Bakery Style Chewy Chocolate Chip Cookies

READY IN: 28mins
Recipe by Steve_G

I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.

Top Review by JungleLove

I've been making this recipe for over a year now, and I'm definitely known for making the best cookies around! All thanks to Steve_G! I always use half ww pastry flour and omit the extra 2 tablespoons of flour (don't seem to need it)... Often, I make the dough and freeze it to use as I need... too much dough for a house of 2. I pop the frozen dough right into the oven and it usually takes about 20 minutes to bake at 330....... BEST COOKIES EVER!!! Update: I was out of brown sugar, so I made my own using 1 C. white sugar plus 4T molasses. These were the BEST BATCH YET! The homemade brown sugar ended up being very dark, similar to a muscovado brown sugar. It added that mysterious rich, caramel-y, deep flavor! SO GOOD. I also used 1 teaspoon of brewed coffee and 1 teaspoon vanilla (instead of 2 vanilla) didn't notice the flavor, but like I said, they were the best I've ever made!

Ingredients Nutrition

Directions

  1. A couple of tips from helpful reviewers.
  2. The dough is meant to be on the dry side so it can be rolled, not dropped.
  3. If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
  4. Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
  5. Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
  6. Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
  7. Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
  8. Place oven racks in the upper and lower 1/3's of the oven.
  9. Preheat oven to 325°F.
  10. Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
  11. Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
  12. Mix until incorporated.
  13. Add dry ingredients and mix until just combined.
  14. Stir in chips and optional nuts.
  15. Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
  16. EVENLY space 9 on each cookie sheet.
  17. Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
  18. Cool on sheets to maintain chewy texture.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a