Bakery Style Chocolate Chip Cookies
These Bakery Style Chocolate Chip cookies are huge, thick, ooey gooey bakery style cookies that you can make right at home! No fancy ingredients, just pantry staples for the most decadent, chewy, crispy edged cookies EVER!
Servings: 24 3 oz cookies or a dozen 6 oz cookies
Calories: 338kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Kitchenaid Handmixer
Ingredients
- 1 cup butter 2 sticks unsalted butter, softened
- 1¼ cup brown sugar dark brown sugar
- ½ cup granulated sugar
- 1½ teaspoon vanilla extract
- 2 large eggs room temperature
- 3 cup flour all purpose flour
- 1 teaspoon baking soda
- 1¼ teaspoon salt reduce salt to just 1 teaspoon if using salted butter
- 12 oz milk chocolate chips
- 12 oz dark chocolate chips or semi-sweet
Instructions
- Preheat the oven to 350F, and line rimmed baking pans with parchment paper, or spray with non stick cooking spray.
- In a medium mixing bowl, mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs.PRO TIP: Mix the brown sugar, granulated sugar, and butter for only 2 - 3 minutes before adding in the vanilla extract and eggs so you don't beat air into the mixture. Continue to mix just until the eggs are incorporated.1 cup butter, 1¼ cup brown sugar, ½ cup granulated sugar, 1½ teaspoon vanilla extract, 2 large eggs
- In a separate mixing bowl, whisk all the dry ingredients together to combine.3 cup flour, 1 teaspoon baking soda, 1¼ teaspoon salt
- Add the dry ingredients to the sugar mixture in two portions, mixing in with each addition just until the flour is mixed.
- Stir in the chocolate chips with a wooden spoon or spatula, folding them in so you don't over work the cookie dough. If you are adding nuts, stir them in also at this time.PRO TIP: One of the secrets to these ooey gooey Bakery Style Chocolate Chip Cookies is to use 50% more chocolate chips. Since the cookies are so big, they need more chocolate.12 oz milk chocolate chips, 12 oz dark chocolate chips
- For the chewiest cookies, chill the cookie dough for at least one hour, or over night. This allows the fats to be absorbed better by the dry ingredients, prevents spread, and makes for thicker, chewier cookie centers.
- For 3 oz Bakery Cookies: Use a large cookie scoop (about 3 tablespoon size scoop), and place 6 balls of cookie dough 2 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 3 oz, for a total of 24 cookies.For 6 oz Bakery Cookies: Use a large cookie scoop (about 6 tablespoon size scoop), and place 3 balls of cookie dough 3 inches apart on a baking sheet. You can also use a kitchen scale to make sure each cookie weighs approximately 6 oz, for a total of 12 cookies.
- For 3 oz Cookie Dough Balls: Bake the pan of six 3 oz cookie balls in the preheated oven for 11 - 12 minutes. The secret to bakery style cookies is to remove them from the oven, even though you are worried they might not be quite done. For 6 oz Cookie Dough Balls: Bake the pan of three 6 oz cookie balls in the preheated over for 14 - 16 minutes. Again, the secret to bakery cookies is to remove them from the oven, even if you are worried they might not be quite done. They will continue to cook off the hot baking pan for another 5 minutes.
- Cool for 10 minutes before transferring the cookies to a cooling rack. Enjoy!
Notes
- Chill Your Dough: This is perhaps the most crucial step for bakery-style cookies. Chilling the dough for at least 24 hours (or even up to 72 hours) allows the flavors to meld and mature, and the fats to solidify. This prevents the cookies from spreading too much in the oven, resulting in thicker, chewier cookies with a richer taste.
- Use High-Quality Ingredients (Especially Chocolate and Butter): For truly exceptional cookies, the quality of your ingredients matters. Opt for good quality butter (it's the backbone of the flavor), and use a mix of chopped chocolate bars (dark, semi-sweet) and good quality chocolate chips. Chopped chocolate creates those beautiful melty puddles in the finished cookie.
- Don't Overmix the Dough (Once Flour is Added): Mix the wet ingredients and sugar thoroughly, but once you add the flour, mix just until combined. Overmixing develops the gluten too much, leading to tougher, less tender cookies.
- Portion Evenly & Use a Scoop: For uniform baking and a professional appearance, use a cookie scoop to portion your dough. This ensures all cookies are roughly the same size, cooking at the same rate and giving you a consistent batch.
- Slightly Underbake for Chewy Centers: Bakery-style cookies are often soft and chewy in the center with slightly crisp edges. Pull them from the oven when the edges are set and golden brown, but the centers still look a little underdone and puffy. They will continue to cook and set as they cool on the baking sheet.
Nutrition
Calories: 338kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 252mg | Potassium: 171mg | Fiber: 1g | Sugar: 28g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
