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5 from 4 votes

Bakery Style Chocolate Chip Cookies

Jumbo bakery style cookies that are gooey fresh and hot, and remain soft and light after being cooled.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 large cookies
Author: Lori Vaughn

Ingredients

  • 1 cup cold unsalted butter, cubed
  • ¾ (150 g) brown sugar
  • ½ (100 g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 cups (360 g) all purpose flour, spooned and leveled or weighed
  • 3 TB (22 g) corn starch
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup walnuts, roughly chopped (optional*)

Instructions

  • Preheat oven to 400° F for jumbo cookies or 375° F for smaller cookies.
  • Place cubed butter and sugars into a stand mixer and blend well until butter and sugars are fully incorporated.
  • Add vanilla and eggs one at a time until blended well with the sugar-butter mixture.
  • In a separate bowl, whisk together the dry ingredients (except chocolate chips). This is optional to mix in a separate bowl first, but I like to make sure all the dry components are evenly balanced and mixed to prevent an uneven blend when it hits the wet mixture. Combine the dry mixture with the wet, and mix on low until the two are just combined.
    You don't want to over mix this portion. Over mixing can cause flat cookies.
  • Add chocolate chips and walnuts* and pulse gently until mixed in.
  • Weigh out dough balls to be about 6oz each (about ¾ cup per ball). Place 4 cookie balls on each sheet (8 balls total) and bake for 10-12 minutes.* (See note for smaller cookies)
    I typically do no not usually NEED to chill mine, but chilling does ensure that it holds a great thick shape.
  • Let the cookies rest on the pan for at least 10 minutes, then transfer to a cooling rack.
  • These will stay fresh in an airtight container for several days (but edible for much longer). These also freeze great. Let cool completely, then put them in an airtight bag or container and freeze for up to 3 months. You can also freeze the preformed dough balls as well for an easy way to have fresh hot cookies to pull out whenever!

Notes

*If you wish to take out the walnuts, add another cup of chocolate chips. You can also add other various types of chips or nuts! Simply replace the same quantity to help keep the same level of volume and stability in the cookie. 
**These also make delicious smaller cookies. Turn down the heat to 375 and bake for 8 minutes. Remember the cookies continue to bake on the pan when you pull them out of the oven. Let them rest for 5 minutes before transferring to cooling rack.