Everyone needs a go-to Bakery Style Chocolate Chip Cookies recipe, and trust me—this is it! You can bring Chocolate Chip Cookies to anyone, on pretty much any occasion. Whether it's a potluck with friends, someone's birthday, a baby shower, housewarming or a welcome to the neighborhood treat, chocolate chip cookies always fit the bill.
These bakery-inspired cookies are a chocolate lover’s dream: they’re giant, chewy, and packed with gooey chocolate in every bite. Forget the typical store-bought or slice-and-bake versions; these cookies are a cut above, with a texture that’s a little crisp on the outside and perfectly soft in the middle.
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Inspired by Levain Bakery’s famous cookies, they have a unique twist that’s all mine, and they always get rave reviews! Whether for an after-school treat, a coffee break, or a sweet addition to a dinner with friends, these cookies are guaranteed to disappear fast—so be ready to bake another batch!
Make sure to check out one of our other favorite cookie recipe, our Chewy Gooey Delicious White Chocolate Chip Snickerdoodle Cookie.
🍪 The Best Chocolate Chip Cookies
These Bakery Style Chocolate Chip Cookies not your mother's chocolate chip cookies. Unless, your mom made giant, chewy, chocolate loaded, melt in your mouth cookies. If so, please tell me her recipe, I'm always happy to learn from others!
This chocolate chip cookie recipe is more than your average store bought or slice and bake cookie, though. Master this recipe and everyone you make them for will think you are some sort of master baker. This is a a take on Levain Bakery Chocolate Chip Cookie, though mine are a bit different in size and texture and taste. Everyone I've ever made these for raves about them.
Chocolate Chip Cookies are the classic after school treat. But they also make a great snack over coffee, or after dinner with friends. Serve them to your kids, friends, family or co-workers and be prepared to make more!
📖 Recipe
Equipment
- 1 mixing bowl
- 1 stand mixer
- 2 cookie sheet
- parchment paper
- 1 kitchen scale
- wooden or silicon spatula
Ingredients
- 1 cup butter cold and cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 3 eggs room temperature
- 2 teaspoon vanilla extract
- 3 cups bread flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups chocolate chips I use a combination of semi-sweet and milk chocolate
Instructions
- Preheat oven to 410 degrees and line a cookie sheet with parchment paper
- Place cold butter into bowl of stand mixer and beat on medium speed until smooth
- Add both sugars and beat on medium-high speed until creamy
- Add eggs one at a time, beating well between each addition. Increase speed to medium-high and beat until mixture is light and creamy. This may take up to 10 minutes but don't rush the process. This is critical in achieving a chewy texture.
- In a separate bowl combine flour, cornstarch, baking soda and salt and set aside.
- Once egg mixture is light and creamy add vanilla extract and blend well. Then incorporate dry ingredients into wet. At this point I like to stir by hand for a few strokes to incorporate some of the flour so that it doesn't explode into a cloud of smoke when turning the mixer back on. Turn mixer to medium speed and mix just until all the flour is incorporated.
- Add the chocolate chips and stir on low until just mixed.
- Scoop large ice cream scoop size cookies onto lined baking sheet, 2 inches apart and bake in preheated oven for approximately 8 minutes. Do not over bake. Er on the side of under baked rather than over. You want to pull these from the oven when they still appear just under done and allow them to finish cooking from the residual heat.
- Allow cookies to cool for at least 15 minutes before removing from the cookie sheet to a wire rack.
- Cookies can be stored in an airtight container for several days. But after the first day they are best reheated in the microwave for approximately 20 seconds.
Nutrition
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