These are my bakery style chocolate

These are my bakery style chocolate chip cookies. Welcome to episode 4 of my chocolate chip cookie series. Ep 4. Bakery-Style Chocolate Chip Cookies and the recipes. Unlike regular chocolate chip cookies, these are thicker and chewy in the center, golden, golden edges and an almost gooey center. While regular cookies with a more even texture throughout. For this version, I'm using softened butter instead of melted or. This gives more structured dough that cream. Cream the butter with the sugars until smooth. I use a little bit more brown sugar here for that soft, chewy texture. Chewy texture, still keeping enough white sugar for those crisp. Mix in the egg and vanilla. Add the flour, cornstarch, baking soda, baking and salt, then mix just until combined, then fold in. I added. I added a little cornstarch to help keep these cookies thick while giving them that tender texture. Tender texture, divide the dough into 5 to 6 large portions and shape them into thick balls. Add a few extra chocolate chips. Then chill. Then chill for at least 30 minutes. Since these are chilling helps the dough hold its shape while the outside bakes and bake at 365 degrees Fahrenheit for 10 to 12 minutes until the edges are golden and the centers are still slightly soft.