Bakehouse Bakery-Type Large Chocolate Chip Cookies are the very best chocolate chip cookie recipe for giant, thick, chewy cookies loaded with melty chocolate. Crispy on the perimeters, smooth within the heart, and irresistibly buttery – these cookies are your secret weapon.
Pals, it’s an amazing day!
After greater than a decade of baking my dad’s Greatest Browned Butter Chocolate Chip Cookies (and convincing you to do the identical thankyouverymuch), I’ve lastly developed a cookie recipe all my very own. The inspiration got here straight from The Bakehouse Texas, my month-to-month pop-up bakery kicking off later this month right here in Bellville. I wished a signature cookie that would maintain its personal on a bakery counter. We’re speaking sufficiently big to cease site visitors, thick sufficient to remain smooth within the heart, and durable sufficient to bake completely from frozen (as a result of on pop-up bake days, we’re turning and burning trays like a well-oiled machine).
The result’s this absolute magnificence: a Texas-sized bakery-style chocolate chip cookie, buttery and deeply golden, studded with each milk and semi-sweet chocolate for that good melty distinction. I despatched the recipe to my dad (obvi the unique cookie grasp) and he was floored. In fact, now he’s tweaking it to his liking as a result of… effectively, he can’t assist himself.
If you happen to can’t make it out to The Bakehouse Texas on considered one of our bakery days, at the least we are able to nonetheless share cookies from afar. Let’s bake!
Listed here are the substances you’ll have to make my finest chocolate chip cookie recipe:
• All-purpose flour – The sturdy basis of any bakery cookie. Sufficient protein to provide these large cookies construction, however nonetheless tender sufficient to remain chewy within the center.
• Baking powder – A contact of elevate for that golden, thick, bakery-style peak. It really works alongside baking soda to provide the cookie that good smooth dome as an alternative of spreading too skinny.
• Baking soda – For a little bit of unfold and people crispy caramelized edges that make the primary chew irresistible.
• Salt – Balances sweetness and sharpens the chocolate.
• Cornstarch – The key to smooth facilities. Only a teaspoon helps hold the crumb tender even after cooling (in the event that they make it that far).
• Chilly salted butter, reduce into cubes – This recipe skips the room-temperature butter and goes proper in with chilly cubes for thick, bakery-style cookies that don’t soften out too quick within the oven. The salted butter provides depth and stability. I’m a convert!
• Brown sugar – The chewy, molasses-rich spine of the cookie. Provides moisture and depth of taste.
• Granulated sugar – Sweetness and crispness. It helps create that golden, flippantly crunchy exterior that breaks into the smooth heart.
• Egg yolks – Richness and chew! Further yolks imply a extra luxurious texture and a contact of additional moisture that retains the cookies smooth for days.
• Egg – The cookie’s binder and supply of lightness. One complete egg ties all of it collectively.
• Vanilla extract – A splash of heat and aroma. Don’t be shy—this brings bakery-level taste.
• Semi-sweet and milk chocolate chips – Particularly, Guittard Tremendous Cookie Chips for his or her dramatic measurement and soften, plus a handful of Guittard Milk Chocolate Chips for creamy distinction. The combo of goodies offers every chew a special type of pleasure.
Begin by whisking collectively the flour, baking powder, baking soda, salt, and cornstarch in a medium bowl and set it apart.
Within the bowl of a stand mixer fitted with the paddle attachment, mix the chilly, cubed salted butter with the brown and granulated sugars. Combine on medium-low velocity till principally clean and no massive butter chunks stay. We’re not creaming right here, pals; we’re simply mixing.
No have to whip in further air because the objective is a cohesive, buttery-sugar base, not a fluffy one. With the mixer nonetheless on low, beat within the egg yolks for a full minute to construct construction and richness, then add the entire egg and vanilla and blend for an additional minute. Cease the mixer and scrape down the edges and backside of the bowl to verify each little bit of butter and sugar will get evenly included earlier than we transfer on to the dry substances.
Now for crucial half: the chocolate! After testing and retesting each chocolate chip I may get my fingers on (a real labor of affection), I landed on a mixture that offers these cookies their Bakehouse signature: Guittard Tremendous Cookie Chips and Guittard Milk Chocolate Chips.
