The Best Chewy Bakery-Style Chocolate Chip Cookies
These chocolate chip cookies are quite literally the best and I promise after trying these perfectly gooey-on-the-inside, chewy, chocolate-melting-in-every bite cookies, it will be your go-to recipe! What makes these cookies so special is the perfect ratio of cake and all-purpose flours & white & brown sugar.
All-purpose flour gives our cookie a stable structure, helping it hold it’s shape while baking while the cake flour added in allows for the cookie to be sturdy yet soft for a tender bite!
Now, my favorite part of this recipe is the three-combo sugar we’ll use. First up – white, granulated sugar – apart from (obvs) adding sweetness, this works alongside our all-purpose flour so our dough doesn’t have too much spread in the oven, making our final star thick and honestly, bakery worthy.
On the other hand, brown sugar adds a more deep, warm flavor from the additional molasses and gives the chewy-gooey texture we are going for with this recipe!
You’ll notice that this recipe also calls for maple sugar – maple pairs immaculately with chocolate and takes this recipe to the next level but it isn’t an ingredient that is always readily available at the grocery store. Though I wholeheartedly encourage getting actual maple sugar, if you’re in a bind and wanting to try this recipe like right now, this recipe will work by substituting in an additional equal amount (1/2 cup) of brown sugar.
Tips for the perfect cookie:
- Use cold butter – this’ll help our dough to keep it’s shape for longer while baking and help reduce spread. This is also the reason we don’t need to chill our dough for this recipe
- Don’t over mix – for a perfectly tender, chewy and soft cookie we only want to mix for as just as long as it takes for our ingredients to be incorporated at any given step. The more we mix, the more gluten is able to develop. Gluten is what gives most baked goods their structure but too much and our cookie will end up more dense than we like.
- Make sure your oven temperature is accurate – this goes for anything when baking. Using a lower or higher temperature than recommended can alter the finished baked product. The best way to ensure that you are baking at the right temperature is to invest in an oven thermometer.
- Set a timer – once you pop your cookie trays in the oven immediately set a timer! For this recipe, even 30 seconds could change the texture of your cookies. If you’re like me and love a really gooey inside, bake for 10 minutes and 45 seconds. The longer you keep them in the oven, the more “set” they will be once they are out and cooled.
Equipment
- 2 20 inch baking trays
- 1 ice cream scoop
- 1 electronic mixer
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 2 cups chocolate chips
- 1 cup unsalted butter cold, cubed
- 1/2 cup light brown sugar
- 1/2 cup maple sugar (may substitute for additional 1/2 cup of light brown sugar)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp vanilla extract
- sea salt to sprinkle on cookie dough before baking
Instructions
- Preheat oven to 410 °F.
- In a bowl add all dry ingredients – cake flour, all-purpose flour, cornstarch, baking soda & salt and set aside.
- In a separate, large mixing bowl, add granulated sugar, brown sugar, maple sugar, butter & vanilla extract and then beat (with flat beater attachment if you have one) until just combined.
- Add eggs to mixing bowl and beat again until just combined.
- Add dry ingredients and beat on lowest setting until mostly combined then add chocolate chips and beat again on lowest setting until uniform throughout cookie dough.
- Line baking tray with parchment paper and using ice cream scoop, scoop 8 balls of cookie dough onto trays, being careful to leave at least an inch between dough scoops so they don't spread into each other.
- Sprinkle sea salt evenly onto dough scoops and then bake for 10 minutes & 45 seconds. For a firmer, but still soft, center bake for up to 12 minutes.
- Once finished baking, remove from baking tray and transfer to cooling rack. Enjoy warm or completely cooled!
Can I substitute something more healthy and not corn based for the cornstarch?
Hi Meg! I have not tested this recipe with cornstarch substitutes but in your case I would suggest omitting it since most substitutes focus on the thickening properties of cornstarch instead of what it is used for in this recipe – to help keep the cookies soft (especially after 2-3 days). Other ingredients such as the brown and maple sugar (if using) help to keep the cookies soft as well so omitting it, while cookies may be a little firmer especially after day 2, will not ruin the recipe.
Tried it!!!! I’m no baker by any means but the recipe was easy and straight forward I had to improvise as maple sugar isn’t so popular in Jamaica I considered buying it online but I decided to work with what is available I don’t have an electric mixer so I used my food processor x_x and used 7 bars of Hersheys milk chocolate. It was so soft and chocolate rich and just amazing!!! I ended up getting 10 cookies from my cookie dough. Ensure you space them out for real because they do spread, it so so good, no more store bought cookies for me
Tried it!!!! I’m no baker by any means but the recipe was easy and straight forward I had to improvise as maple sugar isn’t so popular in Jamaica I considered buying it online but I decided to work with what is available I don’t have an electric mixer so I used my food processor x_x and used 7 bars of Hersheys milk chocolate.
It was so soft and chocolate rich and just amazing!!! I ended up getting 10 cookies from my cookie dough. Ensure you space them out for real because they do spread, it so so good, no more store bought cookies for me
Absolutely love the cookie recipe and it’s my go to every time!!!
As a self-proclaimed connoisseur of sweets, I recently had the pleasure of experiencing what can only be described as the pinnacle of chocolate chip cookie excellence. The cookies in question, with their ethereal softness and melt-in-your-mouth texture, left an indelible mark on my taste buds that I am unlikely to forget. What truly sets these cookies apart is their unparalleled softness. With each bite, it felt as though I was sinking my teeth into a cloud of heavenly sweetness. The interior was tender and moist. What struck me most about these cookies was their uncanny ability to evoke a sense of nostalgia, reminiscent of homemade treats straight from Grandma’s kitchen. These chocolate chip cookies are nothing short of a revelation. If you find yourself in the fortunate position of encountering these heavenly creations, do not hesitate to indulge. They are a testament to the fact that, when done right, a simple chocolate chip cookie can become an extraordinary culinary masterpiece. Prepare yourself for a journey of unparalleled bliss with each delightful, buttery bite.
I tried this recipe last night and I am absolutely blown away by how delicious these cookies turned out. They’re now my go-to chocolate chip cookie recipe! The texture, taste, flavor, and chocolate ratios are exquisite!!!
Cookies are bomb! Recipe is easy to follow. Great for a quick snack or gathering of friends. Would highly recommend. Definitely will eat more soon.
If I could give these cookies 10 stars I would but the max is 5. They are AMAZING!!! The recipe is easy to follow and it takes no time to make.
THE BEST COOKIES IVE EVER HAD AND ITS NOT REALLY CLOSE! I will only eat these cookies going forward, everything else just falls short!