Bakery Style Chocolate Chip Cookies

This post may contain affiliate links. See site Terms here.   

These Bakery Style Chocolate Chip Cookies are big and chewy with crispy edges and topped with flaked sea salt – you will love them. Even though we love my Classic Chocolate Chip Cookies and make them on repeat at our house, I’ve been wanting to develop a bakery-style Chocolate Chip Cookie for a while – a cookie that is a bit less gooey with a little more crisp, and a wider, flatter texture with a consistent crisp crumb.

(Yes I have a love for all things chocolate chip cookie! Click here to see all my variations.)

I started tested recipes and varying amounts of flour, butter, and came up with this recipe for Bakery Chocolate Chip Cookies. They are delicious! They remind me of the giant cookies you get in a bakery shop behind the glass – not too gooey, a nice crisp and even brown color, with a crisp texture, a mix of milk and dark chocolate chunks, and a good amount of flake sea salt on top.

These Chocolate Chip Cookies are perfect for gatherings and transport really well because they have a nice crisp to the edges. For the chocolate in these cookies, I like to chop up dark and milk chocolate bars for a nice look, but you can also use chocolate chips. They will taste great either way! And don’t forget to top with Flake Sea Salt (we love this Maldon Flake Sea Salt). Most desserts just don’t have enough salt, and it really does bring out the flavors better to have a little contrasting salt on top.

Ingredients You’ll Need:

• Butter
• Brown Sugar
• White Sugar
• Eggs
• Vanilla
• Flour
• Baking Soda
• Salt
• Chocolate Chunks or Chips
• Flake Salt (for topping)

Bakery Style Chocolate Chip Cookies

Print

Pin

Rate

These Bakery Style Chocolate Chip Cookies are big and chewy with crispy edges and topped with flaked sea salt – you will love them. Even though we love my Classic Chocolate Chip Cookies and make them on repeat at our house, I've been wanting to develop a bakery-style Chocolate Chip Cookie for a while – a cookie that is a bit less gooey with a little more crisp, and a wider, flatter texture with a consistent crisp crumb.

Makes about 12 large cookies depending on how big you scoop them 😉

.

Plum Street Collective

Serving Size 12

Equipment

• parchment paper
• rimmed baking sheets
• 1/3 cup cookie scoop (or 1/3 cup measuring cup for scooping cookies)

Ingredients

• 2 ¾ cups all-purpose flour (*for high altitude baking, add 1/3 c. flour)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, unsalted (2 sticks) (softened)
• 1 ¼ cups white sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 egg white
• 2 tablespoons vanilla extract
• 1½-2 cups chopped chocolate chunks or chocolate chips (about two 3.5 oz chocolate bars)
• flake salt, for topping

Instructions

• Preheat oven to 370°F. Line a baking sheet with parchment paper. Mix dry ingredients and set aside.
• Cream butter with sugars in a mixer in a stand mixer, or with a hand mixer on medium speed. Mix until fluffy.
• Add in egg, egg white, and vanilla and mix until well incorporated.
• Slowly add combined dry ingredients then chocolate, including the chocolate powder/dust. (It's okay if some of the chopped chocolate cracks in the mixer. It will spread nicely throughout the cookies.)
• With a large cookie scoop measuring 1/3 cup in size (or a 1/3 cup measuring scoop), scoop large rounds of the cookie dough onto parchment-lined sheet. Scoop out all the dough into even cookie dough balls of about 1/3 cup in size. You will be freezing all the cookie dough balls on this sheet until solid.
• Once cookie dough balls are frozen solid (it will take about 20 minutes), remove and place 5-6 large cookie dough balls on a clean, parchment-lined baking sheet. Return unused cookie dough to freezer – you want to bake these straight from the freezer so they don't spread too much.
• Bake for 10 minutes in preheated oven, then remove and gently drop the pan onto the stovetop. This helps get the bakery-style crinkles on the top of the cookie.
• Then, return to the oven and bake for 4-6 more minutes until the tops are evenly golden brown.
• Once golden brown, remove from oven and gently drop pan one more time on the stovetop, for a couple more crinkles on top.
• Sprinkle each cookie with a little flake salt .Let set for 3-4 minutes then enjoy!

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

I hope you love these Bakery Style Chocolate Chip Cookies – Be sure tag me @plumstreetcollective if you make these!