Best Perfect Bakery Style Chocolate Chunk Cookies Recipes

BAKERY STYLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
• Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

PERFECT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
• Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
• Turn the mixer to low and add in the flour until incorporated.
• Stir in both chocolates.
• Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
• Place remaining dough in the refrigerator until ready to bake.
• Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
• Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
• Repeat with remaining dough.

PERFECT BAKERY-STYLE CHOCOLATE CHUNK COOKIES

Steps:

• 1. *** First, A Note About Bakery-Style Cookies*** There are three factors that make specialty bakery cookies perfect- 1. THE PERFECT RATIO OF INGREDIENTS. Check! 2. MIX OF STARCHES. Adding cornstarch to the flour of cookies that you want to be tall and chunky will give them structure. Another added bonus is that the cornstarch will produce a light and moist product. Check! 3. *MOST IMPORTANT*... FAT. Because of cost, most bakeries do not use butter. So if you bake with butter, you are unlikely to match your favorite bakery's product. Most use a plant-based product for three reasons. First, cost. Second, melting temp. Some fats melt more quickly than others producing a flatter end result. And third, evaporation. Butter releases its moisture and it evaporates sooner than other fats producing a drier, crisper end result. If you want them thick and moist, don't use butter. Check!
• 2. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• 3. Form Your Cookies: Scoop out enough dough to form a 1 1/2" ball, but don't roll it into a ball. (This will compact the dough.) Just take your fingers and form a loose, rounded mound. No need to press down or flatten. The more irregular and bumpy, the better as long as the bottom remains fairly round. Between batches, place dough in the fridge.
• 4. Bake for 10-12 minutes or until golden. In my oven, these bake for exactly 12 minutes. But, every oven is different. My gas oven bakes much differently than my electric oven. Shiny cookie sheets bake differently than dark, etc. So watch the first batch for correct time.
• 5. Allow to cool on cookie sheet for 1-2 minutes. Then remove and allow to cool fully on paper toweling. When preparing the next batch, it's best to use a cool cookie sheet so they don't spread. I alternate. Recipe will yield approximately 18, 3" cookies.