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Home » Recipes » Desserts

Ultimate Bakery Style Chocolate Chip Cookies

Stacey – September 10, 2020 – 37 Comments

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Chocolate chip cookies

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I like to consider myself a consistent source for recipes that are usually pretty quick and easy. Making cooking less of a chore for folks is my goal. And I pride myself on that. But sometimes, there are exceptions. While I’d never say my recipes aren’t absolutely delicious, sometimes we have to sacrifice something to make recipes quick and easy. And then there are times when I want something to be the absolute best. This is one of those times. So while this recipe isn’t exactly complicated, I can’t really call it quick or easy – at least compared to what you normally expect from me. So what IS this recipe? Well…

This recipe is the result of weeks of testing and countless bags of chocolate chips to produce what I think is the ULTIMATE chocolate chip cookie. And for me, that was a pretty tall order. 

Stack of gooey chocolate chip cookies

I wanted a cookie that was thick, chewy, filled with chocolate chips, and was big! It had to be crisp on the exterior, but gooey on the inside. It had to be the perfect combo of sweet and salty, too.

These cookies are every bit of that. And at nearly 5 inches in diameter, they’re pretty dang big, too! It’s a hefty cookie for sure! Each one starts with 6-ounces of dough. 

large chocolate chip cookie in hand

Let’s go over mechanics here for a sec…

Starting with cold butter lowers the temp of our dough, leading to a shorter rest time in the fridge. And yes, that rest time is important. Chilling the fat – in this case butter – keeps the cookies from spreading too much in the oven. 

White sugar makes them crispy on the outside and the molasses in the brown sugar makes them chewy. 

chocolate chip cookies

So let’s talk about flour. For this recipe, I highly recommend you find White Lily All-Purpose Flour. White Lily Flour is known for being super low protein because it’s made from soft winter wheat. This makes for a tender cookie and bakes up perfectly. We tested this with a host of varieties and brands and found White Lily All-Purpose to produce the best, most consistent results.

Can you use another flour? Yes. If you can’t find this brand, I’d recommend using 1 1/2 cups of another brand all-purpose flour and 1 1/2 cups of cake flour to produce a blend that will more closely resemble the protein content of White Lily. 

large chocolate chip cookie in hand

And on to the chocolate chips – and there’s a bunch of them… I used an entire 12-ounce bag of semi-sweet chocolate chips and an entire bag of mini semi-sweet chocolate chips, too. The minis seem to be sold in 10 or 12-ounce bags, depending on brand, and either size will work. Can you use fewer chocolate chips? Well… you can do lots of things, but I wouldn’t recommend it.

Using fewer chocolate chips will cause the cookies to spread more. And while the cornstarch is in there to help hold things together, it can’t work miracles. So go ahead and splurge. Use them all. No one is going to force you to eat the entire cookie. Though I’ll admit that I’ve not had tons of luck practicing that much restraint.

 Can you make smaller cookies? Sure you can. You’ll just need to adjust the bake time accordingly. Smaller cookies will require less time. 

I’m normally am a big proponent of using silicone baking mats, but they serve as insulators in this case, so I prefer using parchment on a light colored baking sheet to get a crisp bottom. Darker colored baking sheets get hotter and can cause the bottoms of the cookies to burn. If you only have a dark colored baking sheet, I might recommend reducing the heat about 10 to 15 degrees. 

And yes, I’m being super specific about each dough ball being 6-ounces. I know. But this is to keep things consistent and to ensure you get the exact same results as me. If you don’t have a scale, measure about 3/4 of a cup of dough and just watch them carefully to know when they’re done.

Ok! You’re all educated and set to make the best chococalte chips cookies ever. So get to baking! Seriously, though, let me know if the comments below if you have questions. Y’all enjoy! 

