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4 from 1 vote

Bakery Style Chocolate Chip Cookies

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 ;)
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Servings 12
Author Plum Street Collective

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!