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These bakery style chocolate chip cookies are crispy on the edges, chewy in the middle and they are big, chewy and delicious. No need for a bakery!
Why You’ll Love this Recipe!
Whenever we travel I love to check out the local bakeries. It is always at the top of my to do list. No matter what the specialty may be at that bakery, if they have chocolate chip cookies, I always get one of those too. These delicious bakery style chocolate chip cookies are my version of the big, delicious chocolate chip cookies you find at bakeries.
The cookie is crispy around the edges and a little chewy in the middle. It is a thinner cookie so if you are looking for a thick, bakery, Levain style cookie try this recipe.
Ingredients Needed
- All Purpose Flour
- Butter. I use salted butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Semi Sweet Chocolate Chips
How To Make Bakery Style Chocolate Chip Cookies
- Beat butter and sugars in a mixer until blended.
- Add in eggs and vanilla and mix until combined.
- Add in flour, baking soda and salt. Mix until fully incorporated.
- Stir in chocolate chips.
- Shape dough into 1/4 cup balls.
- Flatten to 1/2 inch with the palm of your hand. Place dough onto a parchment paper lined baking sheet and cover with plastic wrap and refrigerate, covered overnight or at least two hours. (this helps the flavors combine better)
- Let dough sit at room temperature 30 minutes prior to baking.
- Bake at 400 degrees F for 10-12 minutes or until edges are golden brown.
Tip # 1. I like to slam the pan against the rack in the oven as I’m taking the cookies out to flatten and thin them out a bit more. Let them sit of the cookie sheet to cool and continue to cook a bit more, for about 10 minutes and then remove them to a cooling rack.
How Do I Know When Cookies are done?
You want the edges of the cookie to turn lightly golden brown. The center of the cookie will look slightly underbaked and puffed up. Once you have golden brown edges and a puffed center your cookie is ready to come out of the oven.
Frequently Asked Questions
Do I really need to refrigerate the dough?
It depends on the thickness of the cookie you’d like. When you don’t refrigerate the dough the cookies will spread more and be thinner. That is not necessarily a bad thing. I did an experiment where I chilled some of the dough, I chilled and flattened the dough, I let the chilled dough thaw for 30 minutes as recommended below and I also baked some with no chilling at all.
I think the chilling does affect more than the spreading though and the flavors have more time to meld together and you get a better texture with chilled dough.
Here are the results I got:
Can I add nuts to these cookies?
If you would like to add nuts or another add in, you can add up to two cups of chopped nuts to the dough before refrigerating. I recommend pecans or walnuts.
Enjoy these bakery style chocolate cookies with a tall glass of cold milk!
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Bakery Style Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 2/3 cups all purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 12 oz. semi sweet chocolate chips
Instructions
- In a mixer, beat the butter and sugars until blended.
- Add in eggs and vanilla.
- Add in flour, baking soda and salt. Mix to combine
- Stir in chocolate chips.
- Shape dough into 1/4 cup balls and flatten to 1/2 inch with the palm of your hand. Place dough into an airtight container or cover with plastic wrap and refrigerate, covered, overnight.
- Let dough sit at room temperature 30 minutes prior to baking.
- Preheat oven to 400 degrees F.
- Bake for 8-9 minutes or until edges are golden brown.
Tips & Notes:
- The most important trick to getting the perfect bakery style chocolate chip cookie is baking it the right amount of time.
- You want the edges of the cookie to turn lightly golden brown. The center of the cookie will look slightly underbaked and puffed up. Once you have golden brown edges and a puffed center your cookie is ready to come out of the oven.
- I like to slam the pan against the rack in the oven as I’m taking them out to flatten and thin them out a bit more. Let them sit of the cookie sheet to cool and continue to cook a bit more, for about 10 minutes and then remove them to a cooling rack.
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Nutrition Facts:
Dana Dwire says
How do they turn out if not refrigerated overnight? I really want to make them but need to prepare and bake them tonight.
Leigh Anne says
If you can at least refrigerate for an hour try that but I think they will be fine,
Elizabeth @ Confessions of a Baking Queen says
Love a huge cookie, 1/4 cup sounds good to me!