The best bakery style chocolate chip cookies
My recipe for the best bakery style chocolate chip cookies is not only easy but creates buttery, sweet and chocolatey cookies. Each cookie has a crispy golden edge and a wonderful chewy and gooey middle. Two different types of chocolate chunks create hundreds of oozing chocolate pools and make these cookies irresistible. These cookies are large and are perfect to grab whenever you feel like you need a sweet and hearty snack.
Do you like large bakery style chocolate chip cookies? Or do you prefer smaller ones? Let me know in the commend section below.
How to make the best bakery style chocolate chip cookies
These wonderful cookies are made a little bit different than standard chocolate chip cookies.. They are still easy to make; just require a little more effort and waiting time.
First I used cold and cubed butter and used a mixer just to break butter cubes a little bit. I did not cream the butter. Then I added brown sugar and white sugar and mixed until just combined - a few minutes. You still want to see small chunks of butter in your cookie dough. Then I have added vanilla and eggs and mix until just combined. In a separate bowl, I have mixed together bread flour, salt, baking powder and baking soda. Then added the dry ingredients to wet ingredients and mixed everything together until just combined. At the end I have stirred in roughly chopped chocolate chunks.
Great cookies sometimes take time - like these bakery style chocolate chip cookies. I have portioned cookie dough into portions of 80g each. Then torn each cookie portion into half and stuck it vertically. Then I placed all cookie dough portions on a baking tray and froze it overnight. (You do not need to freeze it overnight, but a minimum of 2 hours is recommended. When cookies were ready to be baked, I have preheated oven to 180C fan (356F) and baked cookies from frozen for 9 minutes. After this time, I removed cookies from my oven and reshaped them into circles. Then returned cookies to the oven and baked for another 7-8 minutes until golden on edges. When cookies were ready, I have reshaped them a little bit and let them cool down an a baking tray for about 10 minutes and then using a flat wide spatula moved them on a cooling rack.
TIPS to create the best chocolate chip cookies
- Use real butter, not margarine or other fake fat invention. Pure butter minimum of 82% fat. It makes all the difference and this is where flavour comes from. For this recipe I used unsalted butter, but you can use salted just omit table salt.
- Use bread flour instead of AP flour. Bread flour has higher protein content and what goes with it more gluten. Gluten makes cookies chewy and delicious.
- Chocolate - I will always recommend using chopped chocolate instead of chocolate chips. Chocolate chips are more waxy and do not melt as nice as chocolate bars. Roughly chopped chocolate gives more dimension to each cookie as chocolate chunks have different sizes and create pools of oozing chocolate. For this recipe I have used a mix of dark chocolate chunks and semi-dark chocolate chunks. If you want you can use milk chocolate or white chocolate if this is your preference. I picked dark chocolate as it my opinion it balances the sweetness of the dough.
- I always use large eggs in my baking, unless stated otherwise. The weight of an average large egg is 63g-73g.
- Baking tins - use large baking tins if possible lined with baking paper so cookies do not burn and stick to the baking tins.
- Cookie size - these the best bakery style chocolate chip cookies are large, each cookie is 80 g. I used a kitchen scale to weigh cookie dough, which allowed me to get consistent baking results.
- These cookies will spread a lot, therefore I recommend baking a maximum of 4 cookies on a baking tray. To shape cookies into circles just use a large cookie cutter or a mug and bring the sides of each cookie together while cookies are still warm.
- Freeze cookies for at least few hours, or ideally overnight. It will help flavour to develop properly.
- Shaping cookies into tall cookie portions will help cookies to achieve these lovely crunchy and and chewy texture. What is better than crunchy edges and chewy chocolate chip cookie? Hardly anything.
What do the best bakery style chocolate chop cookies taste like?
If you ever tried a proper chocolate chip cookie from a bakery, you will know that this cookie is on a different level. It is larger than a typical chocolate chip cookie, it is buttery and the texture is out of this World. I love chocolate chip cookies from our local bakery but I am just too lazy to go there every time I crave a cookie. This is why I decided to create my own recipe for the best bakery style chocolate chip cookies. These cookies taste phenomenal. They have crunchy, golden edges and gooey, chewy and soft middles. The abundance of chopped dark chocolate and semi-dark chopped chocolate creates a spectacular layers of flavour. Sweet, buttery - a cookie heaven. I always add a touch of sea salt on top - perfection.
How to store the best bakery style chocolate chip cookies
Store these wonderful cookies in a fridge in an air-tight container for up to 10 days. If you want you can also easily heat up these cookies. Just preheat your oven to a 120C fan (248F), place the cookies on a small baking tray and heat it up for 2 minutes. They are utterly delicious! You can freeze them as well for up to 6 months. I would recommend freezing these the best bakery style chocolate chop cookies in an air tight container, rather than in a zip lock bag. This is because cookie are quite big and can accidentally break. In order to defrost a cookie, take it out of the freezer and leave it at room temperature for minimum an hour.
If you are looking for more chocolate cookie recipes, I can recommend you the following:
Soft and fudgy dark chocolate and cranberry cookies
Hazelnuts chocolate espresso cookies
Click this link to see the best recipe for chocolate cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy
Crunchy on the edges and gooey and soft in the middle, these bakery style chocolate chip cookies are the best you will ever make. They are baked to perfection and are loaded with chocolate.
- 400 g flour (bread)
- 227 g butter (cold, cut into small cubes, unsalted)
- 180 g sugar (brown, soft)
- 100 g sugar (white, granulated)
- 2 eggs (large)
- 1 tsp baking powder (about 3 g)
- 1 tsp baking soda (about 3 g)
- 1/2 tsp salt (table)
- 150 g chocolate (dark, roughly chopped)
- 150 g chocolate (semi-dark or milk, roughly chopped)
Please read post above. It includes tips and useful information.
Prepare 2 large baking tins lined with baking paper and set aside.
In a large bowl add cold butter cut into small cubes and mix for 2 minutes. Just that, do not cream the butter.
Add salt, white sugar and brown sugar and mix until just combined. You still want chunks of butter to be visible.
Add eggs and mix for 2 minutes.
In a medium bowl mix together bread flour, baking soda and baking powder.
Add flour mixture to the batter and mix until just combined and you can not see any flour.
Stir in chopped chocolate.
Using a kitchen scale divide cookie dough into 80 grams portions. I got 16 cookies. I used my hands to do it.
Now, roughly tear each cookie portion into half and stuck it vertically. Basically you are aiming to make cookie dough as tall as possible. It will help to create a nice texture.
Follow this step with the remaining dough and arrange cookie dough on a baking sheet.
Place cookie dough in a freezer for at least 3 hours, ideally overnight.
When you are ready to bake, preheat oven to 180C fan (356F).
Place 4 cookie dough portion on each tray. You will be baking cookies straight from the freezer. I recommend baking only 4 cookies per tray as cookies will spread a lot.
Bake cookies for 9 minutes. Then remove them from oven and using a large cookie cutter or a large cup gather the sides of each cookie to the center, so they look nice and uniform.
Put cookies back to the oven and bake for 7-8 minutes until golden on the edges.
When cookies are ready, remove them from the oven and repeat the step where you gather the sides of each cookie to make them look round and uniform.
Leave cookies on baking trays for about 10 minutes, cookies will be very soft and they need time to set. After this time, using a spatula you can transfer cookies on a cooling rack and let them cool down completely. Cookies are big, so please use a large flat spatula to move cookies.