Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Step 6: Fold in the semi-sweet chocolate chips and milk chocolate chips.
Step 7: Scoop large portions of dough onto the prepared baking sheets, leaving space between each cookie.
Step 8: Bake for 12 to 15 minutes or until the edges are golden brown and the centers remain soft.
Step 9: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Storage and Reheating Tips
Store Bakery-Style Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
To reheat, microwave a cookie for 10 to 15 seconds for a warm and gooey texture.
Freeze baked cookies or cookie dough balls for up to 3 months for easy future baking.
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