Chocolate Chip Cookies (Bakery Style)
Chocolate Chip Cookies (Bakery Style)
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt, or 3/4 teaspoon if using unsalted butter
- 10 tablespoons salted butter, at room temperature
- 3/4 cup dark brown sugar, packed
- 1/3 cup granulated sugar, plus 1 tablespoon
- 1 teaspoon pure vanilla extract
- 1 teaspoon honey or corn syrup
- 1 large egg, at room temperature
- 7 oz dark chocolate, 55-70% cocoa, coarsely chopped into chunks, plus extra for topping
- flaky sea salt, optional, for sprinkling
Instructions
- 1
Place a metal bowl on a scale. Add 1 3/4 cups (250g) all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt (or 3/4 teaspoon salt if using unsalted butter) into the bowl. Whisk these dry ingredients together.
⏱️ 3 min
- 2
Place a red mixing bowl on a scale. Add 10 tablespoons (140g) salted butter, at room temperature, 3/4 cup (165g) packed dark brown sugar, and 1/3 cup plus 1 tablespoon (80g) granulated sugar to the bowl.
⏱️ 3 min
- 3
Add 1 teaspoon (5ml) pure vanilla extract to the wet ingredients. Use a hand mixer to combine these ingredients until they are creamy and well-incorporated.
⏱️ 4 min
- 4
Add 1 large egg, at room temperature, and 1 teaspoon (5ml) honey or corn syrup to the wet mixture. Continue mixing with the hand mixer until everything is fully combined.
⏱️ 3 min
- 5
Pour the dry ingredients (flour mixture) into the wet mixture. Fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing; folding helps prevent ingredients from getting stuck.
⏱️ 3 min
- 6
Coarsely chop 7 oz (200g) of dark chocolate (55-70% cocoa) into chunks on a cutting board. (The creator used a combination of Ghirardelli 60% cacao and Lindt 70% cacao chocolate bars).
⏱️ 5 min
- 7
Add the chopped chocolate to the cookie dough and fold it in with the spatula.
⏱️ 2 min
- 8
Cover the bowl of cookie dough with plastic wrap and chill it in the refrigerator overnight, for at least 8 hours.
⏱️ 480 min
- 9
The next day, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Portion out the chilled cookie dough onto the prepared baking sheet, leaving space between them. The recipe suggests a 1.35 oz cookie scoop, but 3 oz portions can be used for larger cookies.
⏱️ 5 min•🌡️ 375
- 10
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 375
- 11
Immediately after removing the warm cookies from the oven, place extra chopped dark chocolate on top of each cookie. Use a glass bowl or round cookie cutter to gently shape the warm cookies into perfect circles for a bakery-style appearance.
⏱️ 2 min
- 12
Sprinkle a little bit of flaky sea salt (optional) over the warm cookies. Serve with milk.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Cookies (Bakery Style)
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt, or 3/4 teaspoon if using unsalted butter
- 10 tablespoons salted butter, at room temperature
- 3/4 cup dark brown sugar, packed
- 1/3 cup granulated sugar, plus 1 tablespoon
- 1 teaspoon pure vanilla extract
- 1 teaspoon honey or corn syrup
- 1 large egg, at room temperature
- 7 oz dark chocolate, 55-70% cocoa, coarsely chopped into chunks, plus extra for topping
- flaky sea salt, optional, for sprinkling
Instructions
- 1
Place a metal bowl on a scale. Add 1 3/4 cups (250g) all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt (or 3/4 teaspoon salt if using unsalted butter) into the bowl. Whisk these dry ingredients together.
⏱️ 3 min - 2
Place a red mixing bowl on a scale. Add 10 tablespoons (140g) salted butter, at room temperature, 3/4 cup (165g) packed dark brown sugar, and 1/3 cup plus 1 tablespoon (80g) granulated sugar to the bowl.
⏱️ 3 min - 3
Add 1 teaspoon (5ml) pure vanilla extract to the wet ingredients. Use a hand mixer to combine these ingredients until they are creamy and well-incorporated.
⏱️ 4 min - 4
Add 1 large egg, at room temperature, and 1 teaspoon (5ml) honey or corn syrup to the wet mixture. Continue mixing with the hand mixer until everything is fully combined.
⏱️ 3 min - 5
Pour the dry ingredients (flour mixture) into the wet mixture. Fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing; folding helps prevent ingredients from getting stuck.
⏱️ 3 min - 6
Coarsely chop 7 oz (200g) of dark chocolate (55-70% cocoa) into chunks on a cutting board. (The creator used a combination of Ghirardelli 60% cacao and Lindt 70% cacao chocolate bars).
⏱️ 5 min - 7
Add the chopped chocolate to the cookie dough and fold it in with the spatula.
⏱️ 2 min - 8
Cover the bowl of cookie dough with plastic wrap and chill it in the refrigerator overnight, for at least 8 hours.
⏱️ 480 min - 9
The next day, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Portion out the chilled cookie dough onto the prepared baking sheet, leaving space between them. The recipe suggests a 1.35 oz cookie scoop, but 3 oz portions can be used for larger cookies.
⏱️ 5 min•🌡️ 375 - 10
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 375 - 11
Immediately after removing the warm cookies from the oven, place extra chopped dark chocolate on top of each cookie. Use a glass bowl or round cookie cutter to gently shape the warm cookies into perfect circles for a bakery-style appearance.
⏱️ 2 min - 12
Sprinkle a little bit of flaky sea salt (optional) over the warm cookies. Serve with milk.
⏱️ 1 min