The BEST Bakery Style Chocolate Chip Cookies that are crisp on the outside, chewy on the inside, have a deep rich flavor, and DON’T require you to refrigerate the dough.
Thanks to my sister (one of the three) who’s birthday it is today (Happy Birthday!!!), I now have THE best chocolate chip cookie recipe… and a few more pounds fat on my body. Seriously, I made these on Monday and I have eaten like 5 a day. One day I even ate one before it was even 9am! I was making Carly some oatmeal for breakfast and there they were in the Tupperware just sitting on the counter calling for me. I couldn’t say no. This recipe seriously fulfills all my chocolate chip cookie needs! YAY!!!!! Plus my husband who never wants chocolate chip cookies is now converted to loving them. Uh-oh.
So, what makes these cookies THE BEST Bakery Style Chocolate Chip Cookies?
1) LOTS of chocolate! No more of this only getting 1 chocolate chip in each bite. Come on! No need to be stingy. You should be buying chocolate chips in bulk anyway.
2) Thick without having to chill (see #6).
3) Great taste and balance. These cookies use both brown sugar and white sugar, have a little molasses (gives it amazing flavor), a good amount of kosher salt to help bring out the flavors and leave you with a slightly sweet/salty taste, and little toffee bits to give a caramelized flavor. Mmmm!
4) Slightly crisp on the outside and chewy on the inside.
5) Good tasting dough. I love all kinds of batters from banana bread to brownie batter to cookie dough. Definitely ate a few cookies worth of dough while scooping them onto the pans.
6) Fast! None of this “refrigerate 2-24 hours” in order for it to stay thick. Ain’t nobody got time for that! When I am craving cookies, I want them N-O-W. Sure I could fill up on cookie dough (check!) but what about when I’m pregnant and have to restrain myself? Mama needs a cookie! See how important this is to me?! And actually, I did refrigerate some of the dough and made it the next morning and they didn’t turn out as thick. Interesting huh?
Anyway, just some important tips/directions 1) butter and eggs MUST be at room temperature. The butter should be soft enough to bend without breaking, but not too soft. I recommend letting it sit out for 1-2 hours before baking. 2) Don’t over mix the eggs. 3) Don’t over cook. Take them out when they barely are starting to brown.
If you had to choose: cookie dough or cookies?
I grew up always being allowed to eat dough/batters (and I have never gotten sick!… knock on wood). In fact, my mom would even pack a ball of cookie dough (with an ice pack) in our lunch for dessert. Yeah, my mom is awesome! I remember my mom letting all of us kids grab a spoon (we’d all grab the biggest we could find) once she was done making the dough and sample it. Bliss!
You might even want to squeeze some ice cream between two and call it a sandwich! Enjoy! 🙂
Bakery Style Chocolate Chip Cookies
- 3/4 cup 1 1/2 sticks butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 3 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons Kosher salt
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 2 cups semi-sweet chocolate chips
- 1/3 cup toffee bits
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or Silpats.
- In a standing electric mixer, cream butter with sugars for 3 minutes on medium until creamy and light and fluffy.
- While butter is creaming, combine flour, salt, and soda together in a large bowl and then set aside.
- Mix in vanilla and molasses until combined and then add 1 egg at a time beating each until barely incorporated (you don't want to over mix). Add flour mixture a little at a time until almost combined (the flour will finish mixing in when you add the chocolate). Mix chocolate chips and toffee in by hand.
- Scoop dough into 2-3 tablespoon size balls (I do a heaping cookie scoop), placing 2 inches apart on baking sheet (I fit 8 per sheet). Cook for 11-13 minutes or until lightly brown on the edges. Cookies will look very puffed. Let cookies cool on pan for 5 minutes and then remove onto cooking rack.
Recipe Source: slightly adapted from Scout & Nimble (different chocolate, smaller cookies, added toffee bits…)
lisa g. says
Now these CCC look great! I think the sugar to flour ratio is good but to me they should be equal amounts so I would use 1 cup butter or 2 sticks. I agree with having room temp eggs as it gives cookies better texture. The recipe is great with molasses. Thank you, Im glad I found your blog!
Your photography is just lovely! I made these cookies a few days ago and have eaten WAY too many. They are delicious with the kosher salt and hint of molasses. After cooling I thought they were a bit dry, though. Next time I will cut back the flour a little. My usual go-to cookie recipe only calls for 2 1/4 C flour. Thanks for posting!
Olivia- Thank you so much! And I’m so happy you liked these cookies! I’m actually making them later today for a friend who is moving. Sorry they got dry for you when cooled. Maybe it’s the difference in how we measure our flour, elevation, ovens…? Yeah, try cutting back on the flour by a 1/4 cup or so. And by the way, I love seeing all of your gorgeous cakes and pastries! Are you still working as a dietitian as well?
Thank you! I finished pastry school last year and worked at a bakery for a year. Now I just do cakes from home and take care of my three kiddos. I am not working as a dietitian right now, but I plan to keep my registration up so I have options later. Your site is fabulous and I’m so happy for your success!
Thank you so much Olivia! And that is so fun that you went to pastry school! I didn’t even know there were culinary schools just for pastry. That’s so nice that you can do it at home so you can still be with your kids. That’s what’s nice about my blog. I look forward to seeing more of your gorgeous cakes and pastries!
These look so yummy! Your pictures look beautiful as well. Pinning!
Thanks so much Tiffany! Hope you get a chance to try them soon.
These cookies look absolutely incredible!
Thanks Paige! They’re my new fav. 🙂
Thalia @ butter and brioche says
You can never go wrong with a classic chocolate chip cookie.. these look amazingly delicious!
I know right? Weird that my husband didn’t like them before I made this cookie. They are dangerously delicious!
Julie @ Lovely Little Kitchen says
These look perfect! And I’m definitely guilty of eating cookies for breakfast too!
So glad I’m not the only one with this weakness. Haha! Thanks Julie!
Ashley | The Recipe Rebel says
These look seriously amazing. SERIOUSLY. And your photos are stunning! Definitely pinning!
Thanks so much Ashley! I have eaten way too many.