Best Chocolate Chip Cookies Recipe

Chocolate chip cookies cooling on a wire rack.

5 from 1 vote

Best Bakery Style Chocolate Chip Cookies (Seriously) are a timeless classic in the baking world. From the soft, chewy centers to the crispy golden edges, each cookie brings comfort and pleasure and sparks memories and moments of joy.

Prep Time10

Cook Time10

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 575kcal

Author: Gina Abernathy

Ingredients

1 cup salted butter room temperature
1¼ cups light brown sugar
½ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
3 cups all purpose flour
2 cups milk chocolate chips plus more to add to the top
½ cup white chocolate chips plus more to add to the top

Instructions

Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugars on medium speed for 3-4 minutes.
Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for another minute; scrape down the sides of the bowl.
Turn the mixer to low and mix in the flour until combined. Stir in the chocolate chips and white chips.
Using a 1/3 cup measuring cup, scoop out cookie dough and roll it into a ball. Place the cookie dough onto the prepared baking sheet 3- inches apart. I bake 6 cookies at a time.
Bake for about 10 minutes or until the edges and tops are slightly golden brown. Don’t over-bake.
Press additional chocolate chips or white chips on top of the baked cookies as soon as they come out of the oven. Allow to cool on the cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.

Notes

Store airtight at room temperature for up to 3 days. Freeze airtight for up to a month.

Scoop the dough and roll it into balls.

You can also make the balls as small as you like. You will need to adjust the time accordingly.

Watch cookies closely toward the end of the baking time and remove them from the oven when the edges and top turn light brown. They will continue to cook in the pan.

This recipe made about one dozen cookies using a 1/3 cup measuring cup.

Nutrition