Best 2 Bakery Style Chewy Chocolate Chip Cookies Recipes
Indulge in the ultimate chocolate chip cookie experience with our collection of bakery-style chewy chocolate chip cookie recipes. These delectable treats are a symphony of flavors and textures, featuring a soft and chewy center, crispy edges, and an abundance of rich, gooey chocolate chips. Whether you prefer classic, nutty, or even gluten-free variations, our curated selection has something for every cookie enthusiast. Dive into the world of bakery-style chocolate chip cookies, and prepare to satisfy your sweet cravings like never before.
Check out the recipes below so you can choose the best recipe for yourself!
BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES
I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.
Provided by Steve_G
Categories Drop Cookies
Time 28m
Yield 18 serving(s)
Number Of Ingredients 12
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.
KITTENCAL'S JUMBO CHEWY BAKERY-STYLE CHOCOLATE CHIP COOKIES
Yes, finally a cookie that really does taste just like the ones sold at the bakery! --- these taste almost similar to Pillsbury chocolate chip cookie dough (the dough that is wrapped in a tube-like shape) but this is better! The dough amount may be reduced to make about 40 (one-heaping tablespoonful) smaller cookies, be aware that baking times will need to be slightly reduced for smaller cookies--- NOTE do not double the recipe in one bowl it will not have the same texture if your going to double make two separate recipes in two bowls --- you will love these cookies!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 22m
Yield 18 jumbo cookies
Number Of Ingredients 12
Steps:
- Grease a cookie/baking sheet/s (or line the pan with parchment paper).
- In a bowl mix together the flour with the next 3 dry ingredients.
- In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
- Add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).
- Add in the flour mixture and beat until just blended.
- Mix in chocolate chips and nuts.
- If you find that the dough is too soft place in refrigerator for 2 hours.
- Set oven to 350°F.
- Drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
- For jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
- Cool on baking sheet for about 5 minutes then transfer to wire racks.
Tips for Making Bakery-Style Chewy Chocolate Chip Cookies:
- Use chilled dough. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Use a combination of sugars. This will create a more complex flavor and texture. Brown sugar will give the cookies a chewy texture, while granulated sugar will add sweetness and crispness.
- Add chocolate chips last. This will prevent them from melting too much and becoming greasy.
- Bake the cookies at a high temperature for a short period of time. This will give them a chewy center and a crispy exterior.
Conclusion:
These bakery-style chewy chocolate chip cookies are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser. With a few simple tips, you can make these cookies just like the ones you buy from your favorite bakery.
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