Bakery-Style Thick Chocolate Chip Cookies

Name: Bakery-Style Thick Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 12 cookies
Cuisine: American
Ingredients: 1 1/2 cup bread flour (spooned and levelled); 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter (browned and cooled); 3/4 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 2 tsp vanilla extract; 300 g dark chocolate chunks

95 min 12 cookies Medium

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Bakery-Style Thick Chocolate Chip Cookies

Indulge in thick, gooey bakery-style chocolate chip cookies with a browned-butter base and molten chocolate pools.

Prep

20 min

Cook

15 min

Total

95 min

Servings

Difficulty

Medium

Imagine biting into a thick, gooey cookie with molten chocolate pools, reminiscent of the best bakery-counter offerings. These bakery-style chocolate chip cookies are the ultimate treat for chocolate lovers. The secret to their perfect texture and flavour lies in using bread flour and browned butter. This recipe is designed for those who crave a cookie that is crispy on the outside yet soft and chewy on the inside. By browning the butter, we enhance the nutty notes, while the bread flour provides a sturdy structure that holds the molten chocolate in place. These cookies are perfect for anyone looking to indulge in a professional bakery experience at home.

Ingredients

Servings

For the cookies

Instructions

Prepare dry ingredients

In a medium bowl, whisk together the bread flour, all-purpose flour, baking soda, and salt. Set aside.

Brown the butter

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter has a nutty aroma and brown bits form at the bottom, about 5 minutes. Remove from heat and let cool slightly.

Pro tip: Watch the butter closely to prevent burning.

Combine sugars and butter

In a large bowl, mix the browned butter with brown sugar and granulated sugar until combined.

Pro tip: Use a whisk or an electric mixer for even mixing.

Add eggs and vanilla

Add the eggs and vanilla extract to the sugar mixture. Mix until smooth and creamy.

Pro tip: Ensure the eggs are at room temperature for better emulsification.

Incorporate dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks.

Pro tip: Do not overmix to avoid tough cookies.

Chill the dough

Cover the dough and chill in the refrigerator for at least 1 hour or up to overnight.

Pro tip: Chilling ensures thicker cookies.

Preheat oven

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Shape and bake cookies

Scoop 100 g (about 3.5 oz) portions of dough onto the prepared baking sheet, spacing them 5 cm (2 inches) apart. Bake for 12-15 minutes or until the edges are golden brown.

Pro tip: Cookies will continue to bake slightly on the sheet after removing from the oven.

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Tips & Tricks

<ul><li>Use bread flour for a chewy structure.</li><li>Brown the butter for a nutty flavour.</li><li>Chill the dough for at least an hour for thicker cookies.</li></ul>

Serving Suggestions

Serve these cookies warm for the ultimate gooey chocolate experience. They pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. These cookies can be made ahead and stored in an airtight container for up to a week or frozen for up to three months. For a quick treat, prepare the dough in advance and freeze it in individual portions. When ready to bake, simply pop the dough onto a baking sheet and increase the baking time by a couple of minutes for fresh, warm cookies anytime.