The Ultimate Bakery Style Chocolate Chip Cookie Recipes

THE ULTIMATE BAKERY STYLE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
• Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
• Add in cake flour, all purpose flour, baking powder, baking soda, and salt. Mix until just combined.
• Pour in the chocolate chips and use a large spoon or rubber spatula to fold in the chocolate chips by hand.
• Divide the dough into 8 to 10 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 4 per pan.
• Bake in the 400 degree oven for 11-14 minutes, until tops are golden brown.
• Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.

THE BEST AMERICAN BAKERY-STYLE CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, cream butter and both types of sugar using the paddle attachment of your stand mixer if you have one. Cream but do not beat until fluffy, we don't want to beat in air. Add eggs and vanilla and mix to combine. Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in chocolate and, if using, nuts. You may need to do this with a wooden spoon.
• Tightly cover the bowl and chill dough for at least 3 hours or overnight.* Before baking, allow dough to stand at room temperature for about 45 minutes until it is soft enough to shape into balls.
• Preheat oven to 350°F (175°C) and line baking tray with parchment paper. Roll dough into balls of about 1 ¼ inches (3 cm) in diameter (slightly smaller than golf balls). Place dough balls on baking tray, leaving plenty of room for the cookies to spread.
• Bake cookies for 10-12 minutes. They should be golden brown and crispy on the edges, no longer shiny but still quite soft in the middles. Do not overbake! Take cookies out of the oven and allow them to cool on the baking tray for 2 minutes before transferring them with a spatula to cooling racks. The cookies firm and set as they cool.
• Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.

BAKERY STYLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
• Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES

Steps:

• A couple of tips from helpful reviewers.
• The dough is meant to be on the dry side so it can be rolled, not dropped.
• If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
• Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
• Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
• Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
• Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
• Place oven racks in the upper and lower 1/3's of the oven.
• Preheat oven to 325°F.
• Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
• Mix until incorporated.
• Add dry ingredients and mix until just combined.
• Stir in chips and optional nuts.
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
• EVENLY space 9 on each cookie sheet.
• Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
• Cool on sheets to maintain chewy texture.