These Bakery Style Chocolate Chip Cookies are rich and flavorful. You can make them chewy and soft in the center or cook them longer and make them crispy.
Estimated reading time: 4 minutes
Table of contents
Bakery Style Chocolate Chip Cookies
Hi Everyone, have you ever been sitting at home and craved one of those incredible, bakery-style chocolate chip cookies, and not wanted to go outside, or couldn’t? – For example, we are in a snow blizzard right now!
You can absolutely make these cookies at home; I make sure to keep these ingredients on hand in the pantry just for when the craving for cookies hits!
Ingredients
- 2 1/4 cup (290 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (220 grams) unsalted butter, room temperature
- 1 cup granulated white sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup dark chocolate chip morsels, high quality (for example, Ghiradelli)
- 3/4 cup melting wafters – to press into the cookie dough balls before baking, I use dark chocolate melting wafters by Ghiradelli
- flaky sea salt, for sprinkling after baking, optional, amount to taste
Kitchen Tools
- measuring spoons and cups
- baking spatula
- stand mixer
- 2 rimmed baking sheets
- wire cooling rack
- spatula
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Bakery Style Chocolate Chip Cookies
Yield:
6 large cookies
Prep Time:
15 minutes
Cook Time:
13 minutes
Chill Time:
10 minutes
Total Time:
38 minutes
These Bakery Style Chocolate Chip Cookies are rich and flavorful. You can make them chewy and soft in the center or cook them longer and make them crispy.
Ingredients
- 2 1/4 cup (290 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (220 grams) unsalted butter, room temperature
- 1 cup granulated white sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup dark chocolate chip morsels, high quality (for example, Ghiradelli)
- 3/4 cup melting wafters – to press into the cookie dough balls before baking, I use dark chocolate melting wafters by Ghiradelli
- flaky sea salt, for sprinkling after baking, optional, amount to taste
Instructions
- Mix Dry Ingredients: Preheat the oven to 350 degrees F (177 degrees C). In a large mixing bowl, add flour, cornstarch, baking powder, baking soda, and salt. Whisk together until combined and set aside.
- Mix the Wet Ingredients: In the bowl of a stand mixer, add the room temperature unsalted butter, granulated white sugar, and molasses and mix at medium-high speed, until combined. It should be fluffy when combined. Add the eggs (1 large egg + 1 large egg yolk), 2 teaspoons pure vanilla extract, and 1 teaspoon apple cider vinegar.
- Make the Batter: Add the dry ingredients, 1/2 cup at a time, until the dry ingredients are fully incorporated into the batter. Fold in the 1 cup chocolate chip morsels and half the melting wafers. Reserve the rest of the melting wafters to place on top of the dough balls before baking. See notes on the size of the cookies and baking times for each to decide what size cookies you want. Scoop the cookies with the chosen cookie scoop size and place it on a silicone baking mat (or parchment paper)-lined rimmed baking sheet. Bake for the chosen amount of time-based on the size cookie you are making. When they are done, allow cooling for 5 minutes on the pan before transferring to a wire cooling rack to cool completely. Optionally, sprinkle flaky salt on top. Enjoy!
Notes
- Chill Time: You will need to factor in chill time before baking. The larger the dough balls, the longer the dough will need to chill. You can always make the dough ahead of time and keep it in the fridge.
- To Make 18 Cookies: Use a 1/4 cup scoop, bake 11 minutes for cookies that are soft & chewy in the center and crisp on the edges, and 16 minutes for crisp throughout cookies. When they are done, bang the cookie sheet so that they collapse and wrinkle, making them more soft and chewy in the center. I use this cookie scoop for this size cookie.
- To Make 6 Large Cookies: 3/4 cup scoop, chill for a longer amount of time, 1 hour or overnight, covered so that the dough does not dry out. Bake 3 cookies on a rimmed baking sheet at a time, so they don't run together, bake for 13-16 minutes. When they are done, bang the cookie sheet so that they collapse and wrinkle, making them more soft and chewy in the center.
- Storage: Store at room temperature, in an airtight container, for up to 5 days, I recommend finishing them up in 3.
- To Freeze: You can freeze the finished cookies, make sure they are wrapped well in an airtight container. They will store up to 6 months.
- Make-Ahead, Freezing the Dough: You can also freeze the dough, once they are formed into dough balls, make sure they are separated and in an airtight container
- Gluten-Free, Dairy-Free, Soy-Free, Kosher Chocolate Option: If you are looking for a vegan, gluten-free type of chocolate for this recipe, I have used the Enjoy Life brand; they have morsels and chunks sizes.
- Gluten-Free Flour Option: I use this brand of flour that you can use in a 1 to 1 substitution.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 162mgCarbohydrates: 44gFiber: 2gSugar: 26gProtein: 3g
(This recipe was photographed & first published on 1/29/2022)
Owner at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
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