Stack of gooey chocolate chip cookies
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4.78 from 9 votes

Recipe Card

Ultimate Bakery Style Chocolate Chip Cookies

Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Servings 9 cookies

Ingredients

  • 1 cup cold, unsalted butter - cut into small cubes
  • 1/2 cup white sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 3 cups White Lily All-Purpose Flour*
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 1 (10 to 12-ounce) bag mini semi-sweet chocolate chips
  • flaky/kosher salt

Instructions

  • Combine the cold, cubed butter, white sugar, and brown sugar in a large bowl and use a mixer to combine - 3 to 5 minutes - or until completely mixed. Add the eggs, one at a time, beating well after each addition.
  • In another large bowl, measure 3 cups of White Lily All-Purpose flour by spooning the flour into a dry measuring cup and leveling it off before adding it to the bowl. Add the baking soda, cornstarch, and 1 teaspoon salt and whisk to combine.
  • Add the dry ingredients to the butter/sugar mixture all at once. Mix until just combined. Do not overmix. Add the chocolate chips and mix until just combined. Cover and refrigerate the dough for 30 minutes.
  • Preheat the oven to 400°F and line a light colored cookie sheet with parchment paper.
  • After the dough has chilled, use a food scale to measure out 6 ounces of dough for each cookie. Place 2 to 3 dough balls 6 to 8 inches apart on the prepared pan and sprinkle with a generous pinch of course or flaky salt. Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges and just set. Allow the cookies to cool on the pan for 5 minutes before moving the entire piece of parchment, with the cookies on it, to a wire rack to cool. Work in batches to bake the remaining dough, being sure to keep it refrigerated until it gets baked.
  • Store the cookies in an airtight container for up to 3 days. For warm cookies, microwave for about 15 seconds to reheat.

Notes

  • White Lily All-Purpose Flour is important to this success of this recipe because of its low protein content. If you can't find it in your area, be sure to check out the blog post for this recipe which suggests an acceptable replacement. 
Stack of gooey chocolate chip cookies
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Stacey Little of Southern Bite

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  1. Carol

    December 24, 2022 at 7:43 pm

    My kids and grandkids love this recipe. Make them a lot. For my neighbors grandchildren as well. Big hit!

    Reply
    • Stacey

      December 27, 2022 at 1:53 pm

      Love hearing that!

      Reply
  2. Willadean Liner

    September 24, 2022 at 3:26 pm

    Can I use Martha White plain flour?

    Reply
    • Stacey

      September 26, 2022 at 1:17 pm

      Yes, but it is a little different!

      Reply
  3. Calene

    March 26, 2022 at 6:55 am

    Thanks so much!! I have the chunk.. and am going to add the mini chips… going to make these now.. the butter is cut up and in the fridge waiting…will let you know. So excited.

    Reply
    • Calene

      March 26, 2022 at 10:14 am

      Ok… made these just as the recipe states only with a bag of chunky and a bag of mini chips. One batch had chopped walnuts the other batch did not. Both were so so good! I have a good scales and did 2 oz per cookie. My hubby wanted smaller and more cookies then the 9 the 6 oz got. Just adjusted the time… Scales are a must to make these come out right. We love these very much.. thanks for the recipe.

      Reply
    • Stacey

      April 4, 2022 at 10:13 am

      Hope it turns out great!

      Reply
  4. Calene

    March 24, 2022 at 3:29 pm

    Can not wait to try these… IF I have a bag of chunky chocolate chips .. should I also use a bag or regular chips?
    Or would that be too much?

    Reply
    • Stacey

      March 25, 2022 at 12:48 pm

      As long as you end up with the same amount of chocolate chips, I think it would be ok. Enjoy!

      Reply
  5. Samantha Dawson

    December 14, 2021 at 11:30 am

    I mixed the dough and it’s in the fridge. Can’t wait to get these in the oven!

    Reply
    • Stacey

      December 14, 2021 at 2:42 pm

      Sure hope you love them as much as we do!

      Reply
  6. Debbie Bradford

    November 8, 2021 at 6:13 pm

    Delicious! This is my new go-to chocolate chip recipe. The only change I made was to use a bag of milk chocolate chips with the semi-sweet minis because that’s what I had on hand. Thank you for sharing this recipe!

    Reply
    • Stacey

      November 9, 2021 at 3:28 pm

      Awesome! Glad to hear they turned out great for you!

      Reply
  7. Sharon L Pontious

    September 21, 2021 at 11:36 am

    Hello, why is there no vanilla in this recipe? Did I miss something? Can’t wait to try these!

    Reply
    • Stacey

      September 24, 2021 at 4:31 pm

      I just found that the recipe didn’t need it with all that chocolate. You’re welcome to add some if you wish, though.

