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Bakery Style Chewy Chocolate Chip Cookies Recipe

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4.6 from 75 reviews

Classic bakery-style chocolate chip cookies that are chewy and delicious, featuring a blend of cake and bread flours for a perfect texture, loaded with dark chocolate chips and finished with a sprinkle of sea salt for a gourmet touch.

Ingredients

Dry Ingredients

  • 2 cups minus 2 tablespoons cake flour (228 grams)
  • 1 2/3 cups bread flour (217 grams)
  • 1 1/4 teaspoons baking soda (5 grams)
  • 1 1/2 teaspoons baking powder (6 grams)
  • 1 teaspoon salt (6 grams)

Wet Ingredients

  • 1 1/4 cups salted butter, softened (10 ounces)
  • 1 1/4 cups light brown sugar (275 grams)
  • 1 cup plus 2 tablespoons white granulated sugar (226 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract (10 grams)

Chocolate

  • 1 cup shaved or finely chopped dark chocolate (or mini chocolate chips – at least 60% cacao, 146 grams)
  • 1 1/2 cups dark chocolate chips (or semi-sweet if preferred, 267 grams)

For Finishing

  • 1/4 cup white granulated sugar (for rolling dough balls)
  • Sea salt (for sprinkling on top)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
  2. Cream Butter and Sugars: In a large bowl, cream the softened butter with light brown sugar and 1 cup plus 2 tablespoons of white granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, followed by stirring in the vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined. Then fold in the shaved dark chocolate and dark chocolate chips evenly into the dough.
  5. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to develop flavor and texture.
  6. Prepare for Baking: Preheat your oven to 375°F (190°C). Scoop the chilled dough into balls, roll each one in 1/4 cup white granulated sugar, and place them on a parchment-lined baking sheet leaving about 2 inches between each cookie to allow spreading.
  7. Bake Cookies: Bake the cookies for 10-12 minutes until the edges turn golden brown but the centers remain soft. After baking, let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely. Just before they fully cool, sprinkle the tops with a pinch of sea salt for a perfect finishing touch.

Notes

  • Using a combination of cake flour and bread flour gives these cookies a chewy yet tender texture.
  • Chilling the dough is essential to prevent spreading and to develop deeper flavor.
  • Rolling the cookie dough in sugar before baking adds a subtle crunch and sparkle.
  • Feel free to adjust the type of chocolate chips based on preference; semi-sweet or dark chocolate both work well.
  • Sprinkling sea salt on top enhances the chocolate flavor and adds a pleasant contrast.

Find it online: https://oliviabakes.com/bakery-style-chewy-chocolate-chip-cookies-recipe/