The Best Chocolate Chip Cookies You’ll Ever Make (Bakery-Quality)
Recipe Overview
Overview
Baking the perfect chocolate chip cookie can feel like an art form, but this recipe simplifies the process while delivering bakery-quality results. Starting with bread flour is a game changer, as it contributes to a chewy texture that elevates the cookie experience. The combination of light brown and granulated sugar not only sweetens but also adds depth, thanks to the molasses in the brown sugar.
The technique of smearing cold butter rather than creaming it is a clever twist that helps maintain the cookie’s structure, allowing for those delightful pockets of melted chocolate. With a careful balance of baking powder and baking soda, you achieve the ideal rise and tenderness.
After mixing the dough, the crucial step of chilling it for an hour cannot be overlooked. This resting period allows the flavors to develop and ensures that the cookies maintain their height during baking. When they come out of the oven, the slightly underbaked centers promise a gooey, melt-in-your-mouth experience.
These cookies are not just a treat; they are a testament to the joy of baking at home. Whether enjoyed fresh from the oven or frozen for later, they are sure to impress anyone lucky enough to taste them.
Recipe Details
Steps & Tips
Mix together 385g of bread flour, 3g of baking powder, 3g of baking soda, and 4g of kosher salt.
Tip: Weighing ingredients is the most accurate method for consistent cookies.
Tip: Use both baking powder and baking soda for different leavening effects.
Start with 226g of cold butter and smear it into the dry ingredients.
Tip: Starting with cold butter helps create layers for a chewier cookie.
Add 200g of light brown sugar and 145g of granulated sugar, then smear together.
Tip: Avoid overmixing the dough to prevent a tough cookie.
Crack two eggs into a bowl, add 10g of pure vanilla extract, and mix until combined.
Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Add 45g of bittersweet chocolate and 140g of semisweet chocolate, mixing gently.
Tip: Hand chopping chocolate gives pockets of melted chocolate and shards.
Place cookie dough in the freezer for about an hour.
Tip: Chilling the dough helps maintain texture and height during baking.
Preheat the oven to 375°F.
Weigh out 120g portions of dough for each cookie.
Bake cookies in the oven for about 19 minutes, rotating halfway through.
Tip: Rotate cookies halfway through baking for even cooking.
Give cookies a little smack to settle them after baking.
Let cookies rest on the tray for 10 minutes before moving to a wire rack.
Tip: Remove cookies when the center looks slightly underbaked for a soft texture.
Move cookies to a wire rack to cool completely.
Tip: Cool cookies on a wire rack to prevent residual heat from affecting texture.
Tip: You can freeze cookies individually to bake fresh ones whenever you want.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using bread flour guarantees a softer, chewier center in cookies.
- •Chilling the dough for an hour helps flavors meld and improves texture.
- •Baking powder and baking soda serve different purposes in cookie texture.
- •Hand chopping chocolate creates pockets of melted chocolate in the cookies.
- •Removing cookies while slightly underbaked ensures a soft center.