      Reply
  8. Julie

    January 31, 2021 at 5:44 pm

    I have spent all of Covid/quarantine season searching for the perfect chocolate chip cookie recipe for tasty, chewy, thick, delicious, chocolatey, oversize chocolate chip cookies, and this is it. I’ve made them twice and they’ve come out perfect. I haven’t been able to get ahold of white lily but I use the all-purpose & cake flour substitute and it’s just fine. They key really is the cold butter! And keeping it in the fridge until it’s ready to bake. I AM A COOKIE CONNOISSEUR AND THIS RECIPE IS THE BOMB DOT COM.

    Reply
    • Stacey

      February 1, 2021 at 9:44 am

      Thanks so much, Julie! I’m so, so glad that you’ve enjoyed these! They’re my absolute favorite!

      Reply
  9. Yellowlablover

    January 30, 2021 at 6:14 pm

    I followed the instructions and everything came out beautifully. I have to admit I has some hesitation about this particular recipe but it did not disappoint ever .period. I have never tasted a better, gooey chocolate chip ever. Bravo

    Reply
    • Stacey

      February 1, 2021 at 9:51 am

      Thanks so much! So glad to hear they turned out great for you!!

      Reply
  10. Robin

    October 8, 2020 at 10:41 am

    The cookies were delicious but couldn’t taste much cookie for all the chocolate chips. I will definitely make them again but even the grandkids agreed, I should use less chololate chips. Thank you for the recipe!

    Reply
    • Stacey

      October 8, 2020 at 12:38 pm

      I do talk about how chocolate they are! Just be cautious that using fewer chips will make them spread more.

      Reply
  11. Amy

    September 13, 2020 at 2:28 am

    Looks great. I’m typing this but can’t see my words because there are literally 5 ads covering my screen.

    Reply
    • Stacey

      September 14, 2020 at 8:48 am

      You should be able to close any ads that cover the screen. There’s an x at the upper right hand corner.

      Reply
  12. Angela

    September 12, 2020 at 1:45 am

    So if I don’t have White Lily, I’m going to substitute it for 1 1/2 all purpose flour am I right?

    Also, if I scoop them, do I make it to a circle before putting it on the sheet?

    Thank you!

    Reply
    • Stacey

      September 14, 2020 at 8:50 am

      No, you’ll need to substitute the 3 cups of White Lily with 1 1/2 cups of all purpose and 1 1/2 cups of cake flour sifted together.

      Reply
      • Carla

        October 9, 2020 at 4:19 pm

        Is there some reason why they recipe doesn’t include pecans?

        Reply
        • Stacey

          October 12, 2020 at 8:37 am

          Just because I’m not a huge fan of pecans in chocolate chips cookies. 🙂

          Reply
  13. suniti hrishikesh

    September 12, 2020 at 1:12 am

    How to make this eggless?..

    Reply
    • Stacey

      September 14, 2020 at 8:50 am

      I wouldn’t recommend making this eggless.

      Reply
  14. claire

    September 11, 2020 at 6:15 pm

    These LOOK great. But sad to see all the focus on accuracy followed by a recipe in cups when only metric weights are truly reliable and accurate.

    Reply
    • Stacey

      September 14, 2020 at 8:52 am

      The only metric measurement you’d need is for the flour. The other ingredients come prepackaged in the amount they’re listed at.

      Reply
  15. Noreen

    September 10, 2020 at 5:48 pm

    Sooo…. who ate all the failures?

    Reply
    • Stacey

      September 11, 2020 at 9:27 am

      I had folks lined up to volunteer! 🙂

      Reply
  16. Stacey

    September 10, 2020 at 1:35 pm

    Can’t wait to try these. You’ve never steered me wrong before! And White Lily is definitely the best. It is all I use.

    Reply
    • Stacey

      September 11, 2020 at 9:29 am

      Sure hope you’ll enjoy them!!

      Reply
  17. Charlotte Greer

    September 10, 2020 at 12:23 pm

    Love this recipe. I made as is, which was wonderful, and also made it using bread flour. My family preferred the one made with bread flour. It can out a little more chewy which we like in cookies. Also, why in the world don’t you have a show on Food Network? Your videos are some of the most entertaining food videos I watch and certainly better that a lot of what Food Network is offering these days. They are missing out. Thanks so much for this recipe and all of your delicious recipes.

    Reply
    • Stacey

      September 11, 2020 at 9:30 am

      Thank you so much, Charlotte! I appreciate those kind words! Maybe one day! 🙂

      Reply

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Stacey Little of Southern Bite

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Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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