Bakery Style Chocolate Chip Cookies
Bakery style chocolate chip cookies, the kind you eat warm straight from the oven. They bake up with a classic wrinkly top, just the right thickness, and plenty of melty chocolate, lifted with a hint of almond and orange. The gooey centers will firm as they cool.
Servings: 22 cookies
Equipment
- large mixing bowl
Ingredients
- 152 grams salted European style butter 80% butterfat, (American salted butter can also be used)
- 250 grams all purpose flour 11.7 % protein
- ¾ teaspoon baking soda
- 100 grams granulated sugar
- 1 tablespoon fresh orange zest optional
- 165 grams light brown sugar
- 1 large egg (50 grams) room temperature
- 1 large egg yolk (20 grams) room temperature
- 2 teaspoons vanilla bean paste
- ½ teaspoon almond extract
- 170 grams 65-70% dark chocolate bar roughly chopped (or chocolate baking chips)
- flaky sea salt
Instructions
- Place the cold cubed salted butter in a small bowl and microwave for about 15-20 seconds, until only halfway melted. Stir with a fork until the remaining butter melts. Set aside to cool completely, yet still liquid. Do not put warm butter in the cookie dough.152 grams salted European style butter
- Whisk together the flour, and baking soda in a medium bowl. Set aside.250 grams all purpose flour, ¾ teaspoon baking soda
- Place the granulated sugar and orange zest in a large bowl and rub them together with your fingertips. This helps release the oil of the zest into the sugar, infusing it with orange flavor.100 grams granulated sugar, 1 tablespoon fresh orange zest
- Add the brown sugar and the cooled butter to the orange zested sugar. Hand whisk together to form a thick applesauce like mixture.165 grams light brown sugar
- Whisk in the egg, yolk, vanilla, and almond until nice and smooth.1 large egg (50 grams), 1 large egg yolk (20 grams), 2 teaspoons vanilla bean paste, ½ teaspoon almond extract
- Add the flour mixture onto the wet ingredients and gently fold together using a rubber spatula until no flour streaks remain.
- Fold the chopped chocolate into the cookie dough to evenly distribute. Careful not to overwork or stir the dough too much.170 grams 65-70% dark chocolate bar
- Scoop the cookie dough into 1.5 Tbsp balls, cover with plastic wrap and refrigerate for at least 3 hours or even better overnight.
- Chilling the dough, firms the butter to prevent over spreading while baking and also allows the flavors to deepen. I have frozen the cookie dough balls for just 30-min before baking and they come out nice, but I believe the flavor and texture are better with a long chill.
- When ready to bake, preheat the oven to 350℉ (180℃). Line a rimmed baking sheet with a silicone baking mat or two layers of parchment paper.
- Gently pack each ball together with your hands to form a thick tall mound.
- Place the dough balls about 2-3 inches apart on the prepared baking sheet. Keep remaining dough in the fridge until ready to bake.
- Bake for about 11-12 minutes, until the edges are golden brown and the center is mostly set.
- Remove the pan from the oven and sprinkle each cookie with flaky sea salt. Leave cookies on the hot tray for 5 minutes to finish baking before transferring directly to a wire cooling rack.flaky sea salt
- Repeat with remaining cookie dough, making sure the baking tray is cool each time.
Video
Notes
Ingredients Used
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
- Flour: King Arthur All Purpose Flour, 11.7% protein
- Butter: President Salted (demi-sel) Butter, 80% butterfat
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.