If you’re a fan of thick, chewy, bakery-style cookies with a soft center and a crisp edge, these Bakery-Style Chocolate Chip Cookies will become your go-to treat! The combination of cake flour and bread flour gives them the perfect texture, while a mix of dark chocolate chunks and chips ensures each bite is rich and indulgent. Plus, the sprinkle of sea salt on top adds a sophisticated touch that enhances the flavor. These cookies are best enjoyed fresh from the oven, but the dough requires an overnight rest for the best flavor and texture, so a little planning ahead will reward you with bakery-quality cookies at home.
Ingredients
- Dry 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)
- Wet Ingredients:
- 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)
- Chocolate:
- 1 cup shaved or finely chopped dark chocolate (at least 60% cacao) or mini chocolate chips (146 grams)
- 1 1/2 cups dark chocolate chips (or semi-sweet, if preferred) (267 grams)
- Topping:
- 1/4 cup white granulated sugar (for pressing dough)
- Sea salt (for sprinkling)
Instructions
- Plan Ahead: Before you begin, note that the cookie dough needs to chill in the refrigerator for 24-36 hours before baking for the best flavor and texture.
- Prepare Dry Ingredients: In a large mixing bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and white granulated sugar until light and fluffy. This should take about 3-4 minutes on medium speed. Add the eggs, one at a time, and mix well after each addition. Then, add the vanilla extract and mix until fully combined.
- Combine Wet and Dry Ingredients: Slowly add the sifted dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until just combined. Avoid overmixing the dough to ensure the cookies remain tender.
- Add Chocolate: Gently fold in the shaved dark chocolate and chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for 24-36 hours. This step is crucial for achieving the best texture and flavor.
- Bake the Cookies: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a nonstick baking mat or parchment paper. Use an ice cream scoop or a large spoon to form 1 ½ – 2-inch dough balls and place them on the prepared baking sheet.
- Flatten the Dough Balls: Wet the base of a glass cup with water, then dip it in granulated sugar. Use the base of the glass to gently press down on the top of each cookie dough ball.
- Bake: Bake the cookies for 13 minutes, or until the edges are lightly golden, but the centers are still soft. Immediately after removing the cookies from the oven, sprinkle them with a light dusting of sea salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cooking Tips
- Chill the Dough: Don’t skip the chilling step! Refrigerating the dough for 24-36 hours enhances the flavor and helps create a thicker, chewier cookie.
- Chocolate Variety: For the best results, use a combination of shaved dark chocolate and chocolate chips to achieve different textures and intensities of chocolate flavor.
- Use Cake and Bread Flour: This combination gives the cookies their unique, bakery-style texture—soft in the middle with a crisp exterior.
- Sea Salt: The sprinkle of sea salt at the end enhances the sweetness of the cookie and the richness of the chocolate, creating a perfect balance of flavors.
Nutritional Benefits
- Dark Chocolate: Rich in antioxidants, dark chocolate also contains minerals like iron, magnesium, and copper. It can boost your mood and may support heart health when consumed in moderation.
- Moderate Sugar: While these cookies are a treat, the use of light brown sugar and granulated sugar adds both moisture and sweetness, allowing you to indulge without overloading on sugar.
- Butter: Provides richness and flavor, and contains fat-soluble vitamins like A, D, E, and K.
Why You’ll Love This Recipe
- Bakery Quality at Home: These cookies are thick, chewy, and loaded with chocolate—just like the ones from your favorite bakery.
- Perfect for Chocolate Lovers: With both shaved dark chocolate and chocolate chips, every bite is filled with rich, chocolatey goodness.
- Make-Ahead Dough: The dough can be made in advance and kept in the fridge, so you can always have fresh, bakery-style cookies ready to bake at a moment’s notice.
- Irresistible Texture: The combination of cake and bread flour creates cookies that are crispy on the outside and soft and chewy on the inside.
Dietary Information
- Contains Gluten and Dairy: This recipe contains both gluten (from the flours) and dairy (from the butter and chocolate).
- Not Suitable for Vegans: Due to the presence of eggs, butter, and chocolate, this recipe is not suitable for a vegan diet.
- Egg Substitutions: You can try flax eggs or a commercial egg replacer for an egg-free version, but the texture may vary slightly.
Why This Recipe Works
- Chilling the Dough: Allowing the dough to rest in the fridge enhances the flavor as the flour hydrates and the butter solidifies. This helps the cookies maintain their shape during baking.
- Balanced Ingredients: The combination of cake flour and bread flour provides the perfect balance of softness and structure. The cake flour ensures tenderness, while the bread flour gives a chewy bite.
- Sea Salt Finishing: A sprinkle of sea salt at the end enhances the sweetness of the cookie and the richness of the chocolate, adding a gourmet touch to this classic dessert.
Conclusion
Bakery-Style Chocolate Chip Cookies are a true indulgence that will satisfy your cookie cravings like no other. With their soft, chewy centers, crispy edges, and chocolate-loaded bites, these cookies are perfect for any occasion. Whether you’re baking them for a special event or just because you deserve a treat, you’ll love how easy they are to make—and how delicious they taste. So grab your ingredients, plan ahead, and prepare to enjoy the best chocolate chip cookies you’ve ever made!
Enjoy your baking!
Print
Bakery-Style Chocolate Chip Cookies
- Total Time: 33mins
Description
If you’re a fan of thick, chewy, bakery-style cookies with a soft center and a crisp edge, these Bakery-Style Chocolate Chip Cookies will become your go-to treat! The combination of cake flour and bread flour gives them the perfect texture, while a mix of dark chocolate chunks and chips ensures each bite is rich and indulgent. Plus, the sprinkle of sea salt on top adds a sophisticated touch that enhances the flavor. These cookies are best enjoyed fresh from the oven, but the dough requires an overnight rest for the best flavor and texture, so a little planning ahead will reward you with bakery-quality cookies at home.
Ingredients
Units
Scale
- Dry 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)
- Wet Ingredients:
- 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)
- Chocolate:
- 1 cup shaved or finely chopped dark chocolate (at least 60% cacao) or mini chocolate chips (146 grams)
- 1 1/2 cups dark chocolate chips (or semi-sweet, if preferred) (267 grams)
- Topping:
- 1/4 cup white granulated sugar (for pressing dough)
- Sea salt (for sprinkling)
Instructions
- Plan Ahead: Before you begin, note that the cookie dough needs to chill in the refrigerator for 24-36 hours before baking for the best flavor and texture.
- Prepare Dry Ingredients: In a large mixing bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and white granulated sugar until light and fluffy. This should take about 3-4 minutes on medium speed. Add the eggs, one at a time, and mix well after each addition. Then, add the vanilla extract and mix until fully combined.
- Combine Wet and Dry Ingredients: Slowly add the sifted dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until just combined. Avoid overmixing the dough to ensure the cookies remain tender.
- Add Chocolate: Gently fold in the shaved dark chocolate and chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for 24-36 hours. This step is crucial for achieving the best texture and flavor.
- Bake the Cookies: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a nonstick baking mat or parchment paper. Use an ice cream scoop or a large spoon to form 1 ½ – 2-inch dough balls and place them on the prepared baking sheet.
- Flatten the Dough Balls: Wet the base of a glass cup with water, then dip it in granulated sugar. Use the base of the glass to gently press down on the top of each cookie dough ball.
- Bake: Bake the cookies for 13 minutes, or until the edges are lightly golden, but the centers are still soft. Immediately after removing the cookies from the oven, sprinkle them with a light dusting of sea salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 20mins
- Cook Time: 13mins