Bakery style chocolate chip cookies are my absolutely favorite style of chocolate chip cookies. Thick and chewy, they are packed with chopped chocolate chunks that melt and get gooey, unlike bagged chocolate chips that are designed to hold their shape. It sounds odd but letting the dough rest in the refrigerator for 36 to 72 hours leads to a drier and firmer dough that doesn't spread as much and that has a more deep flavor notes of caramel and toffee. It also leads to a chewier and thicker cookie. I also have a bunch of tips at the end of the recipe about making these cookies like a professional so don’t skip those!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
1 1/4cupunsalted butter285 g or 2 1/2 sticks, at room temperature
1 1/4cupspacked dark brown sugar275 g
1cup+ 2 tablespoon white sugar225 g
1tablespoonpure vanilla extract
1 1/2teaspoonbaking powder
1 1/4teaspoonbaking soda
3 1/2cupsall-purpose unbleached flour490 g
1 1/2cupschopped 1/4-inch chunk semi-sweet chocolate225 g
1 1/2cupschopped 1/4-inch chunk bittersweet chocolate225 g
Flaky salt for sprinkling on toplike Maldon or Sel Gris
Place the butter, both sugars, salt and vanilla in a bowl. Cream together with a hand mixer until a paste forms and you can’t see any more butter chunks. It should be the consistency of peanut butter. Do not over cream the butter, you don’t want it light and fluffy. Add the eggs, one at a time, mixing until the first one is incorporated before adding the next one. Add the baking powder and baking soda and mix to incorporate.
Add the flour and slowly mix until absorbed. Add the chocolate chunks and mix slowly until the chocolate is evenly distributed. Scoop the dough out onto plastic wrap and press down until it is about 1-inch thick all the way around. It will seem like a lot of dough. Wrap well and store in the refrigerator for minimum of 36 hours up to 72 hours.
Once the dough has rested, preheat the oven to 350ºF. Line a baking sheet with silicon baking mat or parchment paper. Break off and roll a 1 1/2-inch round ball (2 1/2 ounces or 75 g if you are weighing them). You want them slightly larger than a golf ball. Press the dough slightly down on the cookie sheet and then pick up the dough and “round it” in your hands to make them into a perfect thick disk, about 1-inch thick. This will make help bake the dough into round cookies.
Place on the prepared baking sheet. Repeat, making sure to place the cookie dough balls 2 inches apart (I usually fit 6 per baking sheet). Stick a few chunks of chocolate into the ball on top. Sprinkle with a pinch of flaky salt. Bake for 14 to 16 minutes or until the edges are golden brown and the inside is just set and slightly underdone.
Let the cookies rest on the pan for 5 to 10 minutes to continue to cook from the carry over heat. While the cookies rest, place more chunks of chocolate onto the cookie where there are empty spots. The heat from the cookie will melt the chocolate into the cookie. Move the cookies to a wire cooling rack to cool completely.
This recipe is adapted from the classic New York Times chocolate chip cookie by David Leite. Waiting two days to bake cookies is probably difficult for most folks. I always tell people to bake one single tray of cookies right away and then put the rest of the cookie dough in the fridge and let it sit in there for the required time. That way you get some cookies right away and also get the full benefit of letting the dough rest. However, once you taste the cookies after you’ve let it rest, you’ll realize it really is worth the wait. You can let the dough rest in the fridge for 2 days, then portion out the dough and place the balls in the freezer. Take out a few balls of dough to bake when you want them. Fresh baked chocolate chip cookies at anytime. Just take the amount of dough you want and place them on the counter as you pre-heat the oven for 10 to 15 minutes. Allow for an additional couple of minutes in baking to accommodate the frozen dough. I like to use two different types of chocolates (or even more types if you want) to give variety in flavor to the cookies. I also always use chopped chocolate, as it melts and gets gooey. I chop a bunch of chocolate all at once and store it in a giant ziplock bag, so I always have chopped chocolate on hand.
Bakery Style Chocolate Chip Cookies https://www.eatthelove.com/bakery-style-chocolate-chip-cookies/