The Best Chocolate Chip Cookies (Bakery Style)
These are not your mother’s chocolate chip cookies. Unless your mom made giant, chewy, chocolate loaded cookies that melt in your mouth the moment you break them open. If so, I would love to meet her and learn her secrets. These bakery style cookies are thick, gooey in the center, packed with melty chocolate, and incredibly easy to make at home. One bite and you will see why they are the kind of cookies friends ask for again and again.
Author: Kendra Boettner
Equipment
- 1 mixing bowl
- 2 cookie sheet
- parchment paper
- wooden or silicon spatula
Ingredients
- 1 cup butter cold and cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 3 cups bread flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chocolate chips
Instructions
- Preheat oven to 410 degrees and line a cookie sheet with parchment paper
- Place cubed, cold butter and sugars into bowl of stand mixer and beat on medium speed until well incorporated. Increase speed to medium high and beat until light and creamy. You may need to scrape down sides and bottom of bowl once or twice to ensure everything is incorporated.
- Add eggs one at a time, beating well between each addition. Add vanilla extract or I sometimes use vanilla paste.
- In a separate bowl combine flour, cornstarch, baking soda and salt and set aside.
- 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 10 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.
Notes
Cold butter makes all the difference. Starting with cold butter helps these cookies stay thick and tall instead of spreading flat. When cold butter meets high heat, the steam created inside the dough lifts the cookie and gives you that bakery style center your family will love.
Bread flour creates the perfect chewy texture. Bread flour has a higher protein content which builds more gluten. This gives the cookies a chewy bite, a sturdy golden edge, and a soft middle that stays gooey even after cooling. It is a small change that dramatically improves texture.
Do not skimp on the chocolate chips. The extra chips melt into little pockets of chocolate throughout the cookie. They help keep the center soft and add that bakery look that feels special, even when you are baking for a simple after school snack.
Avoid overmixing once the flour goes in. Overmixing strengthens the gluten too much and makes the cookies tough. Mix only until the flour disappears. The dough should look a little rustic. That is exactly what you want for a tender, melt in your mouth cookie.
Scoop the dough tall, not wide. Shaping the dough into taller mounds helps the cookies bake with thick centers instead of spreading thin. This is a small technique that makes a big difference in creating a true bakery style cookie at home.
Let the cookies rest after baking. Even though it is tempting to dive right in, letting the cookies sit on the baking sheet for a few minutes allows the centers to set into that perfect gooey texture without drying out.
Bake one test cookie if you can. Ovens vary, and a single test cookie shows you exactly how long your batch needs. If it spreads too much, chill the dough for 10 minutes. If it stays too tall, flatten the dough slightly before baking.
Freeze the dough for easy future baking. Scoop the dough and freeze the portions on a tray. Once solid, transfer them to a freezer bag. Bake straight from frozen for warm, homemade cookies anytime the craving hits.
Nutrition
Calories: 466kcalCarbohydrates: 63gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 198mgPotassium: 157mgFiber: 1gSugar: 42gVitamin A: 380IUVitamin C: 0.02mgCalcium: 46mgIron: 0.3mg
Tried this recipe?Let us know how it was!