The Best Bakery Style Chocolate Chip Cookies
Last weekend was our little guy’s first birthday. I ended up making him a mini cake along with cupcakes for our guests. I wanted another treat for them to snack but didn’t want anything that required a lot of work the day of. So a few days before the party I whipped up a batch of these cookies and tossed in some M&Ms. They were a hit! My husband said they reminded him of his favorite bakery’s chocolate chip cookies from his childhood. It doesn’t get much better than that!
These cookies are adapted from the famous New York Times recipe that just happen to come from the one and only Jacques Torres- so you know they’re good! I didn’t want to buy any specialty ingredients (they call for bread flour and cake flour), so instead I used all-purpose flour and added cornstarch (aka homemade cake flour). I also thought that reducing granulated sugar to 1 cup instead of 1 cup +2 tablespoons and adding a bit more brown sugar was kind of a no-brainer. Who doesn’t love the flavor and texture that brown sugar gives to cookies?
Lastly, I upped the vanilla just a bit (I’m a sucker for some Madagascar Burbon Vanilla Extract) and swapped out the chocolate discs for semisweet chips and chopped bittersweet chocolate. Two very good, very delicious ideas. The cookies were studded with chips and flecked with chunks of chocolate and delicate shavings.
After I had the dough mixed up and my chocolate folded in, I placed the dough into an air-tight container and refrigerated it for 24 hours (for my chocolate chip M&M batch) and 72 hours for these cookies. The original recipe suggests at least 24 hours for optimal taste and texture, I think you could easily get away with 3. Just remember, the longer they chill, the more the flavor develops. When you’re ready to bake your cookies, scoop them, place them on lined baking sheets, sprinkle them with a pinch of sea salt (you’d be surprised by what a difference this makes) and toss them in the oven. Bake these little beauties until they’re golden brown on the edges and lightly golden brown in the centers (about 10-12 minutes).
When you eat one of these cookies they should be crisp on the outside (especially the edges) and chewy and soft in the centers. The chocolate should ooze out with each bite. They are heavenly people- so incredibly worth the wait! I hope you’ll give these bakery style chocolate chip cookies a try, they really are the best!
- 3½ c. all-purpose flour (300g)
- 1 tsp. cornstarch
- 1½ tsp. baking powder
- 1¼ tsp. baking soda
- 1½ tsp. sea salt
- 1¼ c. (2½ sticks) unsalted butter, room temperature
- 1⅓ c. brown sugar (284g)
- 1 c. granulated sugar (198g)
- 2¼ tsp. vanilla extract
- 2 eggs
- 2 c. semi-sweet chocolate chips
- ½ c. bittersweet (60% cacao or higher) chocolate, chopped into chocolate chip size chunks
- Sea salt, to sprinkle over balls of dough before baking
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1.5 teaspoons sea salt, set aside.
- In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
- Fold in the chocolate chips, chocolate chunks and any "shavings" you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
- Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Recipe source: adapted from The New York Times // Jacques Torres