Costco Chocolate Chip Cookies
Get ready to skip the crowded warehouse lines! These compact size, bakery-style Costco Chocolate Chip Cookies are golden and crisp on the edges, amazingly dense and chewy in the center, and bursting with giant pools of rich, melted chocolate. Made with simple pantry ingredients and a touch of sweet science, this easy copycat recipe delivers pure food-court magic straight from your home oven!
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 2 ⅓ cups (290g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ½ cup + 2 tablespoons (125g) packed brown sugar
- ½ cup (95g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon (20g) light corn syrup
- 1 teaspoon molasses
- ½ cup + 1 tablespoon (100g) semi sweet chocolate chunks
- ¾ cup + 2 tablespoons (150g) chocolate chips
Instructions
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks lighter, creamy, and slightly fluffy. If you don't have a mixer, you can also mix everything by hand with a sturdy whisk.
- Once the butter and sugar mixture is light and fluffy, add the egg, vanilla extract, corn syrup, and molasses. Beat on medium speed until everything is well incorporated and the mixture looks smooth, creamy, and uniform. Scrape down the sides of the bowl as needed to make sure all the ingredients are evenly mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or a spoon. Continue mixing just until the flour is incorporated and a soft cookie dough forms. Be careful not to overmix, as this can develop too much gluten and make the cookies less tender.
- Now for the best part—the chocolate! For this recipe, I like using a combination of bittersweet chocolate chips and semisweet chocolate chunks. Gently fold the chocolates into the dough, mix until evenly distributed. Try not to overmix the dough.
- Don’t rush this step, it really does make a difference. Once the dough is mixed, cover the bowl tightly and refrigerate it for at least 4–6 hours. Chilling gives the flour time to absorb the moisture, allowing the dough to firm up and the flavors to develop. If you can plan ahead, I highly recommend letting it rest overnight for an even deeper flavor and chewier texture.
- Once the dough is chilled, scoop out 60–65 g portions or (about 3–3¼ tablespoons) and roll each one into a smooth ball. Arrange the dough balls on a parchment-lined baking sheet, leaving about 2–3 inches of space between each cookie. This gives them enough room to spread evenly as they bake without running into one another.
- Place the baking sheet in your preheated 350°F (175°C) oven and bake for 10–12 minutes, or until the edges are lightly golden and set while the centers still look soft and slightly under baked. Don't worry if the middle looks a little too soft when they come out—the cookies will continue to set as they cool on the baking sheet.