These Bakery Style Chocolate Chip Cookies are one of the best cookies I have ever made! Crunchy on the outside and moist, chewy and gooey on the inside! Delicious!
The other day my daughter and I went to one of our favorite places, Briggs Cafe for lunch. For dessert, my daughter got one of their chocolate chip cookies. You know the ones I’m talking about. The monstrously large ones, oozing with chocolate chips and cooked to the perfect golden brown? One bite and you are in heaven!
For many years, I have been baking chocolate chip cookies and friends and family just can’t get enough of them. Check out my Sensational Chocolate Chip Cookies and you’ll know what I am talking about. However, I have always wanted to try and bake the ones that you get at the bakeries, restaurants, etc. But I haven’t tackled them yet. So after we went to lunch and my daughter got that cookie, it has been taunting me to come up with a recipe of my own. I was thrilled with the results! I nailed it on my first try, which I can tell you isn’t always the case!
These Bakery Style Chocolate Chip Cookies were everything I was hoping for. First they are HUGE. Really huge! I’m talking about 5-6 inches in diameter and about a half-inch thick! Pure, unadulterated joy! Second, they are oozing with chocolate because it’s loaded with chocolate chips. Who doesn’t love chocolate? Lastly, they are crisp and golden brown on the outside and moist and chewy on the inside. Seriously, they are the BEST cookies I have ever made! And I have made a lot of awesome cookies!
How to make HUGE, THICK chocolate chip cookies
With just a few changes to the traditional chocolate chip cookie recipe often found on the back of the bag, you too can get delicious Bakery Style Chocolate Chip Cookies that everyone will LOVE!
Butter vs. Vegetable Shortening
Butter is a very familiar ingredient found in many cookie recipes. Butter is made up of about 80% butterfat, 18% water and about 2% milk solids. Cookies made with all butter, especially with a high sugar content, tend to be flatter and crunchier. During the baking process the dough tends to spread out more quickly because of butter’s lower melting point. However, cookies made with all butter tend to have a richer and ultimately, a more buttery flavor.
Vegetable shortening (Crisco) on the other hand, is 100% fat, and has a higher melting point. During baking, the dough will remain slightly rounded and will spread out less. Thus, yielding a thicker cookie.
In the following recipe, I used both! 1/2 butter, 1/2 shortening. The best of both worlds!
Baking Soda vs. Baking Powder
Both baking soda and baking powder are common leaveners in baking. However, baking soda encourages more spreading while baking powder encourages more lift. In this recipe, I boosted the amount of baking powder and only used a small amount of soda to ensure that these cookies are really thick!
Chocolate, Chocolate and More Chocolate!
What’s a chocolate chip cookie without lots of chocolate! Don’t skimp on the chips! Adding a lot of chips adds volume too! In this recipe, I used 2 cups of semi-sweet chips and 1/2 cup of mini semi-sweet chips. I love this combo. However, mix it up! Use milk, semi-sweet, chocolate chunks, etc. If you are a little bit nuts, add in some toasted pecans, walnuts or peanuts. (My kids do not like nuts in their treats so no nuts for us!)
Chill the Dough
This is the very first time I have ever chilled my cookie dough. Mostly because I don’t usually plan ahead and leave the needed time to chill the dough. However, for this recipe, chill the dough for 2 hours. Again, all these steps help to ensure that your cookie will be THICK and won’t spread into a flat pancake!
1/2 Cup Dough Balls!
Yes, you heard right! 1/2 cup of dough per cookie. I told you these cookies are BIG! Use a measuring cup, pack the dough in and drop it onto the cookie sheet. Place only 6 dough balls on the baking sheet to allow these cookies to spread out and bake. Invest in the best baking sheet ever! Doughmakers Baking Sheet and you will never need to use parchment paper while baking cookies again!
Higher Baking Temperature and Shorter Baking Time
By cranking up the temperature, it not only allows for a shorter baking time but again, it reduces cookie spreading. In addition, raising the temperature allows the cookie to puff up and cook to a wonderful golden brown, rendering a crunchier cookie. The inside however, remains moist, soft and unbelievably chewy. The perfect combination all around.
This is one seriously DELICIOUS cookie! Make sure you have some napkins on hand if you like them warm and straight out of the oven. Since they are loaded with rich, silky chocolate, you could be wearing it all over your hands and face!
Bakery Style Chocolate Chip Cookies-Ingredients
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter softened
- 1/2 cup vegetable shortening Crisco
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees.
- Whisk flour, baking powder, baking soda and salt together. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter until creamy, about 30 seconds. Add vegetable shortening and beat until combined. Scrape down the sides of the bowl.
- Add granulated sugar, packed dark brown sugar and beat until light and fluffy. Drop in eggs, one at a time, beating well after each addition. Pour in pure vanilla extract and beat until incorporated.
- Add the flour mixture and beat on medium-low speed until combined. Pour in the chocolate chips and beat until incorporated. Cover dough and chill for 2 hours.
- Pack dough into a 1/2 cup measuring cup and drop 6 dough mounds onto cookie sheet. Spread evenly on the sheet. If not using the Doughmakers Baking Sheet, line baking sheet with parchment paper.
- Bake for 15-18 minutes or until cookies are golden brown and appear set. Once done, remove from the oven and let cookies sit on the baking sheet for about 5 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- Store leftovers in an airtight container for 3-5 days. To freeze, place in an airtight container, placing wax paper between layers for up to 3 months.
For other delicious drop cookies try:
Coconut Oatmeal Chocolate Chip Cookies
Salted Double Dark Chocolate Cookies
Sensational Chocolate Chip Cookies
Simple Lemon Crisscross Cookies
Deep Dish Chocolate Chip Skillet Cookie
Bakery Style Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets (Doughmakers Baking Sheets)
- 1/2 cup measuring cup
- Wire racks
Ingredients
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter softened
- 1/2 cup vegetable shortening Crisco
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degrees.
- Whisk flour, baking powder, baking soda and salt together. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter until creamy, about 30 seconds. Add vegetable shortening and beat until combined. Scrape down the sides of the bowl.
- Add granulated sugar, packed dark brown sugar and beat until light and fluffy. Drop in eggs, one at a time, beating well after each addition. Pour in pure vanilla extract and beat until incorporated.
- Add the flour mixture and beat on medium-low speed until combined. Pour in the chocolate chips and beat until incorporated. Cover dough and chill for 2 hours.
- Pack dough into a 1/2 cup measuring cup and drop 6 dough mounds onto cookie sheet. Spread evenly on the sheet. If not using the Doughmakers Baking Sheet, line baking sheet with parchment paper.
- Bake for 15-18 minutes or until cookies are golden brown and appear set. Once done, remove from the oven and let cookies sit on the baking sheet for about 5 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- Store leftovers in an airtight container for 3-5 days. To freeze, place in an airtight container, placing wax paper between layers for up to 3 months.
Hi can you tell me how many cookies this recipe as written makes please…
it makes about 10-12 cookies
Hi there, My first batch of cookies are in the oven as I type this! I found an inconsistency though, you say in Flour to Sugar Ratio section that there’s only 1 cup of sugar in this recipe, but in the recipe below there is 1 1/2. Which one is correct? Thanks!
Thanks for pointing that out. The recipe is correct with 1 1/2 cups. We will update the post.
I am interested in making these cookies but I noticed that the recipe still states that you use 1/2 cup sugar – in one of the comments from a reader you said that it was corrected to 1 1/2 cups. Is 1 1/2 cups of sugar the correct amount?
Yes 1 1/2 is correct. 1 cup dark brown sugar and 1/2 cup granulated sugar.