Bakery Style Chewy Chocolate Chip Cookies
Not another chocolate chip cookie recipe, but these are truly perfect! Thick, chewy, and bakery-style with fool-proof instructions. Inspired by a Baking Illustrated recipe I jotted down years ago. Thanks for the heads-up!
Steps for Bakery Style Chewy Chocolate Chip Cookies
Here's a step-by-step instructions for making Bakery Style Chewy Chocolate Chip Cookies:
- A couple of tips from helpful reviewers.
- The dough is meant to be on the dry side so it can be rolled, not dropped.
- If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
- Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
- Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
- Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
- Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
- Place oven racks in the upper and lower 1/3's of the oven.
- Preheat oven to 325°F.
- Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
- Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
- Mix until incorporated.
- Add dry ingredients and mix until just combined.
- Stir in chips and optional nuts.
- Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
- EVENLY space 9 on each cookie sheet.
- Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
- Cool on sheets to maintain chewy texture.
Why you'll love Bakery Style Chewy Chocolate Chip Cookies
- Irresistible Texture: Bakery Style Chewy Chocolate Chip Cookies are known for their delightful chewy texture, which strikes the perfect balance between soft and slightly crispy edges. This combination creates a satisfying mouthfeel that keeps you coming back for more with every bite.
- Rich Flavor Profile: These cookies are packed with rich, buttery flavor and loaded with high-quality chocolate chips. The use of brown sugar enhances the depth of flavor, providing a hint of caramelization that elevates the overall taste experience, making them a true indulgence for any chocolate lover.
- Versatile Enjoyment: Bakery Style Chewy Chocolate Chip Cookies are perfect for any occasion, whether it's a cozy night in, a festive gathering, or simply a treat to share with friends and family. They pair wonderfully with a glass of milk, coffee, or even ice cream, making them a versatile dessert that can be enjoyed in various ways.
Bakery Style Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour (280 gms)
- 2 tablespoons all-purpose flour (20 gms)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, melted and cooled until warm (170 gms)
- 1 cup brown sugar (packed, light or dark, 236 gms)
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 large egg yolk, from a large egg
- 2 teaspoons vanilla extract
- 1 1⁄2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
- 1 cup walnuts (114 gms, chopped) (optional)
Instructions
-
A couple of tips from helpful reviewers.
-
The dough is meant to be on the dry side so it can be rolled, not dropped.
-
If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
-
Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
-
Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
-
Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
-
Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
-
Place oven racks in the upper and lower 1/3's of the oven.
-
Preheat oven to 325°F.
-
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
-
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
-
Mix until incorporated.
-
Add dry ingredients and mix until just combined.
-
Stir in chips and optional nuts.
-
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
-
EVENLY space 9 on each cookie sheet.
-
Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
-
Cool on sheets to maintain chewy texture.
Notes
- **Use high-quality ingredients:** Opt for premium chocolate chips and fresh butter to enhance the flavor and texture of your cookies. Using a mix of bittersweet and semi-sweet chocolate can also provide a more complex taste.
- **Chill the dough before baking:** Refrigerating the cookie dough for at least 30 minutes helps to develop the flavors and prevents the cookies from spreading too much while baking, resulting in that perfect chewy texture.
