Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies

Difficulty Easy
Serves 0
Prep Time 1 Hour
Cook Time 0
2 Cups + 2 Tbsp All-Purpose Flour
1 tsp Baking Soda
2 tsp Ginger Evans Cornstarch
1/2 tsp Iodized Salt
1 1/2 Stick (6 oz) Butter, room temperature
1 Cup (Lightly Packed) Light Brown Sugar
2 Grade A Large Eggs
2 tsp Pure Vanilla Extract
1 1/2 Cup Ginger Evans Dark Chocolate Chips



  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a large bowl, beat together the butter and the sugar with a hand mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  4. Cover and refrigerate the dough for 30 minutes to an hour.
  5. Preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  6. Scoop 1/4 cup of cookie dough at a time and roll into balls.
  7. Bake for about 10-12 minutes.
  8. Let cool on the baking sheets until the cookies are firm enough to remove. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!