Julie Clark
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Bakery Style Chocolate Chip Cookies
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The search is over. Introducing the all around best Bakery Style Chocolate Chip Cookies Recipe. Slightly crisp on the outside, soft and chewy on the inside.
It’s cookie time! This is the first of many bakery-style cookies that we’ve posted over the years. I’ve got bakery style snickerdoodles and the best sugar cookies , with hints from what ingredients to buy to just how long to bake them in the oven to get that bakery perfect taste and texture.
And now it’s time for Bakery Style Chocolate Chip Cookies. 😋
Bakery Soft Chocolate Chip Cookies
What makes a bakery style chocolate chip cookie? For me, to get the “perfect” cookie it must be:
- soft on the inside
- slight crunch on the edges
- melted chocolate scattered throughout the cookie, greeting you with every bite.
- sweet and salty flavors
We can’t claim credit for creating this recipe. It’s actually the NY Times Chocolate Chip Cookie recipe that took the world by storm many years ago. We spent years testing various cookie recipes and we landed on this as the best one.
We’ll take you through the steps of making the a chocolate chip cookie that rivals any you’d find in a corner bakery store.
Plan ahead and follow the steps carefully. Don’t skip steps like chilling the dough and adding the various chocolate. It’s all what makes this cookie the best!
Make the Cookie Dough
Not-So Secret Ingredients
You’ll notice that this recipe calls for a unique blend of cake flour and bread flour. It’s important that you stick with these special flours in order to get the bakery style texture. This is what makes the cookie slightly crisp, yet still chewy and soft.
Plan Ahead! This cookie dough needs to chill for 24-36 hours before baking. Don’t skip it! (Try this 30-minute chocolate chip cookie recipe if you need something quick!)
- Sift together the flours, soda, baking powder and salt into a bowl. Set aside.
- Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Gently stir in the chocolate.
- Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
- When it is time to bake, preheat the oven to 350ºF. Use an ice cream scoop to scoop large 1 ½ – 2″ dough balls. Bakery cookies are large cookies! Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper.
- Take a glass cup, get the base of the cup wet with water, then dip the cup in the white sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
- Bake for 13 minutes in the preheated oven. Sprinkle lightly with sea salt or kosher salt right when they come out of the oven. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.
Freezing Cookie Dough
Since the bakery style cookie dough needs refrigerated, this cookie recipe is an excellent option for freezer cookies for those “Give-Me-All-The-Cookies” days.
- Make the cookie dough and press it down, just like I described before, and stack them in an airtight container or bag (with wax paper between layers) and store them in the freezer.
- Whenever you need them, you can take them out, put them in the fridge to thaw overnight, and bake them. The dough should be cold and not at room temperature.
Keeping Bakery Style Chocolate Chip Cookies Fresh
Keeping chocolate chip cookies fresh is all about proper storage. Here are 5 tips to help you enjoy your cookies for as long as possible:
- Cool Completely: Make sure your cookies are completely cooled before storing them. Storing warm cookies can create condensation, making them soggy.
- Airtight Container: Store your cookies in an airtight container at room temperature. This prevents them from drying out and helps maintain their soft texture.
- Layer with Parchment Paper: If you have multiple layers of cookies, place a sheet of parchment paper or wax paper between each layer. This prevents them from sticking together.
- Add a Slice of Bread: Place a slice of bread in the container with your cookies. The bread will help keep the cookies soft by absorbing any excess moisture.
- Freeze for Long-Term Storage: If you need to store your cookies for an extended period, consider freezing them. Place the cookies in a single layer on a baking sheet to freeze them individually first, then transfer them to a freezer-safe container or bag. Thaw them at room temperature when you’re ready to enjoy them.
You may also love our cowboy cookie recipe, lemon sugar cookies, chocolate chip pie and apple butter streusel muffins!
Bakery Style Chocolate Chip Cookies
The search is over. Introducing the all around best Bakery Style Chocolate Chip Cookies Recipe. Slightly crisp on the outside, soft and chewy on the inside.
Servings 30
Prep Time 20 minutes
Cook Time 13 minutes
Chill time 1 day
Total Time 1 day 33 minutes
Ingredients
- 2 cups minus 2 tablespoons cake flour 228 grams
- 1 2/3 cups bread flour 217 grams
- 1 1/4 teaspoons baking soda 5 grams
- 1 1/2 teaspoons baking powder 6 grams
- 1 teaspoon salt 6 grams
- 1 1/4 cups salted butter softened 10 ounces
- 1 1/4 cups light brown sugar 275 grams
- 1 cup plus 2 tablespoons white granulated sugar 226 grams
- 2 large eggs
- 2 teaspoons vanilla extract 10 grams
- 1 cup shaved or finely chopped dark chocolate or mini chocolate chips – at least 60% cacao 146 grams
- 1 1/2 cups dark chocolate chips or semi-sweet if preferred 267 grams
- 1/4 cup white granulated sugar
- sea salt for sprinkling on top
Instructions
- *Plan ahead! This cookie dough needs to sit in the refrigerator at least 24 hours before baking.
- Sift together the flours, soda, baking powder and salt into a bowl. Set aside. 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 ¼ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt
- Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined. 1 ¼ cups salted butter, 1 ¼ cups light brown sugar, 1 cup plus 2 tablespoons white granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients and mix just until combined. Gently stir in the chocolate. 1 cup shaved or finely chopped dark chocolate, 1 ½ cups dark chocolate chips
- Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
- When it is time to bake, preheat the oven to 350ºF. Use an ice cream scoop to scoop large 1 ½ – 2" dough balls. Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper. ¼ cup white granulated sugar
- Take a glass cup, get the base of the cup wet with water, then dip the cup in granulated sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
- Bake for 13 minutes in the preheated oven. Sprinkle lightly with sea salt right when they come out of the oven. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.
Notes
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 153mg | Fiber: 1g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.1mg
Hi – I think you might have an extra 1/4 C sugar listed in the directions – when you add the chocolate shavings and chips. That is just for flattening the cookies, right?
Can you freeze this dough for like 12 hours instead of refrigerating for 24+ hours to cut down on the waiting time?
If you like really flat and overly chewy cookies this would work for you. It was not worth the work of waiting a whole day and using more than one type flour in my opinion. By the next day the cookies were rocks and too chewy, not very enjoyable. The flavor was good though
Just a quick correction in case anyone else uses the weight measurements: I think it should be 146 grams of shaved dark chocolate, not 146 ounces 😉
This is the very best chocolate chip recipe ever! I can’t believe I’m saying that, because I thought I had the best recipe ever. I made them for my grandson’s baseball team. I sent them with my daughter and they were so good the Mom’s and my daughter ate them before the game was over. I made another batch and gave them to his Dad this time so the kids would get some and the Dad’s ate them all. The next game I delivered them myself so the kids would get some. Everyone loved them. Thanks for sharing and for… Read more »
I bake chocolate chip cookies (and others) a lot. Lately, my cousin and I have been on a search for the best chocolate chip cookie we can bake at home. This one is IT! This cookie is perfectly chewy, substantial but light at the same time. It’s even the best cookie dough I have tasted. After refrigerating it was rock hard, but I dished these out and baked them and they did not disappoint. Folks don’t consider this easy because of the overnight and 2 flours, etc, but its so worth it, that I don’t think about those extra steps.… Read more »
When you gave the measurements for the flour and you say minus 2 Tbsp of cake flour, do I just take 2 Tbsp out from the 2 cups? Sorry, new to baking. Thanks 😊