Mmmmmmm, these bakery style Chocolate Chip cookies are amazing!!! Okay, so mine are more chocolate chunk than chocolate chip (because I only had bars, no chips at home) but still they are so delicious! I don’t really like chocolate that much, but I’ll make things with chocolate in it for my kids. I wanted to try this recipe though, because I do enjoy the occasional large bakery chocolate chip cookie, I think it’s because they’re just so soft. When I saw this recipe, I decided to give it a try, mainly because the pictures were so beautiful! https://butternutbakeryblog.com, which was created by Jenna. You can learn more about her here.
This is the only recipe I’ve tried of Jenna’s, but if any of her recipes are anywhere near as good as this one, you can be sure that I’ll be trying many more. Let’s jump right in!
What you’ll need:
- 2 1/4 cup (290g) all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (220g) unsalted European style butter, (or regular butter) softened
- 3/4 cup (150g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 1/2 tsp vanilla bean paste OR 2 tsp vanilla extract
- 1 cup (160g) dark chocolate bar OR chips, such as Scharffen Berger or Guittard
- 3/4 cup (130g) milk chocolate, such as Lindt
- Flaky Sea Salt (optional)
Kitchen items you’ll need to help you prepare this recipe:
- Flex+ Multi-Prep Set
- 4-Qt Mixing Bowl
- Dry Measuring Cups
- Measuring Spoons
- Prep Bowls
- Cutting Board
- Cookie Sheet
- Cooling Rack
- Kitchen Scale
Chop the chocolate bars. Try not to eat any!!
Combine flour, cornstarch, baking powder, baking soda and salt in bowl.
Mix together butter and sugars until smooth.
Scrape down the bowl.
Add in eggs and vanilla paste.
Add in the flour mixture on lower speed just until mixed.
Fold in the chocolate chunks.
If you have a kitchen scale, way out cookies to make 6 oz each. Otherwise, Make them about 3/4 cup each cookie.
This is the hard part: once you have your cookies weighed, store them overnight (uncovered) in your refrigerator before baking them. This was difficult, but if I can do it, so can you!
Next Day: You might be able to fit three cookies on your cookie sheet, keeping in mind that these spread! I chose to put only two to be careful. You have to make sure that they’re far apart from each other. Put more chocolate chunks on top if you like.
Make a 350° for 13 – 16 minutes. The edges will appear nice and brown, but the middle may look a bit undone. This is actually okay as long as it’s not completely doughy.
When you remove from the oven, whack your cookie sheet on the counter a couple of times to even out your cookie.
While the cookie is still warm, sprinkle some sea salt on top. I cannot tell you how amazing and delicious this cookie tasted with just that hint of sea salt!
I let mine cool another 10-15 minutes on the cookie sheet, before removing to the cooling racks. Take a look at this photo, these cookies are BIG!!
That’s It! These are so, so delicious, I highly recommend this recipe! I like that these cookies freeze well and you can freeze the dough raw, one of my favorite things to Do! Be to have a fresh bakery style cookie for breakfast?
My video for this recipe is below, along with the link to the original recipe. Please go visit https://butternutbakeryblog.com for more recipes. I’m looking forward to trying more from Jenna!
WEIGHING INGREDIENTS: The more I bake, the more I realize it is so much better to weigh your ingredients. The weight of the flour is so important, your cookies and cakes will come out better when you measure your flour properly.
BUTTER: European style butter, such as Plugra, is recommended for this recipe. I was able to find that at my grocery store, and it was worth it for this recipe. Recipe. However, if you cannot find it, you can certainly substitute with regular unsalted butter. I think it would be fine, but I will say that as Janice stated, this butter has a depth to it that really enriched the cookies.
Link to original recipe here.