BAKERY STYLE CHOCOLATE CHIP COOKIES

No ratings yet

Soft in the center, lightly crisp around the edges, and packed with both melted milk chocolate chips and rich chopped dark chocolate, these Bakery-Style Two Chocolate Chip Cookies are everything a thick, classic cookie should be. Using cold butter creates a soft, thick cookie with a tender crumb, while the mix of brown and white sugar gives you the perfect balance of chewiness and slight caramel flavor.

This recipe makes 7 large bakery-style cookies or 14 smaller cookies. The large cookies bake up thick, soft, and indulgent, while the smaller version is perfect when you want a slightly quicker, more snackable cookie.

Rezept drucken

Gericht: Dessert

Küche: Amerikanisch

Zutaten Methode

Zutaten

130 g cold butter cut into cubes
1 medium egg
165 g all-purpose flour
30 g cornstarch
50 g brown sugar
40 g white sugar
3 g baking soda
2 g baking powder
1 tsp vanilla extract
Pinch of salt
50 g dark chocolate roughly chopped
50 g milk chocolate chips

Methode

Step 1: Mix the cold butter and sugars

Add the cold cubed butter, brown sugar, and white sugar to a mixing bowl. Use a hand mixer to mix just until the butter and sugars are evenly combined. Do not mix for too long and do not try to whip the mixture until fluffy.

Step 2: Add the egg and vanilla

Add the medium egg and vanilla extract. Mix again with the hand mixer just until fully combined.

Step 3: Add the dry ingredients

Add the flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch to a silicone spatula and gently fold the ingredients together.

Step 4: Fold in the chocolate

When there are still a few visible streaks of flour, add the chopped dark chocolate and milk chocolate chips. Continue folding gently until the dough is just combined. Do not overmix.

Step 5: Shape and chill the dough

For 7 large bakery-style cookies, divide the dough into 7 equal portions of approximately 83 g each. Roll each portion into a tall, rough dough ball rather than a smooth, flat ball.
For 14 smaller cookies, divide the dough into 14 equal portions of approximately 42 g each.
Place the dough balls on a tray or plate, cover them, and chill in the fridge for 20 to 30 minutes so they firm up and hold their shape.

Step 6: Preheat the oven

While the dough chills, preheat your oven to 180 °C. Line baking trays with parchment paper.

Step 7: Bake the cookies

For the large cookies, place only 4 dough balls on each baking tray. Bake at 180 °C for around 12 minutes, until the edges are lightly golden but the centers still look soft.
For the smaller cookies, bake at 180 °C for around 8 to 9 minutes.

Step 8: Cool and serve

Remove the cookies from the oven and leave them on the baking tray for 10 minutes. This allows the centers to finish setting while staying soft. Transfer to a wire rack or serve slightly warm.

Hast du dieses Rezept ausprobiert?

Let us know how it was!