Would you like to bake bakery style chocolate chip cookies? You know the cookies that are thick and chewy full of chocolate chips and toasted chopped pecans? This cookie recipe uses pantry ingredients such as butter, sugar, brown sugar, flour, corn starch, eggs, baking soda, salt, molasses, chocolate chips and chopped pecans. You don’t even need a mixer for this one bowl cookie recipe. You will love the chewy texture and melt in your mouth chocolate chip cookies.

What Makes this Cookie Different when there are many Chocolate Chip Cookie Recipes?

Everyone has there favorite chocolate chip cookie recipe , and I have a couple of favorites too. My super large brown butter sea salt chocolate chip and pumpkin spice chocolate chip cookies but now I am adding this Bakery Style Chocolate Pecan Cookie to the line up. Whether you like crisp or chewy cookies, you will discover this recipe might just become your new favorite.

The assemble and ingredients makes these cookies unique. While normal chocolate chip dough uses room temperature butter, this recipe uses melted. In addition, I added 1/4 cup more brown sugar and less granulated which makes the cookie have a tender texture. Not to mention that the semi sweet chocolate chips do not totally melt during baking of these cookies. Refrigerating the dough before baking keeps the chips firm and helps the butter firm up making the dough bake rounder and thicker cookies.

Another hidden secret is molasses and cornstarch that adds a tender cookie crumb and draws out the flavor of the chocolate chips. Arrow root is a natural form of cornstarch if you want to use in place of cornstarch. I haven’t tried gluten free flour but if you use a good mix they will probably turn out well. One last important element in the assembly is you don’t need a mixer and you really should refrigerate the dough overnight before baking! What??? I know you have to wait to bake, but it will be worth it. Its all just a great combination for soft, chewy, chocolate chip greatness of a cookie.

Let’s Make Soft & Chewy Chocolate Chip Cookies

1. Preheat oven to 325° F. Adjust oven racks to middle and lower positions. Line two baking sheets with parchment paper. You can use white or brown paper. Set aside.
2. In microwave safe bowl, add butter. Microwave at 60 second intervals until butter is melted. Set aside to cool about 2-3 minutes before adding remaining ingredients.
3. Add brown sugar, sugar and whisk together to combine. Sugars will slightly melt.
4. Add room temperature whole egg and one yolk. Whisk to combine. Mixture will thicken up.
5. Add vanilla and black strap molasses, whisk to blend.
6. Gradually add flour, baking soda, salt and cornstarch to separate bowl, whisk to combine then add to wet liquid batter.  Stir with large spoon to combine. Batter will be very thick. Use hands if necessary to help incorporate the flour into the mixture.
7. Add chocolate chips and toasted pecans. You can substitute pecans for other nut or omit. If you omit add additional 1/4 cup chocolate chips.

Using a 2-1/2″ scoop or 3/4 cup shape cookies into mounds, do not flatten cookies. Place cookies on parchment lined baking sheet, or plate to chill 15 minutes before baking. If you would like to freeze the cookie dough, scoop, chill in refrigerator the 15 minutes, and place in freezer safe bags to freeze. No need to unthaw when ready to bake.

Place cookies 3″ apart on baking sheets or 2″ apart for smaller cookies*

Bake at 325 for 15-20 minutes. Cookies will be soft in the center and the edges should be slightly browned. If you need to increase your oven temperature bake at 335 not normal 350. Lower temperature will make cookies soft and not crispy.  You can convection bake for 14-16 minutes. Reverse cookie trays halfway through baking around 7 minute mark.

Remove from baking sheet after cookies have cooled about 5 minutes onto a cooling rack. If you would like to add additional chocolate chips to the warm cookie, gently add one at a time where there isn’t a chip baked in. It will blend in while cookie cools. If you would like to add a few sprinkles of coarse sea salt that would make these great too.Cookies are best the day they are baked. but can be stored in covered container up to 3 days.

*You can make the cookies in smaller size, about 1/3 cup of dough…just bake 12-14 minutes in convection or 16 minutes in standard oven. Same 325 temperature for soft chewy cookies.

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