The Tremendous Cookie Chips are massive, flat discs of semi-sweet chocolate that soften into shiny swimming pools and create these bakery-style chocolate layers you see if you break the cookie in half. They’re a bit of bitter, deeply cocoa-forward, they usually stability superbly towards the buttery dough. The milk chocolate chips, however, deliver sweetness, creaminess, and a nostalgic taste that rounds every little thing out. Collectively, they create a chocolate expertise that’s each advanced and comforting.
Each scoop of dough ought to have a mixture of each goodies with little pockets of creamy milk chocolate and large shards of darkish, dramatic soften. It’s a bit of little bit of artwork, a bit of little bit of engineering, and completely price it.
As soon as the dough is absolutely combined and studded with chocolate, it’s time to portion out these Bakehouse beauties. Scoop the dough into tall 5-ounce mounds. Sure, 5 complete ounces. Every one ought to stand taller than it’s large, virtually comically so. This peak helps the cookies bake up thick and gooey within the heart with golden, crisp edges. Belief the method. Line the dough balls up facet by facet on a small baking sheet, cowl them with plastic wrap, and freeze in a single day. This relaxation permits the flour to completely hydrate, the butter to agency up, and the flavors to deepen — plus, it means you’ll be able to bake recent, heat cookies on demand each time the craving strikes (or, you already know, when the pop-up line begins forming).
While you’re able to bake, place a rack within the higher third and center of the oven and preheat to 350°F. Organize the frozen cookie dough balls on parchment-lined baking sheets, giving them a superb 3 inches of respiratory room – they’re dramatic cookies and wish house to shine. Bake for 16 to twenty minutes, till the perimeters are golden brown and the facilities look simply barely underdone. That smooth, barely shiny center will settle into the proper chewy texture because the cookies cool.
These large cookies are finest loved barely heat, when the chocolate remains to be shiny however set. If you happen to’re baking forward, allow them to cool utterly, then retailer in an hermetic container at room temperature for as much as 3 days, and even freeze the baked cookies and heat them in a low oven for that fresh-from-the-oven magic. Professional tip: a sprinkle of flaky salt earlier than serving by no means harm a factor.
Promise me you’ll make these cookies, okay? Then come again right here and inform me every little thing – how they baked, who you shared them with, should you ate one straight off the pan (you probably did, didn’t you?). Go away a remark and a ranking under, and ask any questions you’ve obtained!
Description
These Bakehouse Bakery-Type Large Chocolate Chip Cookies are the scale of Texas – thick, buttery, and loaded with puddles of melty chocolate. They bake up with crisp, golden edges and smooth, chewy facilities similar to your favourite bakery cookie, solely larger, bolder, and higher as a result of they’re home made.
Step 1: Combine the Dry Components
In a medium bowl, whisk collectively the flour, baking powder, baking soda, salt, and cornstarch. Put aside.
Step 2: Mix the Butter and Sugars (Gently!)
Within the bowl of a stand mixer fitted with the paddle attachment, add the chilly, cubed salted butter, brown sugar, and granulated sugar. Combine on medium-low velocity till the combination is usually clean and principally no massive butter chunks stay.
Essential: We’re not creaming right here. We’re simply mixing. We don’t wish to whip in air—simply mix every little thing till it’s cohesive.
Step 3: Add the Eggs and Vanilla
With the mixer on low velocity, beat within the egg yolks for one full minute. Add the entire egg and vanilla extract and beat for an additional minute. Cease the mixer and scrape down the edges and backside of the bowl to make sure even, buttery cookies.
Step 4: Carry It All Collectively
Add the dry substances to the butter combination and blend on low velocity till simply mixed. Toss within the chocolate chips and blend simply till the chips are distributed. Attempt to not overmix.
Step 5: Portion and Freeze
Scoop the dough into tall 5-ounce cookie balls – form them taller than they’re large. They’ll look comically tall for a cookie, however belief the method. Place the dough balls side-by-side on a small sheet pan, cowl with plastic wrap, and freeze in a single day.
Step 6: Bake to Golden Glory
While you’re able to bake, place a rack within the higher third and center of the oven and preheat to 350°F. Organize the frozen dough balls on parchment-lined baking sheets, giving them at the least 3 inches of respiratory room (they’re dramatic and wish house). Bake for 16–20 minutes, till the perimeters are golden brown. The facilities would possibly look simply barely underdone however that’s precisely what we would like.
Step 7: Relaxation and Devour
Take away the cookies from the oven and allow them to relaxation on the baking sheets for a full half-hour earlier than consuming. Sure, 30. This offers them time to complete baking and settle into their chewy, chocolatey future.
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