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Bakery Style Chocolate Chip Cookies


Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 17 minutes
Total Time 1 hour 27 minutes
Servings 18 cookies
Close up photo of a stack of chocolate chip cookies.
These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!

Ingredients  

  • 2 cups all-purpose flour 260g
  • 2 tablespoons malted milk powder 20g
  • 2 tablespoons corn starch 18g
  • ½ teaspoon baking soda 3g
  • 1 teaspoon salt 6g
  • 1 cup light brown sugar 225g, packed
  • ¾ cup unsalted butter 170g, melted
  • ½ cup granulated sugar 110g
  • 1 large egg room temperature
  • 1 additional egg yolk room temperature
  • 1 tablespoon vanilla extract
  • 1 cup milk chocolate chips see notes
  • 1 cup semisweet chocolate chips 185g, 6.5oz.

Instructions

  • In a medium bowl, whisk together the 2 cups all-purpose flour, 2 tablespoons malted milk powder, 2 tablespoons corn starch, ½ teaspoon baking soda, and 1 teaspoon salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup light brown sugar, ¾ cup unsalted butter (melted), and ½ cup granulated sugar until smooth.
  • Add in 1 large egg, 1 additional egg yolk, and 1 tablespoon vanilla extract and beat until light and creamy. About 5 minutes.
  • Add the dry ingredients to the wet ingredients a little at a time, mixing between each addition. 
  • Fold in most of the 1 cup milk chocolate chips and 1 cup semisweet chocolate chips.
  • Measure the dough into 1/4 cup-sized balls, or about 3 ounces each. I use a #16 cookie scoop. If desired, press additional chocolate chips into the top of the dough.
  • Chill uncovered in the fridge for 2 hours.
  • Preheat oven to 325­­°F and place balls on a parchment-lined cookie sheet at least 3 inches apart. Bake for 15 to 17 minutes until the edges are golden brown. Let the cookies cool on the pan.

Notes

  1. A mix of milk and semisweet chocolate chips is preferred for bakery style flavor, but if you forget to buy both, I'll forgive you ;)
  2. Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
  3. 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart, well, this recipe requires 3!
  4. Let cool on the pan for at least a few minutes before transferring to a cooling rack.

Nutrition

Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 111mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.5mg
Find it online: www.sugarandsoul.co/bakery-style-chocolate-chip-cookies-recipe/