Name: Bakery Style Chocolate Chip Cookies - Best Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 2 h 33 min
Yield: Approximately 24 cookies
Ingredients: 2 cups minus 2 tablespoons cake flour (228 grams); 1 2/3 cups bread flour (217 grams); 1 1/4 teaspoons baking soda (5 grams); 1 1/2 teaspoons baking powder (6 grams); 1 teaspoon salt (6 grams); 1 1/4 cups salted butter, softened (10 ounces); 1 1/4 cups light brown sugar (275 grams); 1 cup plus 2 tablespoons white granulated sugar (226 grams); 2 large eggs; 2 teaspoons vanilla extract (10 grams); 1 cup shaved or finely chopped dark chocolate (at least 60% cacao 146 grams); 1 1/2 cups dark chocolate chips (or semi-sweet if preferred 267 grams); 1/4 cup white granulated sugar (for rolling dough balls); Sea salt (for sprinkling on top)

Bakery Style Chocolate Chip Cookies are more than just a sweet treat; they’re a nostalgic embrace, a comforting hug in cookie form. We all have that memory – the warmth emanating from a local bakery, the irresistible aroma of freshly baked goodness, and the promise of a perfectly chewy, slightly crisp cookie studded with glorious pockets of melted chocolate. It’s that universal yearning for that quintessential, melt-in-your-mouth experience that draws us to these beloved classics. What truly sets these Bakery Style Chocolate Chip Cookies apart is their masterful balance: a tender, buttery interior that yields with every bite, framed by delicate, golden edges that offer just the right amount of satisfying crunch. They aren’t overly sweet, allowing the rich, deep flavor of the chocolate to truly shine. Prepare to be transported back to your favorite childhood bakery with every single decadent morsel.

Ingredients:

2 cups minus 2 tablespoons cake flour (228 grams)
1 2/3 cups bread flour (217 grams)
1 1/4 teaspoons baking soda (5 grams)
1 1/2 teaspoons baking powder (6 grams)
1 teaspoon salt (6 grams)
1 1/4 cups salted butter, softened (10 ounces)
1 1/4 cups light brown sugar (275 grams)
1 cup plus 2 tablespoons white granulated sugar (226 grams)
2 large eggs
2 teaspoons vanilla extract (10 grams)
1 cup shaved or finely chopped dark chocolate (at least 60% cacao 146 grams)
1 1/2 cups dark chocolate chips (or semi-sweet if preferred 267 grams)
1/4 cup white granulated sugar (for rolling dough balls)
Sea salt (for sprinkling on top)

Preparing the Dough

Dry Ingredients

In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Whisking thoroughly ensures that the leavening agents and salt are evenly distributed, which is crucial for consistent cookie rise and flavor. Set this dry ingredient mixture aside.

Wet Ingredients & Creaming

In a large bowl, cream together the softened salted butter, light brown sugar, and the 1 cup plus 2 tablespoons of white granulated sugar. You can use an electric mixer on medium speed for this. Creaming is the process of beating the butter and sugar together until light and fluffy. This incorporates air into the mixture, which contributes to the cookies’ tender texture and helps them spread properly during baking. Continue beating for about 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is pnon-alcoholic ale yellow and has a fluffy consistency.
Add the two large eggs, one at a time, beating well after each addition. It’s important to fully incorporate each egg before adding the next. After adding both eggs, beat in the vanilla extract until just combined. The mixture might look slightly curdled at this stage, which is perfectly normal.

Combining and Adding Chocolate

Gradually add the dry ingredient mixture to the wet ingredient mixture in two or three additions, mixing on low speed until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, leading to tougher cookies. Stop mixing as soon as you no longer see streaks of flour.
Gently fold in the shaved or finely chopped dark chocolate and the dark chocolate chips using a spatula. The goal is to distribute the chocolate evenly throughout the dough without breaking it down too much. This combination of chopped chocolate and chips provides delightful pockets of melted chocolate and satisfying chocolatey bites in every cookie.

Chilling and Baking

Chilling the Dough

This is a critical step for achieving that sought-after bakery-style texture. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling solidifies the butter, which slows down the spread of the cookies in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld together, enhancing the overall taste.

Shaping and Baking

When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking. Take the chilled dough out of the refrigerator. Place the remaining 1/4 cup of white granulated sugar in a small shallow bowl. Scoop portions of the chilled dough using a cookie scoop (about 2 tablespoons each) or roll them into balls with your hands. Gently roll each dough ball in the white granulated sugar until evenly coated. This sugar coating will give the cookies a slightly crisp exterior.
Arrange the sugared dough balls on the prepared baking sheets, leaving about 2-3 inches of space between each one to allow for spreading. Before baking, sprinkle a few flakes of sea salt over the top of each dough ball. This might seem counterintuitive for a sweet cookie, but the salt beautifully balances the sweetness and intensifies the chocolate flavor, a hallmark of great bakery-style cookies.
Bake for 10-13 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies. It’s better to err on the side of underbaking slightly, as the cookies will continue to cook on the hot baking sheet after they are removed from the oven. This ensures a chewy center.
Allow the cookies to cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This resting period is essential for the cookies to set properly. Enjoy your delicious bakery-style chocolate chip cookies!

Conclusion:

And there you have it – the secrets to achieving those coveted Bakery Style Chocolate Chip Cookies! We’ve walked through each step, from creaming the butter and sugars to achieving that perfect golden-brown edge with a delightfully chewy center. These cookies are more than just a treat; they’re a testament to patience and a few simple techniques that elevate your baking from good to absolutely fantastic. Imagin extracte a warm, gooey cookie straight from the oven, the chocolate chips still molten – pure bliss!

Serving these Bakery Style Chocolate Chip Cookies is always an event. They are magnificent on their own, but truly shine when paired with a cold glass of milk, a dollop of vanilla ice cream, or even a steaming cup of coffee. They also make incredible ice cream sandwiches! For variations, feel free to experiment with different types of chocolate chips like dark, milk, or even white chocolate. Adding a sprinkle of sea salt on top before baking adds a sophisticated sweet and salty contrast. Don’t be afraid to throw in some chopped nuts like walnuts or pecans for added texture. The possibilities are as endless as your craving for a delicious cookie! Go forth and bake with confidence – I know you’ll create something truly special.

Frequently Asked Questions about Bakery Style Chocolate Chip Cookies:

Q1: Why are my Bakery Style Chocolate Chip Cookies spreading too much?

Oftentimes, excessive spreading is due to the butter being too soft or melted when you start creaming. Ensure your butter is softened to room temperature, but not greasy. Also, chilling the dough for at least 30 minutes to an hour before baking can significantly help prevent over-spreading and contribute to that desirable thick, chewy texture.

Q2: How can I get the crispy edges and chewy center my Bakery Style Chocolate Chip Cookies are famous for?

The key lies in the sugar ratio and baking time. Using a combination of granulated sugar and brown sugar is crucial – brown sugar provides moisture and chegrape juicess. For crispy edges, slightly over-baking for the last minute or two can help. Also, the exact baking temperature and time will vary slightly depending on your oven, so keep a close eye on them and pull them out when the edges are golden brown and the centers still look slightly underdone. They will continue to bake and set as they cool on the baking sheet.