Thick and Chewy Bakery Style Chocolate Chip Cookie Recipe

The hunt for the best no-fail bakery style chocolate chip cookie recipe is over! After years of tweaking and perfecting this recipe, I am ready to share all of its chocolate goodness with you! I am a picky cookie eater and worked hard to make these perfect. The way I measure my ingredients to make this recipe helps ensure that they will be perfect every time you make them!

Chocolate Chip Cookie Recipe

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I have a perfect chocolate chip cookie obsession. Let’s just say chocolate cookies have haunted my dreams for the last five years until I finally came up with the right concoction and made this recipe. It took months of readjusting the scales to make the perfect cookie. Speaking of scales…That is how I have ensured that this recipe can be perfect everytime you make it! I use a kitchen scale to measure all of my ingredients and your measurements will be a lot more accurate than using measuring spoons and cups.

Using a scale is actually quite simple. I find it a lot easier than using measuring spoons and cups. PLUS FEWER DISHES! Can you tell how happy that makes me? I hate doing dishes so having to do fewer dishes will always be a win for me.  I use an industrial kitchen scale but I will list some cheaper options at the end of this post along with the one that I use.

The first thing you need to do is zero your scale. Place the bowl that you are using on the scale and zero your scale and this is something you will do between every ingredient you measure. Trust me it is a lot easier to do than you think!

Scale out your room temperature butter, sugar and brown sugar. Using a spoon or a strong rubber spatula stir the butter and sugars to blend them until you see no butter streak or pieces.

Chocolate Chip Cookie Recipe

I’m sure you are asking… “But Jenn you have two fancy Kitchen Aid Mixers in your kitchen. Why are you using a spoon and not that amazing Kitchen Aid?”

That is a great question… The mixer can actually over mix your dough which will cause it to spread more. I am a thick and chewy type of chocolate chip cookie girl, which is why I work my muscles to stir. Plus I count stirring cookies as a workout which means I can justify eating a cookie fresh out of the oven…or maybe even two cookies.

Alright back to the cookie dough. After you no longer see streaks of butter add in your eggs and vanilla. This time you need to stir until the eggs and butter mixture are combined together. So what do I mean? Mix the batter as much as you need to right now until there are no clumps and the dough is a consistent color throughout.

If you prefer, you can mix the salt and baking soda with the flour in a separate bowl instead of adding them now. This ensures that these dry ingredients are evenly distributed throughout the batter, but I have never had any trouble adding them in at this point. Honestly, I just prefer to save myself an extra bowl to wash!

Chocolate Chip Cookie Recipe

Here comes a very important part of the cookie making process,  the mixing in of the flour. This is the time where you can overwork the gluten and ruin a perfect batch of cookies. You will want to mix the batter as little as possible. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.

Now it is time to fold in your choice of chocolate and optional nuts.  I like to use semi-sweet chocolate chips or dark chocolate chunks. But when  I am baking for a seasonal party, I like to throw in colorful M&Ms.

Chocolate Chip Cookie Recipe

If you would like to bake the cookies now preheat your oven to 375 degrees if not you may put the dough in the refrigerator. Cookie dough can be refrigerated for several days before baking. This will actually enhance the caramel flavor in the cookie.  You may also scoop the dough and freeze it. Frozen cookie dough will last several months. Plus you bake as many cookies as you need at a time!

Chocolate Chip Cookie Recipe

If you are looking for big bakery style cookie, use a quarter cup measuring scoop to make dough balls. Or you may use a regular cookie scoop to scoop the balls on the cookie sheet.  Bake the cookies for 9-12 minutes. Take them out when they look puffy, set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.

Chocolate Chip Cookie Recipe

My choice for cookie sheets is heavy-duty aluminum. Heavy-duty aluminum cookie sheets are the best sheets to choose when making any cookie. The reflective material allows the cookies to bake evenly without burning on the bottom. This is because thick aluminum conducts heat better than most other types of metal.

Chocolate Chip Cookie Recipe

Transfer the cookies to a rack to finish cooling completely. These sweet ‘perfect‘ cookies are completely buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips and are ready to be devoured.

Bakery Style Chocolate Chip Cookie Recipe

What is your favorite “Type” of chocolate chip cookies?

