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Bakery style chocolate chip cookies

Updated: Jun 8

I had been craving a thicker chocolate chip cookie, so I knew I had to work on this recipe. I was wanting something like what you would get at a bakery, but even better since it would be fresh baked at home! This meant a taller cookie that spreads a bit less, uses a bit more dough per cookie, packed with classic chocolate chips and the perfect crisp on the outside gooey in the middle texture.

Sometimes I get the recipe right on the first try, and sometimes I don't. This was one where the first time did the trick, and it was actually the bake time and temperature where I had to play around a bit. For the recipe itself, I knew I would want to use chocolate chips, instead of chopped chocolate, to really give it that classic feel. I also opted for a higher amount of flour to give the cookie a bit more structure and height. One other key difference was the amount of dough I used for each cookie. Typically I use a scooper that's about 2 1/2 - 3 tablespoons large - in this case I used a 1/4 cup for each cookie, or about 4 tablespoons, for a thicker end result. You'll also use cold butter which means you can bake these cookies any time without having to wait for room temperature butter.


The bake time and temperature were what I played with the most. I tried out 375 and 400 degrees because I knew I would need a higher temperature as compared to my typical cookie to bake more quickly without as much spreading. I also compared baking after a 30 minute chill time to freezing the scoops for about 2 hours, and in the end I found that the best cookie came from a combination of a short chill, a two hour freeze, and baking at 375! If you don't want the cookies quite as thick or are a bit short on time, you can simply do the 30 minute chill and then bake your cookies - I'll share guidance for both.


As far as special equipment goes, you will need a stand mixer or a hand mixer to make these cookies. You really need the extra power to cream the butter and sugar since you'll use cold butter for this recipe. Aside from this, you'll really just need your standard measuring tools, a spatula, baking sheets and some parchment paper.


I am not someone who enjoys eating next day cookies. I highly recommend only baking the amount of cookies you plan to enjoy that day. You can always reheat your baked cookies the next day by placing them into the microwave for about 15 seconds, but nothing compares to a fresh baked cookie in my opinion. The other thing I would recommend is freezing your unbaked dough so that you can bake it at a later time if you don't plan to enjoy all of the cookies that day. I'll provide guidance on how to do this if you'd like at the end of the recipe - and this is one of my favorite tricks!

Ingredients:

  • 1 stick (1/2 cup) unsalted butter, cold and cubed 113g

  • 1/2 cup light brown sugar 96g

  • 1/4 cup granulated sugar 48g

  • 1 teaspoon vanilla extract

  • 1 egg

  • 1 1/4 cup + 2 tablespoons all purpose flour 165g

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 8 oz (1 1/3 cup) semisweet chocolate chips

Total time: A little over three hours, including chill and freeze time

Prep time: 10-15 minutes

Bake time: 12-14 minutes

Chill time: 30 minutes

Freeze time: 2 hours

Servings: 8 cookies


Equipment:

  • Cookie sheets

  • Stand mixer with paddle attachment

  • Spatula

  • Parchment paper

  • 1/4 cup measuring cup (or scale) for portioning your dough

Cooking instructions:

Place your cold, cubed butter and both sugars into your stand mixer with the paddle attachment secured. Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugars for about a minute. Pause your mixer and use a spatula to scrape down the sides of your butter and sugar mixture as well as your paddle attachment to ensure that no pockets of butter and sugar go unmixed, and turn your mixer back on for another minute.


Add in your egg and vanilla extract to your butter and sugar. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute. Pause your mixer and scrape down the sides of your bowl and paddle again. Let your mixer run for another minute until everything comes together into one smooth mixture.


Next, add in your dry ingredients, flour, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated.


Pause your mixer. If you think you'll want to top your cookies with chocolate chips after you scoop your dough, set a small portion of your chocolate aside. Add your chocolate chips into your dough and turn your mixer back on for about 30 seconds to a minute. At this point, you can finish mixing by hand with your spatula to ensure you don't overmix your dough but that your chocolate is evenly dispersed, being sure to reach down to the bottom of your bowl to grab and incorporate any unmixed flour.


Grab a cookie sheet and line it with parchment paper. Use your 1/4 cup to portion out your dough and then form a round dough ball with your hands. This should make 8 scoops in total. Alternatively, you can weigh your dough scoops - they should be about 80g per cookie. Place your scooped dough onto the lined cookie sheet and top with your reserved chocolate chips if you saved some. Prior to baking, I recommend chilling your scooped dough for 30 minutes in the fridge and then placing your dough into the freezer for about 2 hours. The 30 minute chill is a MUST prior to baking, and the 2 hour freeze time will help lead to that nice, thick cookie we're looking for so I highly recommend it, and I promise it's worth the wait!


When you're ready, preheat your oven to 375 degrees. Depending on the size of your cookie sheet, you may need two. Bake your cookies for 12-14 minutes then allow to cool on your baking sheet for about 15 minutes (they need some time to set once out of the oven) - and enjoy!


If you want to save some of your dough to bake another time, you can leave your remaining scooped cookie dough in the freezer on a lined baking sheet for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 350 degrees and bake for 14-16 minutes.


Carb and serving info:

Servings: 8 cookies

Carbs per serving: 50

Carbs for full recipe: 403


Carbs from chocolate: 125 (adjust this if you use a different type of chocolate!)


Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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