Recreate the magic of bakery-style chocolate chip cookies right in your own kitchen. These cookies strike the perfect balance between texture – thin yet chewy, crispy yet gooey- and are rippled with bittersweet chocolate chips with a hint of fine sea salt. This guide not only provides the recipe but also delves into the science and techniques to achieve that maybe- perfect chocolate chip cookie, reminiscent of your favorite bakery.

There’s something undeniably comforting about a chocolate chip cookie, especially when it mimics the beloved style of those from a bakery. I’ve always been fascinated by the art of achieving the perfect cookie that offers a complex blend of textures and flavors. After numerous experiments, I’ve honed this recipe to capture the essence of what I believe makes a bakery-style chocolate chip cookie truly special. Let’s embark on this baking journey together and bring the warmth and joy of freshly baked cookies into our homes.

I don’t want to say this is the best chocolate chip cookie because I have multiple recipes, and each has its place. For example, classic chocolate chip cookies that are a different style, yielding thick cookies. Those have their place & are often found at the chain cookie shops. But this is the best bakery-style chocolate chip cookie recipe I have ever tasted. These yield more thin, crispy chocolate chip cookies.

Bakery Style Chocolate Chip Cookie Recipe

The Chemistry of Bakery Style Chocolate Chip Cookies

The secret to achieving the distinctive texture of these cookies lies in the combination of cake and bread flours. Cake flour, with its lower protein content, contributes to the tenderness of the cookie, while bread flour, higher in protein, provides structure and chewiness. The use of both brown and granulated sugars creates a depth of flavor and affects moisture levels, which contributes to the crisp edges and gooey centers. Baking soda and baking powder work together to ensure the cookies spread just enough, creating those thin, rippled edges. The incorporation of bittersweet chocolate chips introduces a rich, deep chocolate flavor that balances the sweetness of the dough.

The Secret to Bakery Style Cookies

Ready for the secret ingredient to making bakery-style cookies that are crisp on the outside and chewy on the inside? The secret ingredient is two flours! Mixing cake flour, which is low in protein and yields tender treats, with bread flour, which is high in protein and yields structured goodies, is the best of both worlds.

Why chill the dough before baking?

Chilling the dough solidifies the fat, which slows down the spreading process during baking. This results in a cookie with concentrated flavor and the ideal texture – thin yet chewy and crispy yet gooey. The chilling period also allows the flour to hydrate fully, further enhancing the cookie’s texture. A lot of my cookies call for chilling, such as my Sugar Cookie or even my basic Chocolate Chip Cookies. Chilling time really does make all of the difference for a superior end result!

Can I use all-purpose flour instead of cake and bread flour?

While you can substitute all-purpose flour, the unique blend of cake and bread flours is key to achieving the bakery-style texture. All-purpose flour alone may result in cookies that lack the same depth of texture and flavor.

Bakery Style Chocolate Chip Cookie Recipe

Why use both baking soda and baking powder?

Baking soda helps the cookies spread out, creating a thin profile, while baking powder provides a slight light, contributing to the chewiness and texture of the cookies.

How do I achieve the perfect golden brown color?

Monitoring the baking time is crucial; bake the cookies until they are just lightly golden around the edges. This ensures they retain their gooey center while achieving a crispy exterior. Letting them cool on the baking sheet allows the cooking process to continue slightly without over baking.

Bakery Style Chocolate Chip Cookie Recipe

What is in Bakery Style Chocolate Chip Cookies?

Cake Flour

Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.

Bread Flour

Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Chocolate Chips

Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.

Step by Step Instructions

  1. In a medium-sized mixing bowl combine both cake flour and bread flour, baking soda, baking powder, and salt. Set aside. If you don’t have fine sea salt, kosher salt is a good alternative.
  2. In a standing mixer with the paddle attachment add the room-temperature butter and mix until softened. For best results, you should not use cold butter. Also, you can use a hand mixer if you do not have a standing mixer.
  3. Add both brown sugar and granulated sugar (white sugar) and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture. You will want to stop every 30 seconds or so and scrap the sides of the bowl down with a rubber spatula.
  4. Add the eggs and vanilla, mix on low until combined.
  5. Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
  6. Fold in the chocolate chips.
  7. Cover the dough and refrigerate for 1-3 hours minimum. You can also leave it in the fridge for up to 3 days. Letting the dough rest is crucial for letting the flavors meld. The longer you let it rest, the better!
  8. Once the dough has chilled, preheat your oven to 350 degrees. I use a convection oven for cookies. If you have the convection setting, cookies are a great treat to use that on!
  9. Scoop the dough with a large 2-tablespoon cookie scoop onto a light metal, parchment paper-lined cookie sheet. If you do not have the large 2-tablespoon cookie scoop, an ice cream scoop is a great alternative. If you prefer smaller cookies, you can use a standard-sized cookie scoop and adjust the cooking time.
  10. Bake for 11-12 minutes until the cookies are lightly golden. If the cookies look shiny, add an extra minute until they look entirely set. I like to check my cookies at 11 minutes and then adjust the baking time if necessary. Every oven is different!
  11. Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain their texture. For longer storage, cookies can be frozen for up to 3 months. To enjoy, simply let them thaw at room temperature or gently warm them in the oven for a few minutes to revive the fresh-baked taste and texture.

Freezing

The cookie dough balls can be scooped onto baking sheets and frozen until solid. Transfer the dough balls to a freezer-safe bag and bake straight from the freezer, adding a minute or two to the baking time, for fresh cookies any time.

Bakery Style Chocolate Chip Cookie Recipe

Making Ahead

The dough benefits from chilling, so making it ahead of time not only enhances the flavor but also makes the baking process more convenient. You can chill the dough for up to 3 days before baking. This allows you to plan ahead for events or satisfy spontaneous cookie cravings.

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Why make bakery style chocolate chip cookies?

Through this detailed exploration of Bakery Style Chocolate Chip Cookies, you’re equipped with the knowledge, techniques, and tips to create these delectable treats. Perfect for any occasion or simply to enjoy with a glass of milk. These cookies are sure to bring smiles and warmth to your kitchen.

Bakery Style Chocolate Chip Cookie Recipe

Recipes You May Love

Bakery Style Chocolate Chip Cookies

Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 3 hours
Servings: 24
These cookies are thin, yet chewy. Crispy on the outside, yet gooey on the inside. Rippled with bitter sweet chocolate chips and fine sea salt. Maybe the perfect bakery chocolate chip cookie.

Ingredients 

  • 1 1/2 cups cake flour
  • 1 1/2 cups bread flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 1/4 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 12 ounces bitter sweet chocolate chips **one bag**

Instructions

  • In a medium sized mixing bowl combine both flours, baking soda, baking powder and salt. Set aside.
  • In a standing mixer add the butter and mix until softened.
  • Add both sugars and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
  • Add the eggs and vanilla, mix on low until combined.
  • Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
  • Fold in the chocolate chips.
  • Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
  • Once the dough has chilled, preheat your oven to 350 degrees.
  • Scoop the dough onto light metal, parchment paper lined cookie sheets.
  • Bake for 11-12 minutes until the cookies are lightly golden.
  • Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan. Enjoy!

Nutrition

Calories: 215kcal Carbohydrates: 39g Protein: 4g Fat: 5g Saturated Fat: 4g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.2g Trans Fat: 0.001g Cholesterol: 14mg Sodium: 184mg Potassium: 126mg Fiber: 1g Sugar: 24g Vitamin A: 22IU Vitamin C: 0.1mg Calcium: 67mg Iron: 0.5mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Bakery Style Chocolate Chip Cookie Recipe