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Bakery Style Chocolate Chip Cookies are soft, chewy and full of rich chocolate flavor. They taste and look like they were baked at your local bakery but the good news? They weren’t. You can totally make these at home!
I made these bad boys a few weeks back and shared them with family, and my brother-in-law sent me Snapchat (if you want to follow me, my username is stuckonsweet) of the cookie saying “You should sell these. So damn good.”
There is something about these cookies and my Bakery Style Chocolate Chip Cookies that are slightly different. I don’t know what it is, but they do taste and look like they were baked at a local fresh bakery.
They’re the beeeeeest.
So what makes these so good? I think it’s the quality vanilla (Nielsen-Massey) and quality cocoa powder (King Arthur), the right mix of ingredients (obviously) and then the extra egg yolk. The extra egg yolk makes these cookies fudgy and irresistible.
I’m a chocolate fudge person for sure – fudgy brownies? Um yes. Fudgy Cookies? Um yes. Dairy Queen’s Fudgy Brownie Batter Blizzard? Um yes.
Please tell me you’re a chocolate person.
You have to make these for you sweetie this weekend! They will love even more than they did…promise. 😉
You can make these and freeze them as well if you’re worried about eating them all…
This happens to me all the time.
Happy baking and Happy Valentine’s Day! Go get your chocolate on!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 eggs plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cocoa powder
- 2 teaspoons baking soda
- 1½ cups semi-sweet or milk chocolate chips, plus more for topping if desired
- Preheat oven to 350 degrees and line a baking sheet with a non-stick baking mat or parchment paper.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixers work too) cream together butter, light brown sugar and granulated sugar for 2 minutes. Next add eggs one at a time and pure vanilla extract, scraping down sides of bowl as necessary.
- In a separate bowl mix together flour, salt, cocoa powder and baking soda.
- With the mixer on low-speed gradually add the dry ingredients. Once mixed add chocolate chip and mix just for a few seconds until incorporated.
- Measure 2 tablespoons of dough and drop on cookie sheet, slightly flatten each cookie dough ball so it looks like a disc. Press additional chocolate chips on top of the dough if desired. Bake for 9-11 minutes. Let cool lightly and move cookies to a wire cooling rack.
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