nutmeg. Fold until there are no more streaks of flour. Stir in the chocolate chips and mini chocolate chips.
Step 4: Use a medium cookie scoop to scoop out 1 ½ tablespoons of cookie dough. If you want you can use a large cookie scoop to make larger cookies. Scoop out the dough and place on the prepared baking sheets. Pack the top of each cookie with extra chocolate chips. Bake one sheet at a time for 9-12 minutes. The middle might look slightly underdone which is fine, as they will continue baking. Sprinkle with some flaky sea salt. Let the cookies cool for 10 minutes on the cookie sheet before removing to a wire cooling rack to cool completely.
Baking Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Bakery Style Cookies – Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently ‘scoot’ the cookies into a perfect circular shape.
- Extra Chocolate Chips – to get that bakery style look you’ll want to up the amount of chocolate chips used. Just before baking you can add more chocolate chips to the top of each cookie dough ball. Otherwise, as soon as they’re out of the oven you can gently press extra chocolate chips on top of each freshly baked cookie.
- Sprinkle of Sea Salt – I love the sweet and salty combination! I recommend sprinkle some flaky sea salt on top of each cookie after it’s out of the oven.
Frequently Asked Questions
I’ve made sure there is the right amount of flour in this cookie recipe so they don’t spread. However, if your melted butter is still hot when you make the cookies then they might spread. Make sure your melted butter has cooled down before using it!
The secret to a chewier chocolate chip cookie is using more light brown sugar than white sugar! Make sure to use the measurements in the recipe card.
The culprit is most likely overbaking! Take the cookies out when the middle is still slightly underdone as they will continue baking on the cookie sheet when they’re out of the oven.
You don’t! You can use an equal amount of regular chocolate chips or a chopped chocolate bar if you prefer.
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Recipe
Bakery Style Chocolate Chip Cookies
Ingredients
- 1 ½ sticks unsalted butter melted and cooled to room temperature
- ½ cup white sugar
- 1 cup light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla bean paste
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 teaspoon cornstarch
- 2 ¾ cups all purpose flour
- pinch ground cinnamon
- pinch ground nutmeg
- 1 ¼ cups semi-sweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°Fahrenheit/175°Celsius. Line 2 baking sheets with parchment paper
- In a large bowl, whisk the cooled melted butter with the two sugars until smooth.
- Add the egg, egg yolk, and vanilla bean paste and whisk again until well combined.
- Add the flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg and salt. Use a wooden spoon or rubber spatula to fold everything together. It takes some time to get everything smooth. Don't overmix!
- Stir in the mini chocolate chips and regular chocolate chips.
- Use a 1 ½ tablespoon cookie scoop to scoop out the cookie dough. Place on the lined baking sheet about 3 inches apart. Bake for 9-12 minutes. Any cookies that aren't being baked right away should be placed in the fridge.
- To make these cookies bakery worthy, take a small handful of extra chocolate chips and carefully press those on the cookies when they come out of the oven. Use a biscuit cutter to scoot the cookie if it isn't perfectly round and sprinkle over some flaky sea salt.
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