Bakery Style Chocolate Chip Cookies Recipe: These chocolate chip cookies look like they came from a restaurant. They are really thick, soft, and tasty! They are also very simple to make—no machine needed. I think this is one of my best chocolate chip cookie recipes ever, though.
Bakery Style Chocolate Chip Cookies Recipe
Every bite of these cookies is full of melted chocolate chips because they are so thick. I’m sure these cookies are better than anything you could ever buy at a restaurant or cookie store because I’ve tested the recipe many times. Even better, you don’t even need a mixer to make them.
What You’ll Need
This cookie recipe is based on my favorite chocolate chip cookies, but I made a few changes to make them chewier, thicker, and softer:
- Flour:In my tests with different recipes, I found that the best mix was all-purpose flour and cake flour. With less protein in cake flour, the cookies stay very soft, while all-purpose flour gives the cookies structure. If you don’t have cake flour, you can use my cake flour replacement or measure out 400 grams, which is a little more than 3 cups. Remember that the cookies won’t stay as soft over time if you only use all-purpose flour.
- Egg Yolk: The extra fat in the egg yolk makes the cookies taste smoother and keeps them soft. Do not skip it!
- Butter: I use melted butter in most of my cookie recipes. I chose to use melted butter instead of butter to make these cookies easier to make and give them a little more chew. Just be sure to let the butter cool a bit before adding the sugar.
- Chocolate:I like to use half regular chocolate chips and half tiny chocolate chips so that there is more chocolate in every bite of these cookies. If you want to add even more decadence to these cookies, you can use chopped dark or semisweet chocolate bars instead of the chocolate chips.
- Vanilla Extract: I only use 2 teaspoons of vanilla in my standard cookies. We’re adding 1 tablespoon to this recipe to make it taste better. I really think you should stick with pure vanilla extract and not use fake vanilla.
Also See:
How To Make Chocolate Chip Cookies Like In A Bakery
- Mix your dry items together: Putting the all-purpose flour, baking soda, salt, and cake flour into a big bowl, mix them together with a whisk.
- Mix the wet items together with a whisk: Give your melted butter about 15 minutes to cool down a bit. Next, add the powdered sugar and brown sugar and mix them in with a whisk. Next, add the eggs, egg yolk, and vanilla extract.
- Add the dry ingredients and chocolate chips: Toss the chocolate chips in slowly after adding the dry ingredients until they are just mixed. You shouldn’t work the dough too much!
- Scoop out the cookie dough and put it in the fridge: To put the cookie dough on a baking sheet lined with parchment paper, use a big ice cream scoop or a 1/3-cup measuring cup. Chill the dough for at least three hours with the lid on tight.
- Bake: I bake my cookies for about 15 minutes most of the time. When the edges are just barely browned and the tops look set, the cookies are done.
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