Chewy Chocolate Chip Cookies
Servings 18 cookies
These Bakery Style Chocolate Chip Cookies are perfection! They're big, thick, and chewy and loaded with milk and semisweet chocolate chips!
Ingredients
- 2¼ cups all-purpose flour 293g
- 2 tablespoons malted milk powder 20g
- 1 tablespoon corn starch 9g
- ½ teaspoon baking soda 3g
- 1 cup light brown sugar 200g, packed
- ¾ cup salted butter 170g, melted; I prefer grass-fed or European-style butter
- ½ cup granulated sugar 100g
- 1 teaspoon salt 6g
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 1 tablespoon vanilla bean paste 16g
- 2 cups chocolate chips 370g, I like a mix of milk and dark
- flaky sea salt optional garnish
Instructions
- In a medium bowl, whisk together the 2¼ cups all-purpose flour, 2 tablespoons malted milk powder, 1 tablespoon corn starch, and ½ teaspoon baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup light brown sugar, ¾ cup salted butter (melted), ½ cup granulated sugar, 1 tablespoon vanilla bean paste, and 1 teaspoon salt until smooth. 1 min on 2 and 1 min on 4 speed.
- Add in 1 large egg and 1 additional large egg yolk 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 2 cups 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.
- Sprinkle the cookies with flaky sea salt (if using) as soon as they come out of the oven, then let the cookies cool on the pan.
Notes
- 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 ;)
- Chill the dough as stated in the directions because it allows you to get the thick chewy cookie.
- 3 inches!!! Most cookie recipes call for the dough to be dropped at least 2 inches apart. Well, this recipe requires 3!
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
- This recipe was originally published on this site in 2017. It was slightly adapted from the All Recipes version, and back then, the recipe consistently yielded big, fat, chewy cookies. However, over the years, I noticed the recipe started delivering thinner cookies, which I think is due to a change in ingredient quality and many home bakers using more accurate measuring methods. I even noticed the review photos in the All Recipes version showed thinner cookies, too. So, I retested in 2024 to get closer to the original texture people have come to know and love from this recipe. I found that increasing the flour helped a lot with height. I still recommend chilling for the best results, but I do now recommend using salted butter and adding malted milk powder for flavor and cornstarch for texture. I also think flaky sea salt makes chocolate chip cookies better, but you can leave it off if you want!
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/