 Bakery Style Chocolate Chip Cookie Recipe

Thick and Chewy Bakery Style Chocolate Chip Cookie Recipe

Ingredients

  • 150 g Butter
  • 150 g Brown Sugar
  • 150 g Sugar
  • 90 g Eggs
  • 5 g Vanilla
  • 4 g Baking Soda
  • 4 g Salt
  • 300 g All Purpose Flour
  • 300 g Chocolate Chips
  • 120 g Walnuts or Pecans (optional)

Instructions

  1. Preheat the oven to 375°
  2. The first thing you need to do is zero your scale. Place the bowl that you are using on the scale and zero your scale and this is something you will do between every ingredient you measure.
  3. Scale out your room temperature butter, sugar and brown sugar. Using a spoon or a strong rubber spatula stir the butter and sugars to blend them until you see no butter streak or pieces.
  4. After you no longer see streaks of butter add in your eggs and vanilla. This time you need to stir until the eggs and butter mixture are combined together.
  5. Here comes a very important part of the cookie making process, the mixing in of the flour. This is the time where you can overwork the gluten and ruin a perfect batch of cookies. You will want to mix the batter as little as possible. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.
  6. Fold in your choice of chocolate and optional nuts. I like to use semi-sweet chocolate chips or dark chocolate chunks.
  7. If you are looking for big bakery style cookie, use a quarter cup measuring scoop to make dough balls. Or you may use a regular cookie scoop to scoop the balls on the cookie sheet.
  8. Bake the cookies for 9-12 minutes. Take them out when they look puffy, set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.
  9. Transfer the cookies to a rack to finish cooling completely. These sweet ‘perfect‘ cookies are completely buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips and are ready to be devoured.
http://joyfuliowan.com/2017/04/24/chocolate-chip-cookie-recipe/

Kitchen Scales That I Have Used In The Past:


Digital Tabletop Kitchen Scale – $48.99

from: Wayfair

DigiPad Round Digital Kitchen Scale Color: Black – $19.62

from: Wayfair

OXO Good Grips Black 5 Lb Food Scale With Pull Out Display – $29.95

from: Wayfair

Gourmet Digital Kitchen Scale with Timer, Alarm and Temperature Display – $32.99

from: Wayfair

Bakery Style Chocolate Chip Cookie Recipe

 



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80 Comments

  1. Love this! I am always looking for cookie recipes. I used a peanut butter recipe last weekend, but sometimes its good to go back to the basics with chocolate chip cookies.

  2. These look a lot better than the ones I tried to make yesterday. Mine were cakey…It was the first time I had ever made homemade chocolate chip cookies so I will work on it! The batter was delicious though!

  3. I’ve been craving chocolate chip cookies for the longest time now. UGH!!!!! I’m in heaven at the moment staring at your pictures. SUPER YUM!

  4. I shamelessly have a gold scale that I got from Amazon because my IPad is gold and everything must match in my world. We have some leftover M&M’s from Easter we may have to make these today!

  5. I experiment and experiment with chocolate chip cookies trying to make the perfect one. This recipe is the closest that I have seen to perfection. I can’t wait to try it!

  6. These cookies look delicious! I don’t actually have a food scale, but you make a good point about the accuracy of ingredients on a scale vs. measuring cups/spoons. I’ll have to think about getting one.

  7. These look absolutely amazing! My cookie preference is a soft middle with a crunchy exterior. I also love chocolate chip cookies with coconut flakes on top. There is a place in Utah called Paradise Bakery and I am addicted to their cookies….SO GOOD!

  8. Thank you for sharing this recipe! My fiancé LOVES chocolate chip cookies and he is also picky about them! I can’t wait to try out this recipe!

  9. Wow! I always wondered how they made them cook up thick and chewy like that — thanks so much for the clear step-by-step directions.

  10. OMG! I’m a soft chewy chocolate chip cookie girl! Really awesome recipe that I’ll be trying asap! Just reading and looking at the pics made my mouth water!
    Thank you so much for sharing

  11. Looks delicious! I’ll have to hold on to this recipe for once I am back from my travels in Asia. I am seriously missing Western baking right now!

  12. Meg

    I love a good chocolate chip cookie, and yours look like my ideal. I’m pinning to try them out, as I still haven’t found perfection in baking my own.

  13. Shane Prather

    These look absolutely delectable, If I wasn’t on a cleanse I would make them pronto!

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