Bakery Style Chocolate Chip Cookies are extra large, extra thick and extra soft and chewy chocolate chip cookies! Just like the big, thick and chewy bakery chocolate chip cookies.
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
With an electric mixer, beat the softened butter until creamy and add the brown sugar and sugar creaming them together.
Add the eggs one at a time beating well in between. Add the vanilla extract.
In a separate bowl, mix the flour, cornflour and baking soda together.
Add the flour mixture to the wet ingredients in batches. The batter will be quite stiff.
Add the chocolate chips and stir in.
Divide the mixture into around 8 large balls and arrange on the prepared pan. Only three to a tray as they will spread.
I rolled them into tall balls rather than flatter balls as this will help them remain thick.
Chill the dough for 30 minutes to avoid spreading.
Bake for around 15-20 minutes. The dough will still be a little soft to the touch.