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Why you’ll love Bakery Style Chocolate Chip Cookies
1. Perfect Texture
Bakery style chocolate chip cookies have a perfect balance of crispy edges and a soft, chewy centre, providing a perfect contrast that makes each bite satisfying and irresistible.
2. Generous Size
These cookies are typically larger than homemade versions, offering a substantial and indulgent treat that feels like a true indulgence with every bite.
3. High-Quality Ingredients
Made with premium ingredients like real butter, pure vanilla extract, and high-quality chocolate chips, bakery-style cookies deliver a rich and authentic flavour that is hard to beat.
4. Consistency
Bakeries have perfected their recipes and techniques to ensure each cookie is consistently delicious, so you can expect the same high quality every time you treat yourself to one.
5. Freshly Baked
Bakery-style chocolate chip cookies are fresh, warm and tasty. They provide a just-out-of-the-oven experience that elevates the taste.
Top Tips
Use High-Quality Ingredients
- Butter: Opt for unsalted, high-quality butter for the best flavour. Let it come to room temperature for better mixing.
- Chocolate: Use high-quality chocolate chips or chunks for a richer taste. Dark or milk chocolate can be chosen based on your preference.
- Vanilla Extract: Pure vanilla extract adds a deeper and more natural flavour compared to imitation vanilla.
2. Chill the Dough
- Flavour Development: Chilling the dough for at least 30 minutes to allows the flavours to meld and develop, resulting in a more complex taste.
- Texture Improvement: Cold dough helps prevent spreading, giving you thick, chewy cookies with a perfect texture.
3. Measure Ingredients Accurately
- Use a Kitchen Scale: Weighing your ingredients ensures accuracy and consistency, which is crucial for achieving bakery-quality results.
4. Correct Baking Techniques
- Oven Temperature: Preheat your oven properly and ensure it’s at the correct temperature.
- Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Spacing: Leave enough space between cookie dough balls to allow for spreading without touching.
5. Create the Perfect Cookie Dough Balls
- Size Matters: Use a cookie scoop or spoon to form uniformly sized dough balls. Larger balls (around 50g) mimic bakery-style cookies.
- Texture: For a mix of textures, consider making some dough balls with a rough surface by not smoothing them out completely. This can result in more texture after baking.
Bonus Tip: Finishing Touches
- Salt: Sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking for a delicious contrast to the sweet chocolate.
- Extra Chocolate: Press a few additional chocolate chips or chunks onto the tops of the dough balls before baking for an attractive, bakery-style appearance.
Ingredients you’ll need to make Bakery Style Chocolate Chip Cookies
- 170 g Butter unsalted
- 200 g Brown Sugar
- 50 g Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 220 g Plain Flour
- 3/4 tsp Baking Soda
- 200 g Chocolate Chips
How to make Bakery Style Chocolate Chip Cookies
- Brown the butter in a pan on the stove and then pour the melted butter into a heat proof dish. Allow the butter to cool for 10 mins (if you don’t want to brown the butter then simply melt in the microwave).
- Pour the butter into a mixing bowl and then add the Brown Sugar and Sugar and whisk until combined.
- Add in the egg and egg yolk and then whisk until fluffy.
- Add in the salt, vanilla extract and chocolate chips and mix in evenly.
- Sift in the plain flour and baking soda and fold in until you get a cookie dough consistency.
- Use a medium sized ice cream scoop or measure 50g dough balls (3 tbsp) and place onto a baking tray lined with baking paper.
- Place into the fridge to chill for at least 30 mins.
- Pre-heat the oven to 170°C and then place the baking tray into the oven for 11 mins. Be sure to space out the dough balls as they will spread in the oven.
- Once baked, allow the cookies to rest for a while before transferring them to a wire rack to cool fully (feel free to tuck in whilst they’re warm if you don’t want to wait!).
Other recipes you might like
Nutella Filled Cookies – Nutella Filled Cookies – My Simple Eats
Red Velvet & White Chocolate Cookies – Red Velvet & White Chocolate Cookies – My Simple Eats
Milk and White Chocolate Cookies – Milk and White Chocolate Cookies – My Simple Eats
Bakery Style Chocolate Chip Cookies
Ingredients
- 170 g Butter unsalted
- 200 g Brown Sugar
- 50 g Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 220 g Plain Flour
- 3/4 tsp Baking Soda
- 200 g Chocolate Chips
Instructions
- Brown the butter in a pan on the stove and then pour the melted butter into a heat proof dish. Allow the butter to cool for 10 mins (if you don't want to brown the butter then simply melt in the microwave).
- Pour the butter into a mixing bowl and then add the Brown Sugar and Sugar and whisk until combined.
- Add in the egg and egg yolk and then whisk until fluffy.
- Add in the salt, vanilla extract and chocolate chips and mix in evenly.
- Sift in the plain flour and baking soda and fold in until you get a cookie dough consistency.
- Use a medium sized ice cream scoop or measure 50g dough balls (3 tbsp) and place onto a baking tray lined with baking paper.
- Place into the fridge to chill for at least 30 mins.
- Pre-heat the oven to 170°C and then place the baking tray into the oven for 11 mins. Be sure to space out the dough balls as they will spread in the oven.
- Once baked, allow the cookies to rest for a while before transferring them to a wire rack to cool fully (feel free to tuck in whilst they're warm if you don't want to wait!).
