Bakery Style Chocolate Chip Cookies
These bakery style chocolate chip cookies are deliciously soft, chewy, and thick with gooey centers. I'm sharing all of my bakery secrets to achieving the BEST chocolate chip cookies at home!
Ingredients
- 1 cup unsalted cultured butter cool room temperature
- 3/4 cup brown sugar packed (I like using half dark brown sugar and half light brown sugar)
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vanilla bean paste
- 1 3/4 cups + 2 tbsp all-purpose flour *See notes below for measuring*
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 2 teaspoons vanilla powder optional, but adds tons of flavor!
- 3/4 cup dark chocolate wafers
- 2/3 cup chopped milk chocolate bar
- 1/4 cup semisweet chocolate chips
Instructions
- Before you start, line a baking sheet with parchment paper. Note that the dough must be chilled overnight or at least for 6-8 hours before baking! Baking them any sooner will result in excess spreading.
- Cream the butter and sugars. Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Mix in the wet ingredients. Mix in the egg and vanilla bean paste until just combined. Scrape down the sides of the bowl if needed.
- Mix in the dry ingredients. Mix in the flour, baking soda, baking powder, vanilla powder, and salt until almost combined. Then fold in the chocolate chips.
- Scoop and chill the dough. Scoop the cookie dough into six 5 oz balls onto the prepared baking sheet. Mold the dough so that it is just over 2 inches tall. This allows them to bake slowly and not spread as much. Press more chocolate morsels on top for melty pools of chocolate. Use a scale for accuracy, it's a little more than a 1/2 cup of dough. Cover the tray tightly with plastic wrap and refrigerate overnight or for at least 6-8 hours.
- Bake! Preheat the oven to 350 F/180 C. Place 2-3 chilled cookies max on a parchment-lined baking tray (leave the others in the fridge). Bake for 16-18 minutes, or until the edges are golden brown but the center is still soft and underbaked. Sprinkle with flaky sea salt out of the oven if desired. After 10 minutes, use a spatula to transfer the cookies to a wire rack to finish cooling. You won't be able to fully pick them up for about 30-60 mintues!
- Storage: Store leftovers in an airtight container at room temperature for 3-4 days. They can be reheated in the oven or microwave to soften.
- For freezer chill: Chill the dough balls until firm, then transfer them to an airtight container or freezer bag for 1-3 months. Defrost them in the fridge for 24 hours before baking!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Chocolate brand recommendations: The number one brand I recommend is Guittard. Other great brands include Lindt, Ghiradelli, and Valhrona! You can find Guittard at Whole Foods or online.
Butter notes: Kerrygold Cultured Butter is unsalted and in a silver package. You can use the gold salted version or another European sweet cream butter like Plugra, Danish Creamery, or Vermont Creamery. Kirkland also has a Grass-Fed butter that is similar to these! If you prefer using American butter you can, although you will miss out on the flavor.
Cool room temperature butter: This is KEY to any cookie recipe. Stick a thermometer into your stick of butter. The ideal temperature range is between 64-68 F.
Scoop size: This recipe was specifically developed to bake into very large cookies. I have tested baking the dough into 4oz, 3oz, and 2oz and the results are just not the same. I highly recommend baking them into the 5oz